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 *

167 related articles for article (PubMed ID: 30142508)

  • 1. Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor.
    Dinh TTN; Legako JF; Miller MF; Brooks JC
    Meat Sci; 2018 Dec; 146():122-130. PubMed ID: 30142508
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.
    Legako JF; Dinh TT; Miller MF; Adhikari K; Brooks JC
    Meat Sci; 2016 Feb; 112():77-85. PubMed ID: 26555563
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness.
    Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
    Meat Sci; 2016 Dec; 122():145-154. PubMed ID: 27544884
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Volatile flavor compounds vary by beef product type and degree of doneness.
    Gardner K; Legako JF
    J Anim Sci; 2018 Sep; 96(10):4238-4250. PubMed ID: 30053120
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses.
    Lee HJ; Choe J; Kim M; Kim HC; Yoon JW; Oh SW; Jo C
    Meat Sci; 2019 May; 151():82-88. PubMed ID: 30743184
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
    Rose MN; Garmyn AJ; Hilton GG; Morgan JB; VanOverbeke DL
    J Anim Sci; 2010 Nov; 88(11):3683-92. PubMed ID: 20656978
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness.
    Kerth CR; Wall KR; Hicks ZM; Miller RK
    Meat Sci; 2023 Oct; 204():109255. PubMed ID: 37343480
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Effectiveness of the SmartMV prototype BeefCam System to sort beef carcasses into expected palatability groups.
    Wyle AM; Vote DJ; Roeber DL; Cannell RC; Belk KE; Scanga JA; Goldberg M; Tatum JD; Smith GC
    J Anim Sci; 2003 Feb; 81(2):441-8. PubMed ID: 12643488
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks.
    Dikeman ME; Obuz E; Gök V; Akkaya L; Stroda S
    Meat Sci; 2013 Jun; 94(2):228-33. PubMed ID: 23501255
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effect of branding on consumer palatability ratings of beef strip loin steaks.
    Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
    J Anim Sci; 2016 Nov; 94(11):4930-4942. PubMed ID: 27898970
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.
    Savell JW; Lorenzen CL; Neely TR; Miller RK; Tatum JD; Wise JW; Taylor JF; Buyck MJ; Reagan JO
    J Anim Sci; 1999 Mar; 77(3):645-52. PubMed ID: 10229360
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks.
    Timm RR; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Boyer JE; Marsden JL
    J Anim Sci; 2003 Jul; 81(7):1721-7. PubMed ID: 12854808
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings.
    Lucherk LW; O'Quinn TG; Legako JF; Rathmann RJ; Brooks JC; Miller MF
    J Anim Sci; 2017 Jun; 95(6):2421-2437. PubMed ID: 28727037
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effects of degree of dark cutting on tenderness and sensory attributes of beef.
    Grayson AL; Shackelford SD; King DA; McKeith RO; Miller RK; Wheeler TL
    J Anim Sci; 2016 Jun; 94(6):2583-91. PubMed ID: 27285934
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Consumer assessment of beef strip loin steaks of varying fat levels.
    O'Quinn TG; Brooks JC; Polkinghorne RJ; Garmyn AJ; Johnson BJ; Starkey JD; Rathmann RJ; Miller MF
    J Anim Sci; 2012 Feb; 90(2):626-34. PubMed ID: 21948609
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness.
    Smith AM; Harris KB; Haneklaus AN; Savell JW
    Meat Sci; 2011 Oct; 89(2):228-32. PubMed ID: 21663807
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.