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	1.	Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics. [electronic resource] by Starkey, Colin P Geesink, Geert H Oddy, V Hutton Hopkins, David L Producer: 20160113 In: Meat science vol. 105 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris. [electronic resource] by Starkey, Colin P Geesink, Geert H van de Ven, Remy Hopkins, David L Producer: 20170713 In: Meat science vol. 126 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles? [electronic resource] by Starkey, Colin P Geesink, Geert H Collins, Damian Hutton Oddy, V Hopkins, David L Producer: 20160923 In: Meat science vol. 113 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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