AAAAAA

   
Results: 1-18 |
Results: 18
Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletalmuscle
Authors: Veiseth, E Shackelford, SD Wheeler, TL Koohmaraie, M
Citation: E. Veiseth et al., Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletalmuscle, J ANIM SCI, 79(6), 2001, pp. 1502-1508
Characterization of biological types of cattle (Cycle V): Carcass traits and longissimus palatability
Authors: Wheeler, TL Cundiff, LV Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Characterization of biological types of cattle (Cycle V): Carcass traits and longissimus palatability, J ANIM SCI, 79(5), 2001, pp. 1209-1222
A comprehensive search for quantitative trait loci affecting growth and carcass composition of cattle segregating alternative forms of the myostatin gene
Authors: Casas, E Stone, RT Keele, JW Shackelford, SD Kappes, SM Koohmaraie, M
Citation: E. Casas et al., A comprehensive search for quantitative trait loci affecting growth and carcass composition of cattle segregating alternative forms of the myostatin gene, J ANIM SCI, 79(4), 2001, pp. 854-860
Technical Note: Comparison of myofibril fragmentation index from fresh andfrozen pork and lamb longissimus
Authors: Veiseth, E Shackelford, SD Wheeler, TL Koohmaraie, M
Citation: E. Veiseth et al., Technical Note: Comparison of myofibril fragmentation index from fresh andfrozen pork and lamb longissimus, J ANIM SCI, 79(4), 2001, pp. 904-906
Consumer impress ions of Tender Select beef
Authors: Shackelford, SD Wheeler, TL Meade, MK Reagan, JO Byrnes, BL Koohmaraie, M
Citation: Sd. Shackelford et al., Consumer impress ions of Tender Select beef, J ANIM SCI, 79(10), 2001, pp. 2605-2614
Principal component regression of near-infrared reflectance spectra for beef tenderness prediction
Authors: Park, B Chen, YR Hruschka, WR Shackelford, SD Koohmaraie, M
Citation: B. Park et al., Principal component regression of near-infrared reflectance spectra for beef tenderness prediction, T ASAE, 44(3), 2001, pp. 609-615
Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles
Authors: Wheeler, TL Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles, J ANIM SCI, 78(4), 2000, pp. 958-965
Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris
Authors: Wheeler, TL Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris, J ANIM SCI, 78(11), 2000, pp. 2856-2861
Protein kinetics in callipyge lambs
Authors: Lorenzen, CL Koohmaraie, M Shackelford, SD Jahoor, F Freetly, HC Wheeler, TL Savell, JW Fiorotto, ML
Citation: Cl. Lorenzen et al., Protein kinetics in callipyge lambs, J ANIM SCI, 78(1), 2000, pp. 78-87
Evaluation of the ovine callipyge locus: III. Genotypic effects on meat quality traits
Authors: Freking, BA Keele, JW Shackelford, SD Wheeler, TL Koohmaraie, M Nielsen, MK Leymaster, KA
Citation: Ba. Freking et al., Evaluation of the ovine callipyge locus: III. Genotypic effects on meat quality traits, J ANIM SCI, 77(9), 1999, pp. 2336-2344
A region on bovine chromosome 15 influences beef longissimus tenderness insteers
Authors: Keele, JW Shackelford, SD Kappes, SM Koohmaraie, M Stone, RT
Citation: Jw. Keele et al., A region on bovine chromosome 15 influences beef longissimus tenderness insteers, J ANIM SCI, 77(6), 1999, pp. 1364-1371
A primary screen of the bovine genome for quantitative trait loci affecting carcass and growth traits
Authors: Stone, RT Keele, JW Shackelford, SD Kappes, SM Koohmaraie, M
Citation: Rt. Stone et al., A primary screen of the bovine genome for quantitative trait loci affecting carcass and growth traits, J ANIM SCI, 77(6), 1999, pp. 1379-1384
Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions
Authors: Shackelford, SD Wheeler, TL Koohmaraie, M
Citation: Sd. Shackelford et al., Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions, J ANIM SCI, 77(6), 1999, pp. 1474-1481
Tenderness classification of beef: IV. Effect of USDA quality grade on thepalatability of "tender" beef longissimus when cooked well done
Authors: Wheeler, TL Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Tenderness classification of beef: IV. Effect of USDA quality grade on thepalatability of "tender" beef longissimus when cooked well done, J ANIM SCI, 77(4), 1999, pp. 882-888
Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beeflongissimus
Authors: Wheeler, TL Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beeflongissimus, J ANIM SCI, 77(2), 1999, pp. 400-407
Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties
Authors: Wheeler, TL Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties, J ANIM SCI, 77(12), 1999, pp. 3219-3224
Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness
Authors: Shackelford, SD Wheeler, TL Koohmaraie, M
Citation: Sd. Shackelford et al., Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness, J ANIM SCI, 77(10), 1999, pp. 2693-2699
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an Open Hearth electric broiler
Authors: Wheeler, TL Shackelford, SD Koohmaraie, M
Citation: Tl. Wheeler et al., Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an Open Hearth electric broiler, J ANIM SCI, 76(11), 1998, pp. 2805-2810
Risultati: 1-18 |