References

AOAC., 1995. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., Pages: 1094.

Dransfield, E., 1981. Eating Quality of DFD Beef. In: The Problem of Dark-Cutting Beef, Hood, D.E. and P.V. Tarrant (Eds.). Martinus Nijhoff Publishers, Amsterdam, pp: 344-358.

Duckett, S.K., J.G. Andrae, G.T. Pritchard, T.A. Skow, S.L. Cuvala , J.H. Thorngate and W.K. Sanchez, 1998. Effects of pre-slaughter administration of oral calcium gel to beef cattle on tenderness. Can. J. Anim. Sci., 81: 33-38.
Direct Link  |  

Duncan, D.B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42.
CrossRef  |  Direct Link  |  

Dutson, T.R., J.W. Savell and G.C. Smith, 1981. Electrical Stimulation of Antemortem Stressed Beef. In: The Problem of Dark Cutting in Beef, Hood, D.F. and P.V. Tarrant (Eds.). Martinus Nijhoff Publishers, Amsterdam.

Fox, Jr. J.B., 1987. The Pigments of Meat. In: The Science of Meat and Meat Products, Price, J.F. and B.S. Schweigert (Eds.). 3rd Edn., Food and Nutrition Press, Westport, Connecticut, pp: 193-216.

Hamm, R., 1975. Water Holding Capacity of Meat. In: Meat, Cole, D.J.A. and R.A. Lawrie (Eds.). Butterworths, London, pp: 321-328.

Honikel, K.O., 1987. Critical Evaluation of Methods Detecting Water-Holding Capacity in Meat. In: Accelerated Processing of Meat, Romita, A., C. Valin and A.A. Taylor (Eds.). Elsevia Publishing, New York, pp: 225-239.

Jay, J.M., 1967. Response of the phenomena of extract-release volume and water-holding capacity to irradiated beef. J. Food Sci., 32: 371-372.
CrossRef  |  

Koohmaraie, M., A.S. Babiker, R.A. Merkel and T.R. Dutson, 1988. Role of Ca++-dependent proteases and lysosomal enyzmes in postmortem changes in bovine skeletal muscle. J. Food Sci., 53: 1253-1257.

Krishnaiah, D., B. Awang, S. Rosalam and A. Buhri, 2002. Commercialisation of papain enzyme from papaya. Proceedings of the Regional Symposium on Environment and Natural Resources, April 10-11, Hotel Renaissance Kuala Lumpur, Malaysia, pp: 244-250.

Miller, W.M. and D.L. Harrison, 1965. Effect of marination in sodium hexametaphosphate solution on the palatability of loin steaks. Food Tech., 19: 94-97.

SAS, 1990. SAS Stat User's Guide Release 6.08. SAS Institute Inc., Cary, NC. USA.

Saffle, R.L., 1968. Meat emulsions. Adv. Food Res., 16: 105-105.

Schroeder, J.W., 1978. Beef quality and composition: Feeding regimes and postmortem handling techniques. M.Sc. Thesis, Colourado State University, Fort Collings, Colourado.

Wierbicki, E. and F.E. Deatherage, 1958. Water content of meats, determination of water-holding capacity of fresh meats. Agric. Food Chem., 6: 387-392.
CrossRef  |  Direct Link  |