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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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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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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 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 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 dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

Meat science, 2009, Vol.81 (1), p.15-21

2009

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Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins

Meat science, 2010, Vol.84 (1), p.208-211

2010

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Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes

Meat science, 2006-12, Vol.74 (4), p.727-737

2006

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A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

Meat science, 2010-03, Vol.84 (3), p.529-537

2010

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Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration

Meat science, 2006-10, Vol.74 (2), p.267-271

2006

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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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Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking

Meat science, 2000-08, Vol.55 (4), p.421-425

2000

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Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle

Meat science, 1997-05, Vol.46 (1), p.89-100

1997

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Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat

Meat science, 1999-07, Vol.52 (3), p.279-283

1999

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The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles

Meat science, 1997-03, Vol.45 (3), p.329-337

1997

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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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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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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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Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

Meat science, 2000-04, Vol.54 (4), p.325-332

2000

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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 calcium salts on beef longissimus quality

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

2003

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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 metabolic modifiers on carcass traits and meat quality

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

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

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

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 dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

Microbial translocation of needle-free versus traditional needle injection-enhanced beef strip loins

Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes

A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration

Validation of commercial DNA tests for quantitative beef quality traits

Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking

Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle

Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat

The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles

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

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

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

Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

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 calcium salts on beef longissimus quality

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

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