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Effects of electrical stimulation on carcass quality and meat palatability traits on Charolais crossbred bulls and steers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 883
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- Article
National Beef Quality Audit -- 2016: Survey of carcass characteristics through instrument grading assessments.
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- Journal of Animal Science, 2017, v. 95, n. 7, p. 3003, doi. 10.2527/jas.2017.1544
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- Article
National Beef Quality Audit--2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers.
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- Journal of Animal Science, 2017, v. 95, n. 7, p. 2993, doi. 10.2527/jas.2017.1543
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- Article
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts.
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- Journal of Animal Science, 2016, v. 94, n. 6, p. 2603, doi. 10.2527/jas.2016-0478
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- Article
Tenderness assessments of top loin steaks from retail markets in four U.S. cities.
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- Journal of Animal Science, 2015, v. 93, n. 10, p. 4610, doi. 10.2527/jas.2015-9085
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- Article
Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls.
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- Journal of Animal Science, 2013, v. 91, n. 10, p. 5026, doi. 10.2527/jas.2013-6283
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- Article
Phase I of The National Beef Quality Audit-2011: Quantifying willingness-to-pay, best-worst scaling, and current status of quality characteristics in different beef industry marketing sectors.
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- Journal of Animal Science, 2013, v. 91, n. 4, p. 1907, doi. 10.2527/jas.2012-5815
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- Article
National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.
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- Journal of Animal Science, 2013, v. 91, n. 2, p. 1005, doi. 10.2527/jas.2012-5785
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- Article
National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristic.
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- Journal of Animal Science, 2012, v. 90, n. 13, p. 5152, doi. 10.2527/jas.2012-5551
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- Article
National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers.
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- Journal of Animal Science, 2012, v. 90, n. 13, p. 5143, doi. 10.2527/jas.2012-5550
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- Article
National Beef Quality Audit-2011: Harvest-floor assessments of targeted character-istics that affect quality and value of cattle, carcasses, and byproducts.
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- Journal of Animal Science, 2012, v. 90, n. 13, p. 5135, doi. 10.2527/jas.2012-5477
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- Article
Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers.
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- Journal of Animal Science, 2011, v. 89, n. 9, p. 2867, doi. 10.2527/jas.2010-3823
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- Article
Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers.
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- Journal of Animal Science, 2009, v. 87, n. 11, p. 3722, doi. 10.2527/jas.2009-1830
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- Article
National Beef Quality Audit-2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.
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- Journal of Animal Science, 2008, v. 86, n. 12, p. 3533, doi. 10.2527/jas.2007-0782
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- Article
Adiposity of calf- and yearling-fed Brangus steers raised to constant-age and constant-body weight endpoints.
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- Journal of Animal Science, 2007, v. 85, n. 5, p. 1136, doi. 10.2527/jas.2006-371
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- Article
Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation<sup>1</sup>.
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- Journal of Animal Science, 2005, v. 83, n. 12, p. 2869, doi. 10.2527/2005.83122869x
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- Article
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.
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- Journal of Animal Science, 2005, v. 83, n. 3, p. 662, doi. 10.2527/2005.833662x
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- Article
Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 783, doi. 10.1111/j.1365-2621.1992.tb08098.x
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- Article
Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 785, doi. 10.1111/j.1365-2621.1992.tb08099.x
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- Article
Ether-Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1364, doi. 10.1111/j.1365-2621.1989.tb05994.x
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- Article
Subcellular distribution of cholesterol within muscle and adipose tissues of beef loin steaks
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 718
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- Article
Evaluation of fresh vacuum-packaged beef steaks coated with an acetylated monoglyceride
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 701
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- Article
Consumer ratings of restructured beef steaks manufactured to containdifferent residual contents of connective tissue
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1461
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- Article
Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 883
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- Article
National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 517
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- Article
Effects of degree of connective tissue removal on raw material yield, chemical and sensory characteristics of restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1173
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- Article
Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 838, doi. 10.1111/j.1365-2621.1986.tb13946.x
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- Article
Effect of slaughter-dressing, fabrication and storage conditions on the microbiological and sensory characteristics of vacuum-packaged beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 37
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- Article
A comparison of growth of individual meat bacteria on the lean and fatty tissue of beef, pork, and lamb
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 5
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- Article
Effect of varying numbers of isolates from countable agar plates on the calculated distribution of microbial types in meats
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1486
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- Article
Consumer acceptance of steaks and roasts from charolais crossbred bulls and steers
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 165
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- Article
Factors affecting properties of raw-frozen pork sausage patties madewith various NaCl phosphate combinations
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1363, doi. 10.1111/j.1365-2621.1984.tb14991.x
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- Article
Factors affecting properties of precooked-frozen pork sausage patties made with various NaCl/phosphate combinations
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1372
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- Article
Comparison of the effects of high and low voltage electrical stimulation on quality-indicating characteristics of beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 863
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- Article
Weight loss and quality characteristics of frozen versus chilled beef livers and hearts
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1728
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- Publication type:
- Article
Physical, sensory and microbiological characteristics of lamb retailcuts vacuum packaged in high oxygen-barrier film
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1735
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- Article
Effect of freezing temperature on weight loss and quality characteristics of beef liver, kidney, heart and tongue
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1726
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- Article
Assessing palatability characteristics of beef destined for retail distribution
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1719
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- Article
Physical and sensory characteristics of vacuum packaged beef round steaks as influenced by postmortem age and storage temperature
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1746, doi. 10.1111/j.1365-2621.1982.tb05030.x
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- Article
Relationship of USDA maturity groups to palatability of cooked beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1100
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- Article
Centralized packaging of beef loin steaks with different oxygen-barrier films: Physical and sensory characteristics
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1059
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- Article
Centralized packaging of beef loin steaks with different oxygen-barrier films: Microbiological characteristics
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1070
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- Publication type:
- Article
Effect of time-on-feed on the palatability of rib steaks from steersand heifers
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 368
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- Article
Comparison of subcutaneous fat thickness, marbling and quality gradefor predicting palatability of beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 397
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- Article
Properties of frankfurters made from electrically stimulated beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 344
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- Article
Tenderness improvement of the major muscles of the beef carcass by electrical stimulation
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1774
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- Article
Reducing postmortem aging time of beef with electrical stimulation
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1777, doi. 10.1111/j.1365-2621.1981.tb04483.x
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- Article
Effects of certain electrical stimulation parameters on quality and palatability of beef
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 13, doi. 10.1111/j.1365-2621.1981.tb14519.x
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- Article
Quality-indicating characteristics of beef as affected by electricalstimulation and postmortem chilling time
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1330
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- Article
Storage characteristics of wholesale and retail cuts from electrically stimulated lamb carcasses
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1101
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- Article