P. E. Bouton

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1971 · 420 citations

Animal Physiology, Ultimate Ph, Pre‐slaughter Injections +10

A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

P. E. Bouton, P. V. HARRIS · Journal of Food Science · 1972 · 180 citations

Nutrition, Meat Packaging, Food Analysis +9

THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

P. E. Bouton, P. V. HARRIS · Journal of Food Science · 1972 · 179 citations

Engineering, Mechanical Engineering, Thermal Processing +3

A comparison of the effects of some post‐slaughter treatments on the tenderness of beef

P. E. Bouton, ANNE L. FISHER, P. V. HARRIS et al. · International Journal of Food Science & Technology · 1973 · 142 citations

Muscle Function, Meat Fibres, Livestock Production +22

PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS

P. E. Bouton, A. L. Ford, P. V. HARRIS et al. · Journal of Food Science · 1977 · 122 citations

Animal Physiology, Effects On Tenderness, Muscle Function +15