Aktas, N., Kaya, M. (2001) The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. Eur Food Res Technol. 213: 88–94.
Aktas, N., Aksu, M.I., Kaya, M. (2003) The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J Muscle Foods. 14: 181-194.
Berge, Ph., Ertbjerg, P., Larsen, L.M., Astruc, Th., Vignon, X., Moller, A.J. (2001) Tenderization of beef by lactic acid injected at different times post mortem. Meat Sci. 57: 347-357.
Besbes, S., Ghorbel, R., Salah, R.B., Masmoudi, M., Jedidi, F., Attia, H., Blecker, C. (2010) Date fiber concentrate: chemical compositions, functional properties and effect on quality characteristics of beef burgers. J Food Drug Anal. 18: 8-14.
Burke, R.M., Monahan, F.J. (2003) The tenderisation of shin beef using a citrus juice marinade. Meat Sci. 63: 161–168.
Desmond, E.M., Troy, D.J. (2001) Effect of lactic and citric acid on Low-value Beef used for emulsion-type. Meat Products. Lebensm.-Wiss. u. – Technol. 34: 374–379.
Ergezer, H., Gokce, R. (2011) Comparison of marinating with two different types of marinade on some quality and sensory characteristics of turkey breast meat. J Anim Vet Adv. 10: 60-67.
Gault, N.F.S. (1985) The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Sci. 15: 15-30.
Gehan Kassem, M.A., Emara, M.M.T. (2010) Quality and acceptability of value-added beef burger. World J Dairy Food Sci. 5: 14-20.
Hosseini, F., Milani, E., Bolurian, Sh. (2011) Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger. J Food Ind. 3: 371-378.
Komoltri, P., Pakdeechanuan, P. (2012) Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken. Int Food Res J. 19: 1449-1455.
Montowska, M., Pospiech, E. (2007) Species identification of meat by electrophoretic methods. Acta Sci Pol Technol Aliment. 6: 5-16.
Onenc, A., Serdaroglu, M., Abdraimov, K. (2004) Effect of various additives to marinating baths on some properties of cattle meat. Eur Food Res Technol. 218: 114-117.
Serdaroglu, M., Abdraimov, K., Onenc, A. (2007) The effect of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. J Muscle Foods. 18: 162-172.
Yusop, S.M., Osullivan, M.G., Kerry, J.F., Kerry, J.P. (2010) Effect of marinating time and low PH on marinade performance and sensory acceptability of poultry meat. Meat Sci. 85: 657-663.
)