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You searched for subject:(tenderness). Showing records 1 – 30 of 148 total matches.

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Texas A&M University

1. Igo, Meagan W. Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.

Degree: MS, Animal Science, 2013, Texas A&M University

 The purpose of this study was to obtain beef top loin steaks (n=1,613) from retail stores in four cities across the United States for WBS,… (more)

Subjects/Keywords: beef; tenderness; palatability

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APA (6th Edition):

Igo, M. W. (2013). Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151890

Chicago Manual of Style (16th Edition):

Igo, Meagan W. “Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.” 2013. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/151890.

MLA Handbook (7th Edition):

Igo, Meagan W. “Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments.” 2013. Web. 21 Oct 2020.

Vancouver:

Igo MW. Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments. [Internet] [Masters thesis]. Texas A&M University; 2013. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/151890.

Council of Science Editors:

Igo MW. Retail Beef Tenderness Surveillance: Assessment of Warner-Bratzler Shear, Slice Shear and Sensory Panel Ratings for Beef From US Retail Establishments. [Masters Thesis]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151890


Texas A&M University

2. Gooch, Michaela Christine. Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments.

Degree: MS, Animal Science, 2018, Texas A&M University

 Beef loin, strip loin steaks from Texas and northern states (Colorado, Kansas, and Nebraska) and from three quality grade groups were chosen for this study:… (more)

Subjects/Keywords: beef; consumer acceptability; tenderness

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APA (6th Edition):

Gooch, M. C. (2018). Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/174361

Chicago Manual of Style (16th Edition):

Gooch, Michaela Christine. “Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments.” 2018. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/174361.

MLA Handbook (7th Edition):

Gooch, Michaela Christine. “Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments.” 2018. Web. 21 Oct 2020.

Vancouver:

Gooch MC. Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments. [Internet] [Masters thesis]. Texas A&M University; 2018. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/174361.

Council of Science Editors:

Gooch MC. Palatability of Beef Top Loin Steaks Sourced from Three Quality Grade Groups from Texas and Northern Establishments. [Masters Thesis]. Texas A&M University; 2018. Available from: http://hdl.handle.net/1969.1/174361


Texas A&M University

3. Vaughn, Robert Neil. Genetic Mechanisms that Contribute to Differences in Beef Tenderness Following Electrical Stimulation.

Degree: PhD, Genetics, 2013, Texas A&M University

Tenderness is a key issue for consumers that is influenced by many environmental and genetic factors. Electrical stimulation (ES) is a postmortem treatment used to… (more)

Subjects/Keywords: Beef; tenderness; electrical stimulation; WBSF

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APA (6th Edition):

Vaughn, R. N. (2013). Genetic Mechanisms that Contribute to Differences in Beef Tenderness Following Electrical Stimulation. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/186976

Chicago Manual of Style (16th Edition):

Vaughn, Robert Neil. “Genetic Mechanisms that Contribute to Differences in Beef Tenderness Following Electrical Stimulation.” 2013. Doctoral Dissertation, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/186976.

MLA Handbook (7th Edition):

Vaughn, Robert Neil. “Genetic Mechanisms that Contribute to Differences in Beef Tenderness Following Electrical Stimulation.” 2013. Web. 21 Oct 2020.

Vancouver:

Vaughn RN. Genetic Mechanisms that Contribute to Differences in Beef Tenderness Following Electrical Stimulation. [Internet] [Doctoral dissertation]. Texas A&M University; 2013. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/186976.

Council of Science Editors:

Vaughn RN. Genetic Mechanisms that Contribute to Differences in Beef Tenderness Following Electrical Stimulation. [Doctoral Dissertation]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/186976


AUT University

4. Pen, Satyavisal. Effect of automated pre rigor stretching on beef tenderness development .

Degree: 2012, AUT University

 This thesis discusses the effects of pre rigor stretching technology by SmartStretchTM/ SmartShapeTM (4S) technology on beef tenderness development in M. longissimus dorsi. Twelve steers… (more)

Subjects/Keywords: Meat; Stretch; Tenderness; Tenderometer; Beef

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APA (6th Edition):

Pen, S. (2012). Effect of automated pre rigor stretching on beef tenderness development . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/4594

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pen, Satyavisal. “Effect of automated pre rigor stretching on beef tenderness development .” 2012. Thesis, AUT University. Accessed October 21, 2020. http://hdl.handle.net/10292/4594.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pen, Satyavisal. “Effect of automated pre rigor stretching on beef tenderness development .” 2012. Web. 21 Oct 2020.

