1. Barton, P.A. 1971a. Abnormal pH2 values in pig meat and their effect on the quality of bacon. Manuskript Nr. 486E, Slagteriernes Forskningsinstitut, Roskilde.
2. Barton, P.A. 1971b: Some experience on the effect of pre-slaughter treatment on the meat quality of pigs with low stress-resistance. Proc. 2nd International Symp. Condition and Meat Quality of Pigs, Zeist. p. 180–190, Pudoc, Wageningen.
3. A national survey of muscle pH values in commercial pig carcasses