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 *

166 related articles for article (PubMed ID: 32937816)

  • 1. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.
    Vaskoska R; Ha M; Naqvi ZB; White JD; Warner RD
    Foods; 2020 Sep; 9(9):. PubMed ID: 32937816
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating.
    Vaskoska R; Ha M; Ong L; Kearney G; White JD; Gras S; Warner RD
    Meat Sci; 2021 Feb; 172():108339. PubMed ID: 33171309
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
    Naqvi ZB; Thomson PC; Ha M; Campbell MA; McGill DM; Friend MA; Warner RD
    Meat Sci; 2021 May; 175():108435. PubMed ID: 33461157
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Mechanical texture profile of Hanwoo muscles as a function of heating temperatures.
    Chinzorig O; Hwang I
    J Anim Sci Technol; 2018; 60():22. PubMed ID: 30237897
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade.
    Obuz E; Dikeman ME; Grobbel JP; Stephens JW; Loughin TM
    Meat Sci; 2004 Oct; 68(2):243-8. PubMed ID: 22062233
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types.
    Vaskoska R; Ha M; Ong L; Chen G; White J; Gras S; Warner R
    Meat Sci; 2021 Sep; 179():108521. PubMed ID: 33964804
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL; Tatum JD; Scanga JA; Chapman PL; Smith GC; Belk KE
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.
    Obuz E; Dikeman ME
    Meat Sci; 2003 Nov; 65(3):993-7. PubMed ID: 22063680
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks.
    Yancey JW; Apple JK; Wharton MD
    J Anim Sci; 2016 Oct; 94(10):4434-4446. PubMed ID: 27898853
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness.
    Obuz E; Dikeman ME; Loughin TM
    Meat Sci; 2003 Oct; 65(2):841-51. PubMed ID: 22063447
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research.
    Lawrence TE; King DA; Obuz E; Yancey EJ; Dikeman ME
    Meat Sci; 2001 Jul; 58(3):239-46. PubMed ID: 22062251
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures.
    Cauble RN; Ball JJ; Zorn VE; Reyes TM; Wagoner MP; Coursen MM; Lambert BD; Apple JK; Sawyer JT
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945514
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.
    Nethery TN; Boler DD; Harsh BN; Dilger AC
    Foods; 2022 Jan; 11(1):. PubMed ID: 35010257
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 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. Cooking method effect on Warner-Bratzler shear force of different beef muscles.
    Fabre R; Dalzotto G; Perlo F; Bonato P; Teira G; Tisocco O
    Meat Sci; 2018 Apr; 138():10-14. PubMed ID: 29289713
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.
    Senaratne LS; Calkins CR; de Mello AS; Pokharel S; Hinkle JB
    J Anim Sci; 2010 Sep; 88(9):3084-106. PubMed ID: 20453083
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.