Mohammad Koohmaraie

Mohammad Koohmaraie's AcademicInfluence.com Rankings

Mohammad Koohmaraie

Sociology

#1211

World Rank

#1384

Historical Rank

sociology Degrees

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Sociology

Mohammad Koohmaraie's Degrees

PhD Food Science University of California, Davis
Masters Food Science University of California, Davis
Bachelors Food Science University of California, Davis

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Mohammad Koohmaraie's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Correlation of enterohemorrhagic Escherichia coli O157 prevalence in feces, hides, and carcasses of beef cattle during processing. (2000) (918)
Biochemical factors regulating the toughening and tenderization processes of meat. (1996) (679)
Is Z-disk degradation responsible for postmortem tenderization? (1995) (617)
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. (2006) (579)
Muscle proteinases and meat aging. (1994) (505)
Seasonal prevalence of Shiga toxin-producing Escherichia coli, including O157:H7 and non-O157 serotypes, and Salmonella in commercial beef processing plants. (2003) (488)
Consumer evaluation of beef of known categories of tenderness. (1997) (443)
Cell surface charge characteristics and their relationship to bacterial attachment to meat surfaces (1989) (433)
Meat tenderness and muscle growth: is there any relationship? (2002) (421)
The role of Ca(2+)-dependent proteases (calpains) in post mortem proteolysis and meat tenderness. (1992) (413)
A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. (1995) (335)
Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. (1995) (332)
Variation in palatability and biochemical traits within and among eleven beef muscles. (2004) (329)
Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle. (1990) (322)
In‐Store Valuation of Steak Tenderness (2001) (318)
Comparisons of Bos Indicus and Bos Taurus Inheritance for Carcass Beef Characteristics and Meat Palatability (1989) (292)
Quantitative trait loci affecting growth and carcass composition of cattle segregating alternate forms of myostatin. (2000) (274)
Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. (1991) (270)
Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle. (2002) (267)
Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate. (1994) (265)
Detection of quantitative trait loci for growth and carcass composition in cattle. (2003) (258)
Escherichia coli O157 prevalence and enumeration of aerobic bacteria, Enterobacteriaceae, and Escherichia coli O157 at various steps in commercial beef processing plants. (2004) (245)
Micro-calpain is essential for postmortem proteolysis of muscle proteins. (2006) (237)
Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. (2000) (234)
Post-harvest interventions to reduce/eliminate pathogens in beef. (2005) (230)
Effect of post-mortem storage on Ca(++)-dependent proteases, their inhibitor and myofibril fragmentation. (1987) (227)
Effects of calpastatin and micro-calpain markers in beef cattle on tenderness traits. (2006) (221)
Prevalence and Characterization of Non-O157 Shiga Toxin-Producing Escherichia coli Isolates from Commercial Ground Beef in the United States (2011) (218)
Prerigor and postrigor changes in tenderness of ovine longissimus muscle. (1994) (214)
Quantification of Ca2(+)-dependent protease activities by hydrophobic and ion-exchange chromatography. (1990) (205)
Consumer impressions of Tender Select beef. (2001) (204)
An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers. (1991) (204)
A new single nucleotide polymorphism in CAPN1 extends the current tenderness marker test to include cattle of Bos indicus, Bos taurus, and crossbred descent. (2005) (189)
Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. (1999) (179)
Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. (1990) (176)
Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions. (1999) (173)
Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires. (2004) (167)
Prevalence and Characterization of Non-O157 Shiga Toxin-Producing Escherichia coli on Carcasses in Commercial Beef Cattle Processing Plants (2002) (166)
Salmonella and Escherichia coli O157:H7 Contamination on Hides and Carcasses of Cull Cattle Presented for Slaughter in the United States: an Evaluation of Prevalence and Bacterial Loads by Immunomagnetic Separation and Direct Plating Methods (2008) (160)
Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage. (1999) (160)
A comparison of Warner-Bratzler shear force assessment within and among institutions. (1997) (160)
Acceleration of Postmortem Tenderization in Ovine Carcasses Through Activation of Ca2+ ‐Dependent Proteases (1988) (156)
Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers. (1993) (155)
A primary screen of the bovine genome for quantitative trait loci affecting carcass and growth traits. (1999) (155)
Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in two geographically distant commercial beef processing plants in the United States. (2004) (151)
Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions (1986) (150)
Transportation and lairage environment effects on prevalence, numbers, and diversity of Escherichia coli O157:H7 on hides and carcasses of beef cattle at processing. (2007) (147)
Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer. (1996) (146)
Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef. (1996) (144)
Super shedding of Escherichia coli O157:H7 by cattle and the impact on beef carcass contamination. (2010) (141)
Longitudinal Study of Escherichia coli O157:H7 in a Beef Cattle Feedlot and Role of High-Level Shedders in Hide Contamination (2009) (139)
Predicting beef-longissimus tenderness from various biochemical and histological muscle traits. (1990) (138)
Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle mu-calpain. (1992) (137)
Acceleration of postmortem tenderization in ovine carcasses through infusion of calcium chloride: effect of concentration and ionic strength. (1989) (137)
Association of the muscle hypertrophy locus with carcass traits in beef cattle. (1998) (136)
The relationship of muscle fibre size to tenderness of beef. (1991) (135)
Characterization of biological types of cattle (Cycle VIII): carcass, yield, and longissimus palatability traits. (2004) (135)
Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and enterobacteriaceae on carcasses in a commercial beef processing plant. (2003) (134)
Ovine skeletal muscle multicatalytic proteinase complex (proteasome): purification, characterization, and comparison of its effects on myofibrils with mu-calpains. (1992) (134)
Prevalence and Characterization of Salmonellae in Commercial Ground Beef in the United States (2009) (130)
Role of Ca++‐Dependent Proteases and Lysosomal Enyzmes in Postmortem Changes in Bovine Skeletal Muscle (1988) (129)
Near-infrared reflectance analysis for predicting beef longissimus tenderness. (1998) (125)
Effect of postmortem storage on mu-calpain and m-calpain in ovine skeletal muscle. (2001) (125)
The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. (1999) (125)
Effect of the beta-adrenergic agonist L644,969 on muscle growth, endogenous proteinase activities, and postmortem proteolysis in wether lambs. (1991) (124)
Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. (1997) (121)
Meat toughening does not occur when rigor shortening is prevented. (1996) (120)
A genome scan for loci affecting pork quality in a Duroc-Landrace F population. (2006) (117)
Genotypic Analyses of Escherichia coli O157:H7 and O157 Nonmotile Isolates Recovered from Beef Cattle and Carcasses at Processing Plants in the Midwestern States of the United States (2001) (116)
Effect of calcium chloride infusion on the tenderness of lambs fed a beta-adrenergic agonist. (1991) (113)
Prevalence of Escherichia coli O157 and levels of aerobic bacteria and Enterobacteriaceae are reduced when hides are washed and treated with cetylpyridinium chloride at a commercial beef processing plant. (2004) (113)
Effects of the beta-adrenergic agonist L644,969 on muscle protein turnover, endogenous proteinase activities, and meat tenderness in steers. (1992) (112)
Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions. (1999) (111)
Predictors of Beef Tenderness: Development and Verification (1991) (111)
Enumeration of Salmonella and Escherichia coli O157:H7 in ground beef, cattle carcass, hide and faecal samples using direct plating methods † (2007) (110)
Development and Evaluation of an On-Line Hide Decontamination Procedure for Use in a Commercial Beef Processing Plant† (2005) (109)
Development of methods for the recovery of Escherichia coil O157:H7 and Salmonella from beef carcass sponge samples and bovine fecal and hide samples. (2002) (108)
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. (2005) (108)
Factors associated with the tenderness of three bovine muscles. (1988) (106)
Factors associated with tenderness in young beef. (1987) (105)
Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. (1993) (104)
Prevalence and characterization of Salmonella in bovine lymph nodes potentially destined for use in ground beef. (2008) (104)
Breed effects, retained heterosis, and estimates of genetic and phenotypic parameters for carcass and meat traits of beef cattle. (1994) (103)
A comprehensive search for quantitative trait loci affecting growth and carcass composition of cattle segregating alternative forms of the myostatin gene. (2001) (103)
Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits. (2005) (102)
Bovine skeletal muscle calpastatin: cloning, sequence analysis, and steady-state mRNA expression. (1994) (99)
Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coil O157:H7 on preevisceration beef carcasses. (2006) (97)
Bovine respiratory disease in feedlot cattle: phenotypic, environmental, and genetic correlations with growth, carcass, and longissimus muscle palatability traits. (2007) (97)
