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Meat Science|December 2, 2015
The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beefC J Contreras-Castillo, D Lomiwes, G Wu, et al.Meat Science|November 9, 2011
Functional stability of frozen normal and high pH beefS X Zhang, M M Farouk, O A Young, et al.Meat Science|June 25, 2013
Small heat shock proteins and toughness in intermediate pHu beefD Lomiwes, M M Farouk, D A Frost, et al.New Zealand Veterinary Journal|July 1, 2024
Comparison of recovery of sheep, goats, and calves from reversible electrical head-only and head-to-body stunning for halal meat productionN J Beausoleil, M M Farouk, J Webster, et al.Meat Science|April 29, 2014
The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteinsD Lomiwes, S M Hurst, P Dobbie, et al.Meat Science|June 3, 2023
Survey of New Zealand consumer attitudes to consumption of meat and meat alternativesC E Realini, T Driver, R Zhang, et al.Meat Science|March 21, 2024
Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of AmericaR Zhang, Z Kallas, T S Conner, et al.Meat Science|June 29, 2014
Halal and kosher slaughter methods and meat quality: a reviewM M Farouk, H M Al-Mazeedi, A B Sabow, et al.Meat Science|December 28, 2020
Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plantY Dixit, S Hitchman, T M Hicks, et al.Pageof 3