P. W. Ratcliff

Determination of nitrite and nitrate in meat products

M. J. Follett, P. W. Ratcliff · Journal of the Science of Food and Agriculture · 1963 · 136 citations

Food Chemistry, Meat Packaging, Engineering +12

The ante‐rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5°C and +15°C

M. J. Follett, G.A. Norman, P. W. Ratcliff · International Journal of Food Science & Technology · 1974 · 45 citations

Muscle Function, Beef Semimembranosus Muscles, Food Preservation +23

Post-mortem Changes in the Oxygen Uptake and NAD Content of Lamb Muscularis Semimembranosus

Joanne Atkinson, M. J. Follett, P. W. Ratcliff · Nature · 1969 · 35 citations

Nad Content, Mammalian Physiology, Education +17

Biochemical changes in beef muscle <i>post mortem</i> and the effect of rapid cooling in ice

Julian Disney, M. J. Follett, P. W. Ratcliff · Journal of the Science of Food and Agriculture · 1967 · 23 citations

Meat Quality, Feed Utilization, Bioenergetics +16

Effects of preslaughter adrenalin injection on muscle metabolites and meat quality of pigs

M.W.C. Hatton, R.A. Lawrie, P. W. Ratcliff et al. · International Journal of Food Science & Technology · 1972 · 21 citations

Nutrition, Meat Quality, Adrenal Gland +21