These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 26755183)

  • 1. European conformation and fat scores have no relationship with eating quality.
    Bonny SP; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Hocquette JF; Gardner GE
    Animal; 2016 Jun; 10(6):996-1006. PubMed ID: 26755183
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.
    Bonny SP; Hocquette JF; Pethick DW; Farmer LJ; Legrand I; Wierzbicki J; Allen P; Polkinghorne RJ; Gardner GE
    Animal; 2016 Jun; 10(6):987-95. PubMed ID: 26750424
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.
    Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
    Animal; 2017 Aug; 11(8):1389-1398. PubMed ID: 27829474
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.
    Bonny SPF; Gardner GE; Pethick DW; Allen P; Legrand I; Wierzbicki J; Farmer LJ; Polkinghorne RJ; Hocquette JF
    Animal; 2017 Aug; 11(8):1399-1411. PubMed ID: 28190414
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle.
    Santinello M; Rampado N; Penasa M; Hocquette JF; Pethick D; De Marchi M
    Meat Sci; 2024 Jul; 213():109501. PubMed ID: 38574653
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.
    Bonny SPF; Hocquette JF; Pethick DW; Legrand I; Wierzbicki J; Allen P; Farmer LJ; Polkinghorne RJ; Gardner GE
    Animal; 2018 Nov; 12(11):2434-2442. PubMed ID: 29606159
    [TBL] [Abstract][Full Text] [Related]  

  • 7. European conformation and fat scores of bovine carcasses are not good indicators of marbling.
    Liu J; Chriki S; Ellies-Oury MP; Legrand I; Pogorzelski G; Wierzbicki J; Farmer L; Troy D; Polkinghorne R; Hocquette JF
    Meat Sci; 2020 Dec; 170():108233. PubMed ID: 32688221
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle.
    Santinello M; Penasa M; Goi A; Rampado N; Hocquette JF; De Marchi M
    Meat Sci; 2024 Oct; 216():109575. PubMed ID: 38943842
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of beef eating quality by Irish consumers.
    McCarthy SN; Henchion M; White A; Brandon K; Allen P
    Meat Sci; 2017 Oct; 132():118-124. PubMed ID: 28522169
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Prediction of beef eating quality in France using the Meat Standards Australia system.
    Legrand I; Hocquette JF; Polkinghorne RJ; Pethick DW
    Animal; 2013 Mar; 7(3):524-9. PubMed ID: 23031268
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.
    Mateescu RG; Oltenacu PA; Garmyn AJ; Mafi GG; VanOverbeke DL
    J Anim Sci; 2016 May; 94(5):2160-71. PubMed ID: 27285712
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
    Liu J; Ellies-Oury MP; Chriki S; Legrand I; Pogorzelski G; Wierzbicki J; Farmer L; Troy D; Polkinghorne R; Hocquette JF
    Meat Sci; 2020 Oct; 168():108190. PubMed ID: 32450455
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Review: Beef-eating quality: a European journey.
    Farmer LJ; Farrell DT
    Animal; 2018 Nov; 12(11):2424-2433. PubMed ID: 30004320
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology.
    Pogorzelski G; Woźniak K; Polkinghorne R; Półtorak A; Wierzbicka A
    Meat Sci; 2020 Mar; 161():107953. PubMed ID: 31675648
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of packaging on consumer eating quality of beef.
    Polkinghorne RJ; Philpott J; Perovic J; Lau J; Davies L; Mudannayake W; Watson R; Tarr G; Thompson JM
    Meat Sci; 2018 Aug; 142():59-64. PubMed ID: 29660545
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage.
    Stewart SM; Gardner GE; McGilchrist P; Pethick DW; Polkinghorne R; Thompson JM; Tarr G
    Meat Sci; 2021 Nov; 181():108322. PubMed ID: 33067083
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations?
    Packer DT; McGilchrist P; Polkinghorne RJ; Ball AJ; Thompson JM
    Animal; 2021 May; 15(5):100196. PubMed ID: 34029795
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.
    O'Quinn TG; Brooks JC; Miller MF
    J Food Sci; 2015 Feb; 80(2):S444-9. PubMed ID: 25597832
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks.
    Platter WJ; Tatum JD; Belk KE; Chapman PL; Scanga JA; Smith GC
    J Anim Sci; 2003 Nov; 81(11):2741-50. PubMed ID: 14601877
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Relationships between marbling measures across principal muscles.
    Konarska M; Kuchida K; Tarr G; Polkinghorne RJ
    Meat Sci; 2017 Jan; 123():67-78. PubMed ID: 27639062
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.