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Pubmed for Handhelds

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Journal Abstract Search

161 related items for PubMed ID: 23618741

  • 21. The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade.
    Holdstock J, Aalhus JL, Uttaro BA, López-Campos O, Larsen IL, Bruce HL.
    Meat Sci; 2014 Dec; 98(4):842-9. PubMed ID: 25173716
    [Abstract] [Full Text] [Related]

  • 22. The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breeds.
    Allais S, Levéziel H, Payet-Duprat N, Hocquette JF, Lepetit J, Rousset S, Denoyelle C, Bernard-Capel C, Journaux L, Bonnot A, Renand G.
    J Anim Sci; 2010 Feb; 88(2):446-54. PubMed ID: 19966162
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  • 23. Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits.
    De Marchi M, Penasa M, Battagin M, Zanetti E, Pulici C, Cassandro M.
    Poult Sci; 2011 Jul; 90(7):1594-9. PubMed ID: 21673177
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  • 24. The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designation.
    Hayes NS, Schwartz CA, Phelps KJ, Borowicz P, Maddock-Carlin KR, Maddock RJ.
    Meat Sci; 2015 Feb; 100():134-8. PubMed ID: 25460116
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  • 25. Eating quality of "Vitela Tradicional do Montado"-PGI veal and Mertolenga-PDO veal and beef.
    Monteiro AC, Gomes E, Barreto AS, Silva MF, Fontes MA, Bessa RJ, Lemos JP.
    Meat Sci; 2013 May; 94(1):63-8. PubMed ID: 23391863
    [Abstract] [Full Text] [Related]

  • 26. Technical note: validation of a model for online classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
    Shackelford SD, Wheeler TL, Koohmaraie M.
    J Anim Sci; 2012 Mar; 90(3):973-7. PubMed ID: 22064741
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  • 27. At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy.
    De Marchi M, Riovanto R, Penasa M, Cassandro M.
    Meat Sci; 2012 Mar; 90(3):653-7. PubMed ID: 22082651
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  • 28. Dietary zilpaterol hydrochloride. II. Carcass composition and meat palatability of beef cattle.
    Leheska JM, Montgomery JL, Krehbiel CR, Yates DA, Hutcheson JP, Nichols WT, Streeter M, Blanton JR, Miller MF.
    J Anim Sci; 2009 Apr; 87(4):1384-93. PubMed ID: 18849379
    [Abstract] [Full Text] [Related]

  • 29. Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsi.
    Lomiwes D, Reis MM, Wiklund E, Young OA, North M.
    Meat Sci; 2010 Dec; 86(4):999-1004. PubMed ID: 20826070
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  • 30. Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef.
    Ripoll G, Albertí P, Panea B, Olleta JL, Sañudo C.
    Meat Sci; 2008 Nov; 80(3):697-702. PubMed ID: 22063585
    [Abstract] [Full Text] [Related]

  • 31. Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls.
    Duarte MS, Paulino PV, Fonseca MA, Diniz LL, Cavali J, Serão NV, Gomide LA, Reis SF, Cox RB.
    Meat Sci; 2011 Jul; 88(3):441-6. PubMed ID: 21333459
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  • 32. Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling.
    Patel N, Toledo-Alvarado H, Bittante G.
    Meat Sci; 2021 Aug; 178():108518. PubMed ID: 33866264
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  • 33. Effect of feeding treatment during the backgrounding phase of beef production from pasture on: I. Animal performance, carcass and meat quality.
    Pordomingo AJ, Grigioni G, Carduza F, Lagreca GV.
    Meat Sci; 2012 Apr; 90(4):939-46. PubMed ID: 22177552
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  • 34. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C, Liu D, Zhou G, Xu X, Qi J, Shi P, Xia T.
    Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
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  • 35. Video image analysis as a potential grading system for Uruguayan beef carcasses.
    Vote DJ, Bowling MB, Cunha BC, Belk KE, Tatum JD, Montossi F, Smith GC.
    J Anim Sci; 2009 Jul; 87(7):2376-90. PubMed ID: 19395512
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  • 36. [Prediction of storage time of fresh beef with multi-index using visible and near-infrared spectroscopy].
    Ma SB, Xu Y, Tang XY, Tian XY, Fu X.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2012 Dec; 32(12):3242-6. PubMed ID: 23427544
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  • 37. Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions.
    Kapper C, Klont RE, Verdonk JM, Williams PC, Urlings HA.
    Meat Sci; 2012 Jul; 91(3):300-5. PubMed ID: 22405914
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  • 38. Prediction of meat quality traits in Nelore cattle by near-infrared reflectance spectroscopy.
    Magalhães AFB, Teixeira GHA, Ríos ACH, Silva DBDS, Mota LFM, Muniz MMM, de Morais CLM, de Lima KMG, Cunha Júnior LC, Baldi F, Carvalheiro R, Oliveira HN, Chardulo LAL, Albuquerque LG.
    J Anim Sci; 2018 Sep 29; 96(10):4229-4237. PubMed ID: 30010881
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  • 39. Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse.
    Kombolo-Ngah M, Goi A, Santinello M, Rampado N, Atanassova S, Liu J, Faure P, Thoumy L, Neveu A, Andueza D, De Marchi M, Hocquette JF.
    Meat Sci; 2023 Jun 29; 200():109169. PubMed ID: 37001445
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  • 40. 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 29; 88(1):1-7. PubMed ID: 21185659
    [Abstract] [Full Text] [Related]

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