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在“Elsevier电子期刊”中，命中：448条，耗时：小于0.01 秒

在所有数据库中总计命中：502条

1.Bioactive peptides in beef: Endogenous generation through postmortem aging

作者：Yu Fu ; Jette F. Young ; Margrethe Therkildsen ; ^{margrethe.therkildsen@food.au.dk}

关键词：Bioactive peptides ; Postmortem aging ; Tenderness ; Beef ; Collagen

刊名：Meat Science

出版年：2017

2.Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

作者：Douglas R.G. Silva ; ^{d-guimaraes2@hotmail.com} ; Ana Paula R. de Moura ; Alciné ; ia L.S. Ramos ; Eduardo M. Ramos

关键词：Coring method ; WBSF ; WBsSF ; Sensory tenderness ; Repeatability

刊名：Meat Science

出版年：2017

3.Beef assessments using functional magnetic resonance imaging and sensory evaluation

作者：W.N. Tapp^a ; ^{nathan.tapp@ttu.edu} ; T.H. Davis^b ; D. Paniukov^b ; J.C. Brooks^a ; M.M. Brashears^a ; M.F. Miller^a

关键词：Functional magnetic resonance imaging ; Quality ; Neuroimaging ; Taste ; Beef ; Steak

刊名：Meat Science

出版年：2017

4.Effect of the g.98535683A > G SNP in the CAST gene on meat traits of Nellore beef cattle (Bos indicus) and their crosses with Bos taurus

关键词：Calpastatin ; Fat cover ; Meat tenderness ; Marbling ; DNA polymorphism

刊名：Meat Science

出版年：2017

5.Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributes

作者：DeMetris D. Reed Jr. ; Lee-Anne J. Walter ; Angela N. Schmitz ; Daniel E. Guadiá ; n-García ; Ty E. Lawrence ; ^{tlawrence@wtamu.edu}

关键词：Beef ; Consumer ; Fat ; Pork ; Sensory ; WBSF

刊名：Meat Science

出版年：2017

6.Feeding vitamin E may reverse sarcoplasmic reticulum membrane instability caused by feeding wet distillers grains plus solubles to cattle

作者：M.D. Chao¹ ; K.I. Domenech-Pé ; rez ; C.R. Calkins ^{Ccalkins1@unl.edu}

关键词：beef ; distillers grains ; antioxidants ; sarcoplasmic reticulum membrane fatty acids ; proteolysis ; free calcium

刊名：The Professional Animal Scientist

出版年：2017

7.Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers

作者：L. Moran^a ; ^{Lara.Moran@teagasc.ie} ; M.G. O'Sullivan^b ; J.P. Kerry^b ; B. Picard^c ; M. McGee^d ; E.G. O'Riordan^d ; A.P. Moloney^d

关键词：Castration ; Grazing period ; Tenderness ; Muscle fibre profile

刊名：Meat Science

出版年：2017

8.Effect of post-weaning growth rate on carcass traits and meat quality of Nellore cattle

作者：Luiz H.P. Silva^a ; ^{luiz.h.silva@ufv.br} ; Pedro V.R. Paulino^b ; Gutierrez J.F. Assis^a ; Debora E.F. Assis^a ; Mauricio M. Estrada^a ; Matheus C. Silva^a ; Jaqueline C. Silva^a ; Taiane S. Martins^a ; Sebastiã ; o C. Valadares Filho^a ; Má ; rio F. Paulino^a ; Mario L. Chizzotti^a

关键词：Compensatory gain ; Meat tenderness ; Myofibrillar fragmentation index ; Sarcomere length

刊名：Meat Science

出版年：2017

9.The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

作者：Cristina Botinestean^a ; Derek F. Keenan^a ; Joe P. Kerry^b ; Ruth M. Hamill^a ; ^{Ruth.Hamill@teagasc.ie" class="auth_mail" title="E-mail the corresponding author}

关键词：Elderly ; Beef ; Sous-vide ; Freezing ; Tenderness

刊名：LWT - Food Science and Technology

出版年：2016

10.Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus

作者：M.J. Colle^a ; R.P. Richard^a ; K.M. Killinger^b ; J.C. Bohlscheid^b ; ^c ; A.R. Gray^a ; W.I. Loucks^a ; R.N. Day^a ; A.S. Cochran^a ; J.A. Nasados^a ; M.E. Doumit^a ; ^{mdoumit@uidaho.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Beef ; Aging ; Shelf-life ; Tenderness ; Consumer panel

刊名：Meat Science

出版年：2016

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