C. C. Warkup

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

C.O. Leskanich, K.R. Matthews, C. C. Warkup et al. · Journal of Animal Science · 1997 · 162 citations

Agriculture, Animal Sciences, Nutritional Sciences +17

The effects of age at slaughter, genotype and finishing system on the biochemical properties, muscle fibre type characteristics and eating quality of bull beef from suckled calves

C. A. Maltin, Kevin D. Sinclair, P. D. Warriss et al. · Animal Science · 1998 · 156 citations

Agriculture, Animal Sciences, Biochemistry +14

Pig muscle fibre characteristics as a source of variation in eating quality

C. A. Maltin, C. C. Warkup, K.R. Matthews et al. · Meat Science · 1997 · 154 citations

Agriculture, Animal Sciences, Food Science +12

Relationship between skeletal muscle-specific calpain and tenderness of conditioned porcine longissimus muscle.

Tim Parr, P.L. Sensky, G.P. Scothern et al. · Journal of Animal Science · 1999 · 70 citations

Agriculture, Animal Sciences, Biochemistry +17

Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight

Nicholas C. Avery, Trevor J. Sims, C. C. Warkup et al. · Meat Science · 1996 · 64 citations

Agriculture, Animal Sciences, Food Science +9