1. American Meat Science Association (AMSA) (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness of fresh meat. American Meat Science Association in cooperation with the National Live Stock and Meat Board (now the National Cattlemen's Beef Association), Centennial, Co.
2. Changes in the tenderness of meat cooked at 50–65 °C;Bouton;Journal of Food Science,1981
3. Changes in shear parameters of meat associated with structural changes produced by aging, cooking, and myofibrillar contraction;Bouton;Journal of Food Science,1975
4. Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55 and 85 °C;Bowers;Journal of Food Science,1987
5. Qualities of beef as affected by cooking at very low temperatures for long periods of time;Bramblett;Food Technology,1959