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Meat Science|November 17, 2020
Extent of dark-cutting in beef carcasses graded Canada B4H L Bruce, J Holdstock, B E Uttaro, et al.Meat Science|July 24, 2015
Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotantsB C Roy, G Sedgewick, J L Aalhus, et al.Meat Science|July 31, 2012
Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beefI Girard, H L Bruce, J A Basarab, et al.Poultry Science|December 20, 2008
Effects of diet type and enzyme addition on growth performance and gut health of broiler chickens during subclinical Clostridium perfringens challengeW Jia, B A Slominski, H L Bruce, et al.Meat Science|April 27, 2010
National sampling and gross composition of Australian retail pork cuts 2005/2006W J Müller, H L Bruce, R K Tume, et al.Meat Science|June 27, 2017
Understanding the quality of typical and atypical dark cutting beef from heifers and steersS Mahmood, B C Roy, I L Larsen, et al.Meat Science|September 1, 2014
The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass gradeJ Holdstock, J L Aalhus, B A Uttaro, et al.Animal Genetics|April 9, 2014
Associations between single nucleotide polymorphisms in 33 candidate genes and meat quality traits in commercial pigsC Y Zhang, Z Wang, H L Bruce, et al.Journal of Animal Science|December 8, 2004
Gene expression profiling of muscle tissue in Brahman steers during nutritional restrictionK A Byrne, Y H Wang, S A Lehnert, et al.Meat Science|August 10, 2013
Influence of on-farm production practices on sensory and technological quality characteristics of pork loinD A Omana, E Goddard, G S Plastow, et al.Pageof 3