- Alonso, V., Campo, M.M., Espanol, S., Roncales, P. and Beltran, J.A (2009). Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. Meat Science, 81: 209-217.
- AOAC (Association of Official Analytical Chemist), (1995). Official methods of Analysis, 16th Ed., Virginia, U.S.A.
- Aristoy, M.C. and Toldra, F (1998). Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Science, 50(3): 327-332.
- Bender, A (1992). Meat and meat products in human nutrition in developing countries. Food and Nutrition Paper 53. Food and Agricultural Organization of the United Nations, Rome. pp. 101.
- Bindu, J., Ravishankar, C.N. and Srinivasa Gopal, T.K (2007). Shelf life evaluation of a ready-to-eat black cam (Villorita cyprinoides) product in indigenous retort pouches. Journal of Food Engineering, 78: 995-1000.
- Boni, I., Nurul, H. and Noryati, I (2010). Comparison of meat quality characteristics between young and spent quails. International Food Research Journal, 17: 661-666.
- Bragagnolo,N.and Amaya, D.B.R (2002). Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs. Food Chemistry, 79: 255-260.
- Bruckner, H., Winter, R. and Godel, H (1991). Fully Automated HPLC separation of DL amino acids derivatized with OPA together with N - isobutryl - cystine - applications to food samples. Chromatographia, 32: 383-388.
- Castellini, C., Mugnai, C. and Dal Bosco, A (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science, 60: 219-225.
- Davis, G.W., Dutson, T.R., Smith, G.C. and Carpenter, Z.L (1980). Fragmentation procedure for longissimus muscle as an index of cooked steak tenderness. Journal of Food Science, 45: 880-884.
- Dhanda, J.S., Taylor, D.G., Murray, P.J. and McCosker, J.E (1999). The influence of goat genotype on the production of capretto and chevon carcasses. 2. Meat quality. Meat Science, 52: 355-361.
- Dorado, M., Martin Gomez, E.M., Jimenez-Colmenero, F. and Masoud, T.A (1999). Cholesterol and fat contents of Spanish commercial pork cuts. Meat Science, 51: 321-323.
- Enser, M., Hallett, K., Hewitt, B., Fursey, G.A.J. and Wood, J.D (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science, 42(4): 443-456.
- Folch, J., Lees, M. and Stanley, G.H.S (1957). A simple method for the isolation and purification of lipids from animal tissues. J ournal of Biological Chemistry, 226: 497-509.
- Fountoulakis, M. and Lahm, H.W (1998). Hydrolysis and amino acid composition analysis of protein. Journal of Chromatography, 826: 109-134.
- Gardner, G.E., Hopkins, D.L., Greenwood, P.L., Cake, M.A., Boyce, M.D. and Pethick, D.W (2007). Sheep genotype, age and muscle type affect the expression of metabolic enzyme markers. Australian Journal of Experimental Agriculture,47: 1180-1189.
- Garnier, J., Klont, R. and Plastow, G (2003). The potential impact of current animal research on the meat industry and consumer attitude towards meat. Meat Science, 63: 79-88.
- Girolami, A., Marsico, I., Andrea, G.D., Braghieri, A., Napolitano, F. and Cifuni, G.F (2003). Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. Meat Science, 64: 309-315.
- Gopinathan A. and Usha, A.P (2011). Comparative evaluation of growth and carcass traits in large white yorkshire, desi and their crossbred pigs. Indian Journal of Animal Research, 45(3): 203-206.
- Grau, R. and Hamm, R (1957). Biochemistry of Meat Hydration. Advances in Food Research, 10: 356.
- Greenfield, H. and Southgate, D.A.T (2003). Food Composition Data. Food and Agriculture Organization of the United Nations, Rome.
- Huff, E.J. and Parrish, F.C (1993). Bovine longissimus muscle tenderness as affected by post mortem aging time, animal age and sex. Journal of Food Science, 58(4): 713-716.
- Ilavarasan, R., Robinson J.J Abraham, Appa Rao, V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S (2015). Effect of Age on Physico-Chemical and Nutritional Composition of Indigenous Kodiadu Goat Meat. Journal of Animal Research, 5 (3): 585- 590.
- Ilavarasan, R., Robinson J.J Abraham, Appa Rao, V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S (2015). Effect of age and cut on the colour of turkey, japanese quail and desi chicken meat of Tamil Nadu. Journal of Environmental and Biosciences, 29 (2): 451-453.
- Ilavarasan, R., Robinson J.J Abraham, Appa Rao, V., Pandiyan, V., Narendra Babu, R. and Wilfred Ruban, S (2015). Effect of age on amino acid, fatty acid and cholesterol content of desi chicken (Gallus domesticus) meat: f rom Tamil Nadu. Journal of Environmental and Biosciences, 29 (1): 57-59.
- Jeremiah, L.E. and Martin, A.H (1982). Effects of pre - rigor chilling and freezing and subcutaneous fat cover upon the histological and shear properties of bovine longissimus dorsi muscle. Canadian Journal of Animal Science, 62: 353-361.
- Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N., Mendiratta, S.K. and Lakshmanan, V (2009). Effect of age and gender on the processing characteristics of buffalo meat. Meat Science, 83: 10-14.
