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Journal Abstract Search

235 related items for PubMed ID: 27488843

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
    Hergenreder JE, Hosch JJ, Varnold KA, Haack AL, Senaratne LS, Pokharel S, Beauchamp C, Lobaugh B, Calkins CR.
    J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
    [Abstract] [Full Text] [Related]

  • 3. Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging.
    Tuell JR, Nondorf MJ, Abdelhaseib M, Setyabrata D, Barker S, Legako JF, Kim YHB.
    J Food Sci; 2022 Sep; 87(9):3781-3796. PubMed ID: 35986923
    [Abstract] [Full Text] [Related]

  • 4. Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.
    Grayson AL, King DA, Shackelford SD, Koohmaraie M, Wheeler TL.
    J Anim Sci; 2014 Jun; 92(6):2735-40. PubMed ID: 24671601
    [Abstract] [Full Text] [Related]

  • 5. Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles.
    Setyabrata D, Kim YHB.
    Meat Sci; 2019 May; 151():64-74. PubMed ID: 30710769
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.
    Kim HW, Kim JH, Seo JK, Setyabrata D, Kim YHB.
    Meat Sci; 2018 May; 139():162-170. PubMed ID: 29427852
    [Abstract] [Full Text] [Related]

  • 8. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS, Bowker BC.
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [Abstract] [Full Text] [Related]

  • 9. Effects of alternating electric field during freezing and thawing on beef quality.
    Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C.
    Food Chem; 2023 Sep 01; 419():135987. PubMed ID: 37027972
    [Abstract] [Full Text] [Related]

  • 10. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
    Choe JH, Stuart A, Kim YH.
    Meat Sci; 2016 Jun 01; 116():158-64. PubMed ID: 26890391
    [Abstract] [Full Text] [Related]

  • 11. Effects of aging treatment and freezing/thawing methods on the quality attributes of beef from Limousin×Holstein-Friesian and Hereford×Holstein-Friesian crossbreeds.
    Bogdanowicz J, Cierach M, Żmijewski T.
    Meat Sci; 2018 Mar 01; 137():71-76. PubMed ID: 29154221
    [Abstract] [Full Text] [Related]

  • 12. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef.
    Sales LA, Rodrigues LM, Silva DRG, Fontes PR, Torres Filho RA, Ramos ALS, Ramos EM.
    Meat Sci; 2020 May 01; 163():108078. PubMed ID: 32044653
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 84(12):3387-96. PubMed ID: 17093232
    [Abstract] [Full Text] [Related]

  • 14. Quality changes in beef gluteus medius, infraspinatus, psoas major, rectus femoris, and teres major enhanced prior to aging.
    Stetzer AJ, Tucker E, McKeith FK, Brewer MS.
    J Food Sci; 2007 May 01; 72(4):S242-6. PubMed ID: 17995785
    [Abstract] [Full Text] [Related]

  • 15. Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle.
    Kim HW, Lee SH, Choi JH, Choi YS, Kim HY, Hwang KE, Park JH, Song DH, Kim CJ.
    Poult Sci; 2012 Oct 01; 91(10):2662-7. PubMed ID: 22991555
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 82(2):534-50. PubMed ID: 14974553
    [Abstract] [Full Text] [Related]

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  • 18. Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.
    Balan P, Kim YHB, Stuart AD, Kemp R, Staincliffe M, Craigie C, Farouk MM.
    Anim Sci J; 2019 Aug 01; 90(8):1060-1069. PubMed ID: 31218792
    [Abstract] [Full Text] [Related]

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  • 20. 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 01; 110():40-5. PubMed ID: 26172242
    [Abstract] [Full Text] [Related]

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