Effects of calpastatin and-calpain markers in beef cattle on tenderness traits (2006) (97)
Immunoblot analysis of calpastatin degradation: evidence for cleavage by calpain in postmortem muscle. (1999) (93)
Source tracking of Escherichia coli O157:H7 and Salmonella contamination in the lairage environment at commercial U.S. beef processing plants and identification of an effective intervention. (2008) (92)
Effect of castration on myofibrillar protein turnover, endogenous proteinase activities, and muscle growth in bovine skeletal muscle. (1993) (92)
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. (1998) (87)
Effects of calcium chloride injection and hot boning on the tenderness of round muscles. (1991) (86)
Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter. (2005) (83)
Effects over time of feeding a beta-adrenergic agonist to wether lambs on animal performance, muscle growth, endogenous muscle proteinase activities, and meat tenderness. (1993) (82)
The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness. (1992) (82)
Characterization of biological types of cattle (Cycle V): carcass traits and longissimus palatability. (2001) (82)
Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. (2000) (80)
Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. (2003) (80)
Postmortem proteolysis is reduced in transgenic mice overexpressing calpastatin. (2004) (78)
The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris. (2001) (78)
Identification of quantitative trait loci for growth and carcass composition in cattle. (2004) (74)
Prevalence and level of Escherichia coli O157:H7 in feces and on hides of feedlot steers fed diets with or without wet distillers grains with solubles. (2009) (74)
Effects of a minimal hide wash cabinet on the levels and prevalence of Escherichia coli O157:H7 and Salmonella on the hides of beef cattle at slaughter. (2007) (73)
Diversity of Multidrug-Resistant Salmonella enterica Strains Associated with Cattle at Harvest in the United States (2011) (73)
Effects of a beta-adrenergic agonist (L-644,969) and male sex condition on muscle growth and meat quality of callipyge lambs. (1996) (72)
Use of a Rapid Microbial ATP Bioluminescence Assay to Detect Contamination on Beef and Pork Carcasses †. (1995) (72)
Microbiological characterization of imported and domestic boneless beef trim used for ground beef. (2007) (71)
Principal component regression of near-infrared reflectance spectra for beef tenderness prediction (2001) (71)
Effects of lamb age, muscle type, and 24-hour activity of endogenous proteinases on postmortem proteolysis. (1992) (71)
A region on bovine chromosome 15 influences beef longissimus tenderness in steers. (1999) (71)
Effects of Postmortem Storage on Muscle Protein Degradation: Analysis by SDS‐Polyacrylamide Gel Electrophoresis (1984) (70)
Effect of Freezing of Beef on Subsequent Postmortem Aging and Shear Force (1990) (70)
Inhibition of postmortem tenderization in ovine carcasses through infusion of zinc. (1990) (70)
The calpain system in three muscles of normal and callipyge sheep. (2001) (70)
Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus. (1998) (69)
Breed effects and retained heterosis for growth, carcass, and meat traits in advanced generations of composite populations of beef cattle. (1994) (65)
Factors regulating lamb longissimus tenderness are affected by age at slaughter. (2004) (64)
Protein kinetics in callipyge lambs. (2000) (64)
Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity. (1993) (63)
Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef females. (1995) (62)
Effects of cooking and shearing methodology on variation in Warner-Bratzler shear force values in beef. (1994) (61)
The Role of Endogenous Proteases in Meat Tenderness (2003) (61)
A modified procedure for simultaneous extraction and subsequent assay of calcium-dependent and lysosomal protease systems from a skeletal muscle biopsy. (1991) (60)
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. (2005) (59)
Technical note: Sampling methodology for relating sarcomere length, collagen concentration, and the extent of postmortem proteolysis to beef and pork longissimus tenderness. (2002) (59)
Evaluation of the ovine callipyge locus: III. genotypic effects on meat quality traits. (1999) (59)
Prevalence of the prion protein gene E211K variant in U.S. cattle (2008) (58)
Properties of myofibril-bound calpain activity in longissimus muscle of callipyge and normal sheep. (2001) (58)
Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity. (1992) (58)
Salmonella enterica Burden in Harvest-Ready Cattle Populations from the Southern High Plains of the United States (2007) (57)
Predicting beef carcass cutability. (1995) (57)
Relationship of restriction fragment length polymorphisms (RFLP) at the bovine calpastatin locus to calpastatin activity and meat tenderness. (1995) (56)
Effect of pH and ionic strength on bovine m-calpain and calpastatin activity. (1993) (56)
