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Meat Science|November 8, 2011
Jugular blood flow in calves after head-only electrical stunning and throat-cuttingF Bager, C E Devine, K V GilbertMeat Science|November 8, 2011
Electrical stunning of lambs: The effect of stunning parameters and drugs affecting blood flow and behaviour on petechial haemorrhage incidenceC E Devine, K V Gilbert, S ElleryMeat Science|November 9, 2011
The effects of the ultimate pH of meat on tenderness changes during ageingA Watanabe, C C Daly, C E DevineMeat Science|November 9, 2011
Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborumC E Devine, N M Wahlgren, E TornbergMeat Science|November 9, 2011
Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°CCarrick E Devine, Steven R Payne, Robyn W WellsInternational Psychogeriatrics|August 10, 2012
Do cerebral white matter lesions influence the rate of progression from mild cognitive impairment to dementia?Michael E Devine, J Andres Saez Fonseca, Zuzana WalkerThe Journal of Cell Biology|March 1, 1972
Sarcoplasmic reticulum and excitation-contraction coupling in mammalian smooth musclesC E Devine, A V Somlyo, A P SomlyoMeat Science|November 9, 2011
The effect of nutritional supplements on growth rate, stress responsiveness, muscle glycogen and meat tenderness in pastoral lambsT E Lowe, B M Peachey, C E DevineMeat Science|November 9, 2011
Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meatC J Cook, S M Scott, C E DevinePageof 18