1. AMSA (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Chicago, Illinois: American Meat Science Association in cooperation with National Live Stock and Meat Board.
2. Boleman, S. J., Boleman, S. L., Savell, J. W., Miller, R. K., Cross, H. R., Wheeler, T. L., Koohmaraie, M., Shackelford, S. D., Miller, M. F., West, R. L., & Johnson, D. D. (1995). Consumer evaluation of beef of known tenderness levels. In Proceedings 41th international congress of meat science and technology (pp. 594–595), 20–25 August 1995, San Antonio, Texas, USA.
3. Consumer evaluation of beef of known categories of tenderness.
4. Relationship of texture profile analysis and Warner–Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Science,2003
5. Sensory qualities of meat;Cross,1986