Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1971 · 421 citations

Agriculture, Animal Sciences, Food Science +13

Estimates of variances due to direct and maternal effects for growth traits of Romanov sheep2

G. A. María, K. G. Boldman, L.D. Van Vleck · Journal of Animal Science · 1993 · 181 citations

Life Sciences, Animal Sciences, Biostatistics +17

Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride.

M. Koohmaraie, G. Whipple, J. D. Crouse · Journal of Animal Science · 1990 · 153 citations

Agriculture, Animal Sciences, Calcium Homeostasis +14

Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of veal1

G. A. J. Miltenburg, Th. Wensing, Frans J.M. Smulders et al. · Journal of Animal Science · 1992 · 151 citations

Agriculture, Animal Sciences, Veterinary Physiology +14