Effect of low-calcium-requiring calcium activated factor on myofibrils under varying pH and temperature conditions von Koohmaraie, M, Schollmeyer, J.E, Dutson, T.R

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Comparison of forage finished and grain finished beef carcasses von Bowling, R.A, Smith, G.C, Capenter, Z.L, Dutson, T.R, Oliver, W.M

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Effect of post-mortem storage on Ca ++-dependent proteases, their inhibitor and myofibril fragmentation von Koohmaraie, M., Seidemann, S.C., Schollmeyer, J.E., Dutson, T.R., Crouse, J.D.

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Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics von Bowling, R.A., Dutson, T.R., Smith, G.C., Savell, J.W.

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Comparison of methods for measuring sarcomere length in beef semitendinosus muscle von Cross, H.R., West, R.L., Dutson, T.R.

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Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle von RHEE, K. S., DUTSON, T. R., SMITH, G. C.

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Factors affecting properties of raw-frozen pork sausage patties made with various NaCl phosphate combinations von Matlock, R.G, Terrell, R.N, Savell, J.W, Rhee, K.S, Dutson, T.R

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Microstructure and biochemistry of avian muscle and its relevance to meat processing industries von Dutson, T.R, Carter, A

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Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle von CALKINS, C. R., DUTSON, T. R., SMITH, G. C., CARPENTER, Z. L., DAVIS, G. W.

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Factors affecting properties of precooked-frozen pork sausage patties made with various NaCl/phosphate combinations von Matlock, R.G, Terrell, R.N, Savell, J.W, Rhee, K.S, Dutson, T.R

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Chemical changes in proteins produced by thermal processing von Dutson, T. R, Orcutt, M. W

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Effect of electrical stimulation on palatability of beef, lamb and goat meat von SAVELL, J. W., SMITH, G. C., DUTSON, T. R, CARPENTER, Z. L., SUTER, D. A.

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Post-mortem degradation of gap filaments at different post-mortem pHs and temperatures von Orcutt, M.W., Dutson, T.R.

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The reversible inhibition of myoblast proliferation by gamma-hexachlorocyclohexane von Koohmaraie, M, Schollmeyer, J.E, Dutson, T.R

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A Scanning Electron Microscopic Study of Heat-Induced Alterations in Bovine Connective Tissue von Wu, F. Y., Dutson, T. R., Smith, S. B.

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Role of Ca++-dependent proteases and lysosomal enzymes in postmortem changes in bovine skeletal muscle von KOOHMARAIE, M, BABIKER, A. S, MERKEL, R. A, DUTSON, T. R

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Factors associated with the tenderness of three bovine muscles von Koohmaraie, M. (USDA, ARS, Roman L. Hruska U.S. Meat Animal Research Center, Relay Center, NE), Seideman, S.C, Schollmeyer, J.E, Dutson, T.R, Babiker, A.S

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Electrical stimulation of ante-mortem stressed beef von Dutson, T.R., Savell, J.W., Smith, G.C.

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Effect of chilling method and electrical stimulation on pork quality von Crenwelge, D.D, Terrell, R.N, Dutson, T.R, Smith, G.C, Carpenter, Z.L

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Factors affecting the formation of a dark, coarse band ("heat-ring") in bovine longissimus muscle [Electrical stimulation, beef] von Orcutt, M. W, Dutson, T. R, Cornforth, D. P, Smith, G. C

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