References
- Ahnström, M.L., Enfält, A.C., Hansson, I., Lundströ, K., 2006. Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls. Meat Sci. 72:555–559.
- Barton-Gade, P.A., Demayer, D., Honikel, K.O., Joseph, R.L., Poulanne, E., Severini, M., Smulders, F.S.M., Tornberg, E., 1994. Final version of reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group. ICoMST 40st Nederlands S-V.05.
- Chrystall, B.B., Culioli, J., Demeyer, D., Honikel, K.O., Moller, A.J., Purslow, P., Schwagele, F., Shorthose, R. and Uytterhagen, L., 1994. Recommendation of reference methods for assessment of meat.
- Dransfield, E., 1994. Optimisation of tenderisation, ageing and tenderness. Meat Sci. 36:105–121.
- Gerelt, B., Ikeuchi, Y., Nishiumi, T., Suzuki, A., 2002. Meat tenderization by calcium chloride after osmotic dehydration. Meat Sci. 60:237–244.
- Gigli, S., Iacurto, M., Giorgetti, A., Bozzi, R., Poli, B., Franci, O., Failla, S., Lucifero, M., 2000. Caratteristiche della qualità della carne di una razza specializzata da carne (Chianina) ed una rustica (Maremmana) allevate in Italia. TAURUS 11:87–92.
- Jaturasitha, S., Thirawong, P., Leangwunta, V., Kreuzer, M., 2004. Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: effect of concentration and time postmortem. Meat Sci. 68:61–69.
- King, D.A., Deikeman, M.E., Wheeler, T.L., Kastenr, C.L., Koohmaraie, M., 2003. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. J. Anim. Sci. 81:1473–1481.
- Kolar, K., 1990. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study. J. Ass. Off. Ana. Chem. 73:54–77.
- SAS, 1985. SAS user’s guide statistics. Ed. Cary (NC) SAS Institute Inc. USA.
- Van Moeseke, W., De Smet, S., Claeys, E., Demeyer, D., 2001.Very fast chilling of beef: effects on meat quality. Meat Sci. 59: 31–37.