[Bergmeyer H.U. (1974). Methods of enzymatic analysis. Academic Press, New York, USA.]Search in Google Scholar
[Bidner B.S., Ellis M., Brewer M.S., Campion D., Wilson E.R., Mc Keith F.K. (2004). Effect of ultimate p Hon the quality characteristics of pork. J. Muscle Foods, 15: 139-154.]Search in Google Scholar
[Bredahl L., Gruner K.G., Fertin C. (1998). Relating consumer perceptions of pork quality to physical product characteristics. Food Qual. Prefer., 9: 273-281.]Search in Google Scholar
[Choe J.H., Choi Y.M., Lee S.H., Shin H.G., Ryu Y.C., Hong K.C., Kim B.C. (2008). The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. Meat Sci., 80: 355-362.]Search in Google Scholar
[Darymple R.H., Hamm R. (1973). Amethod for the extraction of glycogen and metabolites from a single muscle sample. J. Food Tech., 8: 439-444.]Search in Google Scholar
[Fernandez X., Lefaucheur L., Candek M. (1995). Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of pig. Meat Sci., 41: 225-235.]Search in Google Scholar
[Fujii J., Otsu K., Zorzato F.,de Leon S., Khanna V.K., Weiler J. E., O ’ Brien P.J., Mac Lennan D.H. (1991). Identification ofamutation in porcine ryanodine receptor associated with malignant hyperthermia. Science, 253: 448-451.]Search in Google Scholar
[Grunert K.G., Bredahl L., Brunsø K. (2004). Consumer perception of meat quality and implications for product development in the meat sector -areview. Meat Sci., 66: 259-272.]Search in Google Scholar
[Honikel K.O. (2004). Water-holding capacity of meat. In: Muscle development of livestock animals: physiology, genetics and meat quality. te Pas M.F.W., Everts M.E., Haagsman H.P. (eds). CABI Publishing, pp. 389-400.10.1079/9780851998114.0389]Search in Google Scholar
[Honikel K.O., Fischer H. (1977) Arapid method for the detection of PSEand DFDporcine muscles. J. Food Sci., 42: 1633-1636.]Search in Google Scholar
[Huff - Lonergan E., Lonergan S.M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci., 71: 194-204.]Search in Google Scholar
[Joo S.T., Kauffman R.G., Kim B.C., Park G.B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci., 52: 291-297.]Search in Google Scholar
[Josell A.,von Seth G., Tornberg E. (2003). Sensory and meat quality traits of pork in relation to post-slaughter treatment and RNgenotype. Meat Sci., 66: 113-124.]Search in Google Scholar
[Kauffman R.G., Marsh B.N. (1987). Quality characteristics of muscle as food. In: The science of meat and meat products. Price J.F., Schweigert B.S. (eds), Food and Nutrition Press Inc., Westport, USA, pp. 349-369.]Search in Google Scholar
[Kawasaki E.S. (1990). Sample preparation from blood cells and other fluids. In: PCRprotocols: Aguide to methods and applications, Innis M.A., Gelfamd D.H., Sninsky J.J. White T.J. (eds), Academic Press, New York London, UK, pp. 146-152.10.1016/B978-0-12-372180-8.50022-6]Search in Google Scholar
[Koćwin - Podsiadła M., Krzęcio E., Przybylski W. (2006). Pork quality and methods of its evaluation -areview. Pol. J. Food Nutr. Sci., 15/56: 241-248.]Search in Google Scholar
[Long V.P., Tarrant P.V. (1990). The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides. Meat Sci., 27: 181-195.]Search in Google Scholar
[Milligan S.D., Ramsey C.B., Miller M.F., Kaster C.S., Thompson L.D. (1998). Resting pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality. J. Anim. Sci., 76: 74-86.]Search in Google Scholar
[Monin G. (1989). Genetics effects on technological qualities of pig meat. 40th Annual Meeting EAAP, Dublin, Paper GP 3.1.]Search in Google Scholar
[Monin G. (2004). Conversion of muscle to meat. Colour and texture deviations. In: Encyclopedia of]Search in Google Scholar
[Meat Sciences, Jensen W.K., Devine C., Dikeman M. (eds), Elsevier Ltd., Oxford, pp. 323-330.Monin G., Sellier P. (1985). Pork of low technological quality withanormal rate of muscle p Hfall in the immediate post-mortem period: The case of the Hampshire breed. Meat Sci., 13: 49-63. Offer G. (1991). Modeling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Sci., 30: 157-184.]Search in Google Scholar
[Offer G., Knight P. (1988). The structural basis of water holding in meat. Part 2: drip losses. In: Development in meat science, Lawrie R. (ed.), Elsevier Applied Science, London, UK, pp. 172-243.]Search in Google Scholar
[Offer G., Knight P., Jeacocke R., Almond R., Cousins T., Elsey J., Parsons N.,]Search in Google Scholar
[Sharp A., Starr R., Purslow P. (1989). The structural basis of water holding, appearance and toughness of meat and meat products. Food Microstructure, 8: 151-170.]Search in Google Scholar
[Pliquett F., Pliquett U., Schoberleu L., Freywald K. (1995). Impedance measurements to characterise meat quality. Fleischwirtschaft, 75: 496.]Search in Google Scholar
[Prange H., Jugert L., Scharner E. (1977). Untersuchungen zur Muskelfleischqualitat beim Schwein. Arch. Exper. Veterinarmed. Leipzig, 31: 235-248.]Search in Google Scholar
[Przybylski W., Vernin P., Monin G. (1994). Relationship between glycolytic potential and ultimate p Hin bovine, porcine and ovine muscles. J. Muscle Foods, 5: 245-255.]Search in Google Scholar
[Schmitten F., Schepers K.H., Festerling A. (1987). Evaluation of meat quality by measurement of electrical conductivity. In: Evaluation and Control of Meat Quality in Pigs, P. Tarrant V., Eikelenboom G., Monin G. (eds). Martinus Nijhoff Publishers, Dordrecht, The Netherlands, pp. 191-200.10.1007/978-94-009-3301-9_15]Search in Google Scholar
[Van Laack R.L.J.M. (2000). Determinants of ultimate p Hof meat and poultry. Proc. 53rd Annual Reciprocal Conference, pp. 74-75.]Search in Google Scholar
[Van Laack R.L.J.M., Kauffman R.G. (1999). Glycolytic potential of red, soft, exudative pork longissimus muscle. J. Anim. Sci., 77: 2971-2973.]Search in Google Scholar
[Warris P.D. (2010). Meat Science: an introductory text. (2nd edition) CABI Publishing.]Search in Google Scholar
[Zybert A., Krzęcio E., Sieczkowska H., Antosik K., Podsiadły W., Koćwin - - Podsiadła M. (2008). Relationship between glycolytic potential and some physico-chemical and functional traits of Longissimus lumborum muscle including chilling method of carcasses (in Polish). Rocz. Nauk. PTZ, 4: 301-309.]Search in Google Scholar
[Zybert A., Krzęcio E., Sieczkowska H., Podsiadły W., Przybylski W. (2007). The influence of chilling method on glycolytic changes and pork meat quality. Proc. 53rd International Congress of Meat Science and Technology, Beijing, China, 5-10.08.2007, pp. 293-294.]Search in Google Scholar