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

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 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

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

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

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