1. Causes and contributing factors to “dark cutting” meat: current trends and future directions: a review;Ponnampalam;Compr. Rev. Food Sci. Food Saf.,2017
2. On farm factors increasing dark cutting in pasture finished beef cattle;Loudon;Meat Sci.,2018
3. The Economic Impact of Dark Cutting Beef in Australia;Jose,2015
4. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review;Adzitey;Int. Food Res. J.,2011
5. Effects of Aging, Modified Atmospheric Packaging, and Display Time on Metmyoglobin Reducing Activity and Oxygen Consumption of High-pH Beef, Meat and Muscle Biology 3;Ramanathan,2019