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 *

201 related articles for article (PubMed ID: 29068048)

  • 1. Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.
    Botinestean C; Gomez C; Nian Y; Auty MAE; Kerry JP; Hamill RM
    J Texture Stud; 2018 Jun; 49(3):256-261. PubMed ID: 29068048
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers.
    Botinestean C; Hossain M; Mullen AM; Auty MAE; Kerry JP; Hamill RM
    J Texture Stud; 2020 Apr; 51(2):263-275. PubMed ID: 31292959
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.
    Brooks JC; Mehaffey JM; Collins JA; Rogers HR; Legako J; Johnson BJ; Lawrence T; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Miller MF
    J Anim Sci; 2010 May; 88(5):1809-16. PubMed ID: 20081069
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1999 Feb; 77(2):400-7. PubMed ID: 10100669
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
    George-Evins CD; Unruh JA; Waylan AT; Marsden JL
    J Anim Sci; 2004 Jun; 82(6):1863-7. PubMed ID: 15217015
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle.
    Jun-Hui X; Hui-Juan C; Bin Z; Hui Y
    Food Res Int; 2020 May; 131():108991. PubMed ID: 32247462
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aging implications on fresh muscle traits of Certified Angus Beef steaks.
    Adcock LA; Sawyer JT; Lambert BD; Jones TN; Ball JJ; Wyatt RP; Jackson J
    J Anim Sci; 2015 Dec; 93(12):5863-72. PubMed ID: 26641197
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle.
    Schenkel FS; Miller SP; Jiang Z; Mandell IB; Ye X; Li H; Wilton JW
    J Anim Sci; 2006 Feb; 84(2):291-9. PubMed ID: 16424255
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks.
    Platter WJ; Tatum JD; Belk KE; Koontz SR; Chapman PL; Smith GC
    J Anim Sci; 2005 Apr; 83(4):890-9. PubMed ID: 15753345
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M.
    Moon SS
    Korean J Food Sci Anim Resour; 2018 Feb; 38(1):143-151. PubMed ID: 29725232
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.
    Obuz E; Akkaya L; Gök V; Dikeman ME
    Meat Sci; 2014 Mar; 96(3):1227-32. PubMed ID: 24334044
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
    Botinestean C; Hossain M; Mullen AM; Kerry JP; Hamill RM
    Meat Sci; 2021 Jul; 177():108491. PubMed ID: 33761399
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.
    Huffman KL; Miller MF; Hoover LC; Wu CK; Brittin HC; Ramsey CB
    J Anim Sci; 1996 Jan; 74(1):91-7. PubMed ID: 8778116
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.
    Bagley JL; Nicholson KL; Pfeiffer KD; Savell JW
    Meat Sci; 2010 May; 85(1):104-9. PubMed ID: 20374872
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings.
    Mehaffey JM; Brooks JC; Rathmann RJ; Alsup EM; Hutcheson JP; Nichols WT; Streeter MN; Yates DA; Johnson BJ; Miller MF
    J Anim Sci; 2009 Nov; 87(11):3712-21. PubMed ID: 19717772
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer thresholds for establishing the value of beef tenderness.
    Miller MF; Carr MA; Ramsey CB; Crockett KL; Hoover LC
    J Anim Sci; 2001 Dec; 79(12):3062-8. PubMed ID: 11811460
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ; Drouillard JS; Silva MB; Miranda LD; Ebarb SM; Van Bibber-Krueger CL; O'Quinn TG; Gonzalez JM
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.