1. Barnier, V. M. H., Geesink, G. H., Smulders, F. J. M., & Van Logtestijn, J. G. (1992). Rate of glycolysis, chilling rate and beef quality: an inventory of potential consequences. In Proceedings 38th International Congress of Meat Science and Technology. France: Clermont-Ferrand.
2. Effect of pre-slaughter handling on the behaviour and blood composition of beef cattle;Cockram;British Veterinary Journal,1991
3. Eating quality of beef;Dransfield,1981
4. Beef quality, marketing and the consumer;Dumont,1981
5. Changes in tenderness of beef M. longissimus dorsi as related to muscle colour and pH;Fredeen;Journal of Food Science,1974