Vancouver:

Pen S. Effect of automated pre rigor stretching on beef tenderness development . [Internet] [Thesis]. AUT University; 2012. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10292/4594.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pen S. Effect of automated pre rigor stretching on beef tenderness development . [Thesis]. AUT University; 2012. Available from: http://hdl.handle.net/10292/4594

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

5. Matney, MaryAnn Joy. The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum.

Degree: MS, Department of Animal Sciences and Industry, 2017, Kansas State University

 The objective of this study was to determine the effect of extended postmortem aging (DOA), steak location (LOC), and dietary treatment (TRT) on cooked meat… (more)

Subjects/Keywords: Beef; Tenderness; Aging; Location

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APA (6th Edition):

Matney, M. J. (2017). The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/34673

Chicago Manual of Style (16th Edition):

Matney, MaryAnn Joy. “The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum.” 2017. Masters Thesis, Kansas State University. Accessed October 21, 2020. http://hdl.handle.net/2097/34673.

MLA Handbook (7th Edition):

Matney, MaryAnn Joy. “The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum.” 2017. Web. 21 Oct 2020.

Vancouver:

Matney MJ. The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum. [Internet] [Masters thesis]. Kansas State University; 2017. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/2097/34673.

Council of Science Editors:

Matney MJ. The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum. [Masters Thesis]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/34673

6. Shubert, Danielle Marie. Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks.

Degree: MS(M.S.), Animal Sciences, 2016, Colorado State University

 The objective of this study was to quantify consumer preferences for steak thickness and cookery method. Paired strip loins from 38 carcasses with Small marbling… (more)

Subjects/Keywords: palatability; tenderness; steak thickness; cookery method

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APA (6th Edition):

Shubert, D. M. (2016). Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/173498

Chicago Manual of Style (16th Edition):

Shubert, Danielle Marie. “Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks.” 2016. Masters Thesis, Colorado State University. Accessed October 21, 2020. http://hdl.handle.net/10217/173498.

MLA Handbook (7th Edition):

Shubert, Danielle Marie. “Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks.” 2016. Web. 21 Oct 2020.

Vancouver:

Shubert DM. Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks. [Internet] [Masters thesis]. Colorado State University; 2016. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10217/173498.

Council of Science Editors:

Shubert DM. Discovering consumer preferences for steak thickness and common food service cookery methods for beef strip loin steaks. [Masters Thesis]. Colorado State University; 2016. Available from: http://hdl.handle.net/10217/173498


Texas A&M University

7. Guelker, Miles. Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings.

Degree: MS, Animal Science, 2012, Texas A&M University

 Beef retail steaks from establishments in twelve US cities and beef foodservice steaks from establishments in five US cities were evaluated using Warner-Bratzler shear and… (more)

Subjects/Keywords: beef; tenderness; shear; Warner-Bratzler Shear

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APA (6th Edition):

Guelker, M. (2012). Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10423

Chicago Manual of Style (16th Edition):

Guelker, Miles. “Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings.” 2012. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10423.

MLA Handbook (7th Edition):

Guelker, Miles. “Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings.” 2012. Web. 21 Oct 2020.

Vancouver:

Guelker M. Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10423.

Council of Science Editors:

Guelker M. Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10423


Texas A&M University

8. Tschirhart, Tara Elizabeth. Histological, physical, and chemical factors of various lamb muscles.

Degree: MS, Animal Science, 2004, Texas A&M University

 Muscles (n = 18) were dissected from each side of twenty lamb carcasses. Muscles from the right sides of the carcasses were used to determine… (more)

Subjects/Keywords: Lamb; Color; Tenderness

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APA (6th Edition):

Tschirhart, T. E. (2004). Histological, physical, and chemical factors of various lamb muscles. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/235

Chicago Manual of Style (16th Edition):

Tschirhart, Tara Elizabeth. “Histological, physical, and chemical factors of various lamb muscles.” 2004. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/235.

MLA Handbook (7th Edition):

Tschirhart, Tara Elizabeth. “Histological, physical, and chemical factors of various lamb muscles.” 2004. Web. 21 Oct 2020.

Vancouver:

Tschirhart TE. Histological, physical, and chemical factors of various lamb muscles. [Internet] [Masters thesis]. Texas A&M University; 2004. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/235.

Council of Science Editors:

Tschirhart TE. Histological, physical, and chemical factors of various lamb muscles. [Masters Thesis]. Texas A&M University; 2004. Available from: http://hdl.handle.net/1969.1/235


Texas A&M University

9. Murray, Adam Riley. Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks.

Degree: MS, Animal Science, 2017, Texas A&M University

 The objective of this study was to determine if consumer satisfaction improves by blade tenderizing today’s more inherently tender beef. Paired USDA Choice top sirloin… (more)

Subjects/Keywords: beef tenderness; blade tenderization; top sirloin

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APA (6th Edition):

Murray, A. R. (2017). Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/169650

Chicago Manual of Style (16th Edition):

Murray, Adam Riley. “Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks.” 2017. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/169650.

