J D Morton
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Explore the profile of J D Morton including associated specialties, affiliations and a list of published articles.
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34
Citations
224
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Recent Articles
1.
Morton J, Bickerstaffe R, Kent M, Dransfield E, Keeley G
Meat Sci
. 2011 Nov;
52(1):71-9.
PMID: 22062145
Shear strength, pH, temperature, μ-calpain, m-calpain and calpastatin levels were measured over a two-week post-slaughter period in Longissimus lumborum et thoracis (LD) from six lamb and six beef carcasses. All...
2.
Bekhit A, Geesink G, Morton J, Bickerstaffe R
Meat Sci
. 2011 Nov;
57(4):427-35.
PMID: 22061716
Characteristics of metmyoglobin reducing activity in ovine longissimus were determined, and its effect on colour and colour stability of muscle was investigated in two experiments. In the first experiment vacuum...
3.
Geesink G, Mareko M, Morton J, Bickerstaffe R
Meat Sci
. 2011 Nov;
57(3):265-71.
PMID: 22061501
This study was conducted to investigate the reported effect of pre-slaughter stress on meat tenderness independent from its effect on ultimate pH, and its interaction with electrical stimulation. From a...
4.
Geesink G, Mareko M, Morton J, Bickerstaffe R
Meat Sci
. 2011 Nov;
57(2):145-51.
PMID: 22061357
This study was conducted to determine whether electrical stimulation per se can be omitted when other electrical inputs to beef carcasses (stunning and immobilisation) are used. In addition, we investigated...
5.
6.
Han J, Morton J, Bekhit A, Sedcole J
Meat Sci
. 2010 Apr;
82(3):324-30.
PMID: 20416722
The ability of pre-rigor infusion of kiwifruit juice to improve the tenderness of lamb was investigated. Lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W)...
7.
Bekhit A, Ilian M, Morton J, Vanhanan L, Sedcole J, Bickerstaffe R
J Anim Sci
. 2005 Aug;
83(9):2189-204.
PMID: 16100075
Calcium chloride (CaCl2), zinc chloride (ZnCl2), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in...
8.
Obanor F, Morton J, Geesink G, Bickerstaffe R
Poult Sci
. 2005 Jul;
84(7):1123-8.
PMID: 16050129
Modern processing techniques for turkey involve rapid chilling to slow microbial growth and early deboning of the economically important breast meat. This paper shows that these 2 processes lead to...
9.
Liew S, McPhail J, Morton J, Darcy C, Alvi R, Graham K
Br J Plast Surg
. 2004 May;
57(4):374-5.
PMID: 15145747
No abstract available.
10.
Jaibaji M, Morton J, Green A
Ann R Coll Surg Engl
. 2001 Apr;
83(2):136-8.
PMID: 11320925
Dog ear is a term used to describe a characteristic puckering of the skin that can occur after surgical wound closure. Every surgeon practising cutaneous surgery should be conversant with...