1. Ocampo Ibáñez ID, Bermúdez F, Díaz H. Effect of storage time, muscle type, and animal genotype on drip loss in raw pork. Acta Agron 2009; 58:180–8.
5. Luca AD, Elia G, Hamill R, Mullen AM. 2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat. Proteomics 2013; 13:1528–44.
https://doi.org/10.1002/pmic.201200145
8. Warriss PD. Meat science: an introductory text. 2nd edWallingford, UK: CABI Publishers; 2010.
11. Offer G, Knight P, Jeacocke R, et al. The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Microstruct 1989; 8:151–70.
13. Melody JL, Lonergan SM, Rowe LJ, Huiatt TW, Mayes MS, Huff-Lonergan E. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J Anim Sci 2004; 82:1195–205.
https://doi.org/10.2527/2004.8241195x
18. Bee G, Anderson AL, Lonergan SM, Huff-Lonergan E. Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork. Meat Sci 2007; 76:359–65.
https://doi.org/10.1016/j.meatsci.2006.12.004
19. Kayan A, Uddin MJ, Cinar MU, et al. Investigation on interferon alpha-inducible protein 6 (IFI6) gene as a candidate for meat and carcass quality in pig. Meat Sci 2011; 88:755–60.
https://doi.org/10.1016/j.meatsci.2011.03.009
21. Rozen S, Skaletsky H. Primer3 on the WWW for general users and for biologist programmers. Misener S, Krawetz SA, editorsBioinformatics methods and protocols. Methods in Molecular Biology, vol 132. Totowa, NJ USA: Humana Press; 2000. 12:p. 365–386.
https://doi.org/10.1385/1-59259-192-2:365
22. Khoshoii AA, Mobini B, Rahimi E. Comparison of chicken strains: Muscle fibre diameter and numbers in Pectoralis superficialis muscle. Glob Vet 2013; 11:55–8.
23. Koomkrong N, Gongruttananun N, Boonkaewwan C, Noosud J, Theerawatanasirikul S, Kayan A. Fiber characteristics of pork muscle exhibiting different levels of drip loss. Anim Sci J 2017; 88:2044–9.
https://doi.org/10.1111/asj.12859
24. Adzitey F, Nurul H. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review. Int Food Res J 2011; 18:11–20.
26. Mörlein D, Link G, Werner C, Wicke M. Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality. Meat Sci 2007; 77:504–11.
https://doi.org/10.1016/j.meatsci.2007.04.030
29. Sieczkowska H, Andrzejczuk A, Zybert A, et al. Usefulness of pork meat quality classes criteria in assessing of its culinary value. Sci Ann Polish Soc Anim Prod 2017; 13:53–62.
https://doi.org/10.5604/01.3001.0013.5218
30. Żelechowska E, Przybylski W, Jaworska D, Santé-Lhoutellier V. Technological and sensory pork quality in relation to muscle and drip loss protein profiles. Eur Food Res Technol 2012; 234:883–94.
https://doi.org/10.1007/s00217-012-1705-z
32. Jůzl M, Šulcerová H, Gregor T, et al. The relationship between colour and other meat quality traits in Czech Large White pigs. Maso Int - J Food Sci Technol 2012; 2:131–6.
36. Zaman R, Nassir HM, Abdurrazq NB, Salleh HM, Rahman MT. Effects of different methods of slaughtering on protein expression in chicken meat. IIUM Eng J 2012; 13:27–33.
https://doi.org/10.31436/iiumej.v13i1.227
38. Bernevic B, Petrea BA, Galetskiya D, et al. Degradation and oxidation postmortem of myofibrillar proteins in porcine skeleton muscle revealed by high resolution mass spectrometric proteome analysis. Int J Mass Spectrom 2011; 305:217–27.
https://doi.org/10.1016/j.ijms.2010.11.010
40. Wang J, Yan X-L, Liu R, Fu Q, Zhou G, Zhang W. Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork. Anim Sci J 2016; 87:109–16.
https://doi.org/10.1111/asj.12394
42. Zhang M, Wang D, Geng Z, et al. Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality. Asian-Australas J Anim Sci 2017; 30:94–9.
https://doi.org/10.5713/ajas.16.0132