Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophy

THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

P. E. Bouton, P. V. HARRIS · Journal of Food Science · 1972 · 180 citations

Agriculture, Food Science, Food Rheology +9

A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose et al. · Journal of Food Science · 1973 · 108 citations

Agriculture, Animal Sciences, Sarcopenia +6

CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1975 · 106 citations

Agriculture, Food Science, Food Rheology +9

Effects of Stress on Cattle with Hereditary Muscular Hypertrophy

J. H. G. Holmes, C. R. Ashmore, David W. Robinson · Journal of Animal Science · 1973 · 77 citations

Life Sciences, Animal Sciences, Physiology +13

Studies in the muscles of meat animals. IV. Comparative composition of muscles from ‘doppelender’ and normal sibling heifers

R.A. Lawrie, R. W. Pomeroy, Deniece R. Williams · The Journal of Agricultural Science · 1964 · 35 citations

Agriculture, Animal Sciences, Zoology +17