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570 related items for PubMed ID: 10100669

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. 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
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  • 23. 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
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  • 24. Effects of the F94L myostatin gene mutation in beef × dairy crossed cattle on strip loin steak dimensionality, shear force, and sensory attributes.
    Waller BE, Whitewood TA, Woerner DR, Garcia SR, Wulf DM.
    J Anim Sci; 2023 Jan 03; 101():. PubMed ID: 37756513
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  • 25. 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 03; 77(10):2693-9. PubMed ID: 10521029
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  • 26. 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 03; 94(10):4434-4446. PubMed ID: 27898853
    [Abstract] [Full Text] [Related]

  • 27. 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 03; 91(2):1024-34. PubMed ID: 23148250
    [Abstract] [Full Text] [Related]

  • 28. 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 03; 103():1-6. PubMed ID: 25569815
    [Abstract] [Full Text] [Related]

  • 29. Technical note: the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods.
    Shanks BC, Wulf DM, Maddock RJ.
    J Anim Sci; 2002 Aug 03; 80(8):2122-5. PubMed ID: 12211381
    [Abstract] [Full Text] [Related]

  • 30. 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 03; 87(9):2952-60. PubMed ID: 19465491
    [Abstract] [Full Text] [Related]

  • 31. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem.
    Garmyn AJ, Brooks JC, Hodgen JM, Nichols WT, Hutcheson JP, Rathmann RJ, Miller MF.
    J Anim Sci; 2014 Aug 03; 92(8):3670-84. PubMed ID: 24879757
    [Abstract] [Full Text] [Related]

  • 32. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.
    Obuz E, Dikeman ME.
    Meat Sci; 2003 Nov 03; 65(3):993-7. PubMed ID: 22063680
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  • 33. Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck.
    Reuter BJ, Wulf DM, Shanks BC, Maddock RJ.
    J Anim Sci; 2002 Jan 03; 80(1):101-7. PubMed ID: 11831505
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  • 34. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 Oct 03; 86(10):2697-710. PubMed ID: 18502880
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  • 35. Aging implications on fresh muscle traits of Certified Angus Beef steaks.
    Adcock LA, Sawyer JT, Lambert BD, Jones TN, Ball JJ, Wyatt RP, Jackson J.
    J Anim Sci; 2015 Dec 03; 93(12):5863-72. PubMed ID: 26641197
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  • 36. Beef longissimus slice shear force measurement among steak locations and institutions.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2007 Sep 03; 85(9):2283-9. PubMed ID: 17526673
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  • 37. Supranutritional oral supplementation with vitamin D3 and calcium and the effects on beef tenderness.
    Scanga JA, Belk KE, Tatum JD, Smith GC.
    J Anim Sci; 2001 Apr 03; 79(4):912-8. PubMed ID: 11325197
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  • 38. Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers.
    Brewer PS, James JM, Calkins CR, Rasby RM, Klopfenstein TJ, Anderson RV.
    J Anim Sci; 2007 May 03; 85(5):1239-46. PubMed ID: 17202391
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  • 39. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks.
    Dang DS, Zhai C, Nair MN, Thornton KJ, Sawalhah MN, Matarneh SK.
    J Anim Sci; 2022 Aug 01; 100(8):. PubMed ID: 35908783
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  • 40. Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers.
    Karges K, Brooks JC, Gill DR, Breazile JE, Owens FN, Morgan JB.
    J Anim Sci; 2001 Nov 01; 79(11):2844-50. PubMed ID: 11768113
    [Abstract] [Full Text] [Related]

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