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Longissimus Lumborum

 
National Institutes of Health

Papers overview

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Highly Cited
2015
Highly Cited
2015
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) on beef quality… Expand
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Highly Cited
2015
Highly Cited
2015
The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined… Expand
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2015
2015
The effects of pulsed electric field (PEF) and ageing (3, 7, 14 and 21days) on the shear force, protein profile, and post-mortem… Expand
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2014
2014
The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness… Expand
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Highly Cited
2005
Highly Cited
2005
Steaks from muscles (n=19 from nine beef carcasses) were evaluated over the course of retail display (0-, 1-, 2-, 3-, 4- or 5-d… Expand
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Highly Cited
2004
Highly Cited
2004
Effects of endpoint temperature, cooking method, and quality grade on Warner-Bratzler shear force (WBSF) of beef longissimus… Expand
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Highly Cited
1999
Highly Cited
1999
The present study is part of a project which aimed to examine the influence of intramuscular fat (IMF) content on the sensory… Expand
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Highly Cited
1999
Highly Cited
1999
The present study is part of a project which aimed to examine the influence of intramuscular fat (IMF) content on sensory… Expand
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Highly Cited
1997
Highly Cited
1997
This research was conducted to determine whether objective measures of muscle color could be used to classify beef carcasses with… Expand
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1993
1993
Quality attributes of the longissimus lumborum (LL) were compared to the attributes of the muscles semimembranosus (SM), rectus… Expand
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