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Journal of Animal Science
|
February 3, 2004
Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
November 14, 1998
Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beef
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
November 1, 1992
The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness
T L Wheeler, J D Crouse, M Koohmaraie
Journal of Animal Science
|
October 16, 1999
Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
May 18, 1999
Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done
T L Wheeler, S D Shackelford, M Koohmaraie
Journal of Animal Science
|
February 25, 2003
On-line prediction of yield grade, longissimus muscle area, preliminary yield grade, adjusted preliminary yield grade, and marbling score using the MARC beef carcass image analysis system
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
June 11, 1998
Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus
M Koohmaraie, S D Shackelford, T L Wheeler
Journal of Animal Science
|
December 1, 1996
Meat toughening does not occur when rigor shortening is prevented
M Koohmaraie, M E Doumit, T L Wheeler
Journal of Animal Science
|
May 11, 2002
Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness
T L Wheeler, S D Shackelford, M Koohmaraie
Veterinary Surgery : VS
|
July 17, 2003
In vitro effects of osteotomy angle and osteotomy reduction on tibial angulation and rotation during the tibial plateau-leveling osteotomy procedure
Jason L Wheeler, Alan R Cross, Wade Gingrich
Page
of 95
Search research articles
Search
Showing results (171-180 of 949) with videos related to
Sort By:
Page
of 95
Journal of Animal Science
|
February 3, 2004
Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
November 14, 1998
Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beef
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
November 1, 1992
The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness
T L Wheeler, J D Crouse, M Koohmaraie
Journal of Animal Science
|
October 16, 1999
Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
May 18, 1999
Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done
T L Wheeler, S D Shackelford, M Koohmaraie
Journal of Animal Science
|
February 25, 2003
On-line prediction of yield grade, longissimus muscle area, preliminary yield grade, adjusted preliminary yield grade, and marbling score using the MARC beef carcass image analysis system
S D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science
|
June 11, 1998
Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus
M Koohmaraie, S D Shackelford, T L Wheeler
Journal of Animal Science
|
December 1, 1996
Meat toughening does not occur when rigor shortening is prevented
M Koohmaraie, M E Doumit, T L Wheeler
Journal of Animal Science
|
May 11, 2002
Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness
T L Wheeler, S D Shackelford, M Koohmaraie
Veterinary Surgery : VS
|
July 17, 2003
In vitro effects of osteotomy angle and osteotomy reduction on tibial angulation and rotation during the tibial plateau-leveling osteotomy procedure
Jason L Wheeler, Alan R Cross, Wade Gingrich
Page
of 95