NON-REFEREED PUBLICATIONS
Book chapters are green. Teaching publications are red.
0. Swatland, H.J. 1970. A teaching method for gross anatomy. Journal of Animal Science 31:260.
1. Swatland, H.J., Cassens, R.G. and Kauffman, R.G. 1970. The innervation of porcine and bovine muscle. Journal of Animal Science 31:191.
2. Swatland, H.J. 1971. Morphology of the motor innervation of muscle. Proceedings of the Reciprocal Meat Conference 24: 400-417.
3. Swatland, H.J. 1971. Recent advances in the microscopic analysis of muscle growth. Institute of Meat Bulletin 74: 9-14. ISSN 0373-6881.
4. Swatland, H.J. 1972. Nerve cells, muscle fibres and meat science. Institute of Meat Bulletin 77:27-36. ISSN 0373-6881.
5. Swatland, H.J., Kauffman, R.G. and Kieffer, N. 1972. Biopsy detection of double-muscled cattle. Journal of Animal Science 25:208.
6. Swatland, H.J. 1974. The number of fibres in a muscle. Institute of Meat Bulletin 84: 12-16. ISSN 0373-6881.
7. Swatland, H.J. 1974. Histological analysis of the loin eye-muscle area. Swine Industry Report, University of Guelph, 1973-4 pp. 59-61.
8. Swatland, H.J. 1975. Postmortem glycogenolysis and neural survival. Journal of Animal Science 41:304.
9. Swatland, H.J. 1975. Fresh meat technology. Canadian Institute of Food Science and Technology Journal 8:A102-3 (book review).
10. Swatland, H.J. 1976. Morphology and development of endomysial connective tissue. Proceedings of the Reciprocal Meat Conference 29: 375-381.
11. Swatland, H.J. 1976. Recent research on postnatal muscle development in swine. Proceedings of the Reciprocal Meat Conference 29: 86-104.
12. Swatland, H.J. 1976. Meat animals, growth and productivity. Canadian Institute of Food Science and Technology Journal 9:A62 (book review).
13. Swatland, H.J. 1976. Processed meat technology. Canadian Institute of Food Science and Technology Journal 9: A78-9 (book review).
14. Swatland, H.J. 1976. Basic research on the problem of PSE pork. Swine Industry Research Report, University of Guelph, 1975-6 pp. 26-30.
15. Stanley, D.W., Swatland, H.J. and Vail, J. 1977. Microstructure of bacon adipose tissue. European Meat Research Workers Conference, 23(I): 1-11.
16. Swatland, H.J. 1977. Muscle growth and meat quality. Swine Industry Research Report, University of Guelph, 1976-7
17. Swatland, H.J. 1977. Electrical stimulation of prerigor beef muscle Journal of Animal Science
18. Swatland, H.J. 1978. The science of life. Canadian Institute of Food Science and Technology Journal 11: A53 (book review).
19. Swatland, H.J. 1978. Research on objective methods of measuring beef tenderness. Beef Industry Research Report, University of Guelph pp. 30-31.
20. Swatland, H.J. 1978. Electrical stimulation of beef carcasses in the abattoir. Beef Industry Research Report, University of Guelph pp. 32-3.
21. Swatland, H.J. 1978. Research on meat chemistry and dark cutting beef. Beef Industry Research Report, University of Guelph pp. 34-5.
22. Swatland, H.J. 1979. Pork quality - from the abattoir to the dinner plate. Highlights of Agricultural Research in Ontario 2: 13-15.
23. Swatland, H.J. 1979. Abattoir technology for beef. Breeder and Feeder June, p. 4.
24. Swatland, H.J. 1979. Electrical stimulation and dark-cutting beef. Breeder and Feeder, October, p. 22.
25. Swatland, H.J. 1979. Training manual for meat cutting and merchandising. Canadian Institute of Food Science and Technology Journal 12: A21 (book review).
26. Swatland, H.J. 1980. Meat chemistry in relation to animal growth rate and pork quality. Swine Industry Research Report, University of Guelph pp. 1-3.
27. Swatland, H.J. 1980. Meat handbook. Canadian Institute of Food Science and Technology Journal 13: 105 (book review).
28. Swatland, H.J. 1980. Practical meat cutting and merchandising. Canadian Institute of Food Science and Technology Journal 13: 4 (book review).
29. Swatland, H.J. 1981. Developments in meat science. Canadian Institute of Food Science and Technology Journal 14: 26-7 (book review).
30. Swatland, H.J. 1981. Human physical growth and maturation. Canadian Institute of Food Science and Technology Journal 14: 101 (book review).
