148 related articles for article (PubMed ID: 31951922)
1. Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.
Jose CG; Jacob RH; Gardner GE
Meat Sci; 2020 May; 163():108036. PubMed ID: 31951922
[TBL] [Abstract][Full Text] [Related]
2. Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses.
Holman BWB; Hopkins DL
Meat Sci; 2019 Mar; 149():24-30. PubMed ID: 30448474
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles.
Keenan DF; Desmond EM; Hayes JE; Kenny TA; Kerry JP
Meat Sci; 2010 Apr; 84(4):691-8. PubMed ID: 20374844
[TBL] [Abstract][Full Text] [Related]
6. Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin.
Sikes AL; Jacob R; D'Arcy B; Warner R
Food Res Int; 2017 Mar; 93():75-86. PubMed ID: 28290282
[TBL] [Abstract][Full Text] [Related]
7. Effects of growth implants on consumer perceptions of meat tenderness in beef steers.
Barham BL; Brooks JC; Blanton JR; Herring AD; Carr MA; Kerth CR; Miller MF
J Anim Sci; 2003 Dec; 81(12):3052-6. PubMed ID: 14677861
[TBL] [Abstract][Full Text] [Related]
8. Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir.
Zhang Y; Ji X; Mao Y; Luo X; Zhu L; Hopkins DL
Meat Sci; 2019 Mar; 149():47-54. PubMed ID: 30453280
[TBL] [Abstract][Full Text] [Related]
9. Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin×Holstein-Friesian and Hereford×Holstein-Friesian crossbreeds.
Bogdanowicz J; Cierach M; Żmijewski T
Meat Sci; 2018 Mar; 137():71-76. PubMed ID: 29154221
[TBL] [Abstract][Full Text] [Related]
10. Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef.
Battaglia C; Vilella GF; Bernardo APS; Gomes CL; Biase AG; Albertini TZ; Pflanzer SB
J Texture Stud; 2020 Apr; 51(2):252-262. PubMed ID: 31323124
[TBL] [Abstract][Full Text] [Related]
11. Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds.
Dikeman ME; Pollak EJ; Zhang Z; Moser DW; Gill CA; Dressler EA
J Anim Sci; 2005 Oct; 83(10):2461-7. PubMed ID: 16160060
[TBL] [Abstract][Full Text] [Related]
12. Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness.
Grayson AL; Lawrence TE
Meat Sci; 2013 Sep; 95(1):36-41. PubMed ID: 23644051
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.
Brooks JC; Mehaffey JM; Collins JA; Rogers HR; Legako J; Johnson BJ; Lawrence T; Allen DM; Streeter MN; Nichols WT; Hutcheson JP; Yates DA; Miller MF
J Anim Sci; 2010 May; 88(5):1809-16. PubMed ID: 20081069
[TBL] [Abstract][Full Text] [Related]
15. 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]
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. Effects of calcium chloride injection and hot boning on the tenderness of round muscles.
Wheeler TL; Koohmaraie M; Crouse JD
J Anim Sci; 1991 Dec; 69(12):4871-5. PubMed ID: 1808182
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum.
Balan P; Farouk MM; Stuart AD; Kemp R; Staincliffe M; Craige C; Kim YHB
Anim Sci J; 2019 Aug; 90(8):1050-1059. PubMed ID: 31199034
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
