BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

327 related articles for article (PubMed ID: 8056668)

  • 1. Prerigor and postrigor changes in tenderness of ovine longissimus muscle.
    Wheeler TL; Koohmaraie M
    J Anim Sci; 1994 May; 72(5):1232-8. PubMed ID: 8056668
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus.
    Koohmaraie M; Shackelford SD; Wheeler TL
    J Anim Sci; 1998 May; 76(5):1427-32. PubMed ID: 9621949
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Meat toughening does not occur when rigor shortening is prevented.
    Koohmaraie M; Doumit ME; Wheeler TL
    J Anim Sci; 1996 Dec; 74(12):2935-42. PubMed ID: 8994907
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2000 Apr; 78(4):958-65. PubMed ID: 10784186
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major.
    Wheeler TL; Koohmaraie M
    J Anim Sci; 1999 Sep; 77(9):2444-51. PubMed ID: 10492451
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°C.
    Devine CE; Payne SR; Wells RW
    Meat Sci; 2002 Feb; 60(2):155-9. PubMed ID: 22063239
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects on meat quality of the use of clenbuterol in veal calves.
    Geesink GH; Smulders FJ; van Laack HL; van der Kolk JH; Wensing T; Breukink HJ
    J Anim Sci; 1993 May; 71(5):1161-70. PubMed ID: 8505249
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Factors regulating lamb longissimus tenderness are affected by age at slaughter.
    Veiseth E; Shackelford SD; Wheeler TL; Koohmaraie M
    Meat Sci; 2004 Dec; 68(4):635-40. PubMed ID: 22062540
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rigor temperature and meat quality characteristics of lamb longissimus muscle.
    Geesink GH; Bekhit AD; Bickerstaffe R
    J Anim Sci; 2000 Nov; 78(11):2842-8. PubMed ID: 11063307
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Palatability of prerigor cooked boar meat.
    Chen W; Forrest JC; Peng IC; Pratt DE; Judge MD
    J Anim Sci; 1993 Mar; 71(3):645-50. PubMed ID: 8463151
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2000 Nov; 78(11):2856-61. PubMed ID: 11063309
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Beef longissimus slice shear force measurement among steak locations and institutions.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 2007 Sep; 85(9):2283-9. PubMed ID: 17526673
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics.
    Klont RE; Barnier VM; van Dijk A; Smulders FJ; Hoving-Bolink AH; Hulsegge B; Eikelenboom G
    J Anim Sci; 2000 Jul; 78(7):1845-51. PubMed ID: 10907826
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High and low rigor temperature effects on sheep meat tenderness and ageing.
    Devine CE; Payne SR; Peachey BM; Lowe TE; Ingram JR; Cook CJ
    Meat Sci; 2002 Feb; 60(2):141-6. PubMed ID: 22063237
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 17.