1. J. J. Macfarlane, in “Developments in Meat Science—3,” ed. by R. Lawrie, Elsevier Applied Science Publishers Ltd., London, 1985, pp. 135–184.
2. R. Hamm, in “The Physiology and Biochemistry of Muscle as a Food,” ed. by E. J. Briskey, R. G. Cassens and J. C. Trautman, The University of Wisconsin Press, Madison, 1966, pp. 363–385.
3. I. F. Penny, in “Developments in Meat Science—1,” ed. by R. Lawrie, Applied Science Publishers Ltd., London, 1980, pp. 115–143.