WordNet

do forcibly; exert force; "Dont force it!"
(physics) the influence that produces a change in a physical quantity; "force equals mass times acceleration"
physical energy or intensity; "he hit with all the force he could muster"; "it was destroyed by the strength of the gale"; "a government has not the vitality and forcefulness of a living man" (同)forcefulness, strength
group of people willing to obey orders; "a public force is necessary to give security to the rights of citizens" (同)personnel
a group of people having the power of effective action; "he joined forces with a band of adventurers"
a powerful effect or influence; "the force of his eloquence easily persuaded them"
force into or from an action or state, either physically or metaphorically; "She rammed her mind into focus"; "He drives me mad" (同)drive, ram
impose urgently, importunately, or inexorably; "She forced her diet fads on him" (同)thrust
cut with shears; "shear hedges"
(physics) a deformation of an object in which parallel planes remain parallel but are shifted in a direction parallel to themselves; "the shear changed the quadrilateral into a parallelogram"
a large edge tool that cuts sheet metal by passing a blade through it
become deformed by forces tending to produce a shearing strain
cut or cut through with shears; "shear the wool off the lamb"
produced by or subjected to forcing; "forced-air heating"; "furnaces of the forced-convection type"; "forced convection in plasma generators"
forced or compelled; "promised to abolish forced labor"
made necessary by an unexpected situation or emergency; "a forced landing"
(used especially of fur or wool) shaped or finished by cutting or trimming to a uniform length; "a coat of sheared lamb"
having the hair or wool cut or clipped off as if with shears or clippers; "picked up the babys shorn curls from the floor"; "naked as a sheared sheep" (同)shorn

PrepTutorEJDIC

〈U〉(物理的な)『力』,勢い;体力 / 〈U〉『暴力』,腕ずく / 〈C〉《集合的に》(共通の目的・活動のための)集団,隊 / 〈C〉《しばしば複数形で》『軍隊』,部隊 / 〈C〉(社会的)勢力;有力な人物 / 〈U〉(精神あるいは知性の)力 / 〈U〉『影響力』,効果 / 〈U〉(言葉の)意味,真意 / 〈人〉‘に'『強いる』,無理を言う / (…から)…‘を'力ずくで手に入れる《+『名』+『from』(『out of』)+『名』》 / …‘を'むりに押し出す / (容器などに)…‘を'むりに押し込む《+『名』+『into』+『名』》 / (人に)…‘を'『押しつける』《+『名』+『on』(『upon』)+『名』〈人〉》 / 〈植物〉‘を'促成栽培する
《時間・距離》『…の間』 / 《利益・貢献》『…のために』 / 《適応・用途》『…向きの(に);』…用の(に);…のための(に) / 《目的・意向》『…のために,』に / 《敬意・記念》『…のために;』…を記念して / 《獲得・追求》『…を得るために』,を求めて / 《行く先・方向》『…あてに;』…[方面]行きの,に向けて / 《交換・報償など》『…に対して』;…と引き換えに;…のお返しに / 《原因・理由》『…のために』,なので / 《代理・代表》『…の代わりに;』…を代表して / 《形容詞の後に用いて》『…にとって,』には / 《比較級の後に用いて》『…の結果として,』…のために / 《対比》『…としては,』のわりには / 《関連》『…について,』の点では / 《資格・属性》『…として』 / 《賛成・支持》…『に賛成して』,を支持して / 《傾向・好み》…『に対する』,には / 《模倣》《おもに米》《英文》…の名を取って(after) / 《割合》…に対して / 《『for』+『名』〈人〉+『to』 doの形で,〈人〉が不定詞to doの意味上の主語を表して》…が(…することは,…するために) / […というのは]…だから
〈毛・羊毛など〉‘を'刈り取る,刈る,刈り込む《+『off』(『away』)+『名,』+『名』+『off』(『away』)》;(…から)…‘を'刈り取る《+『名』+『from』(『off』)+『名』》;〈羊など〉‘の'毛を刈る / 《しばしば受動態で》(…を)〈人〉‘から'はぎ取る,奪い取る《+『名』〈人〉+『of』+『名』》 / 大ばさみ,植木ばさみ
強いられた,強制的な / 強いて作った,不自然な

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/01/30 09:55:08」(JST)

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English Journal

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.

Łopacka J1, Półtorak A2, Wierzbicka A2.
Meat science.Meat Sci.2016 Sep;119:147-53. doi: 10.1016/j.meatsci.2016.04.034. Epub 2016 Apr 26.
The physicochemical properties of M. longissimus lumborum steaks over 12days of storage at 2°C, and under three packaging conditions, were investigated: vacuum skin packaging (VSP); modified atmosphere packaging (MAP), and their combination with semi-permeable inner VSP film (VSP-MAP). Standard gas
PMID 27180223

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

Colle MJ1, Richard RP1, Killinger KM2, Bohlscheid JC3, Gray AR1, Loucks WI1, Day RN1, Cochran AS1, Nasados JA1, Doumit ME4.
Meat science.Meat Sci.2016 Sep;119:110-7. doi: 10.1016/j.meatsci.2016.04.028. Epub 2016 Apr 21.
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of biceps femoris (BF) and semimembranosus (SM) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging
PMID 27155799

Are shear force methods adequately reported?

Holman BW1, Fowler SM2, Hopkins DL2.
Meat science.Meat Sci.2016 Sep;119:1-6. doi: 10.1016/j.meatsci.2016.03.032. Epub 2016 Apr 9.
This study aimed to determine the detail to which shear force (SF) protocols and methods have been reported in the scientific literature between 2009 and 2015. Articles (n=734) published in peer-reviewed animal and food science journals and limited to only those testing the SF of unprocessed and non
PMID 27107727