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Meat Science|November 8, 2011
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian musclesJ R BendallMeat Science|November 8, 2011
Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcassesJ R BendallMeat Science|November 8, 2011
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperaturesJ R Bendall, D J RestallMeat Science|November 8, 2011
A review of the relationships of pH with physical aspects of pork qualityJ R Bendall, H J SwatlandThe Biochemical Journal|August 1, 1970
The Meyerhof quotient and the synthesis of glycogen from lactate in frog and rabbit muscleJ R Bendall, A A TaylorEuropean Journal of Biochemistry|February 3, 1975
Conformational changes in fibrous elastin due to calcium ionsW Hornebeck, S M PartridgeBiochimica Et Biophysica Acta|January 25, 1979
Molecular weights and Stokes radii of soluble elastinsS M Partridge, A H WhitingMeat Science|November 8, 2011
The tenderising effect of electrical stimulation of beef carcassesA R George, J R Bendall, R C JonesAdvances in Experimental Medicine and Biology|January 1, 1977
The coacervate-sol transition observed with alpha-elastin and its N-formyl O-methyl derivativeS M Partridge, A H WhitingThe Biochemical Journal|August 1, 1974
Salt-soluble elastin from lathyritic chicksB C Sykes, S M PartridgePageof 2