7Will P A, Henrick.son R L. The influence of delay chilling and hot boning on tenderness of bovine muscle[J]. Journal of Food Science,1976,41:1102-1106.
8Marsh B B, Lochner J V,Takahashi G,Kragness D D. Effects of early post mortem pH and temperature on beef tenderness[J]. Meat Science, 1980,5 : 479-483.
9Fields P A et al. Effects of elevated temperature conditioning on youthful and mature beef carcass[J]. Journal of Animal Science, 1976, 42:72-83.
10Tornberg E.Biophysical aspects of meat tenderness[J] Meat Science, 1996,43(Suppl.):S175-S191.