These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

317 related items for PubMed ID: 35357503

  • 1. Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
    Tuell JR, Nondorf MJ, Abdelhaseib M, Setyabrata D, Kim YHB.
    J Anim Sci; 2022 Mar 01; 100(3):. PubMed ID: 35357503
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 87(9):3781-3796. PubMed ID: 35986923
    [Abstract] [Full Text] [Related]

  • 3. Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks.
    Matney MJ, Gravely ME, O'Quinn TG, Drouillard JS, Phelps-Ronningen KJ, Houser TA, Hobson AW, Alcocer HM, Gonzalez JM.
    J Anim Sci; 2021 Oct 01; 99(10):. PubMed ID: 34516626
    [Abstract] [Full Text] [Related]

  • 4. Effect of extended postmortem aging and steak location on myofibrillar protein degradation and Warner-Bratzler shear force of beef M. semitendinosus steaks.
    Phelps KJ, Drouillard JS, Silva MB, Miranda LD, Ebarb SM, Van Bibber-Krueger CL, O'Quinn TG, Gonzalez JM.
    J Anim Sci; 2016 Jan 01; 94(1):412-23. PubMed ID: 26812347
    [Abstract] [Full Text] [Related]

  • 5. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 Oct 01; 86(10):2697-710. PubMed ID: 18502880
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 92(6):2735-40. PubMed ID: 24671601
    [Abstract] [Full Text] [Related]

  • 7. Effects of the F94L myostatin gene mutation in beef × dairy crossed cattle on strip loin steak dimensionality, shear force, and sensory attributes.
    Waller BE, Whitewood TA, Woerner DR, Garcia SR, Wulf DM.
    J Anim Sci; 2023 Jan 03; 101():. PubMed ID: 37756513
    [Abstract] [Full Text] [Related]

  • 8. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks.
    Dang DS, Zhai C, Nair MN, Thornton KJ, Sawalhah MN, Matarneh SK.
    J Anim Sci; 2022 Aug 01; 100(8):. PubMed ID: 35908783
    [Abstract] [Full Text] [Related]

  • 9. Aging implications on fresh muscle traits of Certified Angus Beef steaks.
    Adcock LA, Sawyer JT, Lambert BD, Jones TN, Ball JJ, Wyatt RP, Jackson J.
    J Anim Sci; 2015 Dec 01; 93(12):5863-72. PubMed ID: 26641197
    [Abstract] [Full Text] [Related]

  • 10. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA, Wheeler TL, Shackelford SD, Pfeiffer KD, Nickelson R, Koohmaraie M.
    J Anim Sci; 2009 Sep 01; 87(9):2952-60. PubMed ID: 19465491
    [Abstract] [Full Text] [Related]

  • 11. Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
    Wheeler TL, Shackelford SD, Koohmaraie M.
    J Anim Sci; 1999 Apr 01; 77(4):882-8. PubMed ID: 10328352
    [Abstract] [Full Text] [Related]

  • 12. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 May 01; 86(5):1191-9. PubMed ID: 18245502
    [Abstract] [Full Text] [Related]

  • 13. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
    King DA, Dikeman ME, Wheeler TL, Kastner CL, Koohmaraie M.
    J Anim Sci; 2003 Jun 01; 81(6):1473-81. PubMed ID: 12817495
    [Abstract] [Full Text] [Related]

  • 14. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
    Dikeman ME, Hunt MC, Addist PB, Schoenbeck HJ, Pullen M, Katsanidis E, Yancey EJ.
    J Anim Sci; 2003 Jan 01; 81(1):156-66. PubMed ID: 12597386
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 88(5):1809-16. PubMed ID: 20081069
    [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]

  • 17. Characterization of estrogen-trenbolone acetate implants on tenderness and consumer acceptability of beef under the effect of 2 aging times.
    Igo JL, Brooks JC, Johnson BJ, Starkey J, Rathmann RJ, Garmyn AJ, Nichols WT, Hutcheson JP, Miller MF.
    J Anim Sci; 2011 Mar 01; 89(3):792-7. PubMed ID: 21346138
    [Abstract] [Full Text] [Related]

  • 18. The effects of degree of dark cutting on tenderness and sensory attributes of beef.
    Grayson AL, Shackelford SD, King DA, McKeith RO, Miller RK, Wheeler TL.
    J Anim Sci; 2016 Jun 01; 94(6):2583-91. PubMed ID: 27285934
    [Abstract] [Full Text] [Related]

  • 19. Characterization of certified Angus beef steaks from the round, loin, and chuck.
    Nelson JL, Dolezal HG, Ray FK, Morgan JB.
    J Anim Sci; 2004 May 01; 82(5):1437-44. PubMed ID: 15144084
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 91(1):483-90. PubMed ID: 23100592
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.