1. Influence of thawing methods on the quality of frozen meat and the drip loss;Ambrosiadis;Fleischwirtschaft,1994
2. Some effects on the mechanical properties of meat produced by cooking at temperatures between 50° and 60 °C;Beilken;Journal of Food Science,1986
3. Effect of porcine somatotropin, stress susceptibility, and final end point on cooking on the sensory, physical, and chemical properties of pork loin chops;Boles;Journal of Animal Science,1991
4. Boles, J. A., & Swan, J. E. (2002). Meat and storage effects on processing characteristics of beef roasts. Meat Science, in press.
5. Genstat 5, release 3, reference manual,1993