Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat von Barbut, S., Sosnicki, A.A., Lonergan, S.M., Knapp, T., Ciobanu, D.C., Gatcliffe, L.J., Huff-Lonergan, E., Wilson, E.W.

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Relationship between muscle growth and poultry meat quality von Dransfield, E, Sosnicki, A A

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High glycolytic potential does not predict low ultimate pH in pork von Scheffler, T.L., Scheffler, J.M., Kasten, S.C., Sosnicki, A.A., Gerrard, D.E.

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Use of exsanguination blood lactate to assess the quality of pre-slaughter pig handling von Edwards, L.N., Grandin, T., Engle, T.E., Porter, S.P., Ritter, M.J., Sosnicki, A.A., Anderson, D.B.

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Relationships between carcass quality parameters and genetic types von Gispert, M., Font i Furnols, M., Gil, M., Velarde, A., Diestre, A., Carrión, D., Sosnicki, A.A., Plastow, G.S.

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The effects of pre-slaughter pig management from the farm to the processing plant on pork quality von Edwards, L.N., Grandin, T., Engle, T.E., Ritter, M.J., Sosnicki, A.A., Carlson, B.A., Anderson, D.B.

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Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys von Pietrzak, M, Greaser, M. L, Sosnicki, A. A

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The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops von Brewer, M.S., Jensen, J., Sosnicki, A.A., Fields, B., Wilson, E., McKeith, F.K.

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The support of meat value chains by genetic technologies von Sosnicki, Andrzej A., Newman, Scott

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The relationship between pig genetics, myosin heavy chain I, biochemical traits and quality of M. longissimus thoracis von Gil, Marta, Oliver, Ma.Àngels, Gispert, Marina, Diestre, Alejandro, Sosnicki, Andrzej.A., Lacoste, Anne, Carrión, Domingo

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Quality pork genes and meat production von Plastow, G.S., Carrión, D., Gil, M., Garcı́a-Regueiro, J.A., i Furnols, M. Font, Gispert, M., Oliver, M.A., Velarde, A., Guàrdia, M.D., Hortós, M., Rius, M.A., Sárraga, C., Dı́az, I., Valero, A., Sosnicki, A., Klont, R., Dornan, S., Wilkinson, J.M., Evans, G., Sargent, C., Davey, G., Connolly, D., Houeix, B., Maltin, C.M., Hayes, H.E., Anandavijayan, V., Foury, A., Geverink, N., Cairns, M., Tilley, R.E., Mormède, P., Blott, S.C.

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Maximum velocity of shortening of three fibre types from horse soleus muscle: implications for scaling with body size von Rome, L C, Sosnicki, A A, Goble, D O

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The use of gene technology for optimal development of pork meat quality von de Vries, A.G., Faucitano, L., Sosnicki, A., Plastow, G.S.

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Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines von Gil, Marta, Delday, Margaret I., Gispert, Marina, i Furnols, Maria Font, Maltin, Charlotte M., Plastow, Graham S., Klont, Ronald, Sosnicki, Andrzej A., Carrión, Domingo

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Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds von BREWER, M. S., SOSNICKI, A., FIELD, B., HANKES, R., RYAN, K. J., ZHU, L. G., MCKEITH, F. K.

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The influence of temperature on mechanics of red muscle in carp von Rome, L C, Sosnicki, A A

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Myofilament overlap in swimming carp. II. Sarcomere length changes during swimming von Rome, L. C, Sosnicki, A. A

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The influence of temperature on muscle function in the fast swimming scup. I : Shortening velocity and muscle recruitment during swimming von ROME, L. C, IN-HO CHOI, LUTZ, G, SOSNICKI, A

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Histopathological observation of stress myopathy in m. longissimus in the pig and relationships with meat quality, fattening and slaughter traits von Sosnicki, A

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The impact of feeding diets of high or low energy concentration on carcass measurements and the weight of primal and subprimal lean cuts von Schinckel, A P, Einstein, M E, Jungst, S, Matthews, J O, Fields, B, Booher, C, Dreadin, T, Fralick, C, Tabor, S, Sosnicki, A, Wilson, E, Boyd, R D

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