Effect of Animal Age on the Tenderness of Selected Beef Muscles von SHORTHOSE, W.R., HARRIS, P.V.

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QTL for meat tenderness in the M. longissimus lumborum of cattle von Davis, G.P, Moore, S.S, Drinkwater, R.D, Shorthose, W.R, Loxton, I.D, Barendse, W, Hetzel, D.J.S

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Effects of weight loss in ewes in early pregnancy on muscles and meat quality of lambs von KRAUSGRILL, D. I., TULLOH, N. M., SHORTHOSE, W. R., SHARPE, K.

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Consumer assessment of the effect of electrical stimulation on the colour and colour stability of Semimembranosus muscles von Powell, V.H., Dickinson, R.F., Shorthose, W.R., Jones, P.N.

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Carcass composition and meat quality parameters of entire and castrate farmed blackbuck antelope ( Antilope cervicapra) von Woodford, K.B., Shorthose, W.R., Stark, J.L., Johnson, G.W.

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Evaluation of Angus, Charolais, and Hereford as terminal sire breeds on Hereford and first-cross cows. III. Meat quality of progeny von Hearnshaw, H, Arthur, P.F, Shorthose, W.R, Sinclair, A.J, Johnston, D, Stephenson, P.D

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Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb von Shorthose, W.R, Powell, V.H, Harris, P.V

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Effect of ultimate pH upon the water-holding capacity and tenderness of mutton von Bouton, P.E, Harris, P.V, Shorthose, W.R

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Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meat von King, N.L., Kurth, L., Shorthose, W.R.

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Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study von Bertram, Hanne Christine, Whittaker, Andrew K, Shorthose, W.Robin, Andersen, Henrik J, Karlsson, Anders H

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The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation von Ledward, D.A., Dickinson, R.F., Powell, V.H., Shorthose, W.R.

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Influence of pH on the Warner-Bratzler shear properties of mutton von Bouton, P.E., Harris, P.V., Macfarlane, J.J., Shorthose, W.R.

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A comparison of some properties of beef and buffalo (Bubalus bubalis) meat [Appearance and tenderness] von Robertson, J, Bouton, P.E, Harris, P.V, Shorthose, W.R, Ratcliff, D

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Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophy von Bouton, P.E., Harris, P.V., Shorthose, W.R., Ellis, R.W., Phillips, D.

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Electrical Stimulation of Mutton von BOUTON, P. E., HARRIS, P. V., SHORTHOSE, W. R.

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Effect of cooking temperature and animal age on the shear properties of beef and buffalo meat von ROBERTSON, J., RATCLIFF, D., BOUTON, P. E., HARRIS, P. V., SHORTHOSE, W. R.

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The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking von Bouton, P.E, Harris, P.V, Shorthose, W.R

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Pressure-heat treatment of meat: A comparison of beef and buffalo meat von Robertson, J., Bouton, P.E., Harris, P.V., Macfarlane, J.J., Shorthose, W.R.

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A comparison of the meat properties of pasture-fed steers, heifers, pregnant heifers and spayed heifers von Bouton, P.E., Harris, P.V., Shorthose, W.R., Saul, G.R.

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Effects of level of feeding, pre-slaughter stress and method of slaughter on postmortem glycolysis of sheep muscles von Shorthose, W.R.

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