1. Van Hoof, J., 1981. Objective methods for texture evaluation of poultry meat. Pages 165–180 in: Quality of Poultry Meat. Spelderholt Jubilee Symposia, Apeldoorn, The Netherlands.
2. Bratzler, L.J., 1949. Determining the tenderness of meat by use of the Warner-Bratzler method. Pages 117–120 in: Proc. 2nd Ann. Recip. Meat Conf., Chicago, IL.
3. Effect of coring methods on shear values determined by Warner-Bratzler shear;Hostetier;J. Food Sci.,1964
4. Effect of sample weight and orientation on the texture press force of apple slices;Bin;J. Texture Stud.,1988
5. The physical basis of meat texture: Observations on the fracture behavior of cooked bovine M. semitendinosus.;Purslow;Meat Sci.,1985