31. Swatland, H.J. 1981. Meat and meat products: Factors affecting quality control. Canadian Institute of Food Science and Technology Journal 15: 79 (book review).
32. Swatland, H.J. 1981. PSE/DFD from the physiological and biochemical viewpoint. Agriculture Canada, PSE/DFD Work Planning Meeting 6:1-8.
33. Swatland, H.J. 1982. Variability in apparent numbers of muscle fibres. Stereology 82, International Society for Stereology p. 93.
34. Swatland, H.J. 1982. Histochemical studies on meat. Royal Microscopical Society Proceedings 17(4): S28.
35. Swatland, H.J. 1983. Abattoir detection of PSE pork and dark-cutting beef. Strategic Grants, Summaries of Completed Research Projects, Natural Sciences and Engineering Research Council of Canada p.169.
36. Swatland, H.J. 1984. Microcolorimetry of food systems by coherent fiber optic spectrophotometry with a microcomputer. Annual Conference Abstracts, Canadian Institute of Food Science and Technology p. 41.
37. Stanley, D.W. and Swatland, H.J. 1984. Color grading of whole tomatoes by fiber optic colorimetry. Annual Conference Abstracts, Canadian Institute of Food Science and Technology pp. 35-36.
38. Swatland, H.J. 1985. In vivo measurement of body composition in meat animals. Canadian Institute of Food Science and Technology Journal (book review).
39. Swatland, H.J. 1985. The innervation of muscle and the electrophysiology of meat. Proceedings of the Reciprocal Meat Conference 38: 1-8.
40. Swatland, H.J. 1985. Advances in Meat Research, Volume 1. Electrical Stimulation. Canadian Institute of Food science and Technology Journal (book review).
41. Swatland, H.J. 1985. Detection and measurement of PSE pork by fiber optics. Ontario Swine Research Review pp. 25-28.
42. Swatland, H.J. 1986. Biochemical Identification of Meat Species. Canadian Institute of Food Science and Technology Journal 20:142 (book review).
43. Ball, R.O., Swatland, H.J. and Usborne, W.R. 1987. Factors affecting the quality of pork. Highlights of Agricultural Research in Ontario 10: 12-15.
44. Nelson, J.R., Swatland, H.J. and Young, L.G. 1987. Effect of ractopamine on the growth performance and carcass characteristics of finishing swine. Journal of Animal Science
45. Swatland, H.J. 1986. Progress report on pork quality and fiber optics research. Agriculture Canada PSE/DFD Work Plannning Meeting.
46. Swatland, H.J. 1986. Meat Science. Canadian Institute of Food Science and Technology Journal 20:61 (book review).
47. Swatland, H.J. 1987. A new method to measure the gristle content of ground beef. Beef Research Update, OAC Publication 0588, pp.37-39.
48. Irving, T.C., Diesbourg, L., Swatland, H.J. and Millman, B. 1988. Applications of biophysical techniques to meat science. Canadian Federation of Biological Societies, 31 st Annual Meeting, Proceedings. p. 50.
49. Swatland, H.J. 1988. Studies on PSE pork using x-ray diffraction, interference and electron microscopy, high-speed centrifugation and fiber-optic spectrophotometry: identifying the source of the exudate. Ontario Swine Research Review. pp. 68-71.
50. Swatland, H.J. 1988. An overview of research on slaughtering and pork quality. Ontario Swine Research Review. pp. 8-13.
51. Swatland, H.J. 1987. A new method for the measurement of beef fat colour. Beef Research Update, OAC Publication 0588, pp. 34-36.
52. Swatland, H.J. 1989. Physiology of muscle growth. Recent Advances in Turkey Science (C. Nixey & T.C. Grey, editors). Butterworths, London. 1989. pp. 167-182.
53. Swatland, H.J. 1988. Effects of Slaughter Techniques on Pig Meat Quality. International Meeting on Pig Carcass and Meat Quality, University of Bologna. pp. 213-234.
54. Swatland, H.J. 1989. Objective measurement of physical aspects of meat quality. Proceedings of the Reciprocal Meat Conference 42: 65-74.
55. Swatland, H.J. 1990. Instrumentation in determining carcass merit. Beef Improvement Federation Proceedings pp. 69-71.
56. Ball, R.O., Swatland, H.J., Bruce, H.L. and Hore, J.T. 1990. A potential optical scanner for measuring marbling in beef. Beef Research Update, OAC Publication 0291. pp. 18-20.
