1. Biomechanics;Func,1981
2. Measurement of water-holding capacity and juiciness;Honikel,1994
3. Sarcomere shortening of prerigor muscle and its influence on drip loss;Honikel;Meat Science,1986
4. Proteolysis of specific muscle structural proteins by micro-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle;Huff-Lonergan;Journal of Animal Science,1996
5. Joo, S. T., Kaufman, R. G., Lee, S., Kim, B. C., Kim, C. J. & Greaser, M. L. (1995) Variation in water loss of PSE pork musculature over time. 41th International Congress of Meat Science and Technology, San Antonio, California (pp. 658–659)