MLA Handbook (7th Edition):

Murray, Adam Riley. “Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks.” 2017. Web. 21 Oct 2020.

Vancouver:

Murray AR. Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/169650.

Council of Science Editors:

Murray AR. Palatability Effects of Blade Tenderization on Beef Top Sirloin Steaks. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/169650


University of Otago

10. Suwandy, Via Arini. The Effect of Pulsed Electric Field on the Quality of Beef .

Degree: University of Otago

 Meat has been consumed widely around the world as a staple food and its consumption is essential for an optimal human growth and development. Tenderness(more)

Subjects/Keywords: PEF; beef; tenderness

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APA (6th Edition):

Suwandy, V. A. (n.d.). The Effect of Pulsed Electric Field on the Quality of Beef . (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/5045

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Chicago Manual of Style (16th Edition):

Suwandy, Via Arini. “The Effect of Pulsed Electric Field on the Quality of Beef .” Masters Thesis, University of Otago. Accessed October 21, 2020. http://hdl.handle.net/10523/5045.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

MLA Handbook (7th Edition):

Suwandy, Via Arini. “The Effect of Pulsed Electric Field on the Quality of Beef .” Web. 21 Oct 2020.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Suwandy VA. The Effect of Pulsed Electric Field on the Quality of Beef . [Internet] [Masters thesis]. University of Otago; [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10523/5045.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Council of Science Editors:

Suwandy VA. The Effect of Pulsed Electric Field on the Quality of Beef . [Masters Thesis]. University of Otago; Available from: http://hdl.handle.net/10523/5045

Note: this citation may be lacking information needed for this citation format:
No year of publication.


Colorado State University

11. Howard, Scott Thomas. Beef tenderness and management of calf-fed Holstein steers to meet market standards.

Degree: PhD, Animal Sciences, 2013, Colorado State University

Tenderness is one of the most influential sensory attributes determining consumer acceptance of beef products. Beef at retail represents production of a diverse cattle population,… (more)

Subjects/Keywords: beef; tenderness; shipping; beta-agonist; Holstein; audit

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APA (6th Edition):

Howard, S. T. (2013). Beef tenderness and management of calf-fed Holstein steers to meet market standards. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/80151

Chicago Manual of Style (16th Edition):

Howard, Scott Thomas. “Beef tenderness and management of calf-fed Holstein steers to meet market standards.” 2013. Doctoral Dissertation, Colorado State University. Accessed October 21, 2020. http://hdl.handle.net/10217/80151.

MLA Handbook (7th Edition):

Howard, Scott Thomas. “Beef tenderness and management of calf-fed Holstein steers to meet market standards.” 2013. Web. 21 Oct 2020.

Vancouver:

Howard ST. Beef tenderness and management of calf-fed Holstein steers to meet market standards. [Internet] [Doctoral dissertation]. Colorado State University; 2013. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10217/80151.

Council of Science Editors:

Howard ST. Beef tenderness and management of calf-fed Holstein steers to meet market standards. [Doctoral Dissertation]. Colorado State University; 2013. Available from: http://hdl.handle.net/10217/80151


Colorado State University

12. Thompson, Katelyn M. Can DNA marker technology improve feedlot growth promotion management decisions to ultimately improve the consumer's beef eating experience?.

Degree: MS(M.S.), Animal Sciences, 2011, Colorado State University

 Three hundred and sixty crossbred yearling steers that were sorted from an initial group of 1,100 steers were used to evaluate the effectiveness of sorting… (more)

Subjects/Keywords: tenderness; beta-agonists; genotyping; implants; marbling

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APA (6th Edition):

Thompson, K. M. (2011). Can DNA marker technology improve feedlot growth promotion management decisions to ultimately improve the consumer's beef eating experience?. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/70404

Chicago Manual of Style (16th Edition):

Thompson, Katelyn M. “Can DNA marker technology improve feedlot growth promotion management decisions to ultimately improve the consumer's beef eating experience?.” 2011. Masters Thesis, Colorado State University. Accessed October 21, 2020. http://hdl.handle.net/10217/70404.

MLA Handbook (7th Edition):

Thompson, Katelyn M. “Can DNA marker technology improve feedlot growth promotion management decisions to ultimately improve the consumer's beef eating experience?.” 2011. Web. 21 Oct 2020.

Vancouver:

Thompson KM. Can DNA marker technology improve feedlot growth promotion management decisions to ultimately improve the consumer's beef eating experience?. [Internet] [Masters thesis]. Colorado State University; 2011. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10217/70404.

