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698 related items for PubMed ID: 14974553

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Mapping intramuscular tenderness variation in four major muscles of the beef round.
    Reuter BJ, Wulf DM, Maddock RJ.
    J Anim Sci; 2002 Oct; 80(10):2594-9. PubMed ID: 12413081
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles.
    King DA, Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2009 Jan; 87(1):275-84. PubMed ID: 18791153
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Characterization of certified Angus beef steaks from the round, loin, and chuck.
    Nelson JL, Dolezal HG, Ray FK, Morgan JB.
    J Anim Sci; 2004 May; 82(5):1437-44. PubMed ID: 15144084
    [Abstract] [Full Text] [Related]

  • 8. 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; 86(10):2697-710. PubMed ID: 18502880
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris.
    Wheeler TL, Shackelford SD, Casas E, Cundiff LV, Koohmaraie M.
    J Anim Sci; 2001 Dec; 79(12):3069-74. PubMed ID: 11811461
    [Abstract] [Full Text] [Related]

  • 11. Palatability of beef chuck, loin, and round muscles from three USDA quality grades.
    Nyquist KM, O'Quinn TG, Drey LN, Lucherk LW, Brooks JC, Miller MF, Legako JF.
    J Anim Sci; 2018 Sep 29; 96(10):4276-4292. PubMed ID: 30247687
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef round.
    Senaratne LS, Calkins CR, de Mello AS, Pokharel S, Hinkle JB.
    J Anim Sci; 2010 Sep 03; 88(9):3084-106. PubMed ID: 20453083
    [Abstract] [Full Text] [Related]

  • 14. Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.
    Hamling AE, Calkins CR.
    J Anim Sci; 2008 Apr 03; 86(4):967-71. PubMed ID: 18192562
    [Abstract] [Full Text] [Related]

  • 15. Repeatability of tenderness measurements in beef round muscles.
    Shackelford SD, Wheeler TL, Koohmaraie M.
    J Anim Sci; 1997 Sep 03; 75(9):2411-6. PubMed ID: 9303459
    [Abstract] [Full Text] [Related]

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  • 18. 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 03; 85(10):2631-8. PubMed ID: 17565055
    [Abstract] [Full Text] [Related]

  • 19. 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 03; 78(11):2856-61. PubMed ID: 11063309
    [Abstract] [Full Text] [Related]

  • 20. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
    Dikeman ME, Hunt MC, Addist PB, Schoenbeck HJ, Pullen M, Katsanidis E, Yancey EJ.
    J Anim Sci; 2003 Jan 03; 81(1):156-66. PubMed ID: 12597386
    [Abstract] [Full Text] [Related]

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