1. Connective tissue and meat quality;Bailey,1988
2. Post mortem changes in muscle;Bendall,1973
3. Recent studies on meat freezing;Cavello,1981
4. Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis;Chrystall;Meat Sci.,1978
5. Method of Eliminating the Aging Step in Poultry Processing;Clatfelter,1987