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Journal Abstract Search

149 related items for PubMed ID: 9078482

  • 1. Calcium chloride injection and degree of doneness effects on the sensory characteristics of beef inside round roasts.
    Milligan SD, Miller MF, Oats CN, Ramsey CB.
    J Anim Sci; 1997 Mar; 75(3):668-72. PubMed ID: 9078482
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  • 2. Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.
    Kerth CR, Miller MF, Ramsey CB.
    J Anim Sci; 1995 Mar; 73(3):750-6. PubMed ID: 7608007
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  • 4. Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color.
    Wheeler TL, Koohmaraie M, Shackelford SD.
    J Anim Sci; 1996 Aug; 74(8):1846-53. PubMed ID: 8856439
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  • 6. Consumer acceptance of calcium chloride-marinated top loin steaks.
    Carr MA, Crockett KL, Ramsey CB, Miller MF.
    J Anim Sci; 2004 May; 82(5):1471-4. PubMed ID: 15144088
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  • 7. 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; 81(1):156-66. PubMed ID: 12597386
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  • 8. Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cows.
    Diles JJ, Miller MF, Owen BL.
    J Anim Sci; 1994 Aug; 72(8):2017-21. PubMed ID: 7982830
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  • 10. Retail consumer acceptance of beef tenderized with calcium chloride.
    Miller MF, Huffman KL, Gilbert SY, Hamman LL, Ramsey CB.
    J Anim Sci; 1995 Aug; 73(8):2308-14. PubMed ID: 8567467
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  • 11. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
    Behrends JM, Goodson KJ, Koohmaraie M, Shackelford SD, Wheeler TL, Morgan WW, Reagan JO, Gwartney BL, Wise JW, Savell JW.
    J Anim Sci; 2005 Mar; 83(3):662-70. PubMed ID: 15705763
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  • 12. Effects of blast chilling and postmortem calcium chloride injection on tenderness of pork longissimus muscle.
    McFarlane BJ, Unruh JA.
    J Anim Sci; 1996 Aug; 74(8):1842-5. PubMed ID: 8856438
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  • 14. Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef.
    Wheeler TL, Koohmaraie M, Shackelford SD.
    J Anim Sci; 1997 Oct; 75(10):2652-60. PubMed ID: 9331867
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  • 15. Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.
    McMurtrie KE, Kerth CR, Bratcher CL, Curtis PA, Smith B.
    Meat Sci; 2012 Mar; 90(3):747-54. PubMed ID: 22118983
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