1. Barton-Gade, P. (1997). The effect of pre-slaughter handling on meat quality in pigs. In P. D. Cranwell, (Ed.), Manipulation Pig Production VI. Proc of Sixth Biennal Conf. APSA, 7–10 December, pp. 100–123. Victorian Institute of Animal Science, Werribee, Australia.
2. Barton-Gade, P., Warriss, P., Brown, S. N., & Lambooij, B. (1996). Methods of assessing meat quality. Proc. EU Seminar New information on welfare and meat quality of pigs as related to handling, transport and lairage conditions (pp. 23–34). Mariensee, Germany, June 1995.
3. Bejerholm, C. (1991). The effect of ageing on the eating quality of normal pork loins. Proc. 37 International Congress of Meat Science and Technology, Kulmbach 1–6 September, pp. 48–51.
4. Bendall, J. R. (1973a). In H. H. Bourne, (Ed.), Structure and function of muscle, vol. II, part 2, 2nd ed., Chap. 5. (pp. 243–309). New York, Academic Press.
5. Borggard, C., Rud Andersen, J., & Barton-Gade, P. (1989). Further development of the MQM equipment for measuring water holding capacity and intramuscular fat on line. 35th International Congress of Meat Science and Technology, Copenhagen, Denmark, (pp. 212–214).