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 *

123 related articles for article (PubMed ID: 33322928)

  • 1. The effects of time and relative humidity on dry-aged beef: Traditional versus special bag.
    Bernardo APDS; Da Silva ACM; Ferreira FMS; Do Nascimento MDS; Pflanzer SB
    Food Sci Technol Int; 2021 Oct; 27(7):626-634. PubMed ID: 33322928
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dry aging of beef in a bag highly permeable to water vapour.
    Ahnström ML; Seyfert M; Hunt MC; Johnson DE
    Meat Sci; 2006 Aug; 73(4):674-9. PubMed ID: 22062568
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times.
    Degeer SL; Hunt MC; Bratcher CL; Crozier-Dodson BA; Johnson DE; Stika JF
    Meat Sci; 2009 Dec; 83(4):768-74. PubMed ID: 20416624
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Color and lipid stability of dry aged beef during retail display.
    Ribeiro FA; Lau SK; Pflanzer SB; Subbiah J; Calkins CR
    Meat Sci; 2021 Jan; 171():108274. PubMed ID: 32818818
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium.
    Gowda TKGM; De Zutter L; Van Royen G; Van Damme I
    Food Microbiol; 2022 Apr; 102():103919. PubMed ID: 34809945
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dry-aging improves meat quality attributes of grass-fed beef loins.
    Berger J; Kim YHB; Legako JF; Martini S; Lee J; Ebner P; Zuelly SMS
    Meat Sci; 2018 Nov; 145():285-291. PubMed ID: 30007174
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
    da Silva Bernardo AP; da Silva ACM; Francisco VC; Ribeiro FA; Nassu RT; Calkins CR; da Silva do Nascimento M; Pflanzer SB
    Meat Sci; 2020 Mar; 161():108003. PubMed ID: 31734467
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks.
    Dikeman ME; Obuz E; Gök V; Akkaya L; Stroda S
    Meat Sci; 2013 Jun; 94(2):228-33. PubMed ID: 23501255
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef.
    Vossen E; Dewulf L; Van Royen G; Van Damme I; De Zutter L; Fraeye I; De Smet S
    Meat Sci; 2022 Jan; 183():108659. PubMed ID: 34428606
    [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. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.
    Li X; Babol J; Wallby A; Lundström K
    Meat Sci; 2013 Oct; 95(2):229-34. PubMed ID: 23747616
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins.
    Kim YHB; Meyers B; Kim HW; Liceaga AM; Lemenager RP
    Meat Sci; 2017 Jan; 123():57-63. PubMed ID: 27627781
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality Improvement of Pork Loin by Dry Aging.
    Lee CW; Lee JR; Kim MK; Jo C; Lee KH; You I; Jung S
    Korean J Food Sci Anim Resour; 2016; 36(3):369-76. PubMed ID: 27433108
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem.
    Garmyn AJ; Brooks JC; Hodgen JM; Nichols WT; Hutcheson JP; Rathmann RJ; Miller MF
    J Anim Sci; 2014 Aug; 92(8):3670-84. PubMed ID: 24879757
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Ultimate pH effects on dry-aged beef quality.
    Ribeiro FA; Lau SK; Furbeck RA; Herrera NJ; Henriott ML; Bland NA; Fernando SC; Subbiah J; Sullivan GA; Calkins CR
    Meat Sci; 2021 Feb; 172():108365. PubMed ID: 33223267
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.
    Kim YH; Kemp R; Samuelsson LM
    Meat Sci; 2016 Jan; 111():168-76. PubMed ID: 26437054
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of Aging Methods and Periods on Quality Characteristics of Beef.
    Kim S; Kim G; Moon C; Ko K; Choi Y; Choe J; Ryu Y
    Food Sci Anim Resour; 2022 Nov; 42(6):953-967. PubMed ID: 36415581
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging.
    Shi Y; Zhang W; Zhou G
    Foods; 2020 May; 9(5):. PubMed ID: 32443458
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef.
    Kim JH; Kim TK; Shin DM; Kim HW; Kim YB; Choi YS
    Asian-Australas J Anim Sci; 2020 Mar; 33(3):501-505. PubMed ID: 31480178
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.