1. Breed type and ageing time effects on sensory characteristics of beef strip loin steaks;Campo;Meat Science,1999
2. Campo, M. M., Enser, M., Richardson, I., Wood, J. D., Hughes, S. I., & Nute, G. R. (2003). Effect of diet and conditioning on the British consumer’s perception of beef. In Proceedings 49th international congress of meat science and technology (pp. 249–250), 31 August–5 September 2003, Campinas, Brazil.
3. Comparisons of Bos indicus and Bos taurus inheritance for carcass beef characteristics and meat palatability;Crouse;Journal of Animal Science,1989
4. Destefanis, G., Barge, M. T., & Brugiapaglia, A. (1996). Meat quality in four muscles of hypertrophied Piemontese and Belgian Blue and White young bulls. In Proceedings 42nd international congress of meat science and technology (pp. 298–299), 1–6 September 1996, Lillehammer, Norway.
5. Beef quality assessed at European Research Centres;Dransfield;Meat Science,1984