1. Quality indicators for raw meat;Aaslyng,2002
2. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003
3. Influence of thawing methods on the quality of frozen meat and the drip loss;Ambrosiadis;Fleischwirtschaft,1994
4. Freezing rate effects on the drip loss of frozen beef;Añón;Meat Science,1980
5. The influence of cooking technique and core temperature on results of a sensory analysis of pork depending on the raw meat quality;Bejerholm;Food Quality and Preference,2004