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 *

119 related articles for article (PubMed ID: 30959709)

  • 1. 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]  

  • 2. Effects of Electrical Stimulation and Conditioning Periods upon Pre-Rigor Beef Samples Cooked with a Microwave Oven
    Ray EE; Berry BW; Loucks LJ; Leighton EA; Gardner BJ
    J Food Prot; 1983 Nov; 46(11):954-956. PubMed ID: 30921853
    [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. 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]  

  • 5. 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]  

  • 6. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
    Dikeman ME; Hunt MC; Addist PB; Schoenbeck HJ; Pullen M; Katsanidis E; Yancey EJ
    J Anim Sci; 2003 Jan; 81(1):156-66. PubMed ID: 12597386
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast
    Ray EE; Berry BW; Thomas JD
    J Food Prot; 1985 May; 48(5):412-415. PubMed ID: 30943631
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of low voltage electrical stimulation on mature cow carcasses: Part 1-Selected quality attributes of beef.
    Hawrysh ZJ; Wolfe FH
    Meat Sci; 1983 Feb; 8(2):119-33. PubMed ID: 22055449
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotype.
    Kerth CR; Cain TL; Jackson SP; Ramsey CB; Miller MF
    J Anim Sci; 1999 Nov; 77(11):2951-5. PubMed ID: 10568463
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Studies of extra low voltage electrical stimulation of mature beef carcasses.
    Hawrysh ZJ; Shand PJ; Wolfe FH; Price MA
    Meat Sci; 1987; 21(2):121-35. PubMed ID: 22054786
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties.
    Berry BW; Joseph RL; Stanfield MS
    Meat Sci; 1996; 42(1):111-23. PubMed ID: 22060306
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
    Shin HK; Abugroun HA; Forrest JC; Okos MR; Judge MD
    J Anim Sci; 1993 Apr; 71(4):939-45. PubMed ID: 8478294
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of Postmortem Handling Methods for Effects on Quality Characteristics of Mature Beef.
    Cross HR; Berry BW
    J Food Prot; 1982 Nov; 45(13):1214-1217. PubMed ID: 30913631
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef.
    Cheng JH; Ockerman HW
    Asian-Australas J Anim Sci; 2013 Feb; 26(2):282-6. PubMed ID: 25049788
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1999 Feb; 77(2):400-7. PubMed ID: 10100669
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.