1. Trends in meat consumption and the need for fresh meat and meat products of improved quality;Aaslyng,2009
2. Datatomography (CT) as a method to measure meat and fat quality in live pigs;Aass,2009
3. Mechanical grading of beef carcasses;Allen;National Food Centre Research Report, Teagasc,2001
4. Measuring the lean content of carcasses using TOBEC;Allen;National Food Centre Research Report, Teagasc,2001
5. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy;Andrés;Meat Science,2007