C. Warkup

发表

Influence of temperature, fibre diameter and conditioning on the mechanical properties of single muscle fibres extended to fracture

P. Purslow, G. Mutungi, C. Warkup, 1996 .

Collagen cross-linking in porcine m. longissimus lumborum: Absence of a relationship with variation in texture at pork weight.

A. Bailey, N. Avery, C. Warkup, 1996, Meat science.

Relationship between skeletal muscle-specific calpain and tenderness of conditioned porcine longissimus muscle.

P. Buttery, C. Warkup, R. Bardsley, 1999, Journal of animal science.

Altered calpain levels in longissimus muscle from normal pigs and heterozygotes with the ryanodine receptor mutation.

A. K. Lockley, P. Buttery, C. Warkup, 1999, Journal of animal science.

Differences in the calpain enzyme system in tough and tender samples of porcine longissimus dorsi

P. Buttery, C. Warkup, R. Bardsley, 1998, Proceedings of the British Society of Animal Science.

Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses.

C. Warkup, A. Perry, A. A. Taylor, 1995, Meat science.

Testing a UV fluorescence probe for beef carcass connective tissues

H. Swatland, A. Cuthbertson, C. Warkup, 1993 .

Improving pork quality by electrical stimulation or hip suspension of carcasses

C. Warkup, A. Perry, A. A. Taylor, 1992 .

The effect of chilling, electrical stimulation and conditioning on pork eating quality.

G. Nute, C. Warkup, A. A. Taylor, 1995, Meat science.

Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture.

P. Purslow, G. Mutungi, C. Warkup, 1995, Meat science.

The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat.

C. Warkup, C. Warkup, C. O. Leskanich, 1997, Journal of animal science.