Listeria prevalence and Listeria monocytogenes serovar diversity at cull cow and bull processing plants in the United States. (2007) (55)
Use of a newly developed rapid microbial ATP bioluminescence assay to detect microbial contamination on poultry carcasses. (1996) (55)
Evaluation of culture- and PCR-based detection methods for Escherichia coli O157:H7 in inoculated ground beeft. (2005) (55)
Repeatability of tenderness measurements in beef round muscles. (1997) (54)
The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. (2002) (54)
Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color. (1996) (54)
Interventions to reduce/eliminate Escherichia coli O157:H7 in ground beef. (2007) (54)
Tracking the sources of salmonella in ground beef produced from nonfed cattle. (2012) (54)
Freezing and thawing or freezing, thawing, and aging effects on beef tenderness. (2014) (54)
An improved purification protocol for heart and skeletal muscle calpastatin reveals two isoforms resulting from alternative splicing. (1998) (53)
Degradation of myofibrillar proteins by extractable lysosomal enzymes and m-calpain, and the effects of zinc chloride. (1991) (53)
Methods for recovering Escherichia coli O157:H7 from cattle fecal, hide, and carcass samples: sensitivity and improvements. (2005) (52)
Comparisons of four methods for quantification of lysosomal cysteine proteinase activities. (1990) (52)
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness. (1994) (51)
Effect of Prerigor Pressurization on the Activity of Calcium‐Activated Factor (1984) (51)
Calpain 3/p94 is not involved in postmortem proteolysis. (2005) (51)
Evaluation in beef cattle of six deoxyribonucleic acid markers developed for dairy traits reveals an osteopontin polymorphism associated with postweaning growth. (2007) (49)
Effect of biological type of cattle on the incidence of the dark, firm, and dry condition in the longissimus muscle. (1994) (48)
Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on bovine heads during processing. (2008) (48)
Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus. (1999) (47)
Postmortem injection of calcium chloride effects on beef quality traits. (1995) (47)
Prevalence and enumeration of Escherichia coli O157:H7 and Salmonella in U.S. abattoirs that process fewer than 1000 head of cattle per day. (2009) (47)
Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles. (1997) (46)
Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef. (1997) (46)
Application of multiple antimicrobial interventions for microbial decontamination of commercial beef trim. (2001) (45)
Rapid communication: restriction fragment length polymorphisms in the bovine calpastatin gene. (1993) (45)
On-line prediction of yield grade, longissimus muscle area, preliminary yield grade, adjusted preliminary yield grade, and marbling score using the MARC beef carcass image analysis system. (2003) (44)
Will Consumers Pay for Guaranteed Tender Steak (1999) (43)
Development of optimal protocol for visible and near-infrared reflectance spectroscopic evaluation of meat quality. (2004) (43)
Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits. (2004) (43)
Microbiological characterization of lamb carcasses at commercial processing plants in the United States. (2007) (43)
Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness. (2004) (42)
Identification of genetic markers for fat deposition and meat tenderness on bovine chromosome 5: development of a low-density single nucleotide polymorphism map. (2005) (42)
Efficacy of using a sponge sampling method to recover low levels of Escherichia coli O157:H7, Salmonella typhimurium, and aerobic bacteria from beef carcass surface tissue (1997) (42)
Assessing the association of single nucleotide polymorphisms at the thyroglobulin gene with carcass traits in beef cattle. (2007) (42)
Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus. (2004) (42)
Comparison of effects of antimicrobial interventions on multidrug-resistant Salmonella, susceptible Salmonella, and Escherichia coli O157:H7. (2008) (41)
Acceleration of tenderization/inhibition of warmed-over flavor by calcium chloride-antioxidant infusion into lamb carcasses. (1991) (40)
Prevalence, Enumeration, Serotypes, and Antimicrobial Resistance Phenotypes of Salmonella enterica Isolates from Carcasses at Two Large United States Pork Processing Plants (2012) (40)
Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality. (2005) (40)
Improvement of immunomagnetic separation for Escherichia coli O157:H7 detection by the PickPen magnetic particle separation device. (2006) (40)
Development of a multiple-step process for the microbial decontamination of beef trim. (2001) (40)
Genetic analysis of carcass traits of steers adjusted to age, weight, or fat thickness slaughter endpoints. (2005) (39)
Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. (1999) (38)
Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius. (2009) (38)
Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus. (1998) (37)
