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Journal Abstract Search

1784 related items for PubMed ID: 18245502

  • 21. Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers.
    Brooks JC, Claus HC, Dikeman ME, Shook J, Hilton GG, Lawrence TE, Mehaffey JM, Johnson BJ, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Miller MF.
    J Anim Sci; 2009 Nov; 87(11):3764-9. PubMed ID: 19648496
    [Abstract] [Full Text] [Related]

  • 22. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.
    Brooks JC, Mehaffey JM, Collins JA, Rogers HR, Legako J, Johnson BJ, Lawrence T, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Miller MF.
    J Anim Sci; 2010 May; 88(5):1809-16. PubMed ID: 20081069
    [Abstract] [Full Text] [Related]

  • 23. Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.
    Luzardo S, Woerner DR, Geornaras I, Engle TE, Delmore RJ, Hess AM, Belk KE.
    J Anim Sci; 2016 Jun; 94(6):2624-36. PubMed ID: 27285938
    [Abstract] [Full Text] [Related]

  • 24. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.
    Yancey JW, Wharton MD, Apple JK.
    Meat Sci; 2011 May; 88(1):1-7. PubMed ID: 21185659
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  • 25. 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]

  • 26. 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]

  • 27. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
    Vitale M, Pérez-Juan M, Lloret E, Arnau J, Realini CE.
    Meat Sci; 2014 Jan; 96(1):270-7. PubMed ID: 23921218
    [Abstract] [Full Text] [Related]

  • 28. Mechanical measures of uncooked beef longissimus muscle can predict sensory panel tenderness and Warner-Bratzler shear force of cooked steaks.
    Timm RR, Unruh JA, Dikeman ME, Hunt MC, Lawrence TE, Boyer JE, Marsden JL.
    J Anim Sci; 2003 Jul; 81(7):1721-7. PubMed ID: 12854808
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  • 30. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.
    Arnett EJ, Fluharty FL, Loerch SC, Zerby HN, Zinn RA, Kuber PS.
    J Anim Sci; 2012 Mar; 90(3):960-72. PubMed ID: 21965452
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  • 32. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.
    John L, Cornforth D, Carpenter CE, Sorheim O, Pettee BC, Whittier DR.
    Meat Sci; 2005 Mar; 69(3):441-9. PubMed ID: 22062982
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  • 33. The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.
    Knobel SM, Mafi GG, De Witt CM, Morgan JB, Richards CJ, VanOverbeke DL.
    J Anim Sci; 2013 Mar; 91(3):1468-79. PubMed ID: 23296819
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  • 34. Sampling and aging effects on beef longissimus color stability measurements.
    King DA, Shackelford SD, Kalchayanand N, Wheeler TL.
    J Anim Sci; 2012 Oct; 90(10):3596-605. PubMed ID: 22859769
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  • 36. 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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  • 37. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness.
    Smulders FJ, Hiesberger J, Hofbauer P, Dögl B, Dransfield E.
    J Anim Sci; 2006 Sep; 84(9):2456-62. PubMed ID: 16908650
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  • 40. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
    Jeong JY, Claus JR.
    Meat Sci; 2011 Jan; 87(1):1-6. PubMed ID: 20850226
    [Abstract] [Full Text] [Related]

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