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 *

233 related articles for article (PubMed ID: 30882074)

  • 1. Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts.
    Kim M; Choe J; Lee HJ; Yoon Y; Yoon S; Jo C
    Food Sci Anim Resour; 2019 Feb; 39(1):54-64. PubMed ID: 30882074
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles.
    Ha Y; Hwang I; Ba HV; Ryu S; Kim Y; Kang SM; Kim J; Kim Y; Cho S
    Food Sci Anim Resour; 2019 Aug; 39(4):655-667. PubMed ID: 31508595
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.
    Cho S; Kang SM; Kim YS; Kim YC; Van Ba H; Seo HW; Lee EM; Seong PN; Kim JH
    Korean J Food Sci Anim Resour; 2018 Dec; 38(6):1131-1143. PubMed ID: 30675105
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins.
    Kim JH; Jeon MY; Lee CH
    Asian-Australas J Anim Sci; 2019 Oct; 32(10):1621-1629. PubMed ID: 31010983
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging.
    Lee D; Kim HJ; Ismail A; Kim SS; Yim DG; Jo C
    Anim Biosci; 2023 Jul; 36(7):1101-1119. PubMed ID: 36915929
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
    Lorenzen CL; Miller RK; Taylors JF; Neely TR; Tatum JD; Wise JW; Buyek MJ; Reagan JO; Savell JW
    J Anim Sci; 2003 Jan; 81(1):143-9. PubMed ID: 12597384
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef.
    Cho S; Kang SM; Seong P; Kang G; Kim Y; Kim J; Lee S; Kim S
    Korean J Food Sci Anim Resour; 2016; 36(1):68-76. PubMed ID: 27499666
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.
    Di Paolo M; Ambrosio RL; Lambiase C; Vuoso V; Salzano A; Bifulco G; Barone CMA; Marrone R
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766061
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Aging Methods and Periods on Quality Characteristics of Beef.
    Kim S; Kim G; Moon C; Ko K; Choi Y; Choe J; Ryu Y
    Food Sci Anim Resour; 2022 Nov; 42(6):953-967. PubMed ID: 36415581
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old.
    Utama DT; Kim YJ; Jeong HS; Kim J; Barido FH; Lee SK
    Asian-Australas J Anim Sci; 2020 Jan; 33(1):157-165. PubMed ID: 31480197
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.
    Sitz BM; Calkins CR; Feuz DM; Umberger WJ; Eskridge KM
    J Anim Sci; 2006 May; 84(5):1221-6. PubMed ID: 16612025
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef.
    Kim JH; Kim TK; Shin DM; Kim HW; Kim YB; Choi YS
    Asian-Australas J Anim Sci; 2020 Mar; 33(3):501-505. PubMed ID: 31480178
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.
    Lee D; Lee HJ; Yoon JW; Ryu M; Jo C
    Anim Biosci; 2021 Oct; 34(10):1705-1716. PubMed ID: 33561325
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins.
    Kim YHB; Meyers B; Kim HW; Liceaga AM; Lemenager RP
    Meat Sci; 2017 Jan; 123():57-63. PubMed ID: 27627781
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade.
    Hwang YH; Sabikun N; Ismail I; Joo ST
    Korean J Food Sci Anim Resour; 2018 Oct; 38(5):950-958. PubMed ID: 30479502
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef.
    Yim DG; Kim YJ; Chung KY
    Korean J Food Sci Anim Resour; 2015; 35(4):449-58. PubMed ID: 26761865
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin.
    Jwa SH; Kim YA; Hoa VB; Hwang IH
    Asian-Australas J Anim Sci; 2020 Aug; 33(8):1339-1351. PubMed ID: 32054202
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.