- Kirton, H (1988). Characteristics of goat meat, including carcass quality and methods of slaughter. In: Goat Meat Production in Asia. Proceedings of a Workshop, Tando Jam, Pakistan. IDRC, Ottawa, Canada, 87-99p.
- Kouba, M., Enser, M., Whittington, F.M., Nute, G.R. and Wood, J.D (2003). Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. Journal of Animal Science, 81: 1967-1979.
- Lawrie, R.A (1985). Meat Science. 4th edn. Pergamon Press Ltd. Oxford, England.
- Lawrie, R.A (1991). Meat Science, 5th edn. Oxford: Pergamon Press.
- Lawrie, R.A (1998). Lawrie’s meat science (6th ed). Cambridge, England: Woodhead Publishing Ltd.
- Liu, L., Zhang, S., Li, Z., Li, N., Jin, X., Yu, Y (2009). Comparative study on growing-finishing performance and meat quality of different hybrid combinations in pigs. Animal Husbandry and Feed Science, 1(8-10), 4-5. 13.
- Marichal, A., Castro, N., Capote, J., Zamorano, M.J. and Arguello, A (2003). Effects of live weight at slaughter (6, 10 and 25 kg) on kid carcass and meat quality. Livestock Production Science, 83: 247-256.
- Monziols, M., Bonneau, M., Davenel, A. and Kouba, M (2007). Comparison of the content and fatty acid composition of intermuscular and subcutaneous adipose tissue in pigs carcasses. Meat Science, 76: 54-60.
- Nguyen, L.Q., Nuijens, M.C.G.A., Everts, H., Salden, N. and Beynen, A.C (2003). Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigs. Meat Science, 65: 1399-1406.
- Okeudo, N.J. and Moss, B.W (2005). Interrelationships amongst carcass and meat quality characteristics of sheep. Meat Science, 69: 1-8.
- Olson, D.G., Parrish, F.C. and Stromer. M.H (1976). Myofibril fragmentation and shear resistance of three bovine muscles during post- mortem storage. Journal of Food Science, 41: 1036-1041.
- Owen, J.E., Norman, G.A., Philbrooks, C.A. and Jones, N.S.D (1978). Studies on the meat production characteristics of Botswana goats and sheep. Part III. Carcass tissue composition and distribution. Meat Science, 2: 59-74.
- Palmquist, D.L. and Jenkins, T.C (2003). Challenges with fats and fatty acid methods. Journal of Animal Science, 81: 3250-3254.
- Pereira, P.M.C.C. and Vicente, A.F.R.B (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93: 586-592.
- Quaresma, M.A.G., Alves, S.P., Trigo-Rodrigues, I., Pereira-Silva, R., Santos, N., Lemos, J.P.C., Barreto, A.S. and Bessa, R.J.B (2011). Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat. Meat Science, 89: 457-461.
- Ragab, M.T., Darwish, M.Y.M. and Malek, A.G.A (1966). Meat production from Egyptian buffaloes II. Journal of Animal Production, UAR, 6: 31.
- Raj, St., Skiba, G., Weremko, D., Fandrejewski, H., Migda³, W., Borowiec, F. and Po³awska, E (2010). The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights. Meat Science, 86: 324-330.
- Ramesh,J.,Gopinathan, A., Karthickeyan, S.M.K. and Balamurugan, R (2013). Effect of Poultry Whole Carcass Meal Incorporation in Three-Way Synthetic Pig Grower Diets International Journal of Livestock Research, 3(2): 147-151
- Richardson, R.I. and Mead, G.C (1999). Poultry Meat Science. Poultry Science symposium Series, 25, CABI Publishing.
- Schinckel, A.P., Mahan, D.C., Wiseman, T.G. and Einstein, M.E (2008). Growth of protein, moisture, lipid and ash of two genetic linesof barrows and gilts from twenty to one hundred twenty five kilograms of body weight. Journal of Animal Science, 86: 460- 471.
- Seideman, S.C. and Crouse, J.D (1986). The effects of sex condition, genotype and diet on bovine muscle characteristics. Meat Science, 17: 55-72.
- Sivakumar, P (2003). Carcass characteristics and physico-chemical properties of Kanni adu goat meat. M.V.Sc., thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai-51.
- Sutha, M., Gawdaman, G., Robinson J.J. Abraham and Thirumurugan, K (2015). Influence of age on the carcass characteristics of three way synthetic pigs raised under swill feed regime. Indian Journal of Animal Research, 49 (1): 114-117.
- Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., Kropf, D.H. and Stroda, S (1992). Chemical, physical and sensory characterization of ground beef containing 5 to 30 percent fat. Journal of Food Science, 57(1): 25-29.
- Warriss, P.D (2000). Meat science: An introductory text. Wallingford, UK: CAB International, CABI Publishing.
- Wood, J.D., Nute, G.R., Richardson, R.I., Whittington, F.M., Southwood, O. and Plastow, G (2004). Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Science, 67: 652-667.
- Wybenga, D.R., Pileggi, V.J. Dirstine, P.H. and Giorgio, J.D (1970). Direct manual determination of serum total cholesterol with a single stable reagent. Clinical chemistry, 16(12): 980-984.
- Zobra, O. and Kurt, S (2006). Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. Meat Science, 73 (4): 611-618.