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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

185 related items for PubMed ID: 31022586

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  • 25. Evaluation of palatability and muscle composition of novel value-added beef cuts.
    Yeh Y, Omaye ST, Ribeiro FA, Calkins CR, de Mello AS.
    Meat Sci; 2018 Jan; 135():79-83. PubMed ID: 28942340
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  • 26. Where's the beef? Retail channel choice and beef preferences in Argentina.
    Colella F, Ortega DL.
    Meat Sci; 2017 Nov; 133():86-94. PubMed ID: 28662454
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  • 28. Consumer impressions of Tender Select beef.
    Shackelford SD, Wheeler TL, Meade MK, Reagan JO, Byrnes BL, Koohmaraie M.
    J Anim Sci; 2001 Oct; 79(10):2605-14. PubMed ID: 11721839
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  • 29. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
    O'Sullivan MG, Le Floch S, Kerry JP.
    Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
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  • 30. A comparison of Japanese and Australian consumers' sensory perceptions of beef.
    Polkinghorne RJ, Nishimura T, Neath KE, Watson R.
    Anim Sci J; 2014 Jan; 85(1):69-74. PubMed ID: 23773578
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  • 33. Muscle profiling to improve the value of retail meat cuts.
    Jung EY, Hwang YH, Joo ST.
    Meat Sci; 2016 Oct; 120():47-53. PubMed ID: 27134030
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  • 37. Using the animal to the last bit: Consumer preferences for different beef cuts.
    Scozzafava G, Corsi AM, Casini L, Contini C, Loose SM.
    Appetite; 2016 Jan 01; 96():70-79. PubMed ID: 26363423
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  • 40. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH, Kwon KY, Kim KO.
    J Food Sci; 2012 Jun 01; 77(6):S233-9. PubMed ID: 22591448
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