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Journal Abstract Search

179 related items for PubMed ID: 29197762

  • 21.
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  • 22. Factors regulating lamb longissimus tenderness are affected by age at slaughter.
    Veiseth E, Shackelford SD, Wheeler TL, Koohmaraie M.
    Meat Sci; 2004 Dec; 68(4):635-40. PubMed ID: 22062540
    [Abstract] [Full Text] [Related]

  • 23. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
    Pinheiro RSB, Francisco CL, Lino DM, Borba H.
    Meat Sci; 2019 Feb; 148():72-78. PubMed ID: 30317012
    [Abstract] [Full Text] [Related]

  • 24. Interrelationship between measures of collagen, compression, shear force and tenderness.
    Hopkins DL, Allingham PG, Colgrave M, van de Ven RJ.
    Meat Sci; 2013 Oct; 95(2):219-23. PubMed ID: 23747614
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  • 26. Understanding the impact of sire lean meat yield breeding value on carcass composition, meat quality, nutrient and mineral content of Australian lamb.
    Knight MI, Butler KL, Linden NP, Burnett VF, Ball AJ, McDonagh MB, Behrendt R.
    Meat Sci; 2020 Dec; 170():108236. PubMed ID: 32688223
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  • 28. Influence of drinking water salinity on carcass characteristics and meat quality of Santa Inês lambs.
    Castro DPV, Yamamoto SM, Araújo GGL, Pinheiro RSB, Queiroz MAA, Albuquerque ÍRR, Moura JHA.
    Trop Anim Health Prod; 2017 Aug; 49(6):1095-1100. PubMed ID: 28492974
    [Abstract] [Full Text] [Related]

  • 29. The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs.
    Anderson F, Pethick DW, Gardner GE.
    Animal; 2015 Jul; 9(7):1239-49. PubMed ID: 25860880
    [Abstract] [Full Text] [Related]

  • 30. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.
    Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO.
    Meat Sci; 2017 Jan; 123():79-87. PubMed ID: 27642709
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  • 33. Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers.
    Brooks JC, Claus HC, Dikeman ME, Shook J, Hilton GG, Lawrence TE, Mehaffey JM, Johnson BJ, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Miller MF.
    J Anim Sci; 2009 Nov; 87(11):3764-9. PubMed ID: 19648496
    [Abstract] [Full Text] [Related]

  • 34. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride.
    Brooks JC, Mehaffey JM, Collins JA, Rogers HR, Legako J, Johnson BJ, Lawrence T, Allen DM, Streeter MN, Nichols WT, Hutcheson JP, Yates DA, Miller MF.
    J Anim Sci; 2010 May; 88(5):1809-16. PubMed ID: 20081069
    [Abstract] [Full Text] [Related]

  • 35. Role of myofibers, perimysium and adipocytes in horse meat toughness.
    Roy BC, Walker B, Rahman MM, Bruce HL, McMullen L.
    Meat Sci; 2018 Dec; 146():109-121. PubMed ID: 30142507
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  • 37. Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle.
    Muniz MMM, Fonseca LFS, Dos Santos Silva DB, de Oliveira HR, Baldi F, Chardulo AL, Ferro JA, Cánovas A, de Albuquerque LG.
    Meat Sci; 2021 Mar; 173():108378. PubMed ID: 33248741
    [Abstract] [Full Text] [Related]

  • 38. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM, Moeller SJ, Zerby HN, Irvin KM, Kuber PS, Velleman SG, Leeds TD.
    Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
    [Abstract] [Full Text] [Related]

  • 39. Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness.
    Silva DR, de Moura AP, Ramos AL, Ramos EM.
    Meat Sci; 2017 Mar; 125():102-105. PubMed ID: 27940227
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  • 40.
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