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Journal Abstract Search

145 related items for PubMed ID: 17995875

  • 21. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.
    Cruzen SM, Kim YH, Lonergan SM, Grubbs JK, Fritchen AN, Huff-Lonergan E.
    Meat Sci; 2015 Mar; 101():63-72. PubMed ID: 25437452
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  • 22. 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
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  • 23. Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle.
    Pietrasik Z, Aalhus JL, Gibson LL, Shand PJ.
    Meat Sci; 2010 Mar; 84(3):512-7. PubMed ID: 20374818
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  • 24. Consumer sensory evaluations of aging effects on beef quality.
    Brewer S, Novakofski J.
    J Food Sci; 2008 Jan; 73(1):S78-82. PubMed ID: 18211374
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  • 32. Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color.
    Ramanathan R, Mancini RA, Dady GA.
    Meat Sci; 2011 Jul; 88(3):424-8. PubMed ID: 21345606
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  • 33. Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness.
    Smith AM, Harris KB, Haneklaus AN, Savell JW.
    Meat Sci; 2011 Oct; 89(2):228-32. PubMed ID: 21663807
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  • 36. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.
    Knox BL, van Laack RL, Davidson PM.
    J Food Sci; 2008 Apr; 73(3):M104-10. PubMed ID: 18387112
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  • 37. Tenderness, sensory, and color attributes of two muscles from the M. quadriceps femoris when fabricated using a modified hot-boning technique.
    Jenschke BE, Swedberg BJ, Calkins CR.
    J Anim Sci; 2008 Oct; 86(10):2690-6. PubMed ID: 18539844
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