Robin E. Jeacocke

The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products

Gerald Offer, Peter Knight, Robin E. Jeacocke et al. · Digital Commons - USU (Utah State University) · 1989 · 263 citations · Full text

Continuous measurements of the pH of beef muscle in intact beef carcases

Robin E. Jeacocke · International Journal of Food Science & Technology · 1977 · 171 citations

Muscle Function, Intact Beef Carcases, Meat Quality +17

The temperature dependence of anaerobic glycolysis in beef muscle held in a linear temperature gradient

Robin E. Jeacocke · Journal of the Science of Food and Agriculture · 1977 · 56 citations

Ph Fall, Muscle Function, Meat Quality +20

The kinetics of rigor onset in beef muscle fibres

Robin E. Jeacocke · Meat Science · 1984 · 49 citations

Mechanobiology, Animal Physiology, Muscle Function +10

The concentrations of free magnesium and free calcium ions both increase in skeletal muscle fibres entering Rigor mortis

Robin E. Jeacocke · Meat Science · 1993 · 47 citations

Muscle Physiology, Muscle Function, Free Magnesium +11