References

1. Alvarado^,1 and S. McKee, 2007. Marination to Improve Functional Properties and safety of Poultry meat. Journal of Applied Poultry. 16:113-120

2. Charlotte Maltin*, Denis Balcerzak, Rachel Tilley and Margaret Delday, 2003. Determinants of meat quality: tenderness. Proceedings of the Nutrition Society (2003), 62, 337–347

3. Wayne Gisslen , 2004. Essentials of professional cooking. John Wiley and Sons Publications.

4. Exploratorium, n.a. What gives meat its flavor. http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html

5. Yohan Yoon, Avik Mukherjee, Keith E. Belk, John A. Scanga, Gary C. Smith and John N. Sofos, 2008. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef . International Journal of Food Microbiology Volume 133, Issues 1-2, 31 July 2009, Pages 78-85

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