| Causes and contributing factors to “dark cutting” meat: Current trends and future directions: A review EN Ponnampalam, DL Hopkins, H Bruce, D Li, G Baldi, AE Bekhit Comprehensive Reviews in Food Science and Food Safety 16 (3), 400-430, 2017 | 234 | 2017 |
| Factors affecting beef palatability—farmgate to chilled carcass DM Ferguson, HL Bruce, JM Thompson, AF Egan, D Perry, WR Shorthose Australian Journal of Experimental Agriculture 41 (7), 879-891, 2001 | 222 | 2001 |
| Effects of diet type and enzyme addition on growth performance and gut health of broiler chickens during subclinical Clostridium perfringens challenge W Jia, BA Slominski, HL Bruce, G Blank, G Crow, O Jones Poultry science 88 (1), 132-140, 2009 | 173 | 2009 |
| Multilocus Sequence Typing Analysis of Clostridium perfringens Isolates from Necrotic Enteritis Outbreaks in Broiler Chicken Populations G Chalmers, HL Bruce, DB Hunter, VR Parreira, RR Kulkarni, YF Jiang, ... Journal of clinical microbiology 46 (12), 3957-3964, 2008 | 156 | 2008 |
| The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses HL Bruce, JL Stark, SL Beilken Meat Science 67 (2), 261-268, 2004 | 144 | 2004 |
| Gene expression profiling of muscle tissue in Brahman steers during nutritional restriction KA Byrne, YH Wang, SA Lehnert, GS Harper, SM McWilliam, HL Bruce, ... Journal of animal science 83 (1), 1-12, 2005 | 124 | 2005 |
| The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade J Holdstock, JL Aalhus, BA Uttaro, Ó López-Campos, IL Larsen, HL Bruce Meat Science 98 (4), 842-849, 2014 | 103 | 2014 |
| Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs Y Miar, GS Plastow, SS Moore, G Manafiazar, P Charagu, RA Kemp, ... Journal of Animal Science 92 (7), 2869-2884, 2014 | 98 | 2014 |
| Postmortem interactions of muscle temperature, pH and extension on beef quality HL Bruce, RO Ball Journal of animal science 68 (12), 4167-4175, 1990 | 72 | 1990 |
| Genetic and phenotypic correlations between performance traits with meat quality and carcass characteristics in commercial crossbred pigs Y Miar, G Plastow, H Bruce, S Moore, G Manafiazar, R Kemp, P Charagu, ... PloS one 9 (10), e110105, 2014 | 71 | 2014 |
| A mixture model-based cluster analysis of DNA microarray gene expression data on Brahman and Brahman composite steers fed high-, medium-, and low-quality diets A Reverter, KA Byrne, HL Bruce, YH Wang, BP Dalrymple, SA Lehnert Journal of animal science 81 (8), 1900-1910, 2003 | 67 | 2003 |
| Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef I Girard, HL Bruce, JA Basarab, IL Larsen, JL Aalhus Meat Science 92 (4), 775-782, 2012 | 62 | 2012 |
| Proteomics of dark cutting longissimus thoracis muscle from heifer and steer carcasses S Mahmood, N Turchinsky, F Paradis, WT Dixon, HL Bruce Meat science 137, 47-57, 2018 | 48 | 2018 |
| Understanding the quality of typical and atypical dark cutting beef from heifers and steers S Mahmood, BC Roy, IL Larsen, JL Aalhus, WT Dixon, HL Bruce Meat Science 133, 75-85, 2017 | 46 | 2017 |
| Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth … BC Roy, G Sedgewick, JL Aalhus, JA Basarab, HL Bruce Meat science 110, 109-117, 2015 | 45 | 2015 |
| Genome-wide association studies (GWAS) identify a QTL close to PRKAG3 affecting meat pH and colour in crossbred commercial pigs C Zhang, Z Wang, H Bruce, RA Kemp, P Charagu, Y Miar, T Yang, ... Bmc Genetics 16, 1-12, 2015 | 43 | 2015 |
| Estimation of genetic and phenotypic parameters for ultrasound and carcass merit traits in crossbred beef cattle Y Miar, GS Plastow, HL Bruce, SS Moore, ON Durunna, JD Nkrumah, ... Canadian Journal of Animal Science 94 (2), 273-280, 2014 | 42 | 2014 |
| Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging Regimes HL Bruce, SL Beilken, P Leppard Journal of food science 70 (4), S309-S316, 2005 | 41 | 2005 |
| Removing cross-linked telopeptides enhances the production of low-molecular-weight collagen peptides from spent hens H Hong, S Chaplot, M Chalamaiah, BC Roy, HL Bruce, J Wu Journal of agricultural and food chemistry 65 (34), 7491-7499, 2017 | 40 | 2017 |
| Application of an exponential model to early postmortem bovine muscle pH decline HL Bruce, JR Scott, JM Thompson Meat Science 58 (1), 39-44, 2001 | 40 | 2001 |
