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Journal Abstract Search

170 related items for PubMed ID: 22063447

  • 21. Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness.
    Møller AJ.
    Meat Sci; 1981 Jul; 5(4):247-60. PubMed ID: 22056090
    [Abstract] [Full Text] [Related]

  • 22. Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.
    Vaskoska R, Ha M, Naqvi ZB, White JD, Warner RD.
    Foods; 2020 Sep 14; 9(9):. PubMed ID: 32937816
    [Abstract] [Full Text] [Related]

  • 23. 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 14; 88(9):3084-106. PubMed ID: 20453083
    [Abstract] [Full Text] [Related]

  • 24. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2000 Apr 14; 78(4):958-65. PubMed ID: 10784186
    [Abstract] [Full Text] [Related]

  • 25. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics.
    Baublits RT, Pohlman FW, Brown AH, Johnson ZB.
    Meat Sci; 2005 Jun 14; 70(2):205-14. PubMed ID: 22063476
    [Abstract] [Full Text] [Related]

  • 26. Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
    Naqvi ZB, Thomson PC, Ha M, Campbell MA, McGill DM, Friend MA, Warner RD.
    Meat Sci; 2021 May 14; 175():108435. PubMed ID: 33461157
    [Abstract] [Full Text] [Related]

  • 27. Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.
    Shackelford SD, Wheeler TL, Koohmaraie M.
    J Anim Sci; 2004 Mar 14; 82(3):802-7. PubMed ID: 15032437
    [Abstract] [Full Text] [Related]

  • 28. 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 14; 86(10):2697-710. PubMed ID: 18502880
    [Abstract] [Full Text] [Related]

  • 29. Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle.
    Silva DR, Torres Filho RA, Cazedey HP, Fontes PR, Ramos AL, Ramos EM.
    Meat Sci; 2015 May 14; 103():1-6. PubMed ID: 25569815
    [Abstract] [Full Text] [Related]

  • 30. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L, Ertbjerg P, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Jun 14; 88(2):280-5. PubMed ID: 21256682
    [Abstract] [Full Text] [Related]

  • 31. Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 1996 Jul 14; 74(7):1553-62. PubMed ID: 8818800
    [Abstract] [Full Text] [Related]

  • 32. Blade Tenderization Effects on Cooking and Palatability Characteristics of Steaks from Bullock and Cow Carcasses.
    Smith GC, Seideman SC, Carpenter ZL.
    J Food Prot; 1979 Jul 14; 42(7):563-566. PubMed ID: 30812141
    [Abstract] [Full Text] [Related]

  • 33. Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feed.
    McKeith FK, Savell JW, Smith GC, Dutson TR, Carpenter ZL.
    Meat Sci; 1985 Jul 14; 15(1):37-50. PubMed ID: 22056075
    [Abstract] [Full Text] [Related]

  • 34. The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageing.
    North MK, Frylinck L, Hoffman LC.
    Meat Sci; 2015 Dec 14; 110():145-52. PubMed ID: 26225930
    [Abstract] [Full Text] [Related]

  • 35. Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values.
    McKenna DR, King DA, Savell JW.
    Meat Sci; 2004 Jan 14; 66(1):225-9. PubMed ID: 22063952
    [Abstract] [Full Text] [Related]

  • 36. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.
    Bowers LJ, Dikeman ME, Murray L, Stroda SL.
    Meat Sci; 2012 Oct 14; 92(2):97-106. PubMed ID: 22607816
    [Abstract] [Full Text] [Related]

  • 37. 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 14; 86(5):1191-9. PubMed ID: 18245502
    [Abstract] [Full Text] [Related]

  • 38. Stepwise chilling: tender pork without compromising water-holding capacity.
    Rosenvold K, Borup U, Therkildsen M.
    J Anim Sci; 2010 May 14; 88(5):1830-41. PubMed ID: 20118418
    [Abstract] [Full Text] [Related]

  • 39. 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 14; 87(11):3764-9. PubMed ID: 19648496
    [Abstract] [Full Text] [Related]

  • 40. Effects of cooking and shearing methodology on variation in Warner-Bratzler shear force values in beef.
    Wheeler TL, Koohmaraie M, Cundiff LV, Dikeman ME.
    J Anim Sci; 1994 Sep 14; 72(9):2325-30. PubMed ID: 8002450
    [Abstract] [Full Text] [Related]

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