E. J. Briskey

Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue ^a

E. J. Briskey, J. Wismer‐Pedersen · Journal of Food Science · 1961 · 174 citations

Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles

H. K. HERRING, R. G. Cassens, G. G. Suess et al. · Journal of Food Science · 1967 · 154 citations

Muscle Function, Anatomy, Meat Quality +20

Protein Solubility as Influenced by Physiological Conditions in the Muscle ^a, ^b, ^c

R. N. Sayre, E. J. Briskey · Journal of Food Science · 1963 · 145 citations

Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness

H. K. HERRING, R. G. Cassens, E. J. Briskey · Journal of the Science of Food and Agriculture · 1965 · 127 citations

Muscle Function, Sarcomere Length, Education +18

Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine Muscles

Gary R. Beecher, R. G. Cassens, W. G. Hoekstra et al. · Journal of Food Science · 1965 · 123 citations

White Fiber Content, Muscle Function, Anatomy +23