1. A comparison of and objective subjective measurement of beef tenderness;Bockian;Food Technol.,1958
2. Tenderness in poultry meat I;Cameron;An improved method of measuring. Food Technol.,1955
3. A comparative study of tenderness by sensory panel and by shear strength measurements;Deatherage;Food Technol.,1952
4. Postmortem aging of poultry meat and its effect on the tenderness of the breast muscles;Dodge;Food Technol.,1959
5. Effect of temperature and time of scalding on the tenderness of the breast meat of chicken;Shannon;Food Technol.,1957