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Meat Science|November 8, 2011
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristicsR A Bowling, T R Dutson, G C Smith, et al.Meat Science|November 8, 2011
Effect of post-mortem storage on Ca(++)-dependent proteases, their inhibitor and myofibril fragmentationM Koohmaraie, S C Seidemann, J E Schollmeyer, et al.Meat Science|November 8, 2011
Physical, chemical, histological and palatability characteristics of muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Applied Microbiology|December 1, 1971
Observations by electron microscopy on pig muscle inoculated and incubated with Pseudomonas fragiT R Dutson, A M Pearson, J F Price, et al.Meat Science|November 8, 2011
Tenderness of major muscles from three breed-types of cattle at different times-on-feedF K McKeith, J W Savell, G C Smith, et al.Journal of Food Protection|March 3, 2019
Bacteriology of Electrically Stimulated and Unstimulated Rabbit, Pork, Lamb and Beef CarcassesB Mrigadat, G C Smith, T R Dutson, et al.Journal of Food Protection|March 3, 2019
Influence of Certain Processing Steps on Attachment of Microorganisms to Pork Skin 1J L Butler, C Vanderzant, Z L Carpenter, et al.Journal of Food Protection|March 3, 2019
Electrical Stimulation of Intact or Split Steer or Cow CarcassesF K McKEITH, C G Smith, T R Dutson, et al.Pageof 2