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Meat Science|June 29, 2010
Consumer perception and the role of science in the meat industryD J Troy, J P KerryMeat Science|November 9, 2011
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fatE Hughes, S Cofrades, D J TroyMeat Science|November 9, 2011
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fatE Hughes, A M Mullen, D J TroyMeat Science|November 9, 2011
The relationship between early post-mortem pH and the tenderisation of beef musclesG R O'Halloran, D J Troy, D J BuckleyMeat Science|November 9, 2011
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% saltC M Crehan, D J Troy, D J BuckleyMeat Science|November 9, 2011
Determination of potential inherent variability when measuring beef qualityD J O'Neill, D J Troy, A M MullenMeat Science|November 9, 2011
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fallC E Byrne, D J Troy, D J BuckleyMeat Science|November 9, 2011
Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsiA White, A O'Sullivan, E E O'Neill, et al.Meat Science|November 9, 2011
Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tendernessA White, A O'Sullivan, D J Troy, et al.Meat Science|November 9, 2011
Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine musclesA White, A O'Sullivan, D J Troy, et al.Pageof 4