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Journal Abstract Search

1290 related items for PubMed ID: 23100592

  • 61. Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.
    Gruber SL, Tatum JD, Engle TE, Prusa KJ, Laudert SB, Schroeder AL, Platter WJ.
    J Anim Sci; 2008 Jan; 86(1):205-10. PubMed ID: 17878276
    [Abstract] [Full Text] [Related]

  • 62. 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
    [Abstract] [Full Text] [Related]

  • 63. Effects of high-oil corn on feedlot performance, carcass characteristics, fatty acid profiles, beef palatability, and retail case life traits of beef top loin steaks.
    Price BD, Garmyn AJ, Derington HM, Galyean ML, Jackson SP, Smith SB, Miller MF.
    J Anim Sci; 2011 Mar; 89(3):809-16. PubMed ID: 21097687
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  • 64. Effect of feeding zilpaterol hydrochloride to beef and calf-fed Holstein cattle on consumer palatability ratings.
    Mehaffey JM, Brooks JC, Rathmann RJ, Alsup EM, Hutcheson JP, Nichols WT, Streeter MN, Yates DA, Johnson BJ, Miller MF.
    J Anim Sci; 2009 Nov; 87(11):3712-21. PubMed ID: 19717772
    [Abstract] [Full Text] [Related]

  • 65. Relative contributions of animal and muscle effects to variation in beef lean color stability.
    King DA, Shackelford SD, Wheeler TL.
    J Anim Sci; 2011 May; 89(5):1434-51. PubMed ID: 21183708
    [Abstract] [Full Text] [Related]

  • 66. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum.
    Colle MJ, Richard RP, Killinger KM, Bohlscheid JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME.
    Meat Sci; 2015 Dec; 110():32-9. PubMed ID: 26172241
    [Abstract] [Full Text] [Related]

  • 67. Effects of zilpaterol hydrochloride feeding duration on crossbred beef semimembranosus steak color in aerobic or modified atmosphere packaging.
    Gunderson JA, Hunt MC, Houser TA, Boyle EA, Dikeman ME, Johnson DE, VanOverbeke DL, Hilton GG, Brooks C, Killefer J, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA.
    J Anim Sci; 2009 Nov; 87(11):3739-50. PubMed ID: 19465492
    [Abstract] [Full Text] [Related]

  • 68. Quantifying the aging response and nutrient composition for muscles of the beef round.
    Dixon CL, Woerner DR, Tokach RJ, Chapman PL, Engle TE, Tatum JD, Belk KE.
    J Anim Sci; 2012 Mar; 90(3):996-1007. PubMed ID: 21984719
    [Abstract] [Full Text] [Related]

  • 69. Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses.
    Belk KE, George MH, Tatum JD, Hilton GG, Miller RK, Koohmaraie M, Reagan JO, Smith GC.
    J Anim Sci; 2001 Mar; 79(3):688-97. PubMed ID: 11263829
    [Abstract] [Full Text] [Related]

  • 70. Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade.
    Obuz E, Dikeman ME, Grobbel JP, Stephens JW, Loughin TM.
    Meat Sci; 2004 Oct; 68(2):243-8. PubMed ID: 22062233
    [Abstract] [Full Text] [Related]

  • 71. National beef tenderness survey.
    Morgan JB, Savell JW, Hale DS, Miller RK, Griffin DB, Cross HR, Shackelford SD.
    J Anim Sci; 1991 Aug; 69(8):3274-83. PubMed ID: 1894563
    [Abstract] [Full Text] [Related]

  • 72. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi.
    Lagerstedt A, Enfält L, Johansson L, Lundström K.
    Meat Sci; 2008 Oct; 80(2):457-61. PubMed ID: 22063353
    [Abstract] [Full Text] [Related]

  • 73. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 1999 Feb; 77(2):400-7. PubMed ID: 10100669
    [Abstract] [Full Text] [Related]

  • 74. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 2000 Nov; 78(11):2856-61. PubMed ID: 11063309
    [Abstract] [Full Text] [Related]

  • 75. Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.
    Smith AM, Harris KB, Griffin DB, Miller RK, Kerth CR, Savell JW.
    Meat Sci; 2014 May; 97(1):21-6. PubMed ID: 24473460
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  • 76. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
    Leygonie C, Britz TJ, Hoffman LC.
    Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
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  • 77. Effect of grazing and dietary protein on eating quality of Podolian beef.
    Marino R, Albenzio M, Caroprese M, Napolitano F, Santillo A, Braghieri A.
    J Anim Sci; 2011 Nov; 89(11):3752-8. PubMed ID: 21705638
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  • 78. Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat.
    Fernández PP, Sanz PD, Molina-García AD, Otero L, Guignon B, Vaudagna SR.
    Meat Sci; 2007 Dec; 77(4):616-25. PubMed ID: 22061950
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  • 79. Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.
    Apple JK, Machete JB, Stackhouse RJ, Johnson TM, Keys CA, Yancey JW.
    Meat Sci; 2014 Jan; 96(1):56-64. PubMed ID: 23896137
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  • 80. 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]

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