AMSA. 2012. AMSA Meat Color Measurement Guidelines. American Meat Science Association; Champaign, Illinois USA: p. 0–124.
Cross HR, West RL, Dutson TR. 1981. Comparison of methods for measuring sarcomere length in beef
semitendinosus muscle. Meat Sci 5:261–266.
du Plessis I, Hoffman LC. 2007. Effect of slaughter age and breed on the carcass traits and meat quality of beef steers finished on natural pastures in the arid subtropics of South Africa. S Afr J Anim Sci 37:143–153.
Dymnicka M, Klupczyński J, Łozicki A, Miciński J, Strzetelski J. 2004. Polyunsaturated fatty acids in M.
longissimus thoracis of fattening bulls fed silage of grass or maize. J. Anim. Feed Sci 13:Suppl. 2101–104.
Guzek D, Głąbska D, Głąbski K, Plewa P, Plewa R, Wierzbicka A. 2012. Comparison of sarcomere length for two types of meat from animal family
suidae- analysis of measurements carried out by microscopic technique. Adv Sci Technol Res J 6:13–17.
Gwartney BL, Calkins CR, Rasby RJ, Stock RA, Vieselmeyer BA, Gosey JA. 1996. Use of expected progeny differences for marbling in beef: II. Carcass and palatability. J Anim Sci 74:1014–1022.
Hocquette JF, Richardson RI, Prache S, Medale F, Duffy G, Scollan ND. 2005. The future trends for research on quality and safety of animal products. Ital J Anim Sci 4:49–72.
Holló G, Tőzsér J, Hol I, Csapó J, Szűcs E. 2001b. Effect of breed, live weight on the fatty acid, amino acid content and on the biological value of beef. Act Aliment 30:311–322.
Holló G, Csapó J, Szucs E, Tozser J, Repa I, Holló I. 2001. Influence of breed, slaughter weight and gender on chemical composition of beef. Part 2. Fatty acid composition of fat in rib samples. Asian Australas J Anim Sci 14:1719–1723.
Hunt MC, Acton JC, Benedict RC, Calkins CR, Cornforth DP, Jeremiah LE, G D, Olson Salm CP, Savell JW, Shivas SD. 1991. Guidelines for meat color evaluation. AMSA Committee on Guidelines for Meat Color Evaluation. National Livestock and Meat Board; Chicago, Illinois:
Indurain G, Carr TR, Goñi MV, Insausti K, Beriain MJ. 2009. The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef. Meat Sci 82:155–161.
Janz JAM, Aalhus JL, Robertson WM, Dugan MER, Larsen IL, Landry S. 2004. The effects of modified carcass chilling on beef carcass grade and quality of several muscles. Can J Anim Sci 84:377–384.
Jones SDM, Robertson WM, Talbot S. 1992. Marbling standards for beef and pork. Agriculture and Agri-Food Canada Pub. No. 1879/E; Ottawa, ON:
Maher SC, Mullen AM, Moloney AP, Reville W, Buckley DJ, Kerry JP, Troy DJ. 2005. Ultrastructural variation in beef M. longissimus dorsi as an explanation of the variation in beef tenderness. J Food Sci 70:579–584.
Muchenjea V, Hugo A, Dzama K, Chimonyo M, Strydom PE, Raats JG. 2009. Cholesterol levels and fatty acid profiles of beef from three cattle breeds raised on natural pasture. J Food Comp Anal 22:354–358.
Nogalski Z, Pogorzelska J. 2001. Growth rate and slaughter value of heifers with different types of conformation. Natural Sci 9:277–284.
Nuernberg K, Dannenberger D, Nuernberg G, Ender K, Voigt J, Scollan ND, Wood JD, Nute GR, Richardson RI. 2005. Effect of a grass-based and a concentrate feeding system on meat quality characteristics and fatty acid composition of
longissimus muscle in different cattle breeds. Livest Prod Sci 94:137–147.
Pabiou T, Fikse WF, Cromie AR, Keane MG, Nasholm A, Berry DP. 2011. Use of digital images to predict carcass cut yields in cattle. Livest Sci 137:130–140.
Park GB, Moon SS, Ko YD, Ha JK, Chang HH, Joo ST. 2002. Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J Anim Sci 80:129–136.
Prevolnik M, Čandek-Potokar M, Škorjanc D. 2004. Ability of NIR spectroscopy to predict meat chemical composition and quality - a review. Czech J Anim Sci 49:500–510.
Priolo A, Micol D, Agabriel J. 2001. Effects of grass feeding systems on ruminant meat colour and flavour. A review. Anim Res INRA 50:185–200.
Scollan N, Hocquette JF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci 74:17–33.
Shackelford SD, Koohmaraie M, Wheeler TL. 1995. Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef females. J Anim Sci 73:3304–3309.
Węglarz A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J Anim Sci 55:548–556.
Wheeler TL, Shackelford SD, Koohmaraie M. 2000. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci 78:958
Wulf DM, Morgan JB, Tatum JD, Smith GC. 1996. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers. J Anim Sci 74:569–576.
Yang XJ, Albrecht E, Ender K, Zhao RQ, Wegner J. 2006. Computer image analysis of intramuscular adipocytes and marbling in the
longissimus muscle of cattle. J Anim Sci 84:3251–3258.