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Meat Science|November 8, 2011
An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steersR W PurchasMeat Science|November 9, 2011
Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattleR W Purchas, M ZouMeat Science|November 9, 2011
Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steersR W Purchas, R AungsupakornMeat Science|November 9, 2011
The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q(10), and creatine in beef muscles and liverR W Purchas, J R BusboomMeat Science|November 9, 2011
Characteristics of lamb carcasses of contrasting subjective muscularityR W Purchas, G H WilkinMeat Science|November 9, 2011
The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracisR W Purchas, X Yan, D G HartleyMeat Science|November 9, 2011
A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)I T Kadim, O Mahgoub, R W PurchasMeat Science|November 9, 2011
An objective measure of muscularity: Changes with animal growth and differences between Genetic lines of southdown sheepR W Purchas, A S Davies, A Y AbdullahMeat Science|November 9, 2011
Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steersB M Peachey, R W Purchas, L M DuizerAnalytical Biochemistry|September 1, 1985
A simple method for separating unbound and bound cortisol in a radioimmunoassayR W Purchas, S A Zinn, H A TuckerPageof 4