R G Kauffman

Muscle protein changes post mortem in relation to pork quality traits.

R. G. Kauffman, R. Warner, M. Greaser, 1997, Meat science.

Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle?

R. G. Kauffman, F. Smulders, G. Eikelenboom, 1994, Meat science.

The use of filter paper to estimate drip loss of porcine musculature.

R. G. Kauffman, G. Eikelenboom, R G Kauffman, 1986, Meat science.

The effectiveness of examining early post-mortem musculature to predict ultimate pork quality.

R. G. Kauffman, F. Smulders, G. Eikelenboom, 1993, Meat science.