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Meat Science|November 8, 2011
The influence of temperature on shortening and rigor onset in beef muscleK O Honikel, P Roncalés, R HammMeat Science|November 8, 2011
Changes in solubility and enzymic activity of muscle glycogen phosphorylase in PSE-musclesC Fischer, R Hamm, K O HonikelMeat Science|November 9, 2011
Enzymological investigations on the causes for the PSE-syndrome, II. Comparative studies on glycogen phosphorylase from pig musclesF Schwägele, P L Buesa, K O HonikelMeat Science|November 8, 2011
Influence of temperature on the rate of post-mortem metabolism and water-holding capacity of bovine neck musclesP D Jolley, K O Honikel, R HammZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1995
Purification and isoenzymic composition of glycogen phosphorylase b from normal and abnormal (PSE) musclesP Lopez Buesa, F Schwägele, K O HonikelMeat Science|November 9, 2011
Enzymological investigations on the causes for the PSE-syndrome, I. Comparative studies on pyruvate kinase from PSE- and normal pig musclesF Schwägele, C Haschke, K O Honikel, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|July 1, 1996
Comparative studies of pyruvate kinase from PSE and normal pig musclesF Schwägele, C Haschke, G Krauss, et al.Journal - Association of Official Analytical Chemists|September 1, 1978
Effect of storage and processing on tetracycline residues in meat and bonesK O Honikel, U Schmidt, W Woltersdorf, et al.Meat Science|November 8, 2011
Sarcomere shortening of prerigor muscles and its influence on drip lossK O Honikel, C J Kim, R Hamm, et al.Meat Science|November 9, 2011
Determination of an appropriate heat treatment of animal waste using the ELISA technique: results of a validation studyC von Holst, K O Honikel, W Unglaub, et al.Pageof 3