Council of Science Editors:

Thompson KM. Can DNA marker technology improve feedlot growth promotion management decisions to ultimately improve the consumer's beef eating experience?. [Masters Thesis]. Colorado State University; 2011. Available from: http://hdl.handle.net/10217/70404


Colorado State University

13. Karney, Erin D. Effects of extended postmortem aging on selected beef muscles intended for retail sale.

Degree: MS(M.S.), Animal Sciences, 2014, Colorado State University

 In order to mimic beef commonly found in retail supermarkets, paired strip loins (NAMP180) and top sirloin butts (NAMP #184) were obtained from USDA Choice… (more)

Subjects/Keywords: aging; beef; color; sirloin; strip loin; tenderness

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APA (6th Edition):

Karney, E. D. (2014). Effects of extended postmortem aging on selected beef muscles intended for retail sale. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/82643

Chicago Manual of Style (16th Edition):

Karney, Erin D. “Effects of extended postmortem aging on selected beef muscles intended for retail sale.” 2014. Masters Thesis, Colorado State University. Accessed October 21, 2020. http://hdl.handle.net/10217/82643.

MLA Handbook (7th Edition):

Karney, Erin D. “Effects of extended postmortem aging on selected beef muscles intended for retail sale.” 2014. Web. 21 Oct 2020.

Vancouver:

Karney ED. Effects of extended postmortem aging on selected beef muscles intended for retail sale. [Internet] [Masters thesis]. Colorado State University; 2014. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10217/82643.

Council of Science Editors:

Karney ED. Effects of extended postmortem aging on selected beef muscles intended for retail sale. [Masters Thesis]. Colorado State University; 2014. Available from: http://hdl.handle.net/10217/82643


Colorado State University

14. Arp, Travis Steven. Effect of dietary beta-agonist supplementation on live performance, carcass characteristics, carcass fabrication yields, and strip loin tenderness and sensory traits.

Degree: PhD, Animal Sciences, 2012, Colorado State University

 Beef steers (n = 3,906) were fed at a commercial feed yard to evaluate the effects of beta-adrenergic agonist supplementation on live performance, carcass characteristics,… (more)

Subjects/Keywords: steers; growth; tenderness; beta-agonist; carcass

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APA (6th Edition):

Arp, T. S. (2012). Effect of dietary beta-agonist supplementation on live performance, carcass characteristics, carcass fabrication yields, and strip loin tenderness and sensory traits. (Doctoral Dissertation). Colorado State University. Retrieved from http://hdl.handle.net/10217/71543

Chicago Manual of Style (16th Edition):

Arp, Travis Steven. “Effect of dietary beta-agonist supplementation on live performance, carcass characteristics, carcass fabrication yields, and strip loin tenderness and sensory traits.” 2012. Doctoral Dissertation, Colorado State University. Accessed October 21, 2020. http://hdl.handle.net/10217/71543.

MLA Handbook (7th Edition):

Arp, Travis Steven. “Effect of dietary beta-agonist supplementation on live performance, carcass characteristics, carcass fabrication yields, and strip loin tenderness and sensory traits.” 2012. Web. 21 Oct 2020.

Vancouver:

Arp TS. Effect of dietary beta-agonist supplementation on live performance, carcass characteristics, carcass fabrication yields, and strip loin tenderness and sensory traits. [Internet] [Doctoral dissertation]. Colorado State University; 2012. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10217/71543.

Council of Science Editors:

Arp TS. Effect of dietary beta-agonist supplementation on live performance, carcass characteristics, carcass fabrication yields, and strip loin tenderness and sensory traits. [Doctoral Dissertation]. Colorado State University; 2012. Available from: http://hdl.handle.net/10217/71543

15. Cassens, Andrew Michael. Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.

Degree: MS, Animal Science, 2017, Texas A&M University

 This study evaluated differences in tenderness and palatability attributes of steaks derived from subprimals subjected to conventional or elevated aging temperatures. After a total of… (more)

Subjects/Keywords: Tenderness; Beef

…44 x CHAPTER I INTRODUCTION Aging of beef greatly increases tenderness, giving the… …tenderness. Increasing the ambient temperature during chilling has been shown to influence… …proteolysis and tenderness of beef (Whipple, Koohmaraie, Dikeman, & Crouse, 1990)… …x29;. Tenderness is the most determinant of beef palatability and consumer acceptance (… …while still 1 achieving adequate meat tenderness. One of the most widely used methods to… 

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APA (6th Edition):

Cassens, A. M. (2017). Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/166091

Chicago Manual of Style (16th Edition):

Cassens, Andrew Michael. “Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.” 2017. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/166091.

MLA Handbook (7th Edition):

Cassens, Andrew Michael. “Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef.” 2017. Web. 21 Oct 2020.

Vancouver:

Cassens AM. Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. [Internet] [Masters thesis]. Texas A&M University; 2017. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/166091.

