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 *

294 related articles for article (PubMed ID: 35727741)

  • 41. 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]  

  • 42. Impact of broiler processing scalding and chilling profiles on carcass and breast meat yield.
    Buhr RJ; Walker JM; Bourassa DV; Caudill AB; Kiepper BH; Zhuang H
    Poult Sci; 2014 Jun; 93(6):1534-41. PubMed ID: 24879703
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.
    Jones-Hamlow KA; Tavárez MA; Boler DD; Schroeder AL; Prusa KJ; Dilger AC
    J Anim Sci; 2015 Feb; 93(2):794-801. PubMed ID: 26020759
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Diverse birth and rearing environment effects on pig growth and meat quality.
    Gentry JG; McGlone JJ; Miller MF; Blanton JR
    J Anim Sci; 2002 Jul; 80(7):1707-15. PubMed ID: 12162637
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Effects of carcass weight increase on meat quality and sensory properties of pork loin.
    Hwang YH; Lee SJ; Lee EY; Joo ST
    J Anim Sci Technol; 2020 Sep; 62(5):753-760. PubMed ID: 33089239
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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]  

  • 47. Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene.
    Kerth CR; Carr MA; Ramsey CB; Brooks JC; Johnson RC; Cannon JE; Miller MF
    J Anim Sci; 2001 Sep; 79(9):2346-55. PubMed ID: 11583421
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Accelerated chilling of carcasses to improve pork quality.
    Springer MP; Carr MA; Ramsey CB; Miller MF
    J Anim Sci; 2003 Jun; 81(6):1464-72. PubMed ID: 12817494
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Effects of feeding ractopamine hydrochloride (Paylean) to physical and immunological castrates (Improvest) in a commercial setting on carcass cutting yields and loin quality.
    Lowe BK; Gerlemann GD; Carr SN; Rincker PJ; Schroeder AL; Petry DB; McKeith FK; Allee GL; Dilger AC
    J Anim Sci; 2014 Aug; 92(8):3715-26. PubMed ID: 25006065
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
    Lorenzen CL; Miller RK; Taylors JF; Neely TR; Tatum JD; Wise JW; Buyek MJ; Reagan JO; Savell JW
    J Anim Sci; 2003 Jan; 81(1):143-9. PubMed ID: 12597384
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management.
    Agbeniga B; Webb EC
    Food Res Int; 2018 Mar; 105():793-800. PubMed ID: 29433275
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs.
    Waylan AT; O'Quinn PR; Unruh JA; Nelssen JL; Goodband RD; Woodworth JC; Tokach MD; Koo SI
    J Anim Sci; 2002 Jun; 80(6):1575-85. PubMed ID: 12078739
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.
    Zhuang H; Savage EM; Smith DP; Berrang ME
    Poult Sci; 2009 Jun; 88(6):1282-91. PubMed ID: 19439641
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air.
    Jeong JY; Janardhanan KK; Booren AM; Harte JB; Kang I
    Poult Sci; 2011 Mar; 90(3):694-700. PubMed ID: 21325244
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality.
    Milligan SD; Ramsey CB; Miller MF; Kaster CS; Thompson LD
    J Anim Sci; 1998 Jan; 76(1):74-86. PubMed ID: 9464887
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits.
    Wheeler TL; Cundiff LV; Shackelford SD; Koohmaraie M
    J Anim Sci; 2005 Jan; 83(1):196-207. PubMed ID: 15583060
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Alternative housing systems for pigs: influences on growth, composition, and pork quality.
    Gentry JG; McGlone JJ; Blanton JR; Miller MF
    J Anim Sci; 2002 Jul; 80(7):1781-90. PubMed ID: 12162645
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Carcass traits and retail display-life of chops from different goat breed types.
    Oman JS; Waldron DF; Griffin DB; Savell JW
    J Anim Sci; 2000 May; 78(5):1262-6. PubMed ID: 10834580
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.
    Wheeler TL; Cundiff LV; Shackelford SD; Koohmaraie M
    J Anim Sci; 2004 Apr; 82(4):1177-89. PubMed ID: 15080341
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Characterizing the amount and variability of intramuscular fat deposition throughout pork loins using barrows and gilts from two sire lines.
    Redifer JD; Beever JE; Stahl CA; Boler DD; Dilger AC
    J Anim Sci; 2020 Sep; 98(9):. PubMed ID: 32845331
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 15.