The effect of chilling, electrical stimulation and conditioning on pork eating quality von Taylor, A.A., Nute, G.R., Warkup, C.C.

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Pig muscle fibre characteristics as a source of variation in eating quality von Maltin, C.A., Warkup, C.C., Matthews, K.R., Grant, C.M., Porter, A.D., Delday, M.I.

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Improving pork quality by electrical stimulation or pelvic suspension of carcasses von Taylor, A.A, Perry, A.M, Warkup, C.C

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Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses von Taylor, A.A., Perry, A.M., Warkup, C.C.

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The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physiocochemical, and organoleptic characteristics of pig meat and fat von Leskanich, C.O. (Scotia Pharmaceuticals Ltd., Stirling, Scotland, UK.), Matthews, K.R, Warkup, C.C, Noble, R.C, Hassledine, M

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