Council of Science Editors:

Cassens AM. Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef. [Masters Thesis]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/166091


University of Sydney

16. Smith, Melanie Anne. Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality .

Degree: 2017, University of Sydney

 For the continued expansion of the predominantly pasture based alpaca industry in Australia, diversification towards meat production is required. Traditionally, alpacas have been produced for… (more)

Subjects/Keywords: alpaca; meat; tenderness; processing technology; animal production

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APA (6th Edition):

Smith, M. A. (2017). Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/17013

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Smith, Melanie Anne. “Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality .” 2017. Thesis, University of Sydney. Accessed October 21, 2020. http://hdl.handle.net/2123/17013.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Smith, Melanie Anne. “Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality .” 2017. Web. 21 Oct 2020.

Vancouver:

Smith MA. Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality . [Internet] [Thesis]. University of Sydney; 2017. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/2123/17013.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Smith MA. Investigation of factors impacting on the attributes of Australian alpaca meat and methods to improve quality . [Thesis]. University of Sydney; 2017. Available from: http://hdl.handle.net/2123/17013

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


The Ohio State University

17. Trbovich, Victoria R. The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles.

Degree: MS, Animal Sciences, 2017, The Ohio State University

 The beef industry is continuously seeking ways to increase consumer demand, while improving eating quality and consistency of beef products through added value products. Thus,… (more)

Subjects/Keywords: Animal Sciences; semitendinosus; tenderness; sous vide; beef

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APA (6th Edition):

Trbovich, V. R. (2017). The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282

Chicago Manual of Style (16th Edition):

Trbovich, Victoria R. “The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles.” 2017. Masters Thesis, The Ohio State University. Accessed October 21, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282.

MLA Handbook (7th Edition):

Trbovich, Victoria R. “The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles.” 2017. Web. 21 Oct 2020.

Vancouver:

Trbovich VR. The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles. [Internet] [Masters thesis]. The Ohio State University; 2017. [cited 2020 Oct 21]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282.

Council of Science Editors:

Trbovich VR. The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles. [Masters Thesis]. The Ohio State University; 2017. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282


Texas State University – San Marcos

18. Coombs, Robin G. Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle.

Degree: MEd, Agricultural Education, 2017, Texas State University – San Marcos

 Producing consist quality beef that satisfies the consumers' demand is one of the major challenges in the beef industry. The focus of this study involved… (more)

Subjects/Keywords: Tenderness; Cooking loss; Beef; Beef-quality

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APA (6th Edition):

Coombs, R. G. (2017). Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle. (Masters Thesis). Texas State University – San Marcos. Retrieved from https://digital.library.txstate.edu/handle/10877/6561

Chicago Manual of Style (16th Edition):

Coombs, Robin G. “Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle.” 2017. Masters Thesis, Texas State University – San Marcos. Accessed October 21, 2020. https://digital.library.txstate.edu/handle/10877/6561.

MLA Handbook (7th Edition):

Coombs, Robin G. “Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle.” 2017. Web. 21 Oct 2020.

Vancouver:

Coombs RG. Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle. [Internet] [Masters thesis]. Texas State University – San Marcos; 2017. [cited 2020 Oct 21]. Available from: https://digital.library.txstate.edu/handle/10877/6561.

Council of Science Editors:

Coombs RG. Tenderness, Consistency and Cooking Loss of Beef Loins and Ground Beef from two Different Genetic Types of Cattle. [Masters Thesis]. Texas State University – San Marcos; 2017. Available from: https://digital.library.txstate.edu/handle/10877/6561


University of North Texas

19. Kalawski, Juan Pablo. On the subjective distinction between tenderness and joy.

Degree: 2006, University of North Texas

 Previous studies have shown that the experience of joy normally accompanies the experience of tenderness or love. Theorists have thus suggested that tenderness is not… (more)

Subjects/Keywords: Tenderness (Psychology); Joy.; tenderness; joy; love; positive emotions

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APA (6th Edition):

Kalawski, J. P. (2006). On the subjective distinction between tenderness and joy. (Thesis). University of North Texas. Retrieved from https://digital.library.unt.edu/ark:/67531/metadc5455/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kalawski, Juan Pablo. “On the subjective distinction between tenderness and joy.” 2006. Thesis, University of North Texas. Accessed October 21, 2020. https://digital.library.unt.edu/ark:/67531/metadc5455/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kalawski, Juan Pablo. “On the subjective distinction between tenderness and joy.” 2006. Web. 21 Oct 2020.

Vancouver:

Kalawski JP. On the subjective distinction between tenderness and joy. [Internet] [Thesis]. University of North Texas; 2006. [cited 2020 Oct 21]. Available from: https://digital.library.unt.edu/ark:/67531/metadc5455/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kalawski JP. On the subjective distinction between tenderness and joy. [Thesis]. University of North Texas; 2006. Available from: https://digital.library.unt.edu/ark:/67531/metadc5455/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Pretoria

20. [No author]. Improving meat tenderness with vitamin D3 and electrical stimulation .

