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R.A. Lawrie

Observed names: R A LAWRIE, R A Lawrie, R LAWRIE, R. A. LAWRIE, R. A. LAWRIE†, R. A. Lawrie, R. Lawrie, R.A. LAWRIE, RA LAWRIE
OpenAlex ID: A5110296644
Lawrie's meat science
2006 · R. A. Lawrie, D. A. Ledward · Woodhead Publishing Limited eBooks · 768
Developments in meat science
1980 · R.A. Lawrie · Applied Science Publishers eBooks · 461
The activity of the cytochrome system in muscle and its relation to myoglobin
1953 · R. A. Lawrie · Biochemical Journal · 137
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Physiological stress in relation to dark‐cutting beef
1958 · R. A. Lawrie · Journal of the Science of Food and Agriculture · 128
Functional aspects of blood plasma proteins.
1984 · NAZLIN K HOWELL, R A LAWRIE · International Journal of Food Science & Technology · 95
Some observations on factors affecting myoglobin concentrations in muscle
1950 · R. A. Lawrie · The Journal of Agricultural Science · 92
The problem of dark-cutting beef
1982 · R.A. Lawrie · Meat Science · 84
The onset of rigor mortis in various muscles of the draught horse
1953 · R. A. Lawrie · The Journal of Physiology · 76
Chemical and Biochemical Constitution of Muscle
1985 · R.A. LAWRIE · Meat Science · 75
Biochemical Differences between Red and White Muscle
1952 · R. A. LAWRIE · Nature · 74
Accelerated processing of meat
1987 · R.A. Lawrie · Meat Science · 62
Release of lysosomal enzymes during post mortem conditioning and their relationship to tenderness
1974 · T. R. DUTSON, R. A. LAWRIE · International Journal of Food Science & Technology · 62
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage
1975 · J. E. OWEN, R. A. LAWRIE · International Journal of Food Science & Technology · 61
Protein hydrolysates from meat industry by-products
1982 · J.D. Webster, D.A. Ledward, et al. · Meat Science · 60
Post Mortem Glycolysis in Normal and Exudative Longissimus Dorsi Muscles of the Pig in Relation to So-Called White Muscle Disease
1960 · R.A. Lawrie · Journal of Comparative Pathology and Therapeutics · 56
Bovine collagen. I. Changes in collagen solubility with animal age
1967 · D. J. CARMICHAEL, R. A. LAWRIE · International Journal of Food Science & Technology · 54
Studies on the muscles of meat animals III. Comparative composition of various muscles in pigs of three weight groups
1963 · R. A. Lawrie, R. W. Pomeroy, et al. · The Journal of Agricultural Science · 54
Functional aspects of blood plasma proteins
1983 · NAZLIN K HOWELL, R A LAWRIE · International Journal of Food Science & Technology · 53
Methylamino acids as indices in meat products
1976 · W. R. D. RANGELEY, R. A. LAWRIE · International Journal of Food Science & Technology · 53
The relation of energy-rich phosphate in muscle to myoglobin and to cytochrome-oxidase activity
1953 · R. A. Lawrie · Biochemical Journal · 52
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Effect of Enforced Exercise on Myoglobin Concentration in Muscle
1953 · R. A. LAWRIE · Nature · 50
A comparison of freeze‐dried beef muscles of high or low ultimate pH
1963 · I. F. Penny, C. A. Voyle, et al. · Journal of the Science of Food and Agriculture · 46
Studies on the muscles of meat animals I. Differences in composition of beef longissimus dorsi muscles determined by age and anatomical location
1961 · R. A. Lawrie · The Journal of Agricultural Science · 46
The effect of pre-treatment with various drugs on post-mortem glycolysis and the onset of rigor mortis in rabbit skeletal muscle
1962 · J.R. Bendall, R.A. Lawrie · Journal of Comparative Pathology and Therapeutics · 44
Utilization of chickpea flour in sausages
1984 · M.M. Verma, D.A. Ledward, et al. · Meat Science · 43
Works count: 152
Citation count: 4,492
H-index: 33
I10-index: 95
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