1. Bendall, J.R. and Taylor, A.A., 1972. Consumption of oxygen by the muscles of beef animals and related species II. Consumption of oxygen by post-rigor muscle. J. Sci. Fd. Agric., 23, 707–719.
2. Duchesne, H.E., 1978. The aetiology of dark-cutting beef. Ph. D. Thesis, University of Bristol.
3. Francis, F.J. and Clydesdale, F.M., 1975. Food colorimetry: theory and applications. AVI Publishing Company, Inc. Westport, Conneticut.
4. Hall, J.L., Latschar, C.E. and Mackintosh, D.L., 1944. Characteristics of dark-cutting beef. Survey and preliminary investigations. Kansas Agric. Exp. Stat. Tech. Bull., 58.
5. Hood, D.E. and Riordan, E.B., 1973. Discolouration in pre-packaged beef: measurement by reflectance spectrophotometry and shopper discrimination. J. Fd. Technol., 8, 333–343.