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Authors Koohmaraie, M. Remove constraint Koohmaraie, M.: Koohmaraie, M. Year 2005 Remove constraint 2005: 2005
Displaying items 1 - 10 of 13 start over

1. A new single nucleotide polymorphism in CAPN1 extends the current tenderness marker test to include cattle of Bos indicus, Bos taurus, and crossbred descent

Description:
Includes references
Author:
White, S. N. , Casas, E. , Wheeler, T. L. , Shackelford, S. D. , Koohmaraie, M. , Riley, D. G. , Chase, C. C. , Johnson, D. D. , Keele, J. W. , Smith, T. P. L.
Subject:
beef cattle , zebu , food animals , single nucleotide polymorphism , genetic markers , calpain , genes , meat tenderness , quantitative trait loci , crossbreds , gene segregation , meat quality , shear strength , genetic variation , marker-assisted selection
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

2. An assessment of extraction and assay techniques for quantification of calpain and calpastatin from small tissue samples

Description:
Includes references
Author:
Kent, M. P. , Veiseth, E. , Therkildsen, M. , Koohmaraie, M.
Subject:
lambs , food animals , skeletal muscle , calpain , calpastatin , sampling , enzyme activity , myocardium , spleen , lungs
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

3. Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation

Description:
Includes references
Author:
Behrends, J. M. , Goodson, K. J. , Koohmaraie, M. , Shackelford, S. D. , Wheeler, T. L. , Morgan, W. W. , Reagan, J. O. , Gwartney, B. L. , Wise, J. W. , Savell, J. W.
Subject:
steaks , beef quality , consumer satisfaction , home food preparation , cooking instruction , sensory properties , palatability , calcium chloride , injection , food choices , flavor , beef , meat tenderness , juiciness , food additives
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

4. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks

Description:
Includes references
Author:
Behrends, J. M. , Goodson, K. J. , Koohmaraie, M. , Shackelford, S. D. , Wheeler, T. L. , Morgan, W. W. , Reagan, J. O. , Gwartney, B. L. , Wise, J. W. , Savell, J. W.
Subject:
beef , steaks , beef quality , meat grades , marinating , consumer satisfaction , cooking quality , meat tenderness , juiciness , flavor , palatability , Illinois , Pennsylvania
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

5. Calpain 3/p94 is not involved in postmortem proteolysis

Description:
Includes references
Author:
Geesink, G. H. , Taylor, R. G. , Koohmaraie, M.
Subject:
mice , animal models , proteolysis , postmortem changes , calpain , muscles , autolysis , protein synthesis , animal proteins , knockout mutants
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

6. Characterization of biological types of cattle (Cycle VII): carcass, yield, and longissimus palatability traits

Description:
Includes references
Author:
Wheeler, T.L. , Cundiff, L.V. , Shackelford, S.D. , Koohmaraie, M.
Subject:
beef cattle , carcass yield , beef quality , palatability , traits , cattle breeds , animal age , body fat , marbling , meat tenderness , meat aging , carcass weight , carcass grading , meat grades , flavor , animal growth , United States
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

7. Development and evaluation of an on-line hide decontamination procedure for use in a commercial beef processing plant

Description:
Includes references
Author:
Bosilevac, J.M. , Nou, X. , Osborn, M.S. , Allen, D.M. , Koohmaraie, M.
Subject:
meat processing , slaughterhouses , livestock and meat industry , beef cattle , hides and skins , decontamination , food sanitation , food processing equipment , washing , automation , sanitizers , vacuum processing
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

8. Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality

Description:
Includes references
Author:
Arthur, T.M. , Wheeler, T.L. , Shackelford, S.D. , Bosilevac, J.M. , Nou, X. , Koohmaraie, M.
Subject:
beef carcasses , chilled meats , meat cuts , surface area , food irradiation , electrons , Escherichia coli O157:H7 , food pathogens , bacterial contamination , food contamination , pathogen survival , bacterial adhesion , beef quality , ground beef , flavor , odors , meat tenderness , juiciness , color , appearance (quality)
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

9. Genetic analysis of carcass traits of steers adjusted to age, weight, or fat thickness slaughter endpoints

Description:
Includes references
Author:
Ríos-Utrera, A. , Cundiff, L. V. , Gregory, K. E. , Koch, R. M. , Dikeman, M. E. , Koohmaraie, M. , Van Vleck, L. D.
Subject:
steers , carcass weight , age at slaughter , slaughter weight , body fat , heritability , genetic correlation , dressing percentage , marbling , meat grades , bones , cattle breeds , energy content , cattle feeding , animal age , additive gene effects , phenotype , carcass quality , genetic variation , selection response , beef quality , United States
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005

10. Identification of genetic markers for fat deposition and meat tenderness on bovine chromosome 5: development of a low-density single nucleotide polymorphism map

Description:
Includes references
Author:
Stone, R. T. , Casas, E. , Smith, T. P. L. , Keele, J. W. , Harhay, G. , Bennett, G. L. , Koohmaraie, M. , Wheeler, T. L. , Shackelford, S. D. , Snelling, W. M.
Subject:
cattle , food animals , genetic markers , meat tenderness , beef , body fat , single nucleotide polymorphism , loci , chromosome mapping , genetic variation , carcass characteristics , nucleotide sequences , gene frequency , homozygosity , carcass yield , linkage (genetics)
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2005