57. Swatland, H.J. 1990. Probe measurements of connective tissues in beef carcasses. Beef Research Update, OAC Publication 0291. pp. 25-26.
58. Swatland, H.J. 1991. Future prospects for measuring meat quality. Proceedings 27th Nutrition Conference for Feed Manufacturers, Canadian Feed Industry Association, Ottawa. pp. 72-76.
59. Swatland, H.J. 1991. Muscle growth in turkeys. 1991 Hybrid Technical Symposium, Kitchener, Ontario. pp. 26-28.
60. Irie, M. and Swatland, H.J. 1992. Prediction of fluid losses from pork after freezing, thawing and preparation by thin-slicing for Japanese cuisine. Ontario Swine Research Report, pp. 37-38.
61. Swatland, H.J. 1992. PSE. Ontario Ministry of Agriculture and Food, Centralia College, 11th Annual Swine Research Update. pp. 39-44.
62. Swatland, H.J. 1992. Meat quality. Feed-back and feed-forward, for on-line information about meat quality. Meat Focus International 1: 31-35.
63. Swatland, H.J. 1992. University of Guelph, Meat Technology Group Report, 1992. p. 15. (Technical Editor)
64. Swatland, H.J. 1993. Testing a carcass probe for connective tissue. Beef Research Update OAC Publication No. 0393. pp. 36-38.
65. Swatland, H.J. 1993. Meat science fiction: muscle fibres and optical fibres converse through spectrocolorimetry. University of Guelph, Meat Technology Group Report, 1993. p. 15.
66. Swatland, H.J. 1993. Teaching forum. Meat Focus International 2:98.
67. Swatland, H.J. 1993. Meat probes and robots. Institute of Meat Bulletin 3:9-11.
68. Swatland, H.J. 1993. Optical and electronic grading of meat quality. (translated to Japanese). Osaka Veterinary Medical Association.
69. Swatland, H.J. 1993. Growth physiology and post-mortem metabolism in porcine muscle. In E. Puolanne, D.I. Demeyer, S. Ellis and M. Ruusunen (editors) Pork Quality: Genetic and Metabolic Factors. Commonwealth Agricultural Bureau, Reading, UK.
70. Swatland, H.J. 1993. Paleness, softness and exudation in pork. In E. Puolanne, D.I. Demeyer, S. Ellis and M. Ruusunen (editors) Pork Quality: Genetic and Metabolic Factors. Commonwealth Agricultural Bureau, Reading, UK.
71. Swatland, H.J. 1993. Scientific aspects of slaughtering. Institute of Meat Bulletin 3 (11): 9-12. ISSN 0373-6881.
72. Swatland, H.J. 1993. Explaining the P in PSE. Optical properties of meat. Meat Focus International 2: 362-367. ISSN 0961-2076
73. Swatland, H.J. 1993. On staying awake in class. Meat Focus International 2: 265-266. ISSN 0961-2076.
74. Swatland, H.J. 1993. The classroom as a battlefield. Meat Focus International 2: 310-311. ISSN 0961-2076.
75. Swatland, H.J. 1993. Testing a carcass probe for connective tissue. Breeder & Feeder, Ontario Cattlemen's Association. p. 8.
76. Swatland, H.J. 1993. Scientific aspects of making meat from muscles. Part 1. Institute of Meat Bulletin 3 (12): 17-18. ISSN 0373-6881.
77. Swatland, H.J. 1993. Muscle growth in turkeys. Misset-World Poultry. 9(12):44-45.
78. Swatland, H.J. 1994. Update on the connective tissue probe. Beef Research Update, OAC Publication 0394, pp. 27-29.
79. Swatland, H.J. 1994. Scientific aspects of making meat from muscles. Part 2. Institute of Meat Bulletin 4 (13): 12-14. ISSN 0373-6881.
80. Swatland, H.J. 1994. Combining fat depth and meat quality measurements. Ontario Swine Research Review 1994. OAC Publication 0294. ISSN 0842-9839. pp. 48-49.
81. Swatland, H.J. 1994. Muscle structure. Update on an old problem - tapered muscle fibres. Meat Focus International 3: 123-126. ISSN 0961-2076.
82. Swatland, H.J. 1994. Scientific aspects of fat. Institute of Meat Bulletin 4 (14): 14-17. ISSN 0373-6881.
83. Swatland, H.J. 1994. Scientific aspects of bone. Institute of Meat Bulletin 4 (15): 14-17. ISSN 0373-6881.
84. Swatland, H.J. 1994. Optical sensors (UV, VIS & NIR) for the determination of connective tissue, lipid, and protein functionaliity in meat. In: Developments in Food Engineering, edited by T. Yano, R. Matsuno and K. Nakamura. Proceedings of the 6th International Congress on Engineering and Food, Chiba, Japan. Part 2, pp. 936-938. Blackie Academic & Professional, London.