Degree: 2008, University of Pretoria

 Meat tenderness is regarded as the single most important characteristic of meat quality. Fifty Bonsmara feedlot steers were fed a commercial feedlot ration (10,5 MJ… (more)

Subjects/Keywords: Mutton; Tenderness; Electrical stimulation; Beef; Vitamin d3; UCTD

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APA (6th Edition):

author], [. (2008). Improving meat tenderness with vitamin D3 and electrical stimulation . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-09222008-124203/

Chicago Manual of Style (16th Edition):

author], [No. “Improving meat tenderness with vitamin D3 and electrical stimulation .” 2008. Masters Thesis, University of Pretoria. Accessed October 21, 2020. http://upetd.up.ac.za/thesis/available/etd-09222008-124203/.

MLA Handbook (7th Edition):

author], [No. “Improving meat tenderness with vitamin D3 and electrical stimulation .” 2008. Web. 21 Oct 2020.

Vancouver:

author] [. Improving meat tenderness with vitamin D3 and electrical stimulation . [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2020 Oct 21]. Available from: http://upetd.up.ac.za/thesis/available/etd-09222008-124203/.

Council of Science Editors:

author] [. Improving meat tenderness with vitamin D3 and electrical stimulation . [Masters Thesis]. University of Pretoria; 2008. Available from: http://upetd.up.ac.za/thesis/available/etd-09222008-124203/

21. Érika Cristina Dias de Oliveira. Características da carne de novilhas de diferentes grupos genéticos em confinamento.

Degree: 2007, Universidade Federal Rural do Rio de Janeiro

Meat characteristics of Guzerá x Simmental x Nellore (GG1); Guzerá x Limousin x Nellore (GG2) and Guzerá x Simbrasil x Nellore (GG3) heifers were evaluated.… (more)

Subjects/Keywords: tenderness.; cruzamentos; fêmeas; maciez; PRODUCAO ANIMAL; crossbreeds.; females

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APA (6th Edition):

Oliveira, . C. D. d. (2007). Características da carne de novilhas de diferentes grupos genéticos em confinamento. (Thesis). Universidade Federal Rural do Rio de Janeiro. Retrieved from http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=1008

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Oliveira, Érika Cristina Dias de. “Características da carne de novilhas de diferentes grupos genéticos em confinamento.” 2007. Thesis, Universidade Federal Rural do Rio de Janeiro. Accessed October 21, 2020. http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=1008.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Oliveira, Érika Cristina Dias de. “Características da carne de novilhas de diferentes grupos genéticos em confinamento.” 2007. Web. 21 Oct 2020.

Vancouver:

Oliveira CDd. Características da carne de novilhas de diferentes grupos genéticos em confinamento. [Internet] [Thesis]. Universidade Federal Rural do Rio de Janeiro; 2007. [cited 2020 Oct 21]. Available from: http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=1008.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Oliveira CDd. Características da carne de novilhas de diferentes grupos genéticos em confinamento. [Thesis]. Universidade Federal Rural do Rio de Janeiro; 2007. Available from: http://bdtd.ufrrj.br//tde_busca/arquivo.php?codArquivo=1008

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

22. Brito, Gustavo Walter. Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color.

Degree: 2014, University of Georgia

 This research was conducted to segregate Uruguayan beef carcasses by tenderness under commercial conditions and detect sources of its variation (age, sex, end points, chilling/pH… (more)

Subjects/Keywords: Beef; Female; Male; Color; pH; Temperature; Tenderness; Prediction

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APA (6th Edition):

Brito, G. W. (2014). Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/21252

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Brito, Gustavo Walter. “Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color.” 2014. Thesis, University of Georgia. Accessed October 21, 2020. http://hdl.handle.net/10724/21252.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Brito, Gustavo Walter. “Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color.” 2014. Web. 21 Oct 2020.

Vancouver:

Brito GW. Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10724/21252.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Brito GW. Segregating Uruguayan beef carcasses by tenderness under commercial conditions using postmortem carcass traits, pH, temperature and color. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/21252

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

23. Henderson, Hillary Augusta. National Beef Tenderness Survey–2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States.

Degree: MS, Animal Science, 2016, Texas A&M University

 Beef retail steaks from establishments across eleven US cities and beef foodservice steaks from establishments in six US cities were evaluated using Warner-Bratzler shear force… (more)

Subjects/Keywords: beef; consumer panel; market survey; tenderness; Warner-Bratzler shear force

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APA (6th Edition):

Henderson, H. A. (2016). National Beef Tenderness Survey–2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/157718

Chicago Manual of Style (16th Edition):

Henderson, Hillary Augusta. “National Beef Tenderness Survey–2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States.” 2016. Masters Thesis, Texas A&M University. Accessed October 21, 2020. http://hdl.handle.net/1969.1/157718.