Odorant production and persistence of Escherichia coli in manure slurries from cattle fed zero, twenty, forty, or sixty percent wet distillers grains with solubles. (2008) (37)
Survival of Escherichia coli O157:H7 on Cattle Hides (2011) (37)
Protocol for evaluating the efficacy of cetylpyridinium chloride as a beef hide intervention. (2004) (37)
Relationships among calpastatin single nucleotide polymorphisms, calpastatin expression and tenderness in pork longissimus. (2009) (37)
Beef longissimus slice shear force measurement among steak locations and institutions. (2007) (37)
Effect of Postmortem Storage on Cold-Shortened Bovine Muscle: Analysis by SDS-Polyacrylamide Gel Electrophoresis (1984) (37)
Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness. (2004) (36)
Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation. (2005) (36)
Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. (1999) (35)
Evaluation of a direct-fed microbial product effect on the prevalence and load of Escherichia coli O157:H7 in feedlot cattle. (2010) (34)
Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus. (2001) (34)
The incidence of Escherichia coli on beef carcasses and its association with aerobic mesophilic plate count categories during the slaughter process. (1998) (34)
The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness. (2004) (34)
Ionic strength-induced inactivation of mu-calpain in postmortem muscle. (2000) (34)
Development of an enzyme-linked immunosorbent assay (ELISA) for quantification of skeletal muscle calpastatin. (1996) (33)
Prevalence, enumeration, and antimicrobial agent resistance of Clostridium difficile in cattle at harvest in the United States. (2011) (33)
Enumeration of Salmonella from poultry carcass rinses via direct plating methods * (2007) (33)
Prevalence rates of Escherichia coli O157:H7 and Salmonella at different sampling sites on cattle hides at a feedlot and processing plant. (2009) (32)
The caspase proteolytic system in callipyge and normal lambs in longissimus, semimembranosus, and infraspinatus muscles during postmortem storage. (2009) (32)
Prediction of breeding values for tenderness of market animals from measurements on bulls. (1996) (32)
Breed effects and retained heterosis for growth, carcass, and meat traits in advanced generations of composite populations of beef cattle (1994) (31)
Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products. (2004) (31)
Comparison of the molecular genotypes of Escherichia coli O157:H7 from the hides of beef cattle in different regions of North America. (2007) (31)
Role of the Neutral Proteinases in Postmortem Muscle Protein Degradation and Meat Tenderness (2001) (31)
Effectiveness of 1,3-dibromo-5,5 dimethylhydantoin on reduction of Escherichia coli O157:H7- and Salmonella-inoculated fresh meat. (2009) (30)
Prevalence of Escherichia coli O157:H7 and Salmonella in camels, cattle, goats, and sheep harvested for meat in Riyadh. (2015) (30)
Predicting the Presence of Non-O157 Shiga Toxin-Producing Escherichia coli in Ground Beef by Using Molecular Tests for Shiga Toxins, Intimin, and O Serogroups (2012) (30)
Effects of high-temperature conditioning on enzymatic activity and tenderness of Bos indicus longissimus muscle. (1990) (30)
BEEF TENDERNESS : REGULATION AND PREDICTION (29)
Effects of breed of sire on carcass composition and sensory traits of lamb. (2012) (29)
Live animal performance, carcass traits, and meat palatability of calf- and yearling-fed cloned steers. (1997) (29)
Comparison of palatability characteristics of beef gluteus medius and triceps brachii muscles. (2009) (29)
Effect of subcutaneous fat and high temperature conditioning on bovine meat tenderness. (1988) (28)
Evaluation of Escherichia coli O157:H7 growth media for use in test-and-hold procedures for ground beef processing. (2006) (28)
Characterization of O157:H7 and other Escherichia coli isolates recovered from cattle hides, feces, and carcasses. (2004) (28)
Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beef. (1998) (27)
Evaluation of combination treatment processes for the microbial decontamination of pork trim. (2001) (27)
Technical note: a rapid method for quantification of calpain and calpastatin activities in muscle. (1999) (27)
The Biological Basis of Meat Tenderness and Potential Genetic Approaches for its Control and Prediction (2001) (26)
Estimates of genetic parameters for kyphosis in two crossbred swine populations. (2008) (25)
Prevalence of Mycobacterium avium subsp. paratuberculosis in ileocecal lymph nodes and on hides and carcasses from cull cows and fed cattle at commercial beef processing plants in the United States. (2009) (25)
Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses. (2001) (23)
Evaluation of Bacteriophage Application to Cattle in Lairage at Beef Processing Plants to Reduce Escherichia coli O157:H7 Prevalence on Hides and Carcasses. (2017) (23)
Effect of different levels of beef bacterial microflora on the growth and survival of Escherichia coli O157:H7 on beef carcass tissue. (2001) (23)
