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There are 7439443 results for: content related to: Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain-Finished Steers

  1. USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES

    Journal of Food Quality

    Volume 10, Issue 5, January 1988, Pages: 359–374, G.C. SMITH, J.W. BELLINGER, J.W. SAVELL, C.E. MURPHEY and H.R. CROSS

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1988.tb00921.x

  2. Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

    Animal Science Journal

    Volume 86, Issue 1, January 2015, Pages: 1–16, Bandugula Venkata Reddy, Allur S. Sivakumar, Dawoon W. Jeong, Yang-Byung Woo, Sang-June Park, So-Young Lee, Ji-Yeon Byun, Chang-Ho Kim, Soo-Hyun Cho and Inho Hwang

    Version of Record online : 19 SEP 2014, DOI: 10.1111/asj.12266

  3. Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers

    Journal of Food Science

    Volume 47, Issue 2, March 1982, Pages: 368–373, H. G. DOLEZAL, G. C. SMITH, J. W. SAVELL and Z. L. CARPENTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb10083.x

  4. RELATIONSHIP OF SELECTED BEEF CARCASS TRAITS WITH MEAT PALATABILITY

    Journal of Food Science

    Volume 43, Issue 1, January 1978, Pages: 152–157, J. D. CROUSE, GERALD M. SMITH and R. W. MANDIGO

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb09757.x

  5. Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef

    Journal of Food Science

    Volume 47, Issue 2, March 1982, Pages: 397–401, H. G. DOLEZAL, G. C. SMITH, J. W. SAVELL and Z. L. CARPENTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb10089.x

  6. RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

    Journal of Food Quality

    Volume 7, Issue 4, May 1985, Pages: 289–308, G. C. SMITH, Z. L. CARPENTER, H. R. CROSS, C. E. MURPHEY, H. C. ABRAHAM, J. W. SAVELL, G. W. DAVIS, B. W. BERRY and F. C. PARRISH JR.

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1985.tb01061.x

  7. USDA MATURITY INDICES AND PALATABILITY OF BEEF RIB STEAKS

    Journal of Food Quality

    Volume 11, Issue 1, April 1988, Pages: 1–13, G.C. SMITH, B.W. BERRY, J.W. SAVELL and H.R. CROSS

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1988.tb00860.x

  8. RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

    Journal of Food Quality

    Volume 10, Issue 4, October 1987, Pages: 269–286, G.C. SMITH, J.W. SAVELL, H.R. CROSS, Z.L. CARPENTER, C.E. MURPHEY, G.W. DAVIS, H.C. ABRAHAM, F.C. PARRISH JR. and B.W. BERRY

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1987.tb00819.x

  9. Effects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef

    Journal of Food Science

    Volume 46, Issue 1, January 1981, Pages: 13–18, F. K. McKEITH, G. C. SMITH, J. W. SAVELL, T. R. DUTSON, Z. L. CARPENTER and D. R. HAMMONS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb14519.x

  10. You have free access to this content
    Marbling Analysis for Evaluating Meat Quality: Methods and Techniques

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 5, September 2015, Pages: 523–535, Weiwei Cheng, Jun-Hu Cheng, Da-Wen Sun and Hongbin Pu

    Version of Record online : 3 AUG 2015, DOI: 10.1111/1541-4337.12149

  11. Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses

    Journal of Food Science

    Volume 49, Issue 3, May 1984, Pages: 863–866, D. M. STIFFLER, G. C. SMITH, J. W. SAVELL, T. R. DUTSON, C. L. GRIFFIN and M. W. ORCUTT

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb13229.x

  12. PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY

    Journal of Muscle Foods

    Volume 6, Issue 4, December 1995, Pages: 369–402, J.E. CANNON, J.B. MORGAN, J. HEAVNER, F.K. MCKEITH, G.C. SMITH and D.L. MEEKER

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1995.tb00581.x

  13. INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY-WEIGHT BEEF CARCASSES

    Journal of Food Science

    Volume 44, Issue 3, May 1979, Pages: 911–913, J. W SAVELL, G. C. SMITH, Z. L. CARPENTER and F. C. PARRISH JR.

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1979.tb08533.x

  14. ACCEPTABILITY OF SELECTED MUSCLES FROM POOR CONDITION AND REALIMENTED CULL RANGE COWS

    Journal of Food Science

    Volume 44, Issue 4, July 1979, Pages: 1058–1062, F. D. DRYDEN, J. A. MARCHELLO, A. TINSLEY, C. B. MARTINS, R. A. WOOTEN, C. B. ROUBICEK and R. S. SWINGLE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1979.tb03446.x

  15. Swine Nutrition and Pork Quality

    Sustainable Swine Nutrition

    Lee I. Chiba, Pages: 413–437, 2012

    Published Online : 29 NOV 2012, DOI: 10.1002/9781118491454.ch17

  16. Assessing Palatability Characteristics of Beef Destined for Retail Distribution

    Journal of Food Science

    Volume 48, Issue 6, November 1983, Pages: 1719–1722, G. W. GOSSETT, J. W. SAVELL, G. C. SMITH and Z. L. CARPENTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb05068.x

  17. Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract

    Journal of Food Science

    Volume 48, Issue 3, May 1983, Pages: 835–840, G. ARMBRUSTER, A. Y. M. NOUR, M. L. THONNEY and J. R. STOUFFER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb14911.x

  18. POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS

    Journal of Food Quality

    Volume 8, Issue 4, January 1986, Pages: 253–264, D. D. JOHNSON, J. W. SAVELL, D. M. STIFFLER and H. R. CROSS

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1986.tb00773.x

  19. EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES

    Journal of Food Science

    Volume 42, Issue 5, September 1977, Pages: 1322–1324, B. W. BERR Y, M. R. WHEELING and J. A. CARPENTER JR.

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb14488.x

  20. EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY

    Journal of Food Science

    Volume 36, Issue 3, April 1971, Pages: 440–444, HELEN L. NORRIS, DOROTHY L. HARRISON, LOIS L. ANDERSON, BETTINA von WELCK and HAROLD J. TUMA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1971.tb06383.x