R. L. HOSTETLER

EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES

R. L. HOSTETLER, Brian A. Link, W. A. Landmann et al. · Journal of Food Science · 1972 · 159 citations

Natural Sciences, Biophysics, Zoology +10

FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

G. C. SMITH, T. R. Dutson, R. L. HOSTETLER et al. · Journal of Food Science · 1976 · 140 citations

Agriculture, Animal Sciences, Animal Nutrition +16

Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two Treatments

R. L. HOSTETLER, W. A. Landmann, Brian A. Link et al. · Journal of Animal Science · 1970 · 117 citations

Agriculture, Animal Sciences, Veterinary Physiology +16

Qualities of beef as affected by cooking at very low temperatures for long periods of time.

Vianna D. Bramblett, R. L. HOSTETLER, Gladys E. Vail et al. · Food technology · 1959 · 59 citations

Agriculture, Animal Sciences, Food Science +13

COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF

R. L. HOSTETLER, Z. L. CARPENTER, G. C. SMITH et al. · Journal of Food Science · 1975 · 57 citations

Agriculture, Animal Sciences, Food Science +9