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2. Sodium reduction in poultry products — A review;Barbut;CRC Critical Review in Poult. Biol.,1989
3. Porcine Stress and Meat Quality;Barton-Gade,1981
4. A review of the relationships of pH with physical aspects of pork quality;Bendall;Meat Sci.,1988
5. The effect of preslaughter temperature, stress, struggle and anaesthetization on color and textural characteristics of turkey muscle;Froning;Poultry Sci.,1978