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Carrick Devine

Showing results (1-10 of 4) with videos related to

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Meat Science|April 27, 2010
Advantages of electrical stimulationCarrick Devine
Meat Science|August 10, 2013
Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matterCarrick Devine, Robyn Wells, Tim Lowe, et al.
Meat Science|November 9, 2011
The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperaturesKatja Rosenvold, Mike North, Carrick Devine, et al.
Meat Science|April 27, 2010
Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopyKatja Rosenvold, Elisabeth Micklander, Per Waaben Hansen, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Meat Science|April 27, 2010
Advantages of electrical stimulationCarrick Devine
Meat Science|August 10, 2013
Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matterCarrick Devine, Robyn Wells, Tim Lowe, et al.
Meat Science|November 9, 2011
The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperaturesKatja Rosenvold, Mike North, Carrick Devine, et al.
Meat Science|April 27, 2010
Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopyKatja Rosenvold, Elisabeth Micklander, Per Waaben Hansen, et al.
Pageof 1