BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

138 related articles for article (PubMed ID: 30170035)

  • 1. Application of tension to prerigor goat carcasses to improve cooked meat tenderness.
    Basinger KL; Shanks BC; Apple JK; Caldwell JD; Yancey JWS; Backes EA; Wilbers LS; Johnson TM; Bax AL
    Meat Sci; 2019 Jan; 147():1-5. PubMed ID: 30170035
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
    J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 2004 Mar; 82(3):802-7. PubMed ID: 15032437
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of vitamin D, zilpaterol hydrochloride supplementation, and postmortem aging on shear force measurements of three muscles in finishing beef steers.
    Knobel-Graves SM; Brooks JC; Johnson BJ; Starkey JD; Beckett JL; Hodgen JM; Hutcheson JP; Streeter MN; Thomas CL; Rathmann RJ; Garmyn AJ; Miller MF
    J Anim Sci; 2016 Jun; 94(6):2637-47. PubMed ID: 27285939
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.
    Stephens JW; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Loughin TM
    J Anim Sci; 2004 Jul; 82(7):2077-86. PubMed ID: 15309955
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
    Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL
    J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of packaging method and storage time on shear value and mechanical strength of intramuscular connective tissue of chevon.
    Kannan G; Chawan CB; Kouakou B; Gelaye S
    J Anim Sci; 2002 Sep; 80(9):2383-9. PubMed ID: 12350015
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Increasing tenderness of beef round and sirloin muscles through prerigor skeletal separations.
    Shanks BC; Wulf DM; Reuter BJ; Maddock RJ
    J Anim Sci; 2002 Jan; 80(1):123-8. PubMed ID: 11831509
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Prerigor and postrigor changes in tenderness of ovine longissimus muscle.
    Wheeler TL; Koohmaraie M
    J Anim Sci; 1994 May; 72(5):1232-8. PubMed ID: 8056668
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus.
    Koohmaraie M; Shackelford SD; Wheeler TL
    J Anim Sci; 1998 May; 76(5):1427-32. PubMed ID: 9621949
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Enhancement technology improves palatability of normal and callipyge lambs.
    Everts AK; Wulf DM; Wheeler TL; Everts AJ; Weaver AD; Daniel JA
    J Anim Sci; 2010 Dec; 88(12):4026-36. PubMed ID: 20675603
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of muscle opposition during rigor on development of broiler breast meat tenderness.
    Cason JA; Lyon CE; Papa CM
    Poult Sci; 1997 May; 76(5):785-7. PubMed ID: 9154635
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness.
    Silva DR; de Moura AP; Ramos AL; Ramos EM
    Meat Sci; 2017 Mar; 125():102-105. PubMed ID: 27940227
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.
    Hou X; Liang R; Mao Y; Zhang Y; Niu L; Wang R; Liu C; Liu Y; Luo X
    Meat Sci; 2014 Jan; 96(1):640-5. PubMed ID: 24056407
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Variation in palatability and biochemical traits within and among eleven beef muscles.
    Rhee MS; Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2004 Feb; 82(2):534-50. PubMed ID: 14974553
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.