MLA Handbook (7th Edition):

Henderson, Hillary Augusta. “National Beef Tenderness Survey–2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States.” 2016. Web. 21 Oct 2020.

Vancouver:

Henderson HA. National Beef Tenderness Survey–2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States. [Internet] [Masters thesis]. Texas A&M University; 2016. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/1969.1/157718.

Council of Science Editors:

Henderson HA. National Beef Tenderness Survey–2015: Assessment of Warner-Bratzler Shear Force and Palatability Ratings from Retail and Foodservice Establishments in the United States. [Masters Thesis]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/157718


University of Pretoria

24. Molema, Matlho Segopotso. Improving meat tenderness with vitamin D3 and electrical stimulation.

Degree: Animal and Wildlife Sciences, 2008, University of Pretoria

 Meat tenderness is regarded as the single most important characteristic of meat quality. Fifty Bonsmara feedlot steers were fed a commercial feedlot ration (10,5 MJ… (more)

Subjects/Keywords: Mutton; Tenderness; Electrical stimulation; Beef; Vitamin d3; UCTD

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APA (6th Edition):

Molema, M. (2008). Improving meat tenderness with vitamin D3 and electrical stimulation. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/28115

Chicago Manual of Style (16th Edition):

Molema, Matlho. “Improving meat tenderness with vitamin D3 and electrical stimulation.” 2008. Masters Thesis, University of Pretoria. Accessed October 21, 2020. http://hdl.handle.net/2263/28115.

MLA Handbook (7th Edition):

Molema, Matlho. “Improving meat tenderness with vitamin D3 and electrical stimulation.” 2008. Web. 21 Oct 2020.

Vancouver:

Molema M. Improving meat tenderness with vitamin D3 and electrical stimulation. [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/2263/28115.

Council of Science Editors:

Molema M. Improving meat tenderness with vitamin D3 and electrical stimulation. [Masters Thesis]. University of Pretoria; 2008. Available from: http://hdl.handle.net/2263/28115


Iowa State University

25. Anderson, Mark Joseph. Identification of proteins and biological processes associated with tenderness in beef muscles.

Degree: 2011, Iowa State University

 During the postmortem storage there are numerous changes in the protein profile of beef. It is well documented that some of these changes directly affect… (more)

Subjects/Keywords: Beef; DIGE; Myosin light chain; Phosphoglucomutase; Tenderness; Animal Sciences

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APA (6th Edition):

Anderson, M. J. (2011). Identification of proteins and biological processes associated with tenderness in beef muscles. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/12020

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Anderson, Mark Joseph. “Identification of proteins and biological processes associated with tenderness in beef muscles.” 2011. Thesis, Iowa State University. Accessed October 21, 2020. https://lib.dr.iastate.edu/etd/12020.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Anderson, Mark Joseph. “Identification of proteins and biological processes associated with tenderness in beef muscles.” 2011. Web. 21 Oct 2020.

Vancouver:

Anderson MJ. Identification of proteins and biological processes associated with tenderness in beef muscles. [Internet] [Thesis]. Iowa State University; 2011. [cited 2020 Oct 21]. Available from: https://lib.dr.iastate.edu/etd/12020.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Anderson MJ. Identification of proteins and biological processes associated with tenderness in beef muscles. [Thesis]. Iowa State University; 2011. Available from: https://lib.dr.iastate.edu/etd/12020

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


AUT University

26. Lomiwes, Dominic. The biological basis for toughness in beef .

Degree: 2012, AUT University

 The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development of tenderness in beef. Data in this… (more)

Subjects/Keywords: Small heat shock proteins; Meat quality; Tenderness; Intermediate pH; Apoptosis

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APA (6th Edition):

Lomiwes, D. (2012). The biological basis for toughness in beef . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/4665

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lomiwes, Dominic. “The biological basis for toughness in beef .” 2012. Thesis, AUT University. Accessed October 21, 2020. http://hdl.handle.net/10292/4665.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lomiwes, Dominic. “The biological basis for toughness in beef .” 2012. Web. 21 Oct 2020.

Vancouver:

Lomiwes D. The biological basis for toughness in beef . [Internet] [Thesis]. AUT University; 2012. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10292/4665.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lomiwes D. The biological basis for toughness in beef . [Thesis]. AUT University; 2012. Available from: http://hdl.handle.net/10292/4665

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


AUT University

27. Pen, Satyavisal. Effect of automated pre rigor stretching on beef tenderness development .

Degree: 2012, AUT University

 This thesis discusses the effects of pre rigor stretching technology by SmartStretchTM/ SmartShapeTM (4S) technology on beef tenderness development in M. longissimus dorsi. Twelve steers… (more)

Subjects/Keywords: Effect of automated pre rigor stretching; Beef tenderness development

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APA (6th Edition):

Pen, S. (2012). Effect of automated pre rigor stretching on beef tenderness development . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/4659

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pen, Satyavisal. “Effect of automated pre rigor stretching on beef tenderness development .” 2012. Thesis, AUT University. Accessed October 21, 2020. http://hdl.handle.net/10292/4659.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pen, Satyavisal. “Effect of automated pre rigor stretching on beef tenderness development .” 2012. Web. 21 Oct 2020.

