1. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat,1995
2. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978
3. Deatherage, F.E. (1963). The effects of water and inorganic salts on tenderness. In: Proceedings of Campbell's Soup Company, Meat Tenderness Symposium (pp. 45–68). Camden, NJ.
4. Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef;Eilers;Meat Science,1994
5. Water-binding capacity of meat as affected by phosphates;Hellendoorn;Food Technology,1962