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Functional Proteomic Analysis Predicts Beef Tenderness and the Tenderness DifferentialZAPATA, Isain; ZERBY, Henry N; WICK, Macdonald et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 11, pp 4956-4963, issn 0021-8561, 8 p.Article

Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bullsLIXIAN ZHU; SHUJUAN GAO; XIN LUO et al.Meat science. 2011, Vol 88, Num 3, pp 597-601, issn 0309-1740, 5 p.Article

Limousin myostatin F94L variant affects semitendinosus tendernessLINES, D. S; PITCHFORD, W. S; KRUK, Z. A et al.Meat science. 2008, Vol 81, Num 1, pp 126-131, issn 0309-1740, 6 p.Article

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus musclePIETRASIK, Z; AALHUS, J. L; GIBSON, L. L et al.Meat science. 2010, Vol 84, Num 3, pp 512-517, issn 0309-1740, 6 p.Article

Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus mediusKING, D. A; WHEELER, T. L; SHACKELFORD, S. D et al.Journal of animal science. 2009, Vol 87, Num 9, pp 2952-2960, issn 0021-8812, 9 p.Article

Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaksPIETRASIK, Z; SHAND, P. J.Meat science. 2011, Vol 88, Num 1, pp 8-13, issn 0309-1740, 6 p.Article

Factors associated with the tenderness of three bovine muscles = Les facteurs associés à la tendreté de trois muscles de bovinsKOOHMARAIE, M; SEIDEMAN, S. C; SCHOLLMEYER, J. E et al.Journal of food science. 1988, Vol 53, Num 2, pp 407-410, issn 0022-1147Article

Effect of ante-mortem papain injection on the tenderness of spent White Leghorn hens = Effet d'une injection de papaïne ante mortem sur la tendreté de la chair de poules de réforme de race Leghorn blancheBAWA, A. S; ORR, H. L; USBORNE, W. R et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 4, pp 254-257, issn 0022-1155Article

EFFECT OF ELECTRICAL STIMULATION ON THE TENDERIZATION OF MUTTON BY AGING = EFFET DE LA STIMULATION ELECTRIQUE SUR L'ATTENDRISSEMENT DE LA VIANDE DE MOUTON PAR MATURATIONMOLLER AJ; BOUTON PE; HARRIS PV et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 874-896; 5 P.; BIBL. 28 REF.; 1 FIG./4 TABL.Article

La tendreté de la viandeROSSET, M. R; LAMELOISE, P; ROUSSEL-CIQUARD, N et al.1984, 242 p.Book

A RESEARCH NOTE. EFFECT OF BLADE SIZE FOR MECHANICALLY TENDERIZING BEEF ROUNDS. = NOTE DE RECHERCHE. EFFET DE LA DIMENSION DES LAMES POUR L'ATTENDRISSEMENT MECANIQUE DES ROTIS DE BOEUF.MANDIGO RW; OLSON DG.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2095-2096; BIBL. 18 REF.; 2 TABL.Article

SmartStretch™ Technology V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsTOOHEY, E. S; DE VEN, R. Van; THOMPSON, J. M et al.Meat science. 2012, Vol 92, Num 1, pp 24-29, issn 0309-1740, 6 p.Article

Genetic parameters of carcass and meat quality traits of double muscled Piemontese cattleBOUKHA, A; BONFATTI, V; CECCHINATO, A et al.Meat science. 2011, Vol 89, Num 1, pp 84-90, issn 0309-1740, 7 p.Article

Mapping of intramuscular tenderness and muscle fiber orientation of muscles in the beef roundSENARATNE, L. S; CALKINS, C. R; DE MELLO, A. S et al.Journal of animal science. 2010, Vol 88, Num 9, pp 3084-3106, issn 0021-8812, 23 p.Article

Consumer perception and the role of science in the meat industryTROY, D. J; KERRY, J. P.Meat science. 2010, Vol 86, Num 1, pp 214-226, issn 0309-1740, 13 p.Conference Paper

Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimalsKING, D. A; SHACKELFORD, S. D; WHEELER, T. L et al.Meat science. 2009, Vol 83, Num 4, pp 782-787, issn 0309-1740, 6 p.Article

Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categoriesPRICE, D. M; HILTON, G. G; VANOVERBEKE, D. L et al.Journal of animal science. 2008, Vol 86, Num 2, pp 413-418, issn 0021-8812, 6 p.Article

Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crossesSTOLOWSKI, G. D; BAIRD, B. E; MILLER, R. K et al.Meat science. 2006, Vol 73, Num 3, pp 475-483, issn 0309-1740, 9 p.Article

The chilling of carcassesSAVELL, J. W; MUELLER, S. L; BAIRD, B. E et al.Meat science. 2005, Vol 70, Num 3, pp 449-459, issn 0309-1740, 11 p.Conference Paper

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Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaksPRADO, C. S; DE FELICIO, P. E.Meat science. 2010, Vol 86, Num 2, pp 430-435, issn 0309-1740, 6 p.Article

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat qualityPEARCE, K. L; HOPKINS, D. L; WILLIAMS, A et al.Meat science. 2008, Vol 81, Num 1, pp 188-195, issn 0309-1740, 8 p.Article

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Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscleXIONG, Y. L; GOWER, M. J; LI, C et al.Meat science. 2006, Vol 73, Num 4, pp 600-604, issn 0309-1740, 5 p.Article