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 *

179 related articles for article (PubMed ID: 8818800)

  • 1. Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1996 Jul; 74(7):1553-62. PubMed ID: 8818800
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1999 Feb; 77(2):400-7. PubMed ID: 10100669
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.
    Yancey JW; Wharton MD; Apple JK
    Meat Sci; 2011 May; 88(1):1-7. PubMed ID: 21185659
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks.
    Yancey JW; Apple JK; Wharton MD
    J Anim Sci; 2016 Oct; 94(10):4434-4446. PubMed ID: 27898853
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.
    Wheeler TL; Shackelford SD; Koohmaraie M
    J Anim Sci; 1998 Nov; 76(11):2805-10. PubMed ID: 9856389
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 1999 Oct; 77(10):2693-9. PubMed ID: 10521029
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of cooking and shearing methodology on variation in Warner-Bratzler shear force values in beef.
    Wheeler TL; Koohmaraie M; Cundiff LV; Dikeman ME
    J Anim Sci; 1994 Sep; 72(9):2325-30. PubMed ID: 8002450
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle.
    Silva DR; Torres Filho RA; Cazedey HP; Fontes PR; Ramos AL; Ramos EM
    Meat Sci; 2015 May; 103():1-6. PubMed ID: 25569815
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks.
    Timm RR; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Boyer JE; Marsden JL
    J Anim Sci; 2003 Jul; 81(7):1721-7. PubMed ID: 12854808
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking.
    Lorenzen CL; Calkins CR; Green MD; Miller RK; Morgan JB; Wasser BE
    Meat Sci; 2010 Aug; 85(4):792-4. PubMed ID: 20416791
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A comparison of Warner-Bratzler shear force assessment within and among institutions.
    Wheeler TL; Shackelford SD; Johnson LP; Miller MF; Miller RK; Koohmaraie M
    J Anim Sci; 1997 Sep; 75(9):2423-32. PubMed ID: 9303461
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Shear gradient in longissimus steaks.
    Kerth CR; Montgomery JL; Lansdell JL; Ramsey CB; Miller MF
    J Anim Sci; 2002 Sep; 80(9):2390-5. PubMed ID: 12350016
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 2004 Mar; 82(3):802-7. PubMed ID: 15032437
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.
    Otremba MM; Dikeman ME; Milliken GA; Stroda SL; Unruh JA; Chambers E
    J Anim Sci; 1999 Apr; 77(4):865-73. PubMed ID: 10328350
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.
    Stephens JW; Unruh JA; Dikeman ME; Hunt MC; Lawrence TE; Loughin TM
    J Anim Sci; 2004 Jul; 82(7):2077-86. PubMed ID: 15309955
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.