Claus, J.R., Wang, H. and Marriot, N.G., 1997. Prerigor muscle stretching effects on tenderness of grain-fed beef under commercial conditions. Journal of Food Science vol 62 pp 1231-1243 Ferguson, D., Thompson, J., and Polkinghorne, R. 1999. Meat Standards Australia, A 'PACCP' based beef grading scheme for consumers. 3) PACCP requirements which apply to carcase processing. Presented at the 45th International Congress of Meat Science and Technology, Yokohama, Japan. Vol 45 pp18-19. Harris, P.V., 1974. Meat Chilling. Proceedings of Advances in Science and Technology, Meat Research Laboratory. Cannon Hill, QLD, 1974. Hopkins, D.L., Garlick, P.R. and Thompson, J.M., 2000a. The effect on the sarcomere structure of super tenderstretching. Proceedings of the Australian Society of Animal Production. Sydney . Locker, R.H. and Hagyard, C.J., 1963. A cold shortening effect in beef muscle. Journal of Science Food Agriculture. Vol 14 p787. Ludwig, C.J., Claus, J.R., Marriot, N.G., Johnson, J. and Wang, H., 1997. Skeletal alteration to improve beef longissimus muscle tenderness. Journal of Animal Science vol 75 pp 2404-2410 Marsh, B.B. and Carse, W.A., 1974. Meat tenderness and the sliding-filament hypothesis. Journal of Food Technology. Vol 9 pp 129-139. Meat Standards Australia (MSA) unpublished data. Meat and Livestock Australia, Ltd. O’Halloran, J.M., Ferguson, D.M., D. and Egan, A.F., 1998. Mechanism of tenderness improvement in tenderstretched beef carcases. Presented at the 44th International Congress of Meat Science and Technology, Barcelona, Spain vol 44 pp 712-713. Thompson, J.M., 2002. Managing meat tenderness. Meat Science. Vol 62 pp 295-308. University of Wisconsin, Madison, Animal Sciences, J.R. Clause. Retrieved July 30th, 2006 from http://www.ansci.wisc.edu site.
Claus, J.R., Wang, H. and Marriot, N.G., 1997. Prerigor muscle stretching effects on tenderness of grain-fed beef under commercial conditions. Journal of Food Science vol 62 pp 1231-1243 Ferguson, D., Thompson, J., and Polkinghorne, R. 1999. Meat Standards Australia, A 'PACCP' based beef grading scheme for consumers. 3) PACCP requirements which apply to carcase processing. Presented at the 45th International Congress of Meat Science and Technology, Yokohama, Japan. Vol 45 pp18-19. Harris, P.V., 1974. Meat Chilling. Proceedings of Advances in Science and Technology, Meat Research Laboratory. Cannon Hill, QLD, 1974. Hopkins, D.L., Garlick, P.R. and Thompson, J.M., 2000a. The effect on the sarcomere structure of super tenderstretching. Proceedings of the Australian Society of Animal Production. Sydney . Locker, R.H. and Hagyard, C.J., 1963. A cold shortening effect in beef muscle. Journal of Science Food Agriculture. Vol 14 p787. Ludwig, C.J., Claus, J.R., Marriot, N.G., Johnson, J. and Wang, H., 1997. Skeletal alteration to improve beef longissimus muscle tenderness. Journal of Animal Science vol 75 pp 2404-2410 Marsh, B.B. and Carse, W.A., 1974. Meat tenderness and the sliding-filament hypothesis. Journal of Food Technology. Vol 9 pp 129-139. Meat Standards Australia (MSA) unpublished data. Meat and Livestock Australia, Ltd. O’Halloran, J.M., Ferguson, D.M., D. and Egan, A.F., 1998. Mechanism of tenderness improvement in tenderstretched beef carcases. Presented at the 44th International Congress of Meat Science and Technology, Barcelona, Spain vol 44 pp 712-713. Thompson, J.M., 2002. Managing meat tenderness. Meat Science. Vol 62 pp 295-308. University of Wisconsin, Madison, Animal Sciences, J.R. Clause. Retrieved July 30th, 2006 from http://www.ansci.wisc.edu site.