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 *

114 related articles for article (PubMed ID: 38865792)

  • 1. Effect of different electrical stimulation systems on beef quality and palatability: Constant current compared to constant voltage.
    Leighton PLA; López-Campos Ó; Chabot B; Scott HR; Schmidt B; Zawadski S; Prieto N
    Meat Sci; 2024 Oct; 216():109567. PubMed ID: 38865792
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers.
    Leighton PLA; López-Campos Ó; Chabot B; Scott HR; Zawadski S; Barragán-Hernández W; Aalhus JL; Prieto N
    Meat Sci; 2023 Nov; 205():109297. PubMed ID: 37544261
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.
    Ha M; McGilchrist P; Polkinghorne R; Huynh L; Galletly J; Kobayashi K; Nishimura T; Bonney S; Kelman KR; Warner RD
    Food Res Int; 2019 Nov; 125():108528. PubMed ID: 31554125
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Palatability of beef chuck, loin, and round muscles from three USDA quality grades.
    Nyquist KM; O'Quinn TG; Drey LN; Lucherk LW; Brooks JC; Miller MF; Legako JF
    J Anim Sci; 2018 Sep; 96(10):4276-4292. PubMed ID: 30247687
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks.
    Leighton PLA; López-Campos Ó; Zawadski S; Aalhus JL; Prieto N
    Meat Sci; 2024 Jul; 213():109508. PubMed ID: 38593728
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.
    Cassens AM; Arnold AN; Miller RK; Gehring KB; Savell JW
    Meat Sci; 2018 Dec; 146():1-8. PubMed ID: 30064052
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum.
    Colle MJ; Richard RP; Killinger KM; Bohlscheid JC; Gray AR; Loucks WI; Day RN; Cochran AS; Nasados JA; Doumit ME
    Meat Sci; 2015 Dec; 110():32-9. PubMed ID: 26172241
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups.
    Wulf DM; Page JK
    J Anim Sci; 2000 Oct; 78(10):2595-607. PubMed ID: 11048925
    [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 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. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.
    Holman BWB; Mao Y; Coombs CEO; van de Ven RJ; Hopkins DL
    Meat Sci; 2016 Nov; 121():104-106. PubMed ID: 27294520
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality.
    Smith MA; Bush RD; van de Ven RJ; Hopkins DL
    Meat Sci; 2016 Jan; 111():38-46. PubMed ID: 26331964
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade.
    Holdstock J; Aalhus JL; Uttaro BA; López-Campos O; Larsen IL; Bruce HL
    Meat Sci; 2014 Dec; 98(4):842-9. PubMed ID: 25173716
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle.
    Keady SM; Waters SM; Hamill RM; Dunne PG; Keane MG; Richardson RI; Kenny DA; Moloney AP
    Meat Sci; 2017 Mar; 125():128-136. PubMed ID: 27951464
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Integrative proteomics and metabolomics profiling to understand the biochemical basis of beef muscle darkening at a slightly elevated pH.
    Kiyimba F; Cassens D; Hartson SD; Rogers J; Habiger J; Mafi GG; Ramanathan R
    J Anim Sci; 2023 Jan; 101():. PubMed ID: 36638080
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle Longissimus thoracis muscles.
    Kadim IT; Mahgoub O; Al-Marzooqi W; Khalaf SK; Mansour MH; Al-Sinani SS; Al-Amri IS
    J Food Sci; 2009; 74(1):S44-52. PubMed ID: 19200120
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
    Dikeman ME; Hunt MC; Addist PB; Schoenbeck HJ; Pullen M; Katsanidis E; Yancey EJ
    J Anim Sci; 2003 Jan; 81(1):156-66. PubMed ID: 12597386
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.