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	1.	Metmyoglobin reducing activity. [electronic resource] by Bekhit, A E D Faustman, C Producer: 20121002 In: Meat science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Evidence against the non-enzymatic calcium theory of tenderization. [electronic resource] by Geesink, G H Taylor, R G Bekhit, A E Bickerstaffe, R Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Metmyoglobin reducing activity and colour stability of ovine longissimus muscle. [electronic resource] by Bekhit, A E Geesink, G H Morton, J D Bickerstaffe, R Producer: 20121002 In: Meat science vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effects of rigor temperature and electrical stimulation on venison quality. [electronic resource] by Bekhit, A E D Farouk, M M Cassidy, L Gilbert, K V Producer: 20121002 In: Meat science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Post-mortem metmyoglobin reduction in fresh venison. [electronic resource] by Bekhit, A E D Cassidy, L Hurst, R D Farouk, M M Producer: 20121002 In: Meat science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Pre-rigor infusion with kiwifruit juice improves lamb tenderness. [electronic resource] by Han, J Morton, J D Bekhit, A E D Sedcole, J R Producer: 20121002 In: Meat science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Impact of introducing specifications on the tenderness of retail meat. [electronic resource] by Bickerstaffe, R Bekhit, A E Robertson, L J Roberts, N Geesink, G H Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage. [electronic resource] by Ma, Q L Hamid, N Bekhit, A E D Robertson, J Law, T F Producer: 20130129 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of preslaughter feed withdrawal period on longissimus tenderness and the expression of calpains in the ovine. [electronic resource] by Ilian, M A Morton, J D Bekhit, A E Roberts, N Palmer, B Sorimachi, H Bickerstaffe, R Producer: 20010830 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color. [electronic resource] by Bekhit, A E D Ilian, M A Morton, J D Vanhanan, L Sedcole, J R Bickerstaffe, R Producer: 20080102 In: Journal of animal science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Systematic review of emerging and innovative technologies for meat tenderisation. [electronic resource] by Warner, R D McDonnell, C K Bekhit, A E D Claus, J Vaskoska, R Sikes, A Dunshea, F R Ha, M Producer: 20180319 In: Meat science vol. 132 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Halal and kosher slaughter methods and meat quality: a review. [electronic resource] by Farouk, M M Al-Mazeedi, H M Sabow, A B Bekhit, A E D Adeyemi, K D Sazili, A Q Ghani, A Producer: 20150402 In: Meat science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)