Addis, P. B. and Shanus, E. S. (1979) Massaging and tumbling in the manufacturer of meat product. Food Technol. 33, 36-40.
Boksch, W. (1965) Warmpokelm vin kasseler und bacon. Fleischwirtshaft 45, 921-922.
Barbut, S., Maurer, A. J., and Lindsay, R. C. (1988) Effects of reduced sodium chloride and added phosphates on physical and sensory properties of turkey frankfurters. J. Food Sci. 53, 62-66.
Boleman, S. J., Boleman, S. L., Miller, R. K., Taylor, J. R., Cross, H. R., Wheeler, T. L., Koohmaraie, M., Shackelford, Sss. D., Miller, M. R., West, R. L., Johnson, D. D., and Savell, J. W. (1997) Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75, 1521-1524.
Boles, J. A. and Shand, P. J. (2001) Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Sci. 59, 259-265.
Boulianne, M. and King, A. J. (1995) Biochemical and color characteristics of skinless boneless pale chicken breast. Poult. Sci. 74, 1693-1697.
Choi, D. W., Shin, H. H., and Choi, H. T. (1997) Study on dewatering and impregnation soaking process. Korean J. Food Nutr. 10, 462-467.
Choi, J. H., Jung, J. Y., Choi, J. H., Lee, M. A., Lee, E. S., Kim, H. Y., Han, D. S., Kim, J. M., and Kim, C. J. (2006) Effects of immersion period after tumbling processing on the quality properties of boiled pork loin with soy sauce. Korean J. Food Cookery Sci. 22, 379-385.
Dzudie, T. and Okubanjo, A. (1999) Effects of rigor state and tumbling time on quality of goat hams. J. Food Eng. 42, 103-107.
Fennema, O. R. (1985) Water and ice. In: Food Chemistry. Fennema, O. R. (ed.) Marcel Dekker Inc., New York, pp. 23-68.
Freixenet, L. (1994) Spray injection of meat. Influence of the brine pressure in the quality of the injected products. A Hus. 4, 27-32.
Ghavimi, B., Rogers, R. W., Althen, T. G., and Ammerman, G. R. (1986) Effects of nonvacuum, and nitrogen back-flushed tumbling on various characteristics of restructured cured beef. J. Food Sci. 51, 116-118.
Goutefongea, R. (1992) Salting and curing. In: Technology of meat and eat products. Girard, J. (ed), Ellis Horwood, Ltd., London, pp. 115-137.
Hamm, R. (1982) Post-mortem changes in muscle with regard to processing of hot-boned beef. Food Technol. 37, 86-91.
Hongsprabhas, P. and Barbut, S. (1999) Effect of pre-heated whey protein level and salt on texture development of poultry meat batters. Food Res. Int. 32, 145-149.
Hullberg, A., Johansson, L., and Lundstrom, K. (2005) Effect of tumbling and RN genotype on sensory perception of curedsmoked pork loin. Meat Sci. 69, 721-732.
Katsaras, K. and Budras, K. D. (1993) The relationship of the microstructure of cooked ham to its properties and quality. LWT-Food Sci. Technol. 26, 229-234.
Krause, R. J. (1976) Influence of tumbling and sodium tripolyphosphate on quality, yield, and cure distribution in hams. M.S. thesis, The Ohio State Univ., Columbus, Ohio.
Krause, R. J., Plompton, Jr., R. F., Ockerman, H. W., and Cahill, V. R. (1978) Influence of tumbling and sodium tripolyphosphate on salt and nitrite distribution in porcine muscle. J. Food Sci. 43, 190-192.
Kim, C. J., Jeong, J. Y., Choi, J. H., Seo, W. D., and Lee, E. S. (2003) Effects of tumbling and immersion on quality characteristics of cured pork meat with soy sauce. Korean J. Food Sci. An. 23, 21-27.
KMTA (2011) Actual condition survey of meat distribution. Korea Meat Trade Association
Lawis, T. L., Plimpton, R. F., Ockerman, H. W., and Parrett, N. A. (1992) Electrical stimulation and tumbling affect prerigor cured, sectioned and formed ham roasts. J. Food Sci. 57, 567-568.
Lawrence, T. E., Dikeman, M. E., Hunt, M. C., Kastner, C. L., and Johnson, D. E. (2003) Staged injection marination with calcium lactate, phosphate and salt may improve beef water binding ability and palatability traits. Meat Sci. 65, 967-972.
Leak, F. W., Kemp, J. D., Langlois, B. E., and Fox, J. D. (1984) Effect of tumbling and tumbling time on quality and microflora of dry-cured hams. J. Food Sci. 49, 695-698.
Nishimura, T. Hattori, A., and Takahashi, K. (1995) Structural weakening of intramuscular connective tissue during conditioning of beef. Meat Sci. 39, 127-133.
Ockerman, H, W. and Organisciakm C. S. (1978) Diffusion of curing brine in tumbled and nontumbled porcine tissues. J. Food Prot. 41, 178-184.
Ockerman, H. W., Plimpton, Jr R. F., Cahill, V. R., and Parrett, N. A. (1978) Influence of short term tumbling, salt and phosphate on cured canned pork. J. Food Sci. 43, 878-885.
Offer, G. and Trinick, J. (1993) On the mechanism of water holding in meat: The swelling and shrinking of myofibril. J. Food Sci. 42, 245-281.
Olson, D. G., Parrish, Jr., F. C., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistances of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1043.
Palanska, O. and Nosal, V. (1991) Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Cattle with the Limousine breed. (in English), Vedecke Prace Vyskumnedo Ustaru Zivocisn Vyroby Nitre(CSFR). 24, 59.
Pegg, R. B., Fisch, K. M., and Shahidi, F. (2000) Erastz herkommlicher pokelung durch nitritfreie Pokelsysteme. Fleischwirtchaft 80, 86-89.
Piotrowski, E. G., Zailka, L. L., and Wasserman, A. E. (1970) Studies on aroma of cured ham. J. Food Sci. 35, 321-325.
Ponting, J. D., Walters, G. C., Forrey, R. R., Jackson, R., and Stanley, W. L. (1966) Osmotic dehydration of fruits. Food Technol. 20, 125-128.
Savage, A. W. J., Warriss, P. D., and Jolly, P. D. (1990) The amount and composition of the protein in drio from stored pig meat. Meat Sci. 27, 289-303
Savell, J. W., Smoth, G. C., and Carpenter, Z. K. (1977) Blade tenderzation of four three weight-grade groups of beef. J. Food Sci. 42, 866-870.
Solomon, L. W. and Schmidt, G. R. (1980) Effect of vacuum and mixing time on the extractability and functionality of preand post-rigor beef. J. Food Sci. 45, 283-287.
Siegel, D. G., Theno, D. M., Schmidt, G. R., and Norton, H. W. (1978) Meat massaging: The effect of salt phosphate and massaging on cooking loss, binding strength and exudates composition in sectioned and forned ham. J. Food Sci. 43, 331-333.
Sofos, J. N. (1986) Use of phosphates in low sodium meat products. Food Technol. 40, 52-61.
Tenin, D. and Ademola, O. (1999) Effects of rigor state and tumbling time on quality of goat hams. J. Food Engineering 42, 103-107.
Weiss, J. M. (1973) Ham tumbling and massaging. Western Meat Industry 14, 23-28.