Graeme J. Daines

Meat tenderness and the gap filaments

R.H. Locker, Graeme J. Daines, W. A. Carse et al. · Meat Science · 1977 · 49 citations

Gross Anatomy, Meat Quality, Meat Science +2

<i>rigor mortis</i> in beef <i>sternomandibularis</i> muscle at 37°c

R.H. Locker, Graeme J. Daines · Journal of the Science of Food and Agriculture · 1975 · 49 citations

Muscle Function, Unrestrained Muscle, More Tender +19

Tenderness in relation to the temperature of rigor onset in cold shortened beef

R.H. Locker, Graeme J. Daines · Journal of the Science of Food and Agriculture · 1976 · 35 citations

Muscle Function, Engineering, Final Shortening +18

Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking

R.H. Locker, Graeme J. Daines · Journal of the Science of Food and Agriculture · 1974 · 21 citations

Food Biophysics, Abstract Techniques, Thermal Processing +16

Histology of highly-stretched beef muscle. III. Abnormal contraction, patterns in ox muscle, produced by overstretching during prerigor blending

R.H. Locker, Graeme J. Daines, N.G. Leet · Journal of Ultrastructure Research · 1976 · 19 citations

Animal Physiology, Muscle Function, Kinesiology +13