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2000
Manipulating processing to generate meat quality attributes appropriate for diverse markets, NJ, Simmons, CC Daly, and KV Gilbert , Proceedings of the New Zealand Society of Animal Production, Jan, Volume 60, Hamilton, p.107-109, (2000)
Pre- and post-rigor treatment of intermediate pH beef to reduce toughness, BC, Thomson, MM Auld, and NJ Simmons , Proceedings of the New Zealand Society of Animal Production, Jan, Volume 60, Hamilton, p.115-116, (2000)
Relationship between intermediate pH toughness in the striploin and other muscles of the beef carcass, NJ, Simmons, MM Auld, B Thomson, JM Cairney, and CC Daly , Proceedings of the New Zealand Society of Animal Production, Jan, Volume 60, Hamilton, p.117-119, (2000)
1996
The calpain proteolytic system in different types of ovine skeletal muscles and relationship to meat tenderness, K, Singh, PM Dobbie, NJ Simmons, JJ Bass, BC Thomson, and PA Speck , Proceedings of the New Zealand Society of Animal Production, Jan, Volume 56, p.198-200, (1996)
Differences in the post mortem kinetics of the calpain system in meat from bulls and steers, BC, Thomson, PM Dobbie, NJ Simmons, K Singh, and PA Speck , Proceedings of the New Zealand Society of Animal Production, Jan, Volume 56, p.195-197, (1996)