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 *

137 related articles for article (PubMed ID: 32739757)

  • 1. Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness.
    Dang DS; Buhler JF; Thornton KJ; Legako JF; Matarneh SK
    Meat Sci; 2020 Dec; 170():108266. PubMed ID: 32739757
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
    Tuell JR; Nondorf MJ; Abdelhaseib M; Setyabrata D; Kim YHB
    J Anim Sci; 2022 Mar; 100(3):. PubMed ID: 35357503
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks.
    Dang DS; Zhai C; Nair MN; Thornton KJ; Sawalhah MN; Matarneh SK
    J Anim Sci; 2022 Aug; 100(8):. PubMed ID: 35908783
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks.
    Matney MJ; Gravely ME; O'Quinn TG; Drouillard JS; Phelps-Ronningen KJ; Houser TA; Hobson AW; Alcocer HM; Gonzalez JM
    J Anim Sci; 2021 Oct; 99(10):. PubMed ID: 34516626
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inhibition of mitochondrial calcium uniporter enhances postmortem proteolysis and tenderness in beef cattle.
    Dang DS; Buhler JF; Davis HT; Thornton KJ; Scheffler TL; Matarneh SK
    Meat Sci; 2020 Apr; 162():108039. PubMed ID: 31935569
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Brahman genetics influence muscle fiber properties, protein degradation, and tenderness in an Angus-Brahman multibreed herd.
    Wright SA; Ramos P; Johnson DD; Scheffler JM; Elzo MA; Mateescu RG; Bass AL; Carr CC; Scheffler TL
    Meat Sci; 2018 Jan; 135():84-93. PubMed ID: 28946054
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ; Drouillard JS; Silva MB; Miranda LD; Ebarb SM; Van Bibber-Krueger CL; O'Quinn TG; Gonzalez JM
    J Anim Sci; 2016 Jan; 94(1):412-23. PubMed ID: 26812347
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Brahman genetics on myofibrillar protein degradation, collagen crosslinking, and tenderness of the longissimus lumborum.
    Phelps KJ; Johnson DD; Elzo MA; Paulk CB; Gonzalez JM
    J Anim Sci; 2017 Dec; 95(12):5397-5406. PubMed ID: 29293748
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Strategies to improve beef tenderness by activating calpain-2 earlier postmortem.
    Colle MJ; Nasados JA; Rogers JM; Kerby DM; Colle MM; Van Buren JB; Richard RP; Murdoch GK; Williams CJ; Doumit ME
    Meat Sci; 2018 Jan; 135():36-41. PubMed ID: 28889033
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics, collagen solubility, and tenderness of beef longissimus lumborum steaks.
    Ebarb SM; Phelps KJ; Drouillard JS; Maddock-Carlin KR; Vaughn MA; Burnett DD; Noel JA; Van Bibber-Krueger CL; Paulk CB; Grieger DM; Gonzalez JM
    J Anim Sci; 2017 Mar; 95(3):1219-1231. PubMed ID: 28380530
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effects of degree of dark cutting on tenderness and sensory attributes of beef.
    Grayson AL; Shackelford SD; King DA; McKeith RO; Miller RK; Wheeler TL
    J Anim Sci; 2016 Jun; 94(6):2583-91. PubMed ID: 27285934
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle.
    Muroya S; Ertbjerg P; Pomponio L; Christensen M
    Meat Sci; 2010 Nov; 86(3):764-9. PubMed ID: 20663615
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.
    Moczkowska M; Półtorak A; Montowska M; Pospiech E; Wierzbicka A
    Meat Sci; 2017 Aug; 130():7-15. PubMed ID: 28342838
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.
    Grayson AL; King DA; Shackelford SD; Koohmaraie M; Wheeler TL
    J Anim Sci; 2014 Jun; 92(6):2735-40. PubMed ID: 24671601
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness.
    Ebarb SM; Drouillard JS; Maddock-Carlin KR; Phelps KJ; Vaughn MA; Burnett DD; Van Bibber-Krueger CL; Paulk CB; Grieger DM; Gonzalez JM
    J Anim Sci; 2016 Feb; 94(2):869-81. PubMed ID: 27065157
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.
    Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
    Meat Sci; 2010 Aug; 85(4):759-67. PubMed ID: 20444557
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.