Detalhe da pesquisa
1.
A current review of U.S. beef flavor II: Managing beef flavor.
Meat Sci
; 209: 109403, 2024 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-38070358
2.
Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts.
Meat Sci
; 213: 109513, 2024 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-38608338
3.
A current review of U.S. beef flavor I: Measuring beef flavor.
Meat Sci
; 210: 109437, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38278005
4.
National Beef Quality Audit-2022: Transportation, mobility, live cattle, and hide assessments to determine producer-related defects that affect animal welfare and the value of market cows and bulls at processing facilities.
Transl Anim Sci
; 8: txae033, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38616995
5.
A survey of Kansas beef producers and consumers who participate in business-to-consumer marketing of beef.
Transl Anim Sci
; 7(1): txad125, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-38023422
6.
Structural changes in collagen and aggrecan during extended aging may improve beef tenderness.
Meat Sci
; 201: 109172, 2023 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-37003165
7.
Matrix metalloproteinase- 9 may contribute to collagen structure modification during postmortem aging of beef.
Meat Sci
; 205: 109321, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37643525
8.
Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes.
Meat Sci
; 184: 108675, 2022 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-34656006
9.
An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach.
Front Physiol
; 13: 860868, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35370787
10.
Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights.
J Anim Sci
; 100(8)2022 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-35727741
11.
Validation of post-harvest antimicrobial interventions to control Shiga toxin-producing Escherichia coli (STEC) on market hog carcass surfaces.
Int J Food Microbiol
; 358: 109421, 2021 Nov 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-34600270
12.
Effects of extended postmortem aging and intramuscular location on protein degradation, muscle fiber morphometrics, and tenderness of beef longissimus lumborum and semitendinosus steaks.
J Anim Sci
; 99(10)2021 Oct 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-34516626
13.
Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics.
Transl Anim Sci
; 4(3): txaa135, 2020 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-32775965
14.
The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability.
Transl Anim Sci
; 4(1): 339-351, 2020 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-32704994
15.
Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability.
J Anim Sci
; 98(4)2020 Apr 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-32157294
16.
Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg.
Transl Anim Sci
; 4(2): txaa065, 2020 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-32705060
17.
Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness.
J Anim Sci
; 97(2): 669-686, 2019 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-30452653
18.
Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience.
Transl Anim Sci
; 2(1): 26-36, 2018 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-32704687
19.
Palatability of beef chuck, loin, and round muscles from three USDA quality grades.
J Anim Sci
; 96(10): 4276-4292, 2018 Sep 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-30247687
20.
Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.
J Food Sci
; 80(2): S444-9, 2015 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-25597832