Citation Impact
Citing Papers
Instrumental and Sensory Analysis of the Action of Catheptic Enzymes on Flaked and Formed Beef
1982 StandoutNobel
Methods used in the CRC program for the determination of carcass yield and beef quality
2001
Meat quality and the calpain system of feedlot steers following a single generation of divergent selection for residual feed intake
2001
Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen
1993
Assessment of stress during handling and transport.
1997 Standout
Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing
2000
Reference methods for the assessment of physical characteristics of meat
1998 Standout
The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus
1985
Pomegranate and its Many Functional Components as Related to Human Health: A Review
2010 Standout
A genome-wide association study of meat and carcass traits in Australian cattle1
2011 Standout
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
2003
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures
1983
Current research in meat color
2005 Standout
High pressure/thermal treatment effects on the texture of beef muscle
2004
Assessment of positive emotions in animals to improve their welfare
2007 Standout
The causes of porotic hyperostosis and cribra orbitalia: A reappraisal of the iron‐deficiency‐anemia hypothesis
2009 Standout
Cooking and grinding reduces the cost of meat digestion
2007
Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves
2011
Effects of restraint and isolation stress and epidural blockade on endocrine and blood metabolite status, muscle glycogen metabolism, and incidence of dark-cutting longissimus muscle of sheep1
1995
Effects of high pressure on meat: A review
1997
Levels of calpain and calpastatin in meat subjected to high pressure
1995
The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses
2003
The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics
1980
Effects of high pressure treatment on the proteolytic enzymes in meat
1994
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study
2003
Halothane genotype, pre-slaughter handling and stunning method all influence pork quality
2000
Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand
2010
Effects of pressure treatment on the ultrastructure of striated muscle
1978
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Pressure-induced conversion of α-connectin to β-connectin
1992
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
2000 Standout
Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture
1995
Evaluation of attributes that affect longissimus muscle tenderness in Bos taurus and Bos indicus cattle.
1990
Mechanical properties of meat
1994
The influence of season on quality characteristics of hot-boned beef m. longissimus thoracis
2003
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
2000
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
Water distribution in porcine M. longissimus dorsi in relation to sensory properties
1986
Physiology and Pathophysiology of Carnosine
2013 Standout
The effects of inbreeding on productive and adaptive traits and temperament of tropical beef cattle
1998
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
1976
Effects of climate changes on animal production and sustainability of livestock systems
2010 Standout
THE EFFECT OF MARINATION AND COOKING ON THE MECHANICAL PROPERTIES OF INTRAMUSCULAR CONNECTIVE TISSUE
1991
Detecting quantitative trait loci affecting beef tenderness on bovine chromosome 7 near calpastatin and lysyl oxidase
2006
Genetic parameters for feed efficiency, fatness, muscle area and feeding behaviour of feedlot finished beef cattle
2004 Standout
SCANNING ELECTRON MICROSCOPY OF BOVINE MUSCLE: EFFECT OF HEATING ON ULTRASTRUCTURE
1976
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage
1975
Protein Denaturation and Structural Damage During High‐Pressure‐Shift Freezing of Porcine and Bovine Muscle
2000
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
1989 Standout
PRE‐RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT
1973
TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1
1982
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
2006
Influence of high pressure on the color and microbial quality of beef meat
2003
Temperature‐dependent cooking toughness in beef
1974
Functional properties of proteins in foods: A survey
1976 Standout
Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles
1990
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
1989
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
The role of collagen in the quality and processing of fish
1984
Functional properties of soy proteins
1979 Standout
Works of P. E. Bouton being referenced
Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat
1977
The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking
1982
Influence of pH on the Warner-Bratzler shear properties of mutton
1982
Pressure-heat treatment of meat: A comparison of beef and buffalo meat
1984
Influence of animal age on the tenderness of beef: Muscle differences
1978
PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
1977
Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C
1986
THERMAL CONTRACTION OF MEAT DURING COOKING AND ITS POSSIBLE INFLUENCE ON TENDERNESS
1976
OBJECTIVE‐SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS
1975
DIMENSIONAL CHANGES IN MEAT DURING COOKING
1976
OBJECTIVE ASSESSMENT OF MEAT JUICINESS
1975
THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
1972
Effect of Cooking Temperature and Time on the Shear Properties of Meat
1981
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT OF PRIOR AGING TREATMENTS ON SHEAR PROPERTIES
1980
THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: MECHANICAL PROPERTIES
1972
THE EFFECTS OF LONG TERM COOKING ON SHEAR FORCE‐DEFORMATION CURVES
1977
Changes in the Tenderness of Meat Cooked at 50–65°C
1981
CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
1975
A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
1972
FACTORS INFLUENCING COOKING LOSSES FROM MEAT
1976
POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE
1975
INFLUENCE OF CONSTRAINT DURING HEATING AND COOLING ON THE MECHANICAL PROPERTIES OF COLLAGENOUS TISSUE
1977
INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE
1973
CHANGES IN THE MECHANICAL PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME
1974
THE EFFECTS OF SOME POST‐SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE
1972
EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS
1973
PRESSURE‐HEAT TREATMENT OF POST‐RIGOR MUSCLE: OBJECTIVE‐SUBJECTIVE MEASUREMENTS
1977
EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON
1971
THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITY
1972
A Comparison of Some Properties of Meat from Young Buffalo ( Bubalus bubalis and Cattle
1986
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUE
1978