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 *

194 related articles for article (PubMed ID: 31508595)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Comparison of Beef Palatability Characteristics between
    Yun Y; Lee B; Kwon K; Kang S; Oh E; Choi YM
    Food Sci Anim Resour; 2020 Jan; 40(1):34-43. PubMed ID: 31970329
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging.
    Tuell JR; Nondorf MJ; Abdelhaseib M; Setyabrata D; Barker S; Legako JF; Kim YHB
    J Food Sci; 2022 Sep; 87(9):3781-3796. PubMed ID: 35986923
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1
    Cho S; Lee W; Seol KH; Kim Y; Kang SM; Seo H; Jung Y; Kim J; Ba HV
    Food Sci Anim Resour; 2020 Jul; 40(4):497-511. PubMed ID: 32734259
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef.
    Kim CJ; Lee ES
    Meat Sci; 2003 Mar; 63(3):397-405. PubMed ID: 22062394
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Dry aging of beef; Review.
    Dashdorj D; Tripathi VK; Cho S; Kim Y; Hwang I
    J Anim Sci Technol; 2016; 58():20. PubMed ID: 27200180
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing.
    Park BY; Seong PN; Ba HV; Park KM; Cho SH; Moon SS; Kang GH
    Anim Sci J; 2015 Jun; 86(6):646-54. PubMed ID: 25491951
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer.
    Jung EY; Hwang YH; Joo ST
    Korean J Food Sci Anim Resour; 2016; 36(2):145-51. PubMed ID: 27194921
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses.
    Lee KW; Hwang YH; Joo ST
    Korean J Food Sci Anim Resour; 2017; 37(4):593-598. PubMed ID: 28943772
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards.
    Gajaweera C; Chung KY; Lee SH; Wijayananda HI; Kwon EG; Kim HJ; Cho SH; Lee SH
    Meat Sci; 2020 Feb; 160():107944. PubMed ID: 31639637
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for
    Yang J; Dashdorj D; Hwang I
    Food Sci Anim Resour; 2019 Jun; 39(3):474-493. PubMed ID: 31304475
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.