85. Swatland, H.J. 1994. Scientific aspects of fibrous connective tissue. Institute of Meat Bulletin 4 (16): 17-21. ISSN 0373-6881.
86. Swatland, H.J. 1995. Scientific aspects of meat microstructure. Institute of Meat Bulletin 5 (1): 26-28. ISSN 0373-6881.
87. Swatland, H.J. 1995. Electronic assessment of muscle quality. In Quality and Grading of Carcasses of Meat Animals, S.D. Morgan Jones (Editor). CRC Press, Boca Raton, Florida. pp. 109-130. ISBN 0-8493-5023-9.
88. Swatland, H.J. 1995. Optical probes for evaluating turkey meat quality. In Proceedings of the 18th Technical Turkey Conference, Glasgow. Published by Turkeys, Newbury, Berks.
89. Swatland, H.J. 1995. Integrating meat into the agri-food curriculum. Meat Focus International 4: 54-56.
90. Swatland, H.J. 1995. Scientific aspects of meat: contraction, rigor and conditioning. Institute of Meat Bulletin 5(2): 19-21. ISSN 1358-5118
91. Swatland, H.J. 1995. Scientific aspects of watery pork or PSE. Institute of Meat Bulletin 5(3): 19-20. ISSN 1358-5118
92. Swatland, H.J. 1995. Scientific aspects of meat animal growth and development: Part 1. Institute of Meat Bulletin 5(4): 19-20. ISSN 1358-5118
93. Swatland, H.J. 1995. Physiology of growth and development. In: Poultry Production (P. Hunton, editor). World Animal Science (A. Niemann-Sørensen and D.E. Tribe, editors), Vol. C9, pp. 23-51. Elsevier, Amsterdam. ISBN 0-444-88965-5.
94. Swatland, H.J. 1994. Optical prediction of water-holding capacity. Proceedings of the 47th Annual Reciprocal Meat Conference. Penn State, June 12-15. pp. 99-111. National Live Stock and Meat Board, Chicago, Illinois.
95. Swatland, H.J. 1996. Focus: Technology Transfer. The Meat Technology Group Preview '96/'97. Office of Research, University of Guelph. (Executive Editor).
96. Swatland, H.J. 1996. Fibre-optic evaluation of carcass quality.In: New Technologies for Carcass Grade and Quality Assessment. Proceedings of the 11th Annual Symposium, Canadian Meat Science Association, Toronto. pp. 35-41.
97. Swatland, H.J. 1996. Scientific aspects of meat animal growth and development. Part 2: Prenatal development. Institute of Meat Bulletin 6(1): 20-22. ISSN 1358-5118
98. Swatland, H.J. 1996. Lihan Mureuden Arvioiminen Tuotantolinjalla. (Finnish: On-line evaluation of meat toughness). Lihapäivät 1996. HY/MMETT/Lihateknologian julkaisuja no. 536, University of Helsinki. pp. 21-33. ISSN 0785-5842. Reprinted: Institute of Meat Bulletin 7(1): 15-18.
99. Swatland, H.J. 1996. Scientific aspects of meat animal growth and development. Part 3: Proportional or allometric growth. Institute of Meat Bulletin 6(2): 16-18. ISSN 1358-5118
100. Swatland, H.J. 1996. Scientific aspects of meat animal growth and development. Part 4. Institute of Meat Bulletin 6(3): 15-22. ISSN 1358-5118
101. Swatland, H.J. 1996. On-line evaluation of meat. Second PIC Pork Chain Conference. Toronto, September 24-25. PIC, Franklin, Kentucky. pp. 118-126.
102. Swatland, H.J. 1996. Scientific aspects of meat animal growth and development. Part 5. Energy and efficiency. Institute of Meat Bulletin 6(4): 15-18. ISSN 1358-5118
103. Swatland, H.J. 1997. Early PSE detection. Ontario Swine Research Review, University of Guelph. pp. 50-51.
104. Swatland, H.J. and C.J. Findlay. 1997. Testing the CT-Probe for meat toughness on commercially competitive sources of beef. Ontario Beef Research Update, pp. 70-71.
105. Swatland, H.J. 1997. A connective tissue probe for beef. Institute of Meat Bulletin 7(2): 15-17. ISSN 1358-5118