BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

231 related articles for article (PubMed ID: 9078484)

  • 1. Using objective measures of muscle color to predict beef longissimus tenderness.
    Wulf DM; O'Connor SF; Tatum JD; Smith GC
    J Anim Sci; 1997 Mar; 75(3):684-92. PubMed ID: 9078484
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle.
    O'Connor SF; Tatum JD; Wulf DM; Green RD; Smith GC
    J Anim Sci; 1997 Jul; 75(7):1822-30. PubMed ID: 9222838
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of phenotypic expression of Brahman breeding on marbling and tenderness traits.
    Sherbeck JA; Tatum JD; Field TG; Morgan JB; Smith GC
    J Anim Sci; 1996 Feb; 74(2):304-9. PubMed ID: 8690665
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.
    Shackelford SD; Wheeler TL; Koohmaraie M
    J Anim Sci; 1995 Nov; 73(11):3333-40. PubMed ID: 8586592
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
    Stelzleni AM; Patten LE; Johnson DD; Calkins CR; Gwartney BL
    J Anim Sci; 2007 Oct; 85(10):2631-8. PubMed ID: 17565055
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle.
    Pratt PJ; Moser DW; Thompson LD; Jackson SP; Johnson BJ; Garmyn AJ; Miller MF
    J Anim Sci; 2013 Jun; 91(6):2931-7. PubMed ID: 23508032
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes.
    Emerson MR; Woerner DR; Belk KE; Tatum JD
    J Anim Sci; 2013 Feb; 91(2):1024-34. PubMed ID: 23148250
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Feedlot performance, carcass traits, and palatability traits of Hereford and Hereford x Brahman steers.
    Sherbeck JA; Tatum JD; Field TG; Morgan JB; Smith GC
    J Anim Sci; 1995 Dec; 73(12):3613-20. PubMed ID: 8655435
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. A survey of beef muscle color and pH.
    Page JK; Wulf DM; Schwotzer TR
    J Anim Sci; 2001 Mar; 79(3):678-87. PubMed ID: 11263828
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
    Wheeler TL; Cundiff LV; Koch RM
    J Anim Sci; 1994 Dec; 72(12):3145-51. PubMed ID: 7759364
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of USDA quality grade with tendertec for the assessment of beef palatability.
    George MH; Tatum JD; Dolezal HG; Morgan JB; Wise JW; Calkins CR; Gordon T; Reagan JO; Smith GC
    J Anim Sci; 1997 Jun; 75(6):1538-46. PubMed ID: 9250515
    [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. 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]  

  • 18. Influence of dental carcass maturity classification on carcass traits and tenderness of longissimus steaks from commercially fed cattle.
    Lawrence TE; Whatley JD; Montgomery TH; Perino LJ; Dikeman ME
    J Anim Sci; 2001 Aug; 79(8):2092-6. PubMed ID: 11518217
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of expected progeny differences for marbling in beef: II. Carcass and palatability traits.
    Gwartney BL; Calkins CR; Rasby RJ; Stock RA; Vieselmeyer BA; Gosey JA
    J Anim Sci; 1996 May; 74(5):1014-22. PubMed ID: 8726733
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups.
    Jeremiah LE; A K W T; Gibson LL
    Meat Sci; 1991; 30(2):97-114. PubMed ID: 22061829
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.