N. Gault

发表

Comparison of systems for assuring the eating quality of beef

A. Gordon, D. Devlin, L. Farmer, 2010 .

Spatial and temporal trends in heavy metal concentrations in mussels from Northern Ireland coastal waters

N. Gault, E. Tolland, J. Parker, 1983 .

The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacities of several beef muscles.

N. Gault, M. V. Rao, 1989, Meat science.

Determination of nucleotide and enzyme degradation in haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) after high pressure processing

N. Karim, N. Gault, M. Linton, 2019, PeerJ.

Efficiency of protein extraction and recovery from meat industry by-products.

R. Lawrie, N. Gault, 1980, Meat science.

Dynamic rheological behavior of meat proteins during acid‐induced gelation

N. Gault, A. Totosaus, I. Guerrero, 2000 .

Adaptation of Meat Standards Australia Quality System for Northern Irish Beef

A. Gordon, J. Thompson, R. Watson, 2010 .

The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH.

N. Gault, 1985, Meat science.

Biological control of the fish louse in a rainbow trout fishery

N. Gault, D. Kilpatrick, M. Stewart, 2002 .

Seasonal and vertical patterns of egg-laying by the freshwater fish louse Argulus foliaceus (Crustacea: Branchiura).

J. Dick, N. Gault, A. Harrison, 2006, Diseases of aquatic organisms.

Diel variation in egg-laying by the freshwater fish louse Argulus foliaceus (Crustacea: Branchiura).

J. Dick, N. Gault, A. Harrison, 2007, Diseases of aquatic organisms.

Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cooked M. pectoralis major from free range and standard broilers

N. Gault, D. Kilpatrick, A. Dunn, 1993 .

ACETIC ACID MARINADING—THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS

N. Gault, M. V. Rao, 1990 .

Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH.

N. Gault, M. V. Rao, S. Kennedy, 1989, Meat science.

Effect of surgical and immunocastration of male cattle on instrumental measure of tenderness and dissected lean

W. Mccaughey, N. Gault, B. Moss, 1993 .

Changes in the Ultrastructure of Beef Muscle as Influenced by Acidic Conditions Below the Ultimate pH

N. Gault, M. V. Rao, S. Kennedy, 1989 .

Factors affecting eating quality of beef

A. Gordon, D. Devlin, L. Farmer, 2017 .

Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0°C and ‐12°C

N. Gault, D. Kilpatrick, A. Dunn, 2000 .

Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice

Mark Linton, N. Karim, N. Gault, 2011 .

Effect of post‐mortem temperature on chicken M. pectoralis major: Isometric tension and pH profiles

N. Gault, E. Tolland, D. Kilpatrick, 1993 .

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

N. Gault, E. Tolland, D. Kilpatrick, 2000, British poultry science.

Removal of sodium dodecyl sulphate from complex with recovered offal proteins.

R. Lawrie, N. Gault, N. Ellison, 1980, Meat science.

Effect of post‐mortem temperature on chicken M. pectoralis major: Muscle shortening and cooked meat tenderness

N. Gault, D. Kilpatrick, A. Dunn, 1993 .

Contribution of rigor shortening and cold shortening to variability in the texture of Pectoralis major muscle from commercially‐processed broilers

N. Gault, D. Kilpatrick, A. Dunn, 1995 .