1. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. (November 2021) Authors: Gagaoua, Mohammed; Warner, Robyn D.; Purslow, Peter; Ramanathan, Ranjith; Mullen, Anne Maria; López-Pedrouso, Maria; Franco, Daniel; Lorenzo, José M.; Tomasevic, Igor; Picard, Brigitte; Troy, Declan; Terlouw, E.M. Claudia Journal: Meat science Issue: Volume 181(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. (March 2022) Authors: Warner, Robyn D.; Wheeler, Tommy L.; Ha, Minh; Li, Xin; Bekhit, Alaa El-Din; Morton, James; Vaskoska, Rozita; Dunshea, Frank R.; Liu, Rui; Purslow, Peter; Zhang, Wangang Journal: Meat science Issue: Volume 185(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Parasitic zoonoses present some risks with low-temperature cooking of pork. (September 2016) Authors: Purslow, Peter Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Parasitic zoonoses present some risks with low-temperature cooking of pork. (September 2016) Authors: Purslow, Peter Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