EVALUATION OF FACTORS ASSOCIATED WITH THE COMPOSITION OF PORK CARCASSES = EVALUATION DES FACTEURS ASSOCIES A LA COMPOSITION DES CARCASSES DE PORCSMITH GC; CARPENTER ZL.1973; J. ANIMAL SCI.; U.S.A.; DA. 1973; VOL. 36; NO 3; PP. 493-499; BIBL. 33 REF.Serial Issue

ESTIMATIONS OF LAMB CARCASS CUTABILITY WITHIN NARROW RANGES OF WEIGHT AND FAT THICKNESS = ESTIMATION DE L'APTITUDE A LA DECOUPE DES CARCASSES D'AGNEAUX CLASSEES D'APRES LE POIDS ET L'EPAISSEUR DES TISSUS ADIPEUXSMITH GC; CARPENTER ZL.1973; J. ANIMAL SCI.; U.S.A.; DA. 1973; VOL. 36; NO 3; PP. 432-441; BIBL. 12 REF.Serial Issue

SYSTEMS FOR CENTRALIZED PREPACKAGING OF PORK LOIN CHOPS.SMITH GC; CARPENTER ZL.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1513-1521 (5P.); BIBL. 11 REF.Article

WHITE-SPOT FORMATION ON PACKAGED BEEF STEAKSHALL LC; CARPENTER ZL; SMITH GC et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1455-1459; BIBL. 7 REF.Article

PACKAGING SYSTEMS FOR TRANSPORT AND STORAGE OF LAMB.TATUM JD; SMITH GC; CARPENTER ZL et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1517-1521; BIBL. 14 REF.Article

EFFECT OF POSTMORTEM TIME AND TEMPERATURE ON THE RELEASE OF LYSOSOMAL ENZYMES AND THEIR POSSIBLE EFFECT ON BOVINE CONNECTIVE TISSUE COMPONENTS OF MUSCLEWU JJ; DUTSON TR; CARPENTER ZL et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1132-1135; BIBL. 20 REF.Article

LYOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLEDUTSON TR; SMITH GC; CARPENTER ZL et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1097-1098; BIBL. 16 REF.Article

BLADE TENDERIZATION EFFECTS ON COOKING AND PALATABILITY CHARACTERISTICS OF STEAKS FROM BULLOCK AND COW CARCASSESSMITH GC; SEIDEMAN SC; CARPENTER ZL et al.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 7; PP. 563-566; BIBL. 14 REF.Article

EFFECT OF ELECTRICAL STIMULATION ON QUALITY AND PALATABILITY OF LIGHT-WEIGHT BEEF CARCASSES.SAVELL JW; SMITH GC; CARPENTER ZL et al.1978; J. ANIMAL SCI; USA; DA. 1978; VOL. 46; NO 5; PP. 1221-1228; BIBL. 11 REF.Article

EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS.DUTSON TR; HOSTETLER RL; CARPENTER ZL et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 863-866; BIBL. 21 REF.Article

COMPARISON OF THE PALATABILITY OF GOAT MEAT AND MEAT FROM FOUR ANIMAL SPECIES = COMPARAISON DE LA PALATABILITE DE LA VIANDE DE CHEVRE ET DE CELLE DE QUATRE AUTRES ESPECES ANIMALESSMITH GC; PIKE MI; CARPENTER ZL et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 6; PP. 1145-1146; BIBL. 8 REF.Article

SYSTEMS FOR PROLONGED STORAGE OF BEEF QUARTERS.SMITH GC; SIMMONS RD; CARPENTER ZL et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 8; PP. 527-532; BIBL. 24 REF.Article

EFFECTS OF ELEVATED TEMPERATURE CONDITIONING ON YOUTHFUL AND MATURE BEEF CARCASSES = EFFETS D'UNE TEMPERATURE DE CONSERVATION ELEVE SUR LES CARCASSES DE BOVINS IMMATURES OU ADULTESFIELDS PA; CARPENTER ZL; SMITH GC et al.1976; J. ANIMAL SCI.; U.S.A.; DA. 1976; VOL. 42; NO 1; PP. 72-83; BIBL. 24 REF.Article

RELATIONSHIPS OF CERTAIN MUSCLE, CARTILAGE AND BONE TRAITS TO TENDERNESS OF THE BEEF LONGISSIMUS = RELATIONS ENTRE CERTAINES CARACTERISTIQUES DES MUSCLES, CARTILAGES ET OS ET LA TENDRETE DU MUSCLE GRAND LONG DE BOEUFBERRY BW; SMITH GC; CARPENTER ZL et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 4; PP. 819-824; BIBL. 22 REF.Article

COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEFDOLEZAL HG; SMITH GC; SAVELL JW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 397-401; BIBL. 26 REF.Article

MUSCLE TO BONE RATIOS IN PORK CARCASSESEDWARDS RL; SMITH GC; CROSS HR et al.1980; J. ANIM. SCI.; ISSN 0021-8812; USA; DA. 1980; VOL. 51; NO 6; PP. 1321-1329; BIBL. 10 REF.Article

A COMPARISON OF HEAT-INDUCED GEL STRENGTHS OF BOVINE PLASMA AND EGG ALBUMEN PROTEINSHICKSON DW; DILL CW; MORGAN RG et al.1980; J. ANIMAL SCI.; USA; DA. 1980; VOL. 51; NO 1; PP. 69-73; BIBL. 12 REF.Article

APPEARANCE OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERESSEIDEMAN SC; VANDERZANT C; SMITH GC et al.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 4; PP. 252-267; (8 P.); BIBL. 16 REF.Article

INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY-WEIGHT BEEF CARCASSESSAVELL JW; SMITH GC; CARPENTER ZL et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 40; NO 3; PP. 911-913; BIBL. 17 REF.Article

DEVELOPMENT OF YERSINIA ENTEROCOLITICA-LIKE ORGANISM, IN PURE AND MIXED CULTURES ON DIFFERENT BISMUTH SULFITE AGARS.HANNA MO; STEWART JC; CARPENTER ZL et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 10; PP. 676-677; BIBL. 2 REF.Article

EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS.SEIDEMAN SC; CARPENTER ZL; SMITH GC et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 732-737; BIBL. 13 REF.Article

PACKAGING SYSTEMS FOR EXTENDING THE STORAGE LIFE OF PORK CUTS = SYSTEMES D'EMBALLAGE POUR PROLONGER LA DUREE DE CONSERVATION DES MORCEAUX DE PORCSMITH GC; RAPE SW; MOTYCKA RR et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 6; PP. 1140-1144; BIBL. 9 REF.Article

EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERSDOLEZAL HG; SMITH GC; SAVELL JW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 368-373; BIBL. 25 REF.Article

RELATIONSHIP OF FIBER TYPE COMPOSITION TO MARBLING AND TENDERNESS OF BOVINE MUSCLECALKINS CR; DUTSON TR; SMITH GC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 708-715; 4 P.; BIBL. 38 REF.Article

MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERESCHRISTOPHER FM; CARPENTER ZL; DILL CW et al.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 4; PP. 259-264; BIBL. 23 REF.Article