1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995
2. The influence of rate of chilling and the development of rigor and “cold-shortening”;Bendall,1972
3. Post-mortem changes in muscle;Bendall,1973
4. The effect of the refrigeration conditions on meat of Dohne Merino×Corriedale lambs;Bianchi;Revista Argentina de Producción Animal,2006
5. Economies of meat chilling and freezing;Bowater,1997