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 *

264 related articles for article (PubMed ID: 29660545)

  • 61. 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]  

  • 62. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage.
    Yu HH; Kim YJ; Park YJ; Shin DM; Choi YS; Lee NK; Paik HD
    Meat Sci; 2020 Nov; 169():108219. PubMed ID: 32585574
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
    Lavieri N; Williams SK
    Meat Sci; 2014 Aug; 97(4):534-41. PubMed ID: 24769874
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.
    Henriott ML; Herrera NJ; Ribeiro FA; Hart KB; Bland NA; Eskridge K; Calkins CR
    Meat Sci; 2020 Dec; 170():108232. PubMed ID: 32712347
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging.
    Gunderson JA; Hunt MC; Houser TA; Boyle EA; Dikeman ME; Johnson DE; VanOverbeke DL; Hilton GG; Brooks C; Killefer J; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA
    J Anim Sci; 2009 Nov; 87(11):3739-50. PubMed ID: 19465492
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions.
    Yang X; Zhang Y; Luo X; Zhang Y; Zhu L; Xu B; Hopkins DL; Liang R
    Meat Sci; 2022 Jun; 188():108773. PubMed ID: 35298998
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation.
    Leighton PLA; Pietrasik Z; López-Campos O; Rodas-González A; Aalhus J; Prieto N
    Meat Sci; 2023 Jan; 195():109008. PubMed ID: 36274373
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula.
    Grobbel JP; Dikeman ME; Smith JS; Kropf DH; Milliken GA
    J Anim Sci; 2006 Mar; 84(3):694-701. PubMed ID: 16478962
    [TBL] [Abstract][Full Text] [Related]  

  • 69. The comparative effects of nitrogen and oxygen on the microflora of beef steaks in carbon dioxide-containing modified atmosphere vacuum skin-packaging (MA-VSP) systems.
    Coventry MJ; Hickey MW; Mawson R; Drew P; Wan J; Krause D; Boghossian V
    Lett Appl Microbiol; 1998 Jun; 26(6):427-31. PubMed ID: 9717313
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
    Resconi VC; Escudero A; Beltrán JA; Olleta JL; Sañudo C; Campo Mdel M
    J Food Sci; 2012 Jan; 77(1):S10-8. PubMed ID: 22182210
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles.
    Bonny SP; Gardner GE; Pethick DW; Legrand I; Polkinghorne RJ; Hocquette JF
    Animal; 2015 Jan; 9(1):179-90. PubMed ID: 25245561
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.
    Lindahl G
    Meat Sci; 2011 Apr; 87(4):428-35. PubMed ID: 21168977
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
    Behrends JM; Goodson KJ; Koohmaraie M; Shackelford SD; Wheeler TL; Morgan WW; Reagan JO; Gwartney BL; Wise JW; Savell JW
    J Anim Sci; 2005 Mar; 83(3):662-70. PubMed ID: 15705763
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals.
    Eastwood LC; Arnold AN; Miller RK; Gehring KB; Savell JW
    Meat Sci; 2016 Jun; 116():230-5. PubMed ID: 26910511
    [TBL] [Abstract][Full Text] [Related]  

  • 75. High pressure processing improves the tenderness and quality of hot-boned beef.
    Morton JD; Pearson RG; Lee HY; Smithson S; Mason SL; Bickerstaffe R
    Meat Sci; 2017 Nov; 133():69-74. PubMed ID: 28649047
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Effects of packaging conditions on some functional and sensory attributes of goose meat.
    Orkusz A
    Poult Sci; 2018 Aug; 97(8):2988-2993. PubMed ID: 29897498
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.
    Warner RD; Kearney G; Hopkins DL; Jacob RH
    Meat Sci; 2017 Jul; 129():28-37. PubMed ID: 28235693
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Type of packaging affects the colour stability of vitamin E enriched beef.
    Nassu RT; Uttaro B; Aalhus JL; Zawadski S; Juárez M; Dugan ME
    Food Chem; 2012 Dec; 135(3):1868-72. PubMed ID: 22953936
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere.
    Behrends JM; Mikel WB; Armstrong CL; Newman MC
    J Anim Sci; 2003 Sep; 81(9):2230-8. PubMed ID: 12968698
    [TBL] [Abstract][Full Text] [Related]  

  • 80. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.