1. M. BEGGAN, 2001 .Shelf life extension of retail beef cuts stored in a low oxygen environment., Thesis for MSc (Agr) , Department of Biosystems Engineering, University College Dublin, Dublin, Ireland.
2. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1
3. K. BRANDON, F. BUTLER, and P. ALLEN, 2003 . The rate of oxygen absorption of four commercially available oxygen scavengers at refrigerated temperatures . InProc. of the 49th Int. Cong. of Meat Sci. and Technol. p. 511 , Brazil.