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 *

151 related articles for article (PubMed ID: 33152214)

  • 1. Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds.
    Soji Z
    Anim Biosci; 2021 Nov; 34(11):1849-1858. PubMed ID: 33152214
    [TBL] [Abstract][Full Text] [Related]  

  • 2. WITHDRAWN: Beef tenderness evaluation using early post-mortem muscle nanostructure.
    Soji Z; Chulayo AY
    Asian-Australas J Anim Sci; 2020 Aug; ():. PubMed ID: 32882777
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Biophysical aspects of meat tenderness.
    Tornberg E
    Meat Sci; 1996; 43S1():175-91. PubMed ID: 22060650
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. The influence of ante-mortem treatment on relationship between pH and tenderness of beef.
    Jeleníková J; Pipek P; Staruch L
    Meat Sci; 2008 Nov; 80(3):870-4. PubMed ID: 22063610
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness.
    Shackelford SD; Koohmaraie M; Savell JW
    Meat Sci; 1994; 37(2):195-204. PubMed ID: 22059494
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness.
    Marino R; Della Malva A; Albenzio M
    J Anim Sci; 2015 Mar; 93(3):1376-87. PubMed ID: 26020914
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2002 Apr; 80(4):982-7. PubMed ID: 12002335
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture.
    Juárez M; Basarab J; Baron V; Valera M; Larsen I; Aalhus JL
    Animal; 2012 Nov; 6(11):1878-87. PubMed ID: 23031348
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. The relationship of muscle fibre size to tenderness of beef.
    Crouse JD; Koohmaraie M; Seideman SD
    Meat Sci; 1991; 30(4):295-302. PubMed ID: 22059401
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chianina beef tenderness investigated through integrated Omics.
    D'Alessandro A; Marrocco C; Rinalducci S; Mirasole C; Failla S; Zolla L
    J Proteomics; 2012 Jul; 75(14):4381-98. PubMed ID: 22510581
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Effects of Neck-Arm Restraint Suspension of Beef Carcasses on Meat Quality and Proteome of Different Muscles During Post-mortem Aging.
    Cai W; Wen K; Che L; Zhang H; Zhang Y; Li J; Li H
    Front Nutr; 2021; 8():774529. PubMed ID: 34993220
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 1999 Oct; 77(10):2693-9. PubMed ID: 10521029
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 1997 Sep; 75(9):2417-22. PubMed ID: 9303460
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi.
    Sørheim O; Idland J; Halvorsen EC; Frøystein T; Lea P; Hildrum KI
    Meat Sci; 2001 Jan; 57(1):79-85. PubMed ID: 22061170
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.