AOAC. 1985. Official methods of analysis. 16th edWashington, DC: Association of Official Analytical Chemists.
Berruga MI, Vergara H, Gallego L. 2005. Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Rumin Res 57:257–264.
Brewer MS, Zhu LG, Bidner B, Meisinger DJ, McKeith FK. 2001. Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci 57:169–176.
Bruce HL, Stark JL, Beilken SL. 2004. The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses. Meat Sci 67:261–268.
Chambaza A, Scheeder MRL, Kreuzer M, Dufeya PA. 2003. Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content. Meat Sci 63:491–500.
Chan KM, Decker EA. 1994. Endogenous skeletal muscle antioxidants. Crit Rev Food Sci Nutr 34:403–426.
Dance LJE, Matthews KR, Doran O. 2009. Effect of breed on fatty acid composition and stearoyl-CoA desaturase protein expression in the Semimembranosus muscle and subcutaneous adipose tissue of cattle. Livest Sci 125:291–297.
Dubowitz V, Everson Pearse AG. 1960. A comparative histochemical study of oxidative enzyme and phosphorylase activity in skeletal muscle. Histochem Cell Biol 2:105–117.
Gauthier GF. 1969. On the relationship of ultrastructural and cytochemical features to color in mammalian skeletal muscle. Z Zellforsch Mikrosk Anat 95:462–482.
Holló G, Csapó J, Szücs E, Tözsér J, Repa I, Holló I. 2001. Influence of breed, slaughter weight and gender on chemical composition of beef. Part 2. Fatty acid compos ition of fat in rib samples. Asian-Aust J Anim Sci 14:1719–1723.
Hoving-Bolink AH, Hanekamp WJA, Walstra P. 1999. Effects of sire breed and husbandry system on carcass, meat and eating quality of Piemontese and Limousin crossbred bulls and heifers. Livest Prod Sci 57:273–278.
Hur SJ, Park GB, Joo ST. 2009. Eúffect of storage temperature on meat quality of muscle with different fiber type composition from Korean native cattle (Hanwoo). J Food Qual 32:315–333.
Hwang IH, Thompson JM. 2001. The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef
longissimus doris muscle. Meat Sci 58:167–174.
Hwang YH, Kima GD, Jeong JY, Hur SJ, Joo ST. 2010. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci 86:456–461.
Insausti K, Beriain MJ, Purroy A, Alberti P, Lizaso L, Hernandez B. 1999. Color stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Sci 53:241–249.
Juárez M, Polvillo O, Gómez MD, Alcalde MJ, Romero F, Valera M. 2009. Breed effect on carcass and meat quality of foals slaughtered at 24 months of age. Meat Sci 83:224–228.
Lee SH, Joo ST, Ryu YC. 2010. Skeletal muscle ber type and myo brillar proteins in relation to meat quality. Meat Sci 86:166–170.
Li SL. 2009. Overview on the production state of young white beef at home and abroad. J Dairy Sci Technol 32:201–204.
Liu B, Chen H, Lan XY, Zhang ZQ, Zhang RF. 2006. Research on heterosis and growth performance in Qinchuan and its hybrids. Chinese J Anim Sci 42:1–4.
Maltin CA, Sinclair KD, Warriss PD, Grant CM, Porter AD, Delday MI, Warkup CC. 1998. The effects of age at slaughter, genotype and finishing system on the biochemical properties, muscle fiber type characteristics and eating quality of bull beef from suckled calves. Anim Sci 66:341–348.
Mancini RA, Hunt MC. 2005. Current research in meat color. Meat Sci 71:100–121.
Muchenje V, Dzama K, Chimonyo M, Raats JG, Strydom PE. 2008. Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa. Meat Sci 79:20–28.
O’Fallon JV, Busboom JR, Nelson ML, Gaskins CT. 2007. A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feed stuffs. J Anim Sci 85:1511–1521.
Pike MM, Ringkob TP, Beekman DD, Koh YO, Gerthoffer WT. 1993. Quadratic relationship between early-postmortem glycolytic rate and beef tenderness. Meat Sci 34:13–26.
Richards MP, Dettmann MA. 2003. Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide, and lipid oxidation. J Agric Food Chem 51:3886–3891.
Sañudo C, Panea B, Olleta Monson JL, Sierra I, Albertí P, Ertbjerg P, Chistiansen M, Gigli S, Failla S, Gaddini A, Hocquette JF, Jailer R, Nute GR, Williams JL. 2004. Carcass quality of several European cattle breeds preliminary results. In : Proceedings of 50th International Congress of Meat Science and Technology; p. 516–518. 8th-13th August; Helsinki, Finland.
Strydom PE, Naudé RT, Smith MF, Kotzé A, Scholtz MM, van Wyk JB. 2001. Relationships between production and product traits in subpopulations of Bonsmara and Nguni cattle. S Afr J Anim Sci 31:181–194.
Strydom PE, Naude RT, Smith MF, Scholtz MM, van Wyk JB. 2000. Characterisation of indigenous African cattle breeds in relation to meat quality traits. Meat Sci 55:79–88.
Vieira C, Cerdeño A, Serrano E, Lavín P, Mantecó AR. 2007Breed and ageing extent on carcass and meat quality of beef from adult steers (oxen). Livest Sci 107:62–69.
Warren HE, Scollan ND, Nute GR, Hughes SI, Wood JD, Richardson RI. 2008. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavor. Meat Sci 78:270–278.
Waritthitham A, Lambertz C, Langholz HJ, Wicke M, Gauly M. 2010. Assessment of beef production from Brahman ×Thai native and Charolais×Thai native crossbred bulls slaughtered at different weights. II: Meat quality. Meat Sci 85:196–200.
Yang XB, Chen H, Hua LS, Yang Q, Liu B. 2007. Effects analysis of two cattle pupolations in the west of China crossed by Limousin cattle. Acta agric boreli-occidentalis Sinica 16:55–58.
Zhou GH, Liu L, Xiu XL, Jian HM, Wang LZ, Sun BZ, Tong BS. 2001. Productivity and carcass characteristics of pure and crossbred Chinese Yellow Cattle. Meat Sci 58:359–362.