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Effects of metabolic modifiers on carcass traits and meat quality

Meat science, 2007-09, Vol.77 (1), p.121-135

Dikeman, M.E.

2007

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Validation of commercial DNA tests for quantitative beef quality traits

Journal of animal science, 2007-04, Vol.85 (4), p.891

2007

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Bovine respiratory disease in feedlot cattle: phenotypic, environmental, and genetic correlations with growth, carcass, and longissimus muscle palatability traits

Journal of animal science, 2007-08, Vol.85 (8), p.1885

2007

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Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts

Meat science, 2012-04, Vol.90 (4), p.881-886

2012

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Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

Meat science, 2012-10, Vol.92 (2), p.97-106

2012

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Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires

Journal of animal science, 2004-12, Vol.82 (12), p.3474

2004

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Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness

Meat science, 2003-10, Vol.65 (2), p.841-851

2003

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Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality

Meat science, 2013-02, Vol.93 (2), p.275-281

2013

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Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color

Journal of animal science, 2008-10, Vol.86 (10), p.2697

2008

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Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Meat science, 2004-10, Vol.68 (2), p.243-248

2004

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Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color

Journal of animal science, 2008-05, Vol.86 (5), p.1191

2008

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Effects of calcium salts on beef longissimus quality

Meat science, 2003-07, Vol.64 (3), p.299-308

2003

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Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds

Journal of animal science, 2005-10, Vol.83 (10), p.2461

2005

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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Meat science, 2006-08, Vol.73 (4), p.680-686

2006

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Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle

Journal of animal science, 2008-01, Vol.86 (1), p.167

2008

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Effects of vitamin A supplementation and weaning age on serum and liver retinol concentrations, carcass traits, and lipid composition in market beef cattle

Meat science, 2009-04, Vol.81 (4), p.596-606

2009

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Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Meat science, 2006-10, Vol.74 (2), p.312-318

2006

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Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Meat science, 2003-11, Vol.65 (3), p.993-997

2003

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Effects of vitamin A supplementation in young lambs on performance, serum lipid, and longissimus muscle lipid composition

Journal of animal science, 2007-11, Vol.85 (11), p.3062

2007

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Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Meat science, 2004-05, Vol.67 (1), p.129-137

2004

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Effects of sequential feeding of β-adrenergic agonists on cull cow performance, carcass characteristics, and mRNA relative abundance

Journal of animal science, 2012-05, Vol.90 (5), p.1628

2012

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Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Journal of animal science, 2003-06, Vol.81 (6), p.1473

2003

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The effect of zilpaterol hydrochloride on meat quality of calf-fed Holstein steers

Journal of animal science, 2009-11, Vol.87 (11), p.3730

2009

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Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers

Journal of animal science, 2009-11, Vol.87 (11), p.3764

2009

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Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

Journal of animal science, 2005-11, Vol.83 (11), p.2618

2005

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Effects of metabolic modifiers on carcass traits and meat quality

Validation of commercial DNA tests for quantitative beef quality traits

Bovine respiratory disease in feedlot cattle: phenotypic, environmental, and genetic correlations with growth, carcass, and longissimus muscle palatability traits

Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires

Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness

Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat quality

Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color

Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color

Effects of calcium salts on beef longissimus quality

Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle

Effects of vitamin A supplementation and weaning age on serum and liver retinol concentrations, carcass traits, and lipid composition in market beef cattle

Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Effects of vitamin A supplementation in young lambs on performance, serum lipid, and longissimus muscle lipid composition

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Effects of sequential feeding of β-adrenergic agonists on cull cow performance, carcass characteristics, and mRNA relative abundance

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

The effect of zilpaterol hydrochloride on meat quality of calf-fed Holstein steers

Effects of zilpaterol hydrochloride feeding duration and postmortem aging on Warner-Bratzler shear force of three muscles from beef steers and heifers

Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

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