1. Isometric tension developed during heating of collagenous tissues. Relationships with collagen cross-linking;Allain;Biochimica et Biophysica Acta,1978
2. Collagen cross-linking in porcine M. Longissimus lumborum: Absence of a relationship with variation in texture at pork weight;Avery;Meat Science,1996
3. Avery, N. C., Sims, T. J., Warkup, C., & Bailey, A. J. (1998). The role of collagen in meat toughness; an assessment of the influence of metabolic age. In Proceedings 44th international congress of meat science and technology (pp. 720–721). Barcelona, Spain.
4. Connective tissue in meat and meat products;Bailey,1989
5. The elastin content of various muscles of beef animals;Bendall;Journal of Science of Food and Agriculture,1967