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Journal of Animal Science|March 1, 1993
Palatability of prerigor cooked boar meatW Chen, J C Forrest, I C Peng, 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.Meat Science|November 8, 2011
Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, 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|April 1, 1993
Effect of heating rate on palatability and associated properties of pre- and postrigor muscleH K Shin, H A Abugroun, J C Forrest, et al.Meat Science|November 9, 2011
Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscleT J Silva, M W Orcutt, J C Forrest, et al.Meat Science|November 8, 2011
Effects of early post-mortem ageing on intramuscular collagen stability, yield and compositionE W Mills, S H Smith, J C Forrest, et al.Meat Science|November 8, 2011
Bovine muscle shortening and protein degradation after electrical stimulation, excision and chillingC P Salm, J C Forrest, E D Aberle, et al.Pageof 582