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.
118 related articles for article (PubMed ID: 30812315)
1. Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged Beef. Seideman SC; Smith GC; Dutson TR; Carpenter ZL J Food Prot; 1979 Aug; 42(8):651-653. PubMed ID: 30812315 [TBL] [Abstract][Full Text] [Related]
2. Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beef. Griffin CL; Shackelford SD; Stiffler DM; Smith GC; Savell JW; Brasington CF Meat Sci; 1992; 31(3):279-86. PubMed ID: 22059629 [TBL] [Abstract][Full Text] [Related]
3. Influence of Electrical Stimulation on Palatability of Hot-Boned, Pre-Rigor and Cold-Boned, Post-Rigor Frozen Beef Roasts Griffin CL; Stiffler DM; Ray EE; Berry BW J Food Prot; 1982 Feb; 45(2):164-168. PubMed ID: 30866196 [TBL] [Abstract][Full Text] [Related]
4. Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boning. van Laack RL; Smulders FJ Meat Sci; 1990; 28(3):211-21. PubMed ID: 22055575 [TBL] [Abstract][Full Text] [Related]
5. Quality of 'Semi-hot' and Cold Boned, Vacuum-packaged Fresh Pork as Affected By Delayed or Immediate Chilling. VAN Laack RLJM; Smulders FJM J Food Prot; 1989 Sep; 52(9):650-654. PubMed ID: 31003281 [TBL] [Abstract][Full Text] [Related]
6. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles. Xu B; Zhang Q; Zhang Y; Yang X; Mao Y; Luo X; Hopkins DL; Niu L; Liang R Meat Sci; 2023 Dec; 206():109326. PubMed ID: 37774478 [TBL] [Abstract][Full Text] [Related]
7. Bacteriological Quality of Ground Beef Prepared from Hot and Chilled Beef Carcasses. Emswiler BS; Kotula AW J Food Prot; 1979 Jul; 42(7):561-562. PubMed ID: 30812136 [TBL] [Abstract][Full Text] [Related]
8. Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. White A; O'Sullivan A; Troy DJ; O'Neill EE Meat Sci; 2006 Jun; 73(2):196-203. PubMed ID: 22062289 [TBL] [Abstract][Full Text] [Related]
9. Effects of Electrical Stimulation and Early Postmortem Muscle Excision on pH Decline, Sarcomere Length and Color in Beef Muscles. Nichols JE; Cross HR J Food Prot; 1980 Jul; 43(7):514-519. PubMed ID: 30822958 [TBL] [Abstract][Full Text] [Related]
11. Influence of Electrical Stimulation and Conditioning Periods Upon Hot-Boned Cooked Beef Semitendinosus Roast Ray EE; Farrell C; Hood DE J Food Prot; 1986 May; 49(5):355-360. PubMed ID: 30959709 [TBL] [Abstract][Full Text] [Related]
12. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef. Pivotto LM; Campbell CP; Swanson K; Mandell IB Meat Sci; 2014 Jan; 96(1):237-46. PubMed ID: 23916959 [TBL] [Abstract][Full Text] [Related]
13. Color Stability of Hot and Cold Boned Longissimus and Psoas Major Muscle. VAN Laack RLJM; Eikelenboom G; Smulders FJM J Food Prot; 1989 Dec; 52(12):894-897. PubMed ID: 31003354 [TBL] [Abstract][Full Text] [Related]
14. Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. Wulf DM; Emnett RS; Leheska JM; Moeller SJ J Anim Sci; 2002 Jul; 80(7):1895-903. PubMed ID: 12162657 [TBL] [Abstract][Full Text] [Related]
15. On the assessment of water-holding capacity of hot- vs cold-boned pork. van Laack RL; Smulders FJ Meat Sci; 1992; 32(2):139-47. PubMed ID: 22059747 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. Electrical Stimulation of Intact or Split Steer or Cow Carcasses. McKEITH FK; Smith CG; Dutson TR; Savell JW; Hostetler RL; Carpenter ZL J Food Prot; 1980 Oct; 43(10):795-798. PubMed ID: 30822896 [TBL] [Abstract][Full Text] [Related]
18. Effects of chilling methods and hot-boning on quality parameters of M. longissimus lumborum from Bos indicus Nelore steer. Pinto Neto M; Beraquet NJ; Cardoso S Meat Sci; 2013 Feb; 93(2):201-6. PubMed ID: 23021627 [TBL] [Abstract][Full Text] [Related]
19. Bacteriology of Electrically Stimulated and Unstimulated Rabbit, Pork, Lamb and Beef Carcasses. Mrigadat B; Smith GC; Dutson TR; Hall LC; Hanna MO; Vanderzant C J Food Prot; 1980 Sep; 43(9):686-693. PubMed ID: 30822828 [TBL] [Abstract][Full Text] [Related]
20. Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. Wheeler TL; Shackelford SD; Koohmaraie M J Anim Sci; 1999 Apr; 77(4):882-8. PubMed ID: 10328352 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]