In-vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (Linum usitatissimum L.) Proteins von Marambe, P. W. M. L. H. K, Shand, P. J, Wanasundara, J. P. D

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Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase von Pietrasik, Z., Jarmoluk, A., Shand, P.J.

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Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter von Dadgar, S, Crowe, T. G, Classen, H. L, Watts, J. M, Shand, P. J

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Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks von Pietrasik, Z., Shand, P.J.

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Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels von Shand, P.J., Ya, H., Pietrasik, Z., Wanasundara, P.K.J.P.D.

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Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley von Shand, P.J.

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Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef von Pietrasik, Z, Shand, P.J

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Physicochemical and textural properties of heat-induced pea protein isolate gels von Shand, P.J., Ya, H., Pietrasik, Z., Wanasundara, P.K.J.P.D.

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Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle von Pietrasik, Z., Aalhus, J.L., Gibson, L.L., Shand, P.J.

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Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts von Pietrasik, Z., Shand, P.J.

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Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout von Collins, S.A., Shand, P.J., Drew, M.D.

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Heat and moisture production by broilers during simulated cold weather transport von Watts, J. M, Graff, L. J, Strawford, M. L, Crowe, T. G, Burlinguette, N. A, Classen, H. L, Shand, P. J

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Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck von Boles, J.A., Shand, P.J.

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Understanding the role of sulfur–thiamine interaction in the pathogenesis of sulfur-induced polioencephalomalacia in beef cattle von Amat, S., McKinnon, J.J., Olkowski, A.A., Penner, G.B., Simko, E., Shand, P.J., Hendrick, S.

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The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls von Pietrasik, Z, Shand, P.J

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Meat cut and injection level affects the tenderness and cook yield of processed roast beef von Boles, J.A., Shand, P.J.

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Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle von Dadgar, S, Lee, E.S, Leer, T.L.V, Burlinguette, N, Classen, H.L, Crowe, T.G, Shand, P.J

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Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality von Dadgar, S, Lee, E.S, Leer, T.L.V, Crowe, T.G, Classen, H.L, Shand, P.J

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The effect of simulated cold weather transport on core body temperature and behavior of broilers von Strawford, M L, Watts, J M, Crowe, T G, Classen, H L, Shand, P J

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Palatability of bison semimembranosus and effects of marination von Dhanda, J.S, Pegg, R.B, Janz, J.A.M, Aalhus, J.L, Shand, P.J

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