Ron K. Tume

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Anita Sikes, Aarti B. Tobin, Ron K. Tume · Innovative Food Science & Emerging Technologies · 2009 · 179 citations

High Hydrostatic Pressure, Mechanical Engineering, Cook Loss +4

Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle

Stephen B. Smith, D. K. Lunt, Ki Yong Chung et al. · Animal Science Journal · 2006 · 178 citations

Nutrition, Scd Gene, Oleic Acid +18

Positional analysis of triacylglycerols from bovine adipose tissue lipids varying in degree of unsaturation

Stephen B. Smith, Aijun Yang, Tom W. Larsen et al. · Lipids · 1998 · 104 citations

Lipid Analysis, Nutrition, Agricultural Economics +22

A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment

Anita Sikes, Eva Tornberg, Ron K. Tume · Meat Science · 2009 · 91 citations

High Pressure–heat Treatment, Mechanical Engineering, Meat Science +2

Mechanisms of colour adaptation in the prawn <i>Penaeus monodon</i>

Nicholas M. Wade, Mike Anderson, Melony J. Sellars et al. · Journal of Experimental Biology · 2011 · 74 citations · Full text

Engineering, Colour Adaptation, Optogenetics +18