Effect of extraction buffer on estimating calpain and calpastatin activity in postmortem ovine muscle. (2001) (23)
Understanding and managing variation in tenderness. (2003) (22)
Frequency of antibiotic resistant Salmonella, Escherichia coli, Enterococcus, and Staphylococcus aureus in meat in Saudi Arabia (2013) (22)
Evaluation of biochemical parameters and genetic markers for association with meat tenderness in South African feedlot cattle. (2009) (22)
Comparison between 3-methylhistidine production and proteinase activity as measures of skeletal muscle breakdown in protein-deficient growing barrows. (1995) (22)
Fresh meat texture and tenderness. (2009) (22)
Tenderness of pre- and post rigor lamb longissimus muscle. (2011) (20)
Temporal response of rabbits to beta-adrenergic agonist feeding: tissue weight, calpains and calpastatin activities, and nucleic acid and protein concentrations. (1994) (19)
The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb. (2013) (19)
Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin-producing Escherichia coli on beef cheek meat. (2014) (18)
Across-breed adjustment factors for expected progeny differences for carcass traits. (2007) (18)
The effects of Capn1 gene inactivation on skeletal muscle growth, development, and atrophy, and the compensatory role of other proteolytic systems. (2013) (18)
Field testing of a system for online classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. (2012) (18)
PRELIMINARY RESULTS FROM CYCLE V OF THE CATTLE GERMPLASM EVALUATION PROGRAM AT THE ROMAN L. HRUSKA U.S. MEAT ANIMAL RESEARCH CENTERl (2006) (18)
The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. (1994) (18)
Isolation and characterization of Clostridium difficile associated with beef cattle and commercially produced ground beef. (2013) (17)
Effects of in-plant interventions on reduction of enterohemorrhagic Escherichia coli and background indicator microorganisms on veal calf hides. (2014) (17)
Quantification of calpastatin using an optical surface plasmon resonance biosensor. (2005) (17)
Effects of age, weight, and fat slaughter end points on estimates of breed and retained heterosis effects for carcass traits. (2006) (17)
Calcium chloride in vitro effects on isolated myofibrillar proteins. (1994) (17)
Theory and Application of Genome-Based Approaches to Improve the Quality and Value of Beef (2003) (17)
Efficacy of hypobromous acid as a hide-on carcass antimicrobial intervention. (2012) (16)
Fate of field-isolated Escherichia coli O157 in ground beef at different storage temperatures. (2002) (15)
Microbial and quality attributes of ground pork prepared from commercial pork trim treated with combination intervention processes. (2001) (15)
Comparison of proteolytic variables in a lean and obese strain of pig at the ages of 2.5 and 7 months. (1994) (15)
Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals. (2009) (14)
Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin-Producing Escherichia coli and Salmonella. (2016) (14)
Beef tenderness: significance of the calpain proteolytic system. (2005) (14)
Rapid communication: a polymorphic microsatellite in the promoter region of the bovine calpastatin gene. (1999) (14)
The Combined Effects of the Calcium Activated Factor and Cathepsin D on Skeletal Muscle (1985) (14)
Bacterial cross-contamination of meat during liquid nitrogen immersion freezing. (1998) (13)
Effect of breed on the quality attributes of camel meat (2011) (13)
Molecular cloning and mapping of the bovine and ovine skeletal muscle-specific calpains. (1999) (12)
The effects of in utero exposure of lambs to a beta-adrenergic agonist on prenatal and postnatal muscle growth, carcass cutability, and meat tenderness. (1995) (12)
Inoculation of beef with low concentrations of Escherichia coli O157:H7 and examination of factors that interfere with its detection by culture isolation and rapid methods. (2010) (12)
The Influence of Muscle Fiber Size on Tenderness in A-Maturity Heifers1 (1988) (12)
Effect of postmortem storage on μ-calpain and m-calpain in ovine skeletal muscle1,2 (2001) (11)
Technical note: validation of a model for online classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. (2012) (11)
Effect of Electrical Stimulation on Meat Microflora: Observations on Agar Media, in Suspensions and on Beef Carcasses. (1984) (11)
Carcass and meat characteristics of Tuli, Boran, Brahman, Belgian Blue, Piedmontese, Hereford and Angus breed crosses in the cattle germplasm evaluation program. (1994) (10)
Ionic strength-induced inactivation of-calpain in postmortem muscle 1 , 2 (2000) (10)
Relationship between the numbers of Escherichia coli and the prevalence of Escherichia coli O157:H7 on hides of carcasses at a large beef packing plant. (2013) (10)
Rapid enrichment strategy for isolation of Listeria from bovine hide, carcass, and meat samples. (2007) (9)
Characterization of Enterohemorrhagic Escherichia coli on Veal Hides and Carcasses. (2017) (9)
