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Meat Science|August 20, 2013
The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°CB H P Wilkinson, E Lee, R W Purchas, et al.Journal of Animal Science|November 12, 2005
Meat quality traits were unaffected by a quantitative trait locus affecting leg composition traits in Texel sheepP L Johnson, J C McEwan, K G Dodds, et al.Meat Science|April 27, 2010
Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and SingaporeR W Purchas, P C H Morel, J A M Janz, et al.Meat Science|November 9, 2011
Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection linesI T Kadim, R W Purchas, A S Davies, et al.Meat Science|November 9, 2011
Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscleR W Purchas, S M Rutherfurd, P D Pearce, et al.Journal of Animal Science|August 16, 2005
A directed search in the region of GDF8 for quantitative trait loci affecting carcass traits in Texel sheepP L Johnson, J C McEwan, K G Dodds, et al.Meat Science|November 9, 2011
Concentrations in beef and lamb of taurine, carnosine, coenzyme Q(10), and creatineR W Purchas, S M Rutherfurd, P D Pearce, et al.Meat Science|November 9, 2011
Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork qualityJ A M Janz, P C H Morel, B H P Wilkinson, et al.Meat Science|November 9, 2011
The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh porkB H P Wilkinson, J A M Janz, P C H Morel, et al.Meat Science|July 9, 2021
Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New ZealandC E Realini, E Pavan, R W Purchas, et al.Pageof 4