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Journal Abstract Search

301 related items for PubMed ID: 18192562

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

  • 2. 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; 86(5):1200-4. PubMed ID: 18203978
    [Abstract] [Full Text] [Related]

  • 3. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 Apr; 86(4):972-81. PubMed ID: 18192548
    [Abstract] [Full Text] [Related]

  • 4. 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
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  • 5. 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
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  • 9. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
    Parsons AN, VanOverbeke DL, Goad CL, Mireles DeWitt CA.
    J Food Sci; 2011 Oct; 76(1):S84-8. PubMed ID: 21535721
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  • 10. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
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  • 11. 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
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  • 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; 88(9):3084-106. PubMed ID: 20453083
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  • 14. 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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  • 15. Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles.
    Gruber SL, Tatum JD, Scanga JA, Chapman PL, Smith GC, Belk KE.
    J Anim Sci; 2006 Dec; 84(12):3387-96. PubMed ID: 17093232
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  • 16. 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
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  • 17. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE, Hosch JJ, Varnold KA, Haack AL, Senaratne LS, Pokharel S, Beauchamp C, Lobaugh B, Calkins CR.
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
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  • 18. Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders.
    Bass PD, Scanga JA, Chapman PL, Smith GC, Tatum JD, Belk KE.
    J Anim Sci; 2008 Jul; 86(7):1658-68. PubMed ID: 18344305
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  • 19. Enhancement technology improves palatability of normal and callipyge lambs.
    Everts AK, Wulf DM, Wheeler TL, Everts AJ, Weaver AD, Daniel JA.
    J Anim Sci; 2010 Dec; 88(12):4026-36. PubMed ID: 20675603
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  • 20. 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; 86(2):413-8. PubMed ID: 17965325
    [Abstract] [Full Text] [Related]

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