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11 results
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The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).
Toohey ES, Kerr MJ, van de Ven R, Hopkins DL. Toohey ES, et al. Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2. Meat Sci. 2011. PMID: 21345602
Evaluation of the Hennessy Grading Probe for use in lamb carcases.
Hopkins DL, Toohey ES, Boyce M, van de Ven RJ. Hopkins DL, et al. Among authors: toohey es. Meat Sci. 2013 Mar;93(3):752-6. doi: 10.1016/j.meatsci.2012.11.046. Epub 2012 Nov 29. Meat Sci. 2013. PMID: 23261535
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Meat Sci. 2013 Feb;93(2):187-93. doi: 10.1016/j.meatsci.2012.08.020. Epub 2012 Aug 31. Meat Sci. 2013. PMID: 22999000
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Meat Sci. 2012 Sep;92(1):24-9. doi: 10.1016/j.meatsci.2012.04.001. Epub 2012 Apr 5. Meat Sci. 2012. PMID: 22537469
SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Meat Sci. 2012 Jun;91(2):142-7. doi: 10.1016/j.meatsci.2012.01.007. Epub 2012 Jan 21. Meat Sci. 2012. PMID: 22326579
SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device.
Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Meat Sci. 2012 Jun;91(2):125-30. doi: 10.1016/j.meatsci.2012.01.003. Epub 2012 Jan 20. Meat Sci. 2012. PMID: 22305770
The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat.
Toohey ES, Hopkins DL, Stanley DF, Nielsen SG. Toohey ES, et al. Meat Sci. 2008 Aug;79(4):683-91. doi: 10.1016/j.meatsci.2007.10.036. Epub 2007 Nov 7. Meat Sci. 2008. PMID: 22063030
Eating quality of commercially processed hot boned sheep meat.
Toohey ES, Hopkins DL. Toohey ES, et al. Meat Sci. 2006 Apr;72(4):660-5. doi: 10.1016/j.meatsci.2005.09.016. Epub 2005 Nov 9. Meat Sci. 2006. PMID: 22061877
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.
Hopkins DL, Toohey ES, Lamb TA, Kerr MJ, van de Ven R, Refshauge G. Hopkins DL, et al. Among authors: toohey es. Meat Sci. 2011 Aug;88(4):794-6. doi: 10.1016/j.meatsci.2011.03.004. Epub 2011 Mar 16. Meat Sci. 2011. PMID: 21450409
SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).
Taylor J, Toohey ES, van de Ven R, Hopkins DL. Taylor J, et al. Among authors: toohey es. Meat Sci. 2012 Aug;91(4):527-32. doi: 10.1016/j.meatsci.2012.03.009. Epub 2012 Mar 17. Meat Sci. 2012. PMID: 22503482
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