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943 related items for PubMed ID: 17093232

  • 21. 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]

  • 22. Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.
    Gruber SL, Tatum JD, Engle TE, Prusa KJ, Laudert SB, Schroeder AL, Platter WJ.
    J Anim Sci; 2008 Jan; 86(1):205-10. PubMed ID: 17878276
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  • 23. 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
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  • 24. Quality changes in beef gluteus medius, infraspinatus, psoas major, rectus femoris, and teres major enhanced prior to aging.
    Stetzer AJ, Tucker E, McKeith FK, Brewer MS.
    J Food Sci; 2007 May; 72(4):S242-6. PubMed ID: 17995785
    [Abstract] [Full Text] [Related]

  • 25. Flavor relationships among muscles from the beef chuck and round.
    Meisinger JL, James JM, Calkins CR.
    J Anim Sci; 2006 Oct; 84(10):2826-33. PubMed ID: 16971585
    [Abstract] [Full Text] [Related]

  • 26. Effects of supplementing feedlot steers and heifers with zilpaterol hydrochloride on Warner-Bratzler shear force interrelationships of steer and heifer longissimus lumborum and heifer triceps brachii and gluteus medius muscles aged for 7, 14 and 21d.
    Claus HL, Dikeman ME, Murray L, Brooks JC, Shook J, Hilton GG, Lawrence TE, Mehaffey JM, Johnson BJ, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Miller MF, Hunt MC, Killefer J.
    Meat Sci; 2010 Jun; 85(2):347-55. PubMed ID: 20374910
    [Abstract] [Full Text] [Related]

  • 27. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
    George-Evins CD, Unruh JA, Waylan AT, Marsden JL.
    J Anim Sci; 2004 Jun; 82(6):1863-7. PubMed ID: 15217015
    [Abstract] [Full Text] [Related]

  • 28. 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
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  • 29. Warner-Bratzler shear evaluations of 40 bovine muscles.
    Belew JB, Brooks JC, McKenna DR, Savell JW.
    Meat Sci; 2003 Aug; 64(4):507-12. PubMed ID: 22063134
    [Abstract] [Full Text] [Related]

  • 30. Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging.
    Stetzer AJ, Tucker E, McKeith FK, Brewer MS.
    J Food Sci; 2008 Jan; 73(1):S6-10. PubMed ID: 18211371
    [Abstract] [Full Text] [Related]

  • 31. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force.
    Yancey JW, Apple JK, Meullenet JF, Sawyer JT.
    Meat Sci; 2010 Jul; 85(3):487-92. PubMed ID: 20416819
    [Abstract] [Full Text] [Related]

  • 32. Effects of heifer finishing implants on beef carcass traits and longissimus tenderness.
    Schneider BA, Tatum JD, Engle TE, Bryant TC.
    J Anim Sci; 2007 Aug; 85(8):2019-30. PubMed ID: 17431051
    [Abstract] [Full Text] [Related]

  • 33. 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]

  • 34. Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
    Lorenzen CL, Miller RK, Taylors JF, Neely TR, Tatum JD, Wise JW, Buyek MJ, Reagan JO, Savell JW.
    J Anim Sci; 2003 Jan 29; 81(1):143-9. PubMed ID: 12597384
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  • 35. 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 29; 82(5):1437-44. PubMed ID: 15144084
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  • 36. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 May 29; 86(5):1200-4. PubMed ID: 18203978
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  • 37. Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories.
    Price DM, Hilton GG, VanOverbeke DL, Morgan JB.
    J Anim Sci; 2008 Feb 29; 86(2):413-8. PubMed ID: 17965325
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  • 38. Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin.
    Derington AJ, Brooks JC, Garmyn AJ, Thompson LD, Wester DB, Miller MF.
    Meat Sci; 2011 May 29; 88(1):203-8. PubMed ID: 21237578
    [Abstract] [Full Text] [Related]

  • 39. Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 1999 Apr 29; 77(4):882-8. PubMed ID: 10328352
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  • 40. Relative contributions of animal and muscle effects to variation in beef lean color stability.
    King DA, Shackelford SD, Wheeler TL.
    J Anim Sci; 2011 May 29; 89(5):1434-51. PubMed ID: 21183708
    [Abstract] [Full Text] [Related]

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