P. Bouton

发表

OBJECTIVE-SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS

P. V. Harris, P. Bouton, A. L. Ford, 1975 .

PRESSURE‐HEAT TREATMENT OF POST‐RIGOR MUSCLE: OBJECTIVE‐SUBJECTIVE MEASUREMENTS

P. V. Harris, P. Bouton, A. L. Ford, 1977 .

Influence of pH on the Warner-Bratzler shear properties of mutton.

P. V. Harris, P. Bouton, W. Shorthose, 1982, Meat science.

Pressure-heat treatment of meat: A comparison of beef and buffalo meat.

P. V. Harris, P. Bouton, W. Shorthose, 1984, Meat science.

CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION

P. V. Harris, P. Bouton, W. Shorthose, 1975 .

Changes in the Tenderness of Meat Cooked at 50–65°C

P. V. Harris, P. Bouton, 1981 .

THE EFFECTS OF SOME POST‐SLAUGHTER TREATMENTS ON THE MECHANICAL PROPERTIES OF BOVINE AND OVINE MUSCLE

P. V. Harris, P. Bouton, 1972 .

CHANGES IN THE MECHANICAL PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME

P. V. Harris, P. Bouton, D. Ratcliff, 1974 .

EFFECTS OF RESTRAINT DURING COOKING ON THE SHEAR PROPERTIES OF COOKED MEAT

P. V. Harris, P. Bouton, J. Snowden, 1978 .

Effect of Cooking Temperature and Time on the Shear Properties of Meat

P. V. Harris, P. Bouton, D. Ratcliff, 1981 .

Electrical stimulation of beef sides.

P. V. Harris, P. Bouton, A. L. Ford, 1980, Meat science.

A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and Cattle

P. V. Harris, P. Bouton, D. Ratcliff, 1986 .

PEAK SHEAR‐FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50 AND 60°C: INFLUENCE OF AGING

P. V. Harris, P. Bouton, W. Shorthose, 1976 .

ELECTRICAL STIMULATION OF CALF CARCASSES: RESPONSE OF VARIOUS MUSCLES TO DIFFERENT WAVEFORMS

P. Bouton, F. Shaw, R. R. Weste, 1980 .

Evaluation of methods affecting mutton tenderness

P. V. Harris, P. Bouton, W. Shorthose, 2007 .

Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophy.

P. V. Harris, P. Bouton, W. Shorthose, 1978, Meat science.

INFLUENCE OF CONSTRAINT DURING HEATING AND COOLING ON THE MECHANICAL PROPERTIES OF COLLAGENOUS TISSUE

P. V. Harris, P. Bouton, J. Snowden, 1977 .

Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C

P. V. Harris, S. Beilken, P. Bouton, 1986 .

INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE

P. V. Harris, P. Bouton, W. Shorthose, 1973 .

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. V. Harris, P. Bouton, W. Shorthose, 1971 .

A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

P. V. Harris, P. Bouton, 1972 .

THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: WATER‐HOLDING CAPACITY

P. V. Harris, P. Bouton, W. Shorthose, 1972 .

A comparison of the effects of some post‐slaughter treatments on the tenderness of beef

P. V. Harris, P. Bouton, R. Baxter, 2007 .

A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON

P. V. Harris, P. Bouton, W. Shorthose, 1973 .

Comparison of some properties of beef from animals homozygous or heterozygous for muscular hypertrophy.

P. V. Harris, P. Bouton, W. Shorthose, 1982, Meat science.

PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUE

P. V. Harris, P. Bouton, M. B. Smith, 1978 .

Effect of pressure treatments on the mechanical properties of pre- and post-rigor meat.

P. V. Harris, P. Bouton, J. J. Macfarlane, 1977, Meat science.

CHANGES IN THE THERMAL STABILITY OF INTRAMUSCULAR CONNECTIVE TISSUE AND MECHANICAL PROPERTIES OF BOVINE MUSCLE CONCOMITANT WITH CHANGES IN MYOFIBRILLAR CONTRACTION STATE

P. V. Harris, P. Bouton, W. Shorthose, 1974 .

POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE

P. V. Harris, P. Bouton, W. Shorthose, 1975 .

THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

P. V. Harris, P. Bouton, 1972 .

The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking.

P. V. Harris, P. Bouton, W. Shorthose, 1982, Meat Science.

PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS

P. V. Harris, P. Bouton, A. L. Ford, 1977 .

SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES

P. V. Harris, P. Bouton, D. Ratcliff, 1978 .

FACTORS INFLUENCING COOKING LOSSES FROM MEAT

P. V. Harris, P. Bouton, W. Shorthose, 1976 .

THE EFFECTS OF ULTIMATE pH ON OVINE MUSCLE: MECHANICAL PROPERTIES

P. V. Harris, P. Bouton, W. Shorthose, 1972 .

EFFECT OF ALTERING ULTIMATE pH ON BOVINE MUSCLE TENDERNESS

P. V. Harris, P. Bouton, F. Carroll, 1973 .

Influence of animal age on the tenderness of beef: Muscle differences.

P. V. Harris, P. Bouton, A. L. Ford, 1978, Meat science.

FACTORS AFFECTING TENSILE AND WARNER-BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT

P. V. Harris, P. Bouton, 1978 .

THE EFFECTS OF LONG TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES

P. V. Harris, P. Bouton, J. J. Macfarlane, 1977 .

THERMAL CONTRACTION OF MEAT DURING COOKING AND ITS POSSIBLE INFLUENCE ON TENDERNESS

P. V. Harris, P. Bouton, W. Shorthose, 1976 .

DIMENSIONAL CHANGES IN MEAT DURING COOKING

P. V. Harris, P. Bouton, W. Shorthose, 1976 .

EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH

P. V. Harris, P. Bouton, A. L. Ford, 1978 .

Effect of Electrical Stimulation on the Tenderization of Mutton by Aging

P. V. Harris, P. Bouton, P. Jones, 1983 .

OBJECTIVE ASSESSMENT OF MEAT JUICINESS

P. V. Harris, P. Bouton, A. L. Ford, 1975 .

A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat

P. V. Harris, P. Bouton, D. Ratcliff, 1983 .

Electrical Stimulation of Mutton

P. V. Harris, P. Bouton, W. Shorthose, 1984 .

Evaluation of Extra Low Voltage Electrical Stimulation Systems for Bovine Carcasses

P. V. Harris, P. Bouton, N. Mcphail, 1984 .

Effect of Cooking Temperature and Animal Age on the Shear Properties of Beef and Buffalo Meat

P. V. Harris, P. Bouton, D. Ratcliff, 1984 .

PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT OF PRIOR AGING TREATMENTS ON SHEAR PROPERTIES

P. V. Harris, P. Bouton, J. J. Macfarlane, 1980 .