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Poultry Science|March 2, 1999
Postmortem pH, myofibrillar fragmentation, and calpain activity in Pectoralis from electrically stimulated and muscle tensioned broiler carcassesG I Veeramuthu, A R SamsPoultry Science|July 23, 2003
Evaluation of physical dimension changes as nondestructive measurements for monitoring rigor mortis development in broiler musclesL C Cavitt, A R SamsPoultry Science|August 29, 2003
Injection marination strategies for remediation of pale, exudative broiler breast meatC Z Alvarado, A R SamsPoultry Science|June 23, 2004
Early postmortem injection and tumble marination effects on broiler breast meat tendernessC Z Alvarado, A R SamsPoultry Science|August 1, 1990
Research note: simultaneous histochemical determination of three fiber types in single sections of broiler skeletal musclesA R Sams, D M JankyPoultry Science|July 1, 1997
Muscle metabolism and meat quality of Pectoralis from turkeys treated with postmortem electrical stimulationC M Owens, A R SamsPoultry Science|March 1, 1997
Tenderizing spent fowl meat with calcium chloride. 2. The role of delayed application and ionic strengthNurmahmudi, G J Veeramuthu, A R SamsPoultry Science|March 1, 1996
Inhibition by aminoguanidine of glucose-derived collagen cross-linking in skeletal muscle of broiler breeder hensH Klandorf, Q Zhou, A R SamsPoultry Science|March 12, 1998
Pale, soft, and exudative meat in turkeys treated with succinylcholineS R McKee, B M Hargis, A R SamsPoultry Science|June 24, 2005
Early postmortem carcass trim effects on the tenderness of broiler breast filletsM P Castañeda, E M Hirschler, A R SamsPageof 5