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Poultry Science|August 1, 1985
Microstructure and biochemistry of avian muscle and its relevance to meat processing industriesT R Dutson, A CarterMeat Science|November 8, 2011
Post-mortem degradation of gap filaments at different post-mortem pHs and temperaturesM W Orcutt, T R DutsonJournal of Animal Science|July 1, 1986
The reversible inhibition of myoblast proliferation by gamma-hexachlorocyclohexaneM Koohmaraie, J E Schollmeyer, T R DutsonMeat Science|November 8, 2011
Effect of post-mortem time and temperature on bovine intramuscular collagenJ J Wu, T R Dutson, Z L CarpenterMeat Science|November 8, 2011
Electrical stimulation of ante-mortem stressed beefT R Dutson, J W Savell, G C SmithMeat Science|November 8, 2011
Comparison of methods for measuring sarcomere length in beef semitendinosus muscleH R Cross, R L West, T R DutsonMeat Science|November 8, 2011
Effect of temperature and pH on the post-mortem degradation of myofibrillar proteinsL D Yates, T R Dutson, J Caldwell, et al.Applied Microbiology|June 1, 1973
Proteolytic enzyme preparation from Pseudomonas fragi: its action on pig muscleP J Tarrant, N Jenkins, A M Pearson, et al.Journal of Animal Science|September 1, 1984
Relative roles of polysomes and cytoplasmic enzymes in regulating bovine skeletal muscle protein synthesisR J Bjercke, D E Goll, R M Robson, et al.Journal of Food Protection|March 1, 2019
Physical, Chemical and Palatability Traits of Electrically Stimulated, Hot-boned, Vacuum-packaged BeefS C Seideman, G C Smith, T R Dutson, et al.Pageof 2