Screening bovine carcass sponge samples for Escherichia coli O157 using a short enrichment coupled with immunomagnetic separation and a polymerase chain reaction-based (BAX) detection stept. (2001) (8)
Effect of Time of Sampling Postmortem on Myofibril Fragmentation Index of Meat (1990) (8)
Effect of Prerigor Pressurization on Bovine Lysomal Enzyme Activity (1983) (8)
Valuing Fed Cattle Using Objective Tenderness Measures (2009) (8)
Storage and Bacterial Contamination Effects on Myofibrillar Proteins and Shear Force of Beef (1991) (7)
Prevalence and Characterization of Salmonella Present during Veal Harvest. (2019) (7)
Effects of using reduced volumes of nonselective enrichment medium in methods for the detection of Escherichia coli O157:H7 from raw beef. (2008) (7)
Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein (1982) (6)
Technical note: quantification of multicatalytic proteinase complex (proteasome) activity by ion-exchange chromatography. (1993) (6)
THE ROLE OF THE CA2+ DEPENDENT PROTEASE (CALPAINS) IN POSTMORTOM PROTEOLYSIS AND MEAT TENDERNESS (1992) (6)
Effects of Low-Dose , Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O 157 : H 7 and Meat Quality † (2005) (6)
An assessment of extraction and assay techniques for quantification of calpain and calpastatin from small tissue samples. (2005) (5)
Effects over Lambs on Muscle Time of Feeding a β-Adrenergic Agonist to Wether Animal Performance, Muscle Growth, Endogenous Proteinase Activities, and Meat Tenderness (1993) (5)
Meat Tenderness and the Calpain Enzyme System in Young Bulls and Steers (1993) (5)
Seasonal Prevalence of Shiga Toxin-Producing Escherichia coli on Pork Carcasses for Three Steps of the Harvest Process at Two Commercial Processing Plants in the United States (2020) (5)
Increased detection of Listeria species and Listeria monocytogenes in raw beef, using the Assurance GDS molecular detection system with culture isolation. (2009) (5)
Opportunities for collaborative phenotyping for disease resistance traits in a large beef cattle resource population. (2008) (5)
MARC Beef Classification System Objective Evaluation of Beef Tenderness and Cutability (1999) (4)
Development and evaluation of an on-line hide decontamination procedure for use in a commercial beef processing plantt. (2005) (4)
The relationship between cell proliferation and phosphatidylinositol metabolism in skeletal muscle cells in culture. (1987) (4)
Lamb Meat Quality Progress Report Number 1 . Preliminary Results of an Evaluation of Effects of Breed of Sire on Carcass Composition and Sensory Traits of Lamb 1 (2003) (4)
Effect of Prerigor Pressurization on the Retail Characteristics of Beef (1983) (4)
Direct breed effects on growth, carcass, and meat quality traits of sheep. (2006) (4)
Effect of Post‐Cooking Storage Conditions on Shear‐Force Values of Beef Steaks (1990) (4)
Associations of genetic markers in cattle receiving differing implant protocols. (2012) (3)
Storage and Display-Life Characteristics of Beef as Affected by Prerigor Pressurization. (1983) (3)
UPDATE ON GENETIC MARKERS FOR PORK QUALITY (2008) (3)
Prevalence of Escherichia coli O157:H7 in Cattle and During Processing (2002) (2)
Letter to the editor: Initial toughness of meat-The response. (1998) (2)
Contamination Revealed by Indicator Microorganism Levels during Veal Processing. (2016) (2)
Estimates of genetic and phenotypicparameters for carcass and meat traitsof beef cattle (1994) (2)
Toxins , Intimin , and O Serogroups Beef by Using Molecular Tests for Shiga GroundToxin-Producing Escherichia coli in Predicting the Presence of NonO 157 Shiga (2012) (2)
Acceleration of Postmortem Tenderization In Brahman-Cross Beef Carcasses byCalcium Chloride (1993) (2)
Consumer impressions of Tender Select beef 1 (2001) (1)
The Reversible Inhibition of Myoblast Proliferation by γ-Hexachlorocyclohexane (1986) (1)
USMARC Beef Carcass Instrument Grading Systems (2006) (1)
, Norasak Processing Plants Carcasses at Two Large United States Pork Salmonella enterica Isolates from Antimicrobial Resistance Phenotypes of Prevalence , Enumeration , Serotypes , and (2012) (1)
Impact of sampling area and location on measurement of indicator organisms during beef carcass interventions. (2013) (1)
tenderness using visible and near-infrared reflectance spectroscopy Field testing of a system for online classification of beef carcasses for longissimus (2012) (1)
Seasonal prevalence and characterization of Shiga toxin-producing Escherichia coli on pork carcasses at three steps of the harvest process at two commercial processing plants in the US (2020) (1)
Prevalence of O157:H7 and non-O157 Shiga toxin-producing Escherichia coli in commercial beef processing plants. (2003) (1)
Distribution of Escherichia coli passaged through processing equipment during ground beef production using inoculated trimmings. (2015) (1)
Challenges and opportunities for defining the role and value of meat for our global society and economy. (2023) (1)
