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Journal Abstract Search

183 related items for PubMed ID: 23089241

  • 1. Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.
    Pietrasik Z, Wang H, Janz JA.
    Meat Sci; 2013 Feb; 93(2):322-8. PubMed ID: 23089241
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  • 2. Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses.
    Pietrasik Z, Shand PJ.
    Transl Anim Sci; 2021 Jul; 5(3):txab139. PubMed ID: 34604709
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  • 5. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.
    Obuz E, Akkaya L, Gök V, Dikeman ME.
    Meat Sci; 2014 Mar; 96(3):1227-32. PubMed ID: 24334044
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  • 8. Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals.
    Scramlin SM, Newman MC, Cox RB, Sepe HA, Alderton AL, O'Leary J, Mikel WB.
    J Food Sci; 2010 Mar; 75(2):S89-94. PubMed ID: 20492261
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  • 11. Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats.
    Adeyemi KD, Sabow AB, Abubakar A, Samsudin AA, Sazili AQ.
    Anim Sci J; 2016 Nov; 87(11):1421-1432. PubMed ID: 26987458
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  • 17. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.
    O'Quinn TG, Woerner DR, Engle TE, Chapman PL, Legako JF, Brooks JC, Belk KE, Tatum JD.
    Meat Sci; 2016 Feb; 112():90-102. PubMed ID: 26560806
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  • 19. Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality.
    Dubost A, Micol D, Picard B, Lethias C, Andueza D, Bauchart D, Listrat A.
    Meat Sci; 2013 Nov; 95(3):555-61. PubMed ID: 23793095
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