Aaslyng, M.D., Bejerholm, C., Ertbjerg, P., Bertram, H.C., & Andersen, H.J. 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14(4):277-288.
Aktaş, N., & Kaya, M. 2001. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Science, 58(4):413-419.
Aktaş, N., Aksu, M., & Kaya, M. 2003. The effect of organic acid marination on tenderness, cooking loss and boundwater content of beef. Journal of Muscle Foods, 14(3):181-194.
Arganosa, G.C., & Marriott, N.G. 1989. Organic acids as tenderizers of collagen in restructured beef. Journal of Food Science, 54(5):1173-1176.
Bejerholm, C., & Aaslyng, M.D. 2004. The influence of cooking technique and core temperature on results of a sensory analysis of pork-Depending on the raw meat quality. Food Quality and Preference, 15(1):19-30.
Berge, P., Ertbjerg, P., Larsen, L.M., Astruc, T., Vignon, X., & Møller, A. J. 2001. Tenderization of beef by lactic acid injected at different times post mortem. Meat Science, 57(4):347-357.
Boleman, S.J., Boleman, S.L., Miller, R.K., Taylor, J.F., Cross, H.R., Wheeler, T.L., Koohmaraie, M., Shackelford, S.D., Miller, M.F., West, R.L., Johnson, D.D., & Savell, J.W. 1997. Consumer evaluation of beef of known categories of tenderness. Journal of Animal Science, 75:1521-1524.
Botha, S.S.C., Hoffman, L., & Britz, T. 2007. Physical meat quality characteristics of hot-deboned ostrich (struthio camelus var. domesticus) muscularis gastrocnemius, pars interna during post-mortem aging. Meat Science, 75(4):709-718.
Buford, M.L., Calkins, C.R., Johnson, D.D., & Gwartney, B.L. 2004. Cow muscle profiling: a comparison of chemical and physical properties of 21 muscles from beef and dairy cow carcasses. Nebraska Beef Cattle Report, 185: 88-91.
Burke, R., & Monahan, F. 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Science, 63(2):161-168.
Byrne, C., Troy, D., & Buckley, D. 2000. Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall. Meat Science, 54(1):23-34.
Cheng, Q., & Sun, D.W. 2008. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Critical Reviews in Food Science And nutrition, 48(2):137-159.
Chou, R.G.R., Tseng, T.F., & Chen, M.T. 1997. Acceleration of post‐mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination. British Poultry Science, 38(1):78-83.
Chris, R. 2013. The science of meat quality. A John Wiley & Sons, Inc., Publication. Chapter 6: Meat Tenderness, 99-118.
Culler, R., Smith, G., & Cross, H. 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science, 43(4):1177-1180.
Eilers, J., Morgan, J., Martin, A., Miller, R., Hale, D., Acuff, G., & Savell, J. 1994. Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef. Meat Science, 38(3):443-451.
Gault, N.F.S. 1984. The influence of acetic acid concentration on the efficiency of marinading as a process for tenderising beef. Proceedings of the 30th european meeting of meat research workers, 184-185. http://www.icomst2009.dk/fileadmin/documents/ICOMST_Addendum.pdf.
Gault, N.F.S. 1985. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Science, 15(1):15-30.
Gheisari, H.R., Aminlari, M., & Shahram Shekarforoush, S. 2009. A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage. Veterinarski arhiv, 79(1):51-68.
Heymann, H., Hedrick, H., Karrasch, M., Eggeman, M., & Ellersieck, M. 1990. Sensory and chemical characteristics of fresh pork roasts cooked to different endpoint temperatures. Journal of Food Science, 55(3):613-617.
Hinikle, J.B. 2010. Acid marination for tenderness enhancement of beef bottom round. Theses and Dissertations in Animal Science, Nebraska Beef Cattle Report, 566: 127-130.
Huff-Lonergan, E., Zhang, W., & Lonergan S.M. 2010. Biochemistry of postmortem muscle-lessons of mechanisms of meat tenderization. Meat Science, 86:184-195.
Hoffman, L., Muller, M., & Vermaak, A. 2008. Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend. Meat Science, 80(4):1055-1060.
Honikel, K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4):447-457.
Honikel, K.O. 2004. Muscle development of livestock animals: Physiology, genetics and meat quality. Chapter 18: Water-holding capacity of meat. (M.F., te Pas, M.E., Everts, & H.P., Haagsman, eds). MA: CABI Publishing, Cambridge, 389-400.
Istrati, D., Vizireanu, C., & Dima, F. 2014. Efficiency of different type of tenderization for improving technological properties of bovine Biceps femoris muscle. Scientific Papers, Series D. Animal Science, 57:245-250.
Juarez, M., Aldai, N., López-Campos, Ó., Dugan, M., Uttaro, B., & Aalhus, J. 2012. Beef texture and juiciness. Handbook of meat and meat processing. CRC Press, Boca Raton, FL, 177-206.
Ke, S. 2006. Effect of pH and salts on tenderness and water-holding capacity of muscle foods. Ph.D Dissertation. University of Massachusetts Amherst.