Performance, Carcass and Meat Quality Traits of Najdi Lambs Fed Saltbush and Date Pits (2010) (1)
Prevalence and Characterization of Non-O157 Shiga Toxin-Producing Escherichia coli Isolates from Commercial Ground Beef in the United States (cid:1) † (2011) (0)
QUANTIFICATION OF Caz +-DEPENDENT PROTEASE ACTIVITIES BY HYDROPHOBIC AND ION-EXCHANGE CHROMATOGRAPHY (2002) (0)
Effect of Castration on Skeletal Muscle Protein Turnover and Muscle Enzyme Activitiesin Cattle (2019) (0)
Bos indicus Breeding Effects on Muscle Characteristics and Their Relationship WithMeat Tenderness (1993) (0)
Characterization of the VIP response element ( VRE ) in turkey prolactin promoter (2001) (0)
Factors regulating lamblongissimustenderness are a!ected by age at slaughter q (2004) (0)
EFFECTS OF HIGH-TEMPERATURE CONDITIONING OF BOS lNDlCUS LONGISSIMUS MUSCLE'J ON ENZYMATIC ACTIVITY AND TENDERNESS (1990) (0)
Estimates of genetic and phenotypic parameters for carcass and meat traits of beef cattle (1994) (0)
SIRE BREED MEANS FOR (2017) (0)
CellSurface Charge Characteristics andTheir Relationship to Bacterial Attachment toMeatSurfaces (1989) (0)
beef Chilling and cooking rate effects on some myofibrillar determinants of tenderness of 2003 (2003) (0)
SIRE BREED MEANS FOR PREWEANING (2001) (0)
Improving shear force protocols for evaluation of pork longissimus tenderness (1999) (0)
enterica on Carcasses at Two Large United States Pork Processing Plants 2 (2012) (0)
Fate of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella during Kosher Processing of Fresh Beef. (2023) (0)
The effects of Capn 1 gene inactivation on skeletal muscle growth , development , and atrophy , and the compensatory role of other proteolytic systems 1 (2013) (0)
Quanti W cation of calpastatin using an optical surface plasmon resonance biosensor (2013) (0)
GermplasmEvaluation Program-Progress Report No. 15 (2001) (0)
The Effectiveness of Subjecting Bos indicus Crossbred Beef Carcasses to HigherTemperatures to Improve Tenderness (1993) (0)
The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness1,2,3 (2004) (0)
The reversible inhibition of myoblast proliferation by gamma-hexachlorocyclohexane. (1986) (0)
ion-exchange chromatography Quantification of Ca2(+)-dependent protease activities by hydrophobic and (2011) (0)
muscles Comparison of palatability characteristics of beef gluteus medius and triceps brachii (2008) (0)
Control of STEC in Veal Processing Plants (2014) (0)
Effects of a β-Agonist on Muscle Protein Degradation, Enzyme Activity, and MeatTenderness in Steers (1993) (0)
Growth and Development of Skeletal Muscle in μ‐Calpain Knockout Mice (2011) (0)
Evaluation of attributes affecting tendernessdifferences between Bos taurus and Bos indicus cattle (1990) (0)
Redacted for privacy (2013) (0)
Foodborne Pathogens Effectiveness of Broad-Spectrum Chemical Produce Sanitizers Against Foodborne Pathogens as In Vitro Planktonic Cells and on the Surface of Whole Cantaloupes and (2016) (0)
Protein kinetics in callipyge lambs 1,2 (2011) (0)
Prevalence of Escherichia coli O157:H7 and Salmonella in Camels, Cattle, Goats, and Sheep Harvested for Meat in Riyadh3 (2015) (0)
A Calcium Chloride Injection Process to Produce Guaranteed Tender and CalciumFortified Meat (1993) (0)
with carcass traits in beef cattle Assessing association of single nucleotide polymorphisms at the thyroglobulin gene (2011) (0)
A multifaceted approach to providing consumers consistent meat tenderness (2000) (0)
GermplasmEvaluation ProgramProgress Report No. 22 (2000) (0)
Comparison of analysis for Escherichia coli O 157 : H 7 of samples from commercial beef processing plants (2012) (0)
MARC Beef Classification System (2001) (0)
Identification of quantitative trait loci for growth and carcass composition in cattle 1 (2004) (0)
Effects of dietary copper and molybdenum supplementation on meat characteristics of Texel and Finnsheep rams. (1993) (0)
Effec t of Castration on Skeletal Muscle Protein Turnover and Muscle Enzyme Activities in Cattle (1993) (0)
Factors Associated with Tenderness of Three Beef Muscles (1988) (0)
Effects of blade tenderisation and postmortem storage on the quality characteristics of mature camel (Camelus dromedarius) meat (2011) (0)
Effects of cold shortening and cooking rate on beef tenderness (2002) (0)
Applied and basic aspects of prerigor pressurization of bovine skeletal muscle (1984) (0)
Sampling Methodology for Relating Sarcomere Length, Collagen Concentration, and the Extent of Postmortem Proteolysis to Pork Longissimus Tenderness, (2006) (0)
Effect of Subcutaneous Fat Removal on Beef Tenderness (1988) (0)
Survival of Escherichia coli O157:H7 on Cattle Hides (cid:1) (2011) (0)
skeletal muscle mu-calpain Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine (2011) (0)

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What Schools Are Affiliated With Mohammad Koohmaraie?

Mohammad Koohmaraie is affiliated with the following schools:

King Saud University