R. C. Jones

Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork.

H. Macfie, E. Dransfield, R. C. Jones, 1981, Meat science.

Sensory characteristics of ham and their relationships with composition, visco-elasticity and strength

E. Dransfield, G. Nute, O. Whelehan, 2007 .

The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results

J. Wood, O. Whelehan, R. C. Jones, 1986 .

Backfat quality in boars and barrows at 90 kg live weight

E. Dransfield, J. Wood, R. C. Jones, 1985 .

The tenderising effect of electrical stimulation of beef carcasses.

J. R. Bendall, R. C. Jones, A. R. George, 1980, Meat science.

MEAT TEXTURE: II. The Relationship Between Subjective Assessments and a Compressive Test on Roast Beef

D. N. Rhodes, R. C. D. Jones, B. B. Chrystall, 1972 .

Quantifying changes in tenderness during storage of beef.

H. Macfie, E. Dransfield, R. C. Jones, 1981, Meat science.