1. AMSA (1991). Guidelines for meat color evaluation. Chicago, IL: Nat. Live Stock and Meat Board.
2. APHA (1992). Compendium of methods for the microbiological examination of foods (3rd ed.) Amer. Washington, DC: Public Health Assoc.
3. Harris, S. D., Morris, C. A., May, S. G., Jackson, T. C., Lucia, L. M., Hales, D. S., Miller, R. K., Keeton, J. T., Savell, J. W., and Acuff, G. R. (1993). Ostrich Meat Industry Development. Final Report to American Ostrich Association.
4. Jay, J. M. (1992). In Modern food microbiology. New York, NY: Chapman and Hall, p. 199.
5. Kraft, A. A. (1986). Meat microbiology. In P. J. Bechtel (Ed.), Muscle as Food, New York: Academic Press, Inc., pp. 239–278.