1. Preblended and pre-rigor meat in sausage emulsions;Acton;Food Technology,1969
2. Functionality of muscle constituents in the processing of comminuted meat products;Acton;CRC Critical Reviews in Food Science and Nutrition,1983
3. Effects of pH, preblending, and frozen storage of beef on some processing characteristics of “lite” frankfurters;Almeida;American Society of Animal Science Southern Section. Abstract,1991
4. AOAC (1998). Official Methods of Analysis. Method 928.08 Nitrogen in meat, Kjeldahl method. 14th ed. Association of Official Analytical Chemists, Washington, DC.
5. Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of pre-rigor and post-rigor ground beef;Bernthal;Meat Science,1989