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Meat Science|November 8, 2011
Evaluation of some objective methods for measuring pork qualityC Somers, P V Tarrant, J SheringtonMeat Science|November 8, 2011
An investigation of ultimate pH in the muscles of commercial beef carcassesP V Tarrant, J SheringtonMeat Science|November 9, 2011
Some recent advances and future priorities in research for the meat industryP V TarrantMeat Science|November 8, 2011
Glycogen depletion patterns in myofibres of cattle during stressA Lacourt, P V TarrantMeat Science|November 8, 2011
The effect of oestrus behaviour on muscle glycogen concentration and dark-cutting in beef heifersF J Kenny, P V TarrantMeat Science|November 8, 2011
The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sidesV P Long, P V TarrantResearch in Veterinary Science|November 1, 1979
The effect of skeletal muscle needle biopsy on blood constituents, muscle glycogen and heart rate of cattleP V Tarrant, J M McVeighMeat Science|November 8, 2011
The microbiology of hot and conventionally deboned vacuum packed beefJ J Sheridan, J SheringtonThe Journal of Nutrition|July 1, 1982
Glycogen content and repletion rates in beef muscle, effect of feeding and fastingJ M McVeigh, P V TarrantThe Veterinary Record|May 24, 1986
Effects of formalin footbathing on foot disease and claw quality in dairy cowsS Arkins, J Hannan, J SheringtonPageof 19