Results 111 to 120 of about 590 (165)

Identifying Premium-Quality Beef in the United States-A Comparison of Beef Palatability from Grain-Finished Young and Mature Beef Cattle with Varying Marbling Scores. [PDF]

Foods
McKinzie TB, Garmyn AJ, McKinzie CC, Koohmaraie M, Legako JF, Woerner DR, Miller MF.   +6 more
europepmc   +1 more source

Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture. [PDF]

Curr Res Food Sci
Wu Y, Yang H, Tao Y, Yan B, Hu J, Zhang N, Zhang Y, Wang K, Zhao J, Chen W, Fan D.   +10 more
europepmc   +1 more source

Effects of Novel-Environment Stress on Carcass Characteristics, Meat Color, Steak Tenderness, and Retail Case-Life of Beef Derived from Beef × Dairy Heifers

A total of three hundred and six (n = 306) beef × dairy heifers were randomly sorted into two groups: control (CON) and stressed (STRESS). Three days before harvest, the STRESS group was taken into a new pen, while the CON group was returned to the ...
Fatola, Muyiwa Emmanuel
core  

Processed meat in the diet: general nutritional profile-protein quality and micronutrients. [PDF]

Anim Front
Schilling MW, Smith SW, Apalowo OE, Comey R, Wang S, Dinh T.   +5 more
europepmc   +1 more source

Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef. [PDF]

Metabolites
Harr KM, Jewell N, Mafi GG, Pfeiffer MM, Ramanathan R.   +4 more
europepmc   +1 more source

Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands. [PDF]

Tremor Other Hyperkinet Mov (N Y), 2020
Ferrer M, Eliasen EH, Petersen MS, Jiang W, Zheng W, Louis ED.   +5 more
europepmc   +1 more source

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers. [PDF]

Food Sci Anim Resour
Nguyen DV, Polkinghorne R, McGilchrist P.   +2 more
europepmc   +1 more source

Influence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Flap and Skirt Steaks

Meat and Muscle Biology, 2018
P. N. Smith, H. L. Laird, M. L. Bamsey, R. K. Miller, D. Gredell, D. Woerner, C. R. Kerth   +6 more
openaire   +1 more source

Food Emotional Perception and Eating Willingness Under Different Lighting Colors: A Preliminary Study Based on Consumer Facial Expression Analysis. [PDF]

Foods
Shu Y, Gao H, Wang Y, Wei Y.
europepmc   +1 more source

Temperature and state-dependent electrical conductivity of soft biological tissue at hyperthermic temperatures. [PDF]

Int J Hyperthermia
Ran J, Ostoja-Starzewski M.
europepmc   +1 more source