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Journal Abstract Search

1290 related items for PubMed ID: 23100592

  • 41. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.
    Kerth CR, Miller MF, Ramsey CB.
    J Anim Sci; 1995 Mar; 73(3):750-6. PubMed ID: 7608007
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  • 42. 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
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  • 43. Effects of aging and freezing/thawing sequence on quality attributes of bovine Mm. gluteus medius and biceps femoris.
    Kim HW, Brad Kim YH.
    Asian-Australas J Anim Sci; 2017 Feb; 30(2):254-261. PubMed ID: 27488843
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  • 46. An audit of retail beef loin steak tenderness conducted in eight U.S. cities.
    George MH, Tatum JD, Belk KE, Smith GC.
    J Anim Sci; 1999 Jul; 77(7):1735-41. PubMed ID: 10438019
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  • 47. Effect of long-term corn by-product feeding on beef quality, strip loin fatty acid profiles, and shelf life.
    Segers JR, Stewart RL, Lents CA, Pringle TD, Froetschel MA, Lowe BK, McKeith RO, Stelzleni AM.
    J Anim Sci; 2011 Nov; 89(11):3792-802. PubMed ID: 21642492
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  • 49. Beef longissimus slice shear force measurement among steak locations and institutions.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2007 Sep; 85(9):2283-9. PubMed ID: 17526673
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  • 50. Effects of supplemental vitamin D3 on feed intake, carcass characteristics, tenderness, and muscle properties of beef steers.
    Karges K, Brooks JC, Gill DR, Breazile JE, Owens FN, Morgan JB.
    J Anim Sci; 2001 Nov; 79(11):2844-50. PubMed ID: 11768113
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  • 51. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.
    Kim YH, Liesse C, Kemp R, Balan P.
    Meat Sci; 2015 Dec; 110():40-5. PubMed ID: 26172242
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  • 52. Consumer acceptance of calcium chloride-marinated top loin steaks.
    Carr MA, Crockett KL, Ramsey CB, Miller MF.
    J Anim Sci; 2004 May; 82(5):1471-4. PubMed ID: 15144088
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  • 54. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
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  • 55. 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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  • 56. Variation in palatability and biochemical traits within and among eleven beef muscles.
    Rhee MS, Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2004 Feb; 82(2):534-50. PubMed ID: 14974553
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  • 57. Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes.
    Gill RK, VanOverbeke DL, Depenbusch B, Drouillard JS, Dicostanzo A.
    J Anim Sci; 2008 Apr; 86(4):923-35. PubMed ID: 18192556
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  • 59. Effects of genetic markers and implant strategy on longissimus and gluteus muscle tenderness of calf-fed steers and heifers.
    Gruber SL, Tatum JD, Engle TE, Chapman PL, Enns RM, Belk KE, Smith GC.
    J Anim Sci; 2011 May; 89(5):1401-11. PubMed ID: 21183710
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  • 60. Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
    Tuell JR, Nondorf MJ, Abdelhaseib M, Setyabrata D, Kim YHB.
    J Anim Sci; 2022 Mar 01; 100(3):. PubMed ID: 35357503
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