Vancouver:

Pen S. Effect of automated pre rigor stretching on beef tenderness development . [Internet] [Thesis]. AUT University; 2012. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/10292/4659.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pen S. Effect of automated pre rigor stretching on beef tenderness development . [Thesis]. AUT University; 2012. Available from: http://hdl.handle.net/10292/4659

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Iowa State University

28. Blank, Christopher Peter. Alternatives in beef nutrition: Use of alternative forages and the improvement of feed efficiency on meat tenderness attributes.

Degree: 2016, Iowa State University

 ABSTRACT Beef cattle are able to utilize high fiber feedstuffs to produce a high-quality end product for consumers; however, beef cattle are at a disadvantage… (more)

Subjects/Keywords: beef cattle; feed efficiency; meat tenderness; roughage; Agriculture; Animal Sciences

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APA (6th Edition):

Blank, C. P. (2016). Alternatives in beef nutrition: Use of alternative forages and the improvement of feed efficiency on meat tenderness attributes. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/15881

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Blank, Christopher Peter. “Alternatives in beef nutrition: Use of alternative forages and the improvement of feed efficiency on meat tenderness attributes.” 2016. Thesis, Iowa State University. Accessed October 21, 2020. https://lib.dr.iastate.edu/etd/15881.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Blank, Christopher Peter. “Alternatives in beef nutrition: Use of alternative forages and the improvement of feed efficiency on meat tenderness attributes.” 2016. Web. 21 Oct 2020.

Vancouver:

Blank CP. Alternatives in beef nutrition: Use of alternative forages and the improvement of feed efficiency on meat tenderness attributes. [Internet] [Thesis]. Iowa State University; 2016. [cited 2020 Oct 21]. Available from: https://lib.dr.iastate.edu/etd/15881.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Blank CP. Alternatives in beef nutrition: Use of alternative forages and the improvement of feed efficiency on meat tenderness attributes. [Thesis]. Iowa State University; 2016. Available from: https://lib.dr.iastate.edu/etd/15881

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

29. Johnston, Justin Edward. Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat quality.

Degree: MS, Animal Sciences, 2014, University of Minnesota

 Purebred Jersey steers (n=12) and Limousin X Jersey Crossbred steers (n=24) were blocked by breed. Nineteen purebred Jersey steers (initial BW 455 ± 49 kg)… (more)

Subjects/Keywords: Beef; Color evaluation; Distillers grains; Jersey; Tenderness; Animal sciences

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APA (6th Edition):

Johnston, J. E. (2014). Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat quality. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/169991

Chicago Manual of Style (16th Edition):

Johnston, Justin Edward. “Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat quality.” 2014. Masters Thesis, University of Minnesota. Accessed October 21, 2020. http://hdl.handle.net/11299/169991.

MLA Handbook (7th Edition):

Johnston, Justin Edward. “Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat quality.” 2014. Web. 21 Oct 2020.

Vancouver:

Johnston JE. Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat quality. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/11299/169991.

Council of Science Editors:

Johnston JE. Impact of using reduced-fat distillers grains in beef feedlot diets on carcass and meat quality. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/169991


Texas Tech University

30. Rodas, Argenis R. Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride.

Degree: Animal and Food Sciences, 2011, Texas Tech University

 Two experiments were conducted to determine the effects of zilpaterol hydrochloride supplementation (ZH; 6.8 g/ton on a 90% DM basis for 20 d) and calcium… (more)

Subjects/Keywords: Beef; Calcium chloride; Shear force; Shelf-life; Tenderness; Zilpaterol hydrochloride

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Rodas, A. R. (2011). Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/ETD-TTU-2011-08-1682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rodas, Argenis R. “Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride.” 2011. Thesis, Texas Tech University. Accessed October 21, 2020. http://hdl.handle.net/2346/ETD-TTU-2011-08-1682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rodas, Argenis R. “Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride.” 2011. Web. 21 Oct 2020.

Vancouver:

Rodas AR. Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride. [Internet] [Thesis]. Texas Tech University; 2011. [cited 2020 Oct 21]. Available from: http://hdl.handle.net/2346/ETD-TTU-2011-08-1682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rodas AR. Effects of postmortem calcium chloride injection on meat quality traits of steaks from cattle fed with zilpaterol hydrochloride. [Thesis]. Texas Tech University; 2011. Available from: http://hdl.handle.net/2346/ETD-TTU-2011-08-1682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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