B. R. Bordes-p, Caractéristiques qualitatives des viandes bovines : influence des facteurs de production, pp.61-84, 1986.

B. R. Dumont-b and . Schmitt-o, Relations entre la conformation des carcasses et les caractéristiques de la musculature, Bull. Acad. Vét, vol.62, pp.261-265, 1969.

B. R. Naude-r, C. D. Smit-m, and R. J. Venter-h, The influence of age, sex and breed of cattle on their muscle characteristics, Meat Sci, vol.4, pp.261-281, 1979.

B. R. Valin-c and . Bonaiti-b, Effect of genotype on pigment, lipid and collagen content of the longissimus dorsi muscle in young bulls, 26e Congrès Europ. Chercheurs Viande, pp.271-274, 1980.

B. J. Dumont-b and . Hljdzik-e, The dry matter content of beef muscles, 32e Congrès Europ. Chercheurs Viande, pp.499-502, 1986.

D. C. Gilber-'c-k, Cold shortening capacity and beef muscle growth, J. Sci. Fd Agric, vol.26, 1975.

D. E. Jones-r and F. H. Mac, Quantifying changes in tenderness during storage of beef meat, Meat Sci, vol.5, pp.1980-81

F. C. Hamm-r, Biochemical studies on fast-glycolyzing bovine muscle, Meat Sci, vol.4, pp.41-49, 1980.

F. V. , A. E. Judge-m, and P. T. , Palatibility and muscle properties of beef as influenced by preslaughter growth rate, J. Anim. Sci, vol.61, pp.151-156, 1985.

G. Y. and R. J. Boccard-r, Caractéristiques d'engraissement des bovins limousins, Bull. Techn. CRZV Theix, vol.22, pp.29-34, 1975.

M. J. Morrow-r, . C. Stringer-w, and . J. Lipsey-r, Carcass palatability characteristics of beef produced on pasture, corn, silage and corn grain, J. Anim, 1983.

H. H. Thompson-g and K. G. , Comparison of feedlot performance and carcass characteristics of half-sib bulls, steers and heifers, J. Anim. Sci, vol.29, pp.687-692, 1969.

H. M. Hedrick-h, Profile of fiber type and related properties of five bovine muscles, J. Food Sci, vol.42, pp.513-517, 1977.

L. D. Monin-g, Pouvoir de rétention d'eau de la viande de porc : influence du type métabolique musculaire et importance des composants du sarcoplasme, Sci. Alim, vol.5, p.341, 1985.

M. A. Freeden-h, Post mortem pH changes as related to tenderness and water-holding capacity of muscles from steer, bull and heifer carcasses. Can, J. Anim. Sci, vol.54, pp.127-135, 1974.

M. M. Dikeman-m and . R. Schalles-r, Histology of exotic cross bovine muscles, J. Anim. Sci, vol.41, p.298, 1975.

M. F. , S. J. , F. J. , and F. J. Bonaiti-b, Comparison of different sire breeds crossed with Friesan cows/preliminary results, Curr. Top, 1982.

M. D. Touraille-c, Influence de la castration sur la qualité des carcasses et des viandes de bovins abattus à deux ans. Réunion Chercheurs Viande, V.P.C., n° spécial, pp.73-74, 1983.

M. M. Cross-h and C. J. Buyck-m, Bovine longissimus dorsi muscle glycogen and color response as affected by dietary regimen and post mortem electrical stimulation in young bulls, Meat Sci, vol.19, pp.253-262, 1987.

M. G. Ouali-a, Muscle differentiation and meat quality, In : Develop. Meat Sci., Lawrie R.A. éd, vol.5, pp.89-158, 1991.

M. G. , T. A. , L. D. Zabari-m, and . Sellier-p, Compositional and enzymatic characteristics of the Longissimus dorsi muscle from Large White, halothane-positive and halothane-negative Pietrain , and Hampshire pigs, Meat Sci, vol.16, pp.307-316, 1986.

M. D. Edwards-r, The role of triglycerides and phospholipids in the aroma of cooked beef, 1983.

M. P. Magat-a, Diagnostic biochimique des myopathies dégénératives des jeunes bovins, Rec. Méd. Vét, vol.152, pp.451-455, 1976.

O. G. Knight-p, The structural basis of WHC in meat, In : Develop. Meat Sci, vol.194, p.88

O. A. Obled-a, C. P. Merdaci-n, and D. A. Valin-c, Comparative effects of post mortem storage and low-calcium requiring neutral proteinase on bovine and rabbit myofibrillar proteins, J. Sci. Fd. Agric, vol.34, pp.466-476, 1983.

O. A. Valin-c, Principaux facteurs technologiques et biologiques influant sur le processus de maturation des viandes, Bull. Techn. CRZV Theix, vol.55, pp.73-78, 1984.

P. R. Davies-h, Meat production of friesan steers : the effect of intramuscular on palatibility and the effect of growth rates on composition changes, 1974.

R. J. Carpenter-z, S. G. , and K. G. , Comparison of palatibility traits of beef produced by young bulls and steers, J. Anim. Sci, issue.2, pp.641-648, 1971.

R. M. Labas-r, Biochemical factors influencing myoglobin formation in beef muscles, Meat Sci, vol.19, pp.151-165, 1987.

R. M. Valin-c, Influence de l'âge sur les caractéristiques de la couleur des viandes bovines de la race limousine, Ann. Technol. Agric, vol.28, pp.319-332, 1979.

S. J. Legras-p, Cartographie du pH dans les carcasses de gros bovin, Ind. Alim. Agric, pp.392-396, 1978.

T. A. Monin-g, . Briand-m, . Dadet-m, and . Briand-y, Activities of metabolic and contractile enzymes in 18 bovine muscles, Meat Sci, vol.18, pp.23-40, 1986.

V. C. Goutefongea-r, Etude de la qualité des viandes de bovin. 2. Comparaison des caractéristiques organoleptiques des viandes de taurillons et d' animal adulte, Ann. Technol. Agric, vol.27, pp.609-627, 1978.

V. C. Touraille-c, . Vigneron-p, and . E. Ashmore-c, Prédiction of lamb meat quality traits based on muscle biopsy fibre typing, Meat Sci, vol.6, pp.257-263, 1982.

V. Haverbeke, G. Lemercier-g, and C. P. Mouthon-p, Etude histoenzymologique et ultra structurale des muscles de jeunes bovins précoces atteints de dégénérescence musculaire, Bull. Soc. Sci, 1978.

W. J. Steinhauf-d, Meat quality in respect to carcass evaluation in cattle, World Rev. Anim. Prod, vol.4, pp.87-96, 1968.