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25. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. Santé-Lhoutellier V; Astruc T; Marinova P; Greve E; Gatellier P J Agric Food Chem; 2008 Feb; 56(4):1488-94. PubMed ID: 18237130 [TBL] [Abstract][Full Text] [Related]
26. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius. King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491 [TBL] [Abstract][Full Text] [Related]
27. Effect of reduced drying and extraction time in determining meat fat content. Cohen EH; Swift CE J Assoc Off Anal Chem; 1971 Sep; 54(5):1006-8. PubMed ID: 5151657 [No Abstract] [Full Text] [Related]
28. Pantothenic acid and vitamin B6 in beef. Meyer BH; Mysinger MA; Wodarski LA J Am Diet Assoc; 1969 Feb; 54(2):122-5. PubMed ID: 5812512 [No Abstract] [Full Text] [Related]
29. [Effects of so-called animal factors (muscles, age, sex) on the quality parameters of meat]. Prost EK Arch Exp Veterinarmed; 1981; 35(3):409-17. PubMed ID: 7283643 [TBL] [Abstract][Full Text] [Related]
30. Inactivation of Salmonella during microwave cooking. Levre E; Valentini P Zentralbl Hyg Umweltmed; 1998 Dec; 201(4-5):431-6. PubMed ID: 9916297 [TBL] [Abstract][Full Text] [Related]
31. Thiamin content and retention in venison. Guild L; Raines R J Am Diet Assoc; 1972 Jan; 60(1):42-4. PubMed ID: 5061694 [No Abstract] [Full Text] [Related]
32. Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates. Baeza R; Rössler CE; Mielnicki DM; Zamora MC; Chirife J Rev Argent Microbiol; 2007; 39(4):237-42. PubMed ID: 18390161 [TBL] [Abstract][Full Text] [Related]
33. [Studies on the biological value of different culinary portions in beef carcasses]. Finogenova NV Vopr Pitan; 1967; 26(1):77-81. PubMed ID: 5629340 [No Abstract] [Full Text] [Related]
34. Volatilization of ammonia from manure as affected by manure additives, temperature and mixing. Van der Stelt B; Temminghoff EJ; Van Vliet PC; Van Riemsdijk WH Bioresour Technol; 2007 Dec; 98(18):3449-55. PubMed ID: 17215124 [TBL] [Abstract][Full Text] [Related]
35. [Qualitative indices of the meat of calves fed a diet containing heat-treated manure litter]. Kirov KD; Vitkov M Vet Med Nauki; 1984; 21(3):62-6. PubMed ID: 6740922 [TBL] [Abstract][Full Text] [Related]
36. Beef patty composition: effects of fat content and cooking method. Berry BW; Leddy K J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796 [TBL] [Abstract][Full Text] [Related]
37. [Change in the biological value of beef proteins during roasting]. Melinets AI; Zhelezniak KD Vopr Pitan; 1980; (3):74-5. PubMed ID: 7405140 [No Abstract] [Full Text] [Related]
38. [Effect of cooking on vitamins in poultry and rabbit meat]. Stepanova EN; Grigor'eva MP; Orlova NV; Smirnova EV; Fomina LV Vopr Pitan; 1982; (3):54-8. PubMed ID: 7113103 [TBL] [Abstract][Full Text] [Related]
39. [Devitalization of salmonellal bacteria in boiled and smoked sausages]. Iordanov I; Zakhariev Ts; Dimitrov Ia Vet Med Nauki; 1980; 17(6-7):87-94. PubMed ID: 7233826 [TBL] [Abstract][Full Text] [Related]
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