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Journal of Animal Science|March 1, 1981
Effect of electrical stimulation on thermal shrinkage temperature of bovine muscle collagenM D Judge, E S Reeves, E D AberleMeat Science|November 8, 2011
Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, et al.Meat Science|November 9, 2011
Effect of dietary crude protein content on skatole concentration in boar serumR S Lin, M W Orcutt, R D Allrich, et al.Meat Science|November 9, 2011
Serum skatole detection using gas chromatography and high performance liquid chromatographyR S Lin, M W Orcutt, J A Patterson, et al.Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcassesH A Abugroun, J C Forrest, E D Aberlee, et al.Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcassesH A Abugroun, J C Forrest, E D Aberle, et al.Journal of Animal Science|March 1, 1993
Palatability of prerigor cooked boar meatW Chen, J C Forrest, I C Peng, et al.Journal of Animal Science|August 1, 1992
Preparation of muscle samples for comparative electron microscopyT J Silva, C E Bracker, M W Orcutt, et al.Journal of Animal Science|December 1, 1990
Practical means for estimating pork carcass compositionM W Orcutt, J C Forrest, M D Judge, et al.Journal of Animal Science|May 1, 1994
Influence of production and postmortem technologies on composition and palatability of USDA Select grade beefA Y Nour, L A Gomide, E W Mills, et al.Pageof 3