1. An immunological method to assess protein degradation in post mortem muscle;Bandman;Meat Science,1988
2. Muscle quality, cooking method and ageing on palatability of pork loin chops;Bennett;Journal of Food Science,1973
3. The effect of ageing on the organoleptic qualities of PSE and normal pork loins;Buchter;Proceedings 2nd International Symposium on Condition of Meat Quality in Pigs,1971
4. Quality parameters of pig longissimus dorsi muscle as affected by slaughter weight and breed;Candek-Potokar;42nd International Congress of Meat Science and Technology,1996
5. Use of electrical stimulation for hot boning of meat;Cross,1985