B. McGEEHIN

发表

FURTHER INVESTIGATIONS ON THE ULTRA‐RAPID CHILLING OF LAMB CARCASSES

F. Butler, J. Sheridan, B. McGEEHIN, 1999 .

The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum.

F. Butler, J. Sheridan, G. Redmond, 2001, Meat science.

Measuring the lean content of carcasses using TOBEC

P. Allen, B. McGEEHIN, 2001 .

EFFECTS OF ULTRA‐RAPID CHILLING AND ELECTRICAL STIMULATION ON THE TENDERNESS OF LAMB CARCASS MUSCLES

F. Butler, J. Sheridan, B. McGEEHIN, 1998 .

Factors affecting the pH decline in lamb after slaughter.

F. Butler, J. Sheridan, B. McGEEHIN, 2001, Meat science.

Optimising a rapid chilling system for lamb carcasses

F. Butler, J. Sheridan, B. McGEEHIN, 2002 .

THE SHEAR FORCE OF VERY‐RAPIDLY CHILLED LAMB 2: THE EFFECT OF MUSCLE EXCISION

F. Butler, J. Sheridan, B. McGEEHIN, 2001 .

THE SHEAR FORCE OF VERY-RAPIDLY CHILLED LAMB 1: THE EFFECT OF CARCASS SPLITTING

F. Butler, J. Sheridan, B. McGEEHIN, 2001 .

ULTRA‐RAPID CHILLING: CHILLING RATE EFFECTS ON THE APPEARANCE OF LAMB CARCASSES AND TENDERNESS OF LAMB CHOPS

F. Butler, J. Sheridan, B. McGEEHIN, 2000 .

The Effect of Stunning Method on the pH of Lamb

F. Butler, J. Sheridan, B. McGEEHIN, 2008 .