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Meat Science|November 8, 2011
Effects of low-frequency electrical stimulation on beef tendernessG Takahashi, J V Lochnert, B B MarshMeat Science|November 8, 2011
Effects of 2-Hz and 60-Hz electrical stimulation on the microstructure of beefG Takahashi, S M Wang, J V Lochner, et al.Meat Science|November 8, 2011
Effects of early post-mortem pH and temperature on beef tendernessB B Marsh, J V Lochner, G Takahashi, et al.The Journal of Cell Biology|December 1, 1990
Regulation of binding of subfragment 1 in isolated rigor myofibrilsD R Swartz, M L Greaser, B B MarshMeat Science|November 9, 2011
Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrilsD R Swartz, M L Greaser, B B MarshApplied and Environmental Microbiology|November 1, 1982
High-temperature tenderizing of beef sides: bacterial considerationsK E Wilhelm, B B Marsh, J V LochnerMeat Science|November 8, 2011
Early-postmortem cooling rate and beef tendernessJ V Lochner, R G Kauffman, B B MarshMeat Science|November 9, 2011
Low voltage electrical stimulation of lamb carcasses: effects on meat qualityP Polidori, S Lee, R G Kauffman, et al.Meat Science|November 9, 2011
Titin content of beef in relation to tendernessJ D Fritz, M C Mitchell, B B Marsh, et al.Pageof 9