EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES.HOSTETLER RL; DUTSON TR.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 845-846; BIBL. 8 REF.Article

STRUCTURAL CHARACTERISTICS OF PORCINE SKELETAL MUSCLE GIANT MYOFIBERS AS OBSERVED BY LIGHT AND ELECTRON MICROSCOPY.DUTSON TR; MERKEL RA; PEARSON AM et al.1978; J. ANIMAL SCI.; USA; DA. 1978; VOL. 46; NO 5; PP. 1212-1220; BIBL. 1 P.Article

EFFECT OF CHANGES IN INTERMUSCULAR AND SUBCUTANEOUS FAT LEVELS ON CHOLESTEROL CONTENT OF RAW AND COOKED BEEF STEAKSKI SOON RHEE; DUTSON TR; SMITH GC et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1638-1642; BIBL. 10 REF.Article

EFFECT OF ELECTRICAL STIMULATION AND STEAK TEMPERATURE AT THE BEGINNING OF COOKING ON MEAT TENDERNESS AND COOKING LOSSHOSTETLER RL; DUTSON TR; SMITH GC et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 687-688; BIBL. 7 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

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

PROCESSING PROPERTIES OF PORK AS AFFECTED BY ELECTRICAL STIMULATION, POST-SLAUGHTER CHILLING AND MUSCLE GROUP. = INFLUENCE DE LA STIMULATION ELECTRIQUE, DE LA REFRIGERATION APRES ABATTAGE ET DU TYPE DE MUSCLE SUR LES APTITUDES TECHNOLOGIQUES DE LA VIANDE DE PORCSWASDEE RL; TERRELL RN; DUTSON TR et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 150-162; 3 P.; BIBL. 24 REF.; 2 TABL.Article

MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGESEIDEMAN SC; SMITH GC; CARPENTER ZI et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1036-1040; BIBL. 28 REF.Article

VARIATION AND REPEATABILITY OF AN UNTRAINED BEEF SENSORY PANELHOVENDEN JE; DUTSON TR; HOSTETLER RL et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1598-1601; BIBL. 20 REF.Article

FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB.SMITH GC; DUTSON TR; HOSTETLER RL et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 748-756; BIBL. 39 REF.Article

POSTMORTEM MUSCLE METABOLISM AND MEAT TENDERNESS. = LE METABOLISME, POST-MORTEM DU MUSCLE ET LA TENDRETE DE LA VIANDECALKINS CR; BRANECKY L; DUTSON TR et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 23-35; 4 P.; BIBL. 28 REF.; 3 TABL.Article

EINFLUSS DER ELEKTROSTIMULATION AUF DIE FLEISCHQUALITAET = INFLUENCE DE LA STIMULATION ELECTRIQUE SUR LA QUALITE DE LA VIANDEDUTSON TR; SMITH GC; SAVELL JW et al.1981; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1981; VOL. 61; NO 4; PP. 518-523; 4 P.; BIBL. 42 REF.Article

COMPARISON OF POSTMORTEN TREATMENTS FOR IMPROVING TENDERNESS OF BEEF = COMPARAISON DE TRAITEMENTS POST-MORTEM POUR AMELIORER LA TENDRETE DE LA VIANDE DE BOEUFHOSTETLER RL; CARPENTER ZL; SMITH GC et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 223-226; BIBL. 14 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

ELECTRICAL STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSESSMITH GC; DUTSON TR; CROSS HR et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 335-338; BIBL. 22 REF.Article

EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT.SAVELL JW; SMITH GC; DUTSON TR et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 702-706; BIBL. 27 REF.Article

EFFECT OF HIGH TEMPERATURE HOLDING AND ICE STORAGE ON PROTEIN, NON-PROTEIN NITROGEN, WATER, AND COLLAGEN CONTENT OF PENAEID SHRIMP.WILAICHON W; COBB BF III; SUTER DA et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 4; PP. 252-255; BIBL. 25 REF.Article

EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES = EFFET D'UN CONDITIONNEMENT A TEMPERATURE ELEVEE SUR LA REPARTITION DES ENZYMES LYSOSOMALES ET LEURS TENEURSMOELLER PW; FIELDS PA; DUTSON TR et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 216-217; BIBL. 16REF.Article

INFLUENCE OF CERTAIN PROCESSING STEPS ON ATTACHMENT OF MICROORGANISMS TO PORK SKINBUTLER JL; VANDERZANT C; CARPENTER ZL et al.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 9; PP. 699-705; BIBL. 13 REF.Article

INCREASING THE TENDERNESS OF FORAGE-FED BEEFSMITH GC; JAMBERS TG; CARPENTER ZL et al.1979; J. ANIMAL SCI.; USA; DA. 1979; VOL. 49; NO 5; PP. 1207-1218; BIBL. 26 REF.Article

ELECTRICAL STIMULATION OF INTACT OR SPLIT STEER OR COW CARCASSESMCKEITH FK; SMITH CG; DUTSON TR et al.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 10; PP. 795-798; BIBL. 21 REF.Article

BACTERIOLOGY OF ELECTRICALLY STIMULATED AND UNSTIMULATED RABBIT, PORK, LAMB. AND BEEF CARCASSESMRIGADAT B; SMITH GC; DUTSON TR et al.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 9; PP. 686-705; 9 P.; BIBL. 16 REF.Article