Ke, S., Huang, Y., Decker, E.A., & Hultin, H.O. 2009. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science, 82(1):113-118.
Kerry, J., Kerry, J., & Ledward, D. 2002. Meat processing. CRC Press LLC and Woodhead Publishing Ltd.
Kim, H.W., Choi, Y.S., Choi, J.H., Kim, H.Y., Lee, M.A., Hwang, K.E., & Kim, C.J. 2013. Tenderization effect of soy sauce on beef M. biceps femoris. Food Chemistry, 139(1):597-603.
Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science, 43(1):193-201.
Lewis, G.J., & Purslowi, P.P. 1990. The effect of mafunation and cooking on the mechanical properties of intramuscular connective tissue. Journal of Muscle Foods, 2(3):177-195.
Lawrie, R. A. 1998. The conversion of muscle to meat. In R. Meat science, 6: 219-230. Combridge, Woodhead Publishing Limited.
Locker, R. 1960. Degree of muscular contraction as a factor in tenderness of beef. Journal of food Science, 25(2):304-307.
Mancini, R.A., & Hunt, M.C. 2005. Current research in meat color: review. Meat Science, 71(1):100-121.
Morgan, J., Savell, J., Hale, D., Miller, R., Griffin, D., Cross, H., & Shackelford, S. 1991. National beef tenderness survey. Journal of Animal Science, 69(8):3274-3283.
Offer, G., & Knight, P. 1988. The structural basis of water-holding in meat part 2: drip losses. In R. Lawrie (Ed.). developments in meat science, . London, Elsevier Science, 4:172-243.
Önenç, A., Serdaroğlu, M., & Abdraimov, K. 2004. Effect of various additives to marinating baths on some properties of cattle meat. European Food Research and Technology, 218(2):114-117.
Oreskovich, D., Bechtel, P., McKeith, F., Novakofski, J., & Basgall, E. 1992. Marinade pH affects textural properties of beef. Journal of Food Science, 57(2):305-311.
Pathania, A., McKee, S., Bilgili, S., & Singh, M. 2010. Antimicrobial activity of commercial marinades against multiple strains of salmonella spp. International Journal of Food Microbiology, 139(3):214-217.
Paul, P.C., McCrae, S.E., & Hofferber, L.M. 1973. Heat-induced changes in extractability of beef muscle collagen. Journal of Food Science, 38(1):66-68.
Pour Nikfardjam, M.S. 2008. General and polyphenolic composition of unripe grape juice (verjus/verjuice) from various producers. Mitteilungen Klosterneuburg, 58:28-31.
Rao, M., Gault, N., & Kennedy, S. 1989. Changes in the ultrastructure of beef muscle as influenced by acidic conditions below the ultimate pH. Food Microstructure, 8(1):115-124.
Rhee, M., Wheeler, T., Shackelford, S., & Koohmaraie, M. 2004. Variation in palatability and biochemical traits within and among eleven beef muscles. Journal of animal science, 82(2):534-550.
Sawyer, J., Apple, J., & Johnson, Z. 2008. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef. Meat Science, 79(2):317-325.
Serdaroglu, M., Abdraimov, K., & Oenenc, A. 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. Journal of Muscle Foods, 18(2):162-172.
Seuss, I., & Martin, M. 1993. The influence of marinating with food acids on the composition and sensory properties of beef. Fleischwirtschaft, 73(3):292-295
Sheard, P., & Tali, A. 2004. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science, 68(2):305-311.
Stradley, L., Cook, A. 2000. What's cooking america. published by three forks books. ISBN:1: 56044-792-3.
Sultana, A., Nakanishi, A., Roy, B., Mizunoya, W., Tatsumi, R., Ito, T., & Ikeuchi, Y. 2008. Quality improvement of frozen and chilled beef biceps femoris with the application of salt-bicarbonate solution. Asian Australasian Journal of Animal Sciences, 21(6):903-911.
Suryati, T., Arief, I.I., & Polii, B.N. 2008. Correlation and categories of meat tenderness based on equipment and panelist test. Animal Production, 10(3):188-193.
Suzuki, A., Kim, K., Tanji, H., Nishiumi, T., & Ikeuchi, Y. 2006. Application of high hydrostatic pressure to meat and meat processing. Food Science & Technology, New York, 158-193.
Taylor, R.G., Geesink, G., Thompson, V., Koohmaraie, M., & Goll, D. 1995. Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science, 73(5):1351-1367.
Toldrá, F. 2010. Handbook of meat processing. Chapter 1: Chemistry and Biochemistry of Meat (Elisabeth Huff-Lonergan), 28-51.
Xiong, Y., & Kupski, D. 1999. Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. Poultry Science, 78(7):1053-1059.
Yusop, S.M., O’Sullivan, M.G., Kerry, J.F., & Kerry, J.P. 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science, 85(4):657-663.
Zhao, G.Y., Zhou, M.Y., Zhao, H.L., Chen, X.L., Xie, B.B., Zhang, X.Y., He, H.L., Zhou, B.C., Zhang, Y.Z. 2012. Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism. Food Chemistry, 134(4):1738-1744.