mixed procedure sas version 9.2 (SAS institute)
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mixed procedure sas version 9.2
Mixed Procedure Sas Version 9.2, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mixed+procedure+sas+version+9%2E2/sas+version+9+4/pm40490336-120-18-20
Average 90 stars, based on 1 article reviews
Mixed Procedure Sas Version 9.2, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/mixed+procedure+sas+version+9%2E2/sas+version+9+4/pm40490336-120-18-20
Average 90 stars, based on 1 article reviews
mixed procedure sas version 9.2 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Choosing healthier foods in recreational sports settings: a mixed methods investigation of the impact of nudging and an economic incentive Article Snippet: An analysis of covariance using the mixed procedure of Article Title: Effect of pregnancy and feeding level on voluntary intake, digestion, and microbial nitrogen synthesis in Zebu beef cows. Article Snippet: The objective of this research was to evaluate how pregnancy and feeding regimens affect the feed intake, digestibility, and efficiency of microbial nitrogen (N) synthesis in beef cows.. Forty-four multiparous Nellore cows, comprising 32 gestating and 12 non-gestating cows, with an average weight of 451 ± 10 kg, were assigned to either a HIGH (ad libitum) or LOW (limited feeding at 1.2 times maintenance based on the NRC) feeding regimen during the gestational period.. The dry matter intake (DMI) in kg/d was significantly greater (P < 0.01) in HIGH-fed cows. Article Title: Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef. Article Snippet: This study investigated the relationship between tenderness and protein phosphorylation levels of normal ultimate pH (pHu, 5.4–5.8, NpHu), intermediate pHu (5.8–6.2, IpHu) and high pHu (≥6.2, HpHu) Longissimus lumborum from beef.. During 21 d of ageing, the HpHu group had the lowest Warner-Bratzler shear force (WBSF) values, while the IpHu group showed the highest and even after 21 days of ageing still had high levels.. In the late stage of the 24 h post-mortem period the faster degradation rate of troponin T and earlier activation of caspase 9 in the HpHu group were the key reasons for the lower WBSF compared with the NpHu and IpHu groups. Article Title: Berberine supplementation modulates the somatotropic axis and ameliorates glucose tolerance in dairy goats during late gestation and early lactation. Article Snippet: All data were analyzed using the MIXED procedure of Article Title: Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. Article Snippet: Pseudomonas fragi is a dominant meat spoilage organism under high-oxygen modified atmosphere packaging (HiOx-MAP).. This work investigated the effects of CO2 on P. fragi growth and the related spoilage phenomena of HiOx-MAP beef.. Minced beef incubated with P. fragi T1, a strain owning the strongest spoilage potential among isolates, was stored under CO2-enriched HiOx-MAP (TMAP; 50% O2/40% CO2/10% N2) or non-CO2 HiOx-MAP (CMAP; 50% O2/50% N2) at 4 C for 14 days. Article Title: Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide. Article Snippet: Carbon dioxide (CO2) plays an important bacteriostatic role in high-oxygen modified atmosphere packaging (HiOx-MAP).. This study aimed to explore the influence of CO2 on the volatile organic compounds (VOCs) profile in HiOx-MAP beef steaks and assess the changes in VOCs associated with microbiota dynamics during 20-days of chilled storage.. Compared to control MAP (CMAP: 50% O2/50% N2), CO2-enriched MAP (TMAP: 50% O2/40% CO2/10% N2) rendered steaks with desirable appearance and odor freshness during storage through inhibiting bacterial growth and reducing the accumulation of acetoin, 2-ethyl-1-hexanol, 1,3-butanediol, diacetyl and 2heptanone (P < 0.05). Article Title: Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham Article Snippet: All Pseudomonas spp. survival data (n=4) were analyzed using a mixed procedure of Saline:Article Title: The off-odor identification and CO 2 -inhibition for high‑oxygen packaged beef spoilage associated with Brochothrix thermosphacta growth and metabolism. Article Snippet: Controlling bacterial spoilage off-odor is a major challenge for meat preservation, in which the influences of packaging systems on the microbial-induced off-odor characteristics and formation need further in-depth exploration.. This study examined the CO2 effect on high‐oxygen packaged beef spoilage (specifically for offodor) caused by Brochothrix thermosphacta growth and targeted diacetyl/acetoin biosynthetic pathway during chilled storage, and it will provide a new insight into understanding the odor preservation mechanism of CO2 for packaged beef.. Compared with CMAP (50% O2/50% N2), TMAP (50% O2/40% CO2/10% N2) inhibited B. thermosphacta growth and oxygen consumption, and thus delayed beef discoloration. |