1. A.O.A.C., 1990. Official methods of the association of official analytical chemists, Vol. 2, 15th Ed., Arlington, VA, USA: Association of Official Analytical Chemists, Inc.
2. A.O.A.C., 2000. Official methods of analysis. Official Method 991.36, Fat (Crude) in Meat and Meat Products. 17th ed. Maryland, USA: Association of Official Analytical Chemists.
3. A.O.A.C., 2007. Official methods of analysis. 18th ed. Maryland, USA: Association of Analytical Chemist.
4. Abril, M., Campo, M.M., Önenç, A., Sañudo, C., Albertí, P., Negueruela, A.I., 2001. Beef colour evolution as a function of ultimate pH. Meat Sci. 58, 69-78.
5. Ahmad, H., Tian, J., Wang, J., Khan, M.A., Wang, Y., Zhang, L., Wang, T., 2012. Effects of dietary sodium selenite and selenium yeast on antioxidant enzyme activities and oxidative stability of chicken breast meat. J. Agric. Food. Chem. 60, 7111–7120.