[Andersen H.J. (2000). What is pork quality? Quality of meat and fat in pigs as affected by genetics and nutrition. Proc. joint session of the EAAPcommissions on pig production, animal genetics and animal nutrition, Zurich, Switzerland, 25.08.1999, Wageningen, pp. 15-26.]Search in Google Scholar
[Bekhit A.E.D., Faustman C. (2005). Review: Metmyoglobin reducing activity. Meat Sci., 71: 407-439.]Search in Google Scholar
[Brewer S. (2004). Review: Irradiation effects on meat color. Meat Sci., 68: 1-17.]Search in Google Scholar
[Brewer M.S., Mc Keith F.K. (1999). Consumer-rated quality characteristics as related to purchase intent of fresh pork. J. Food Sci., 64: 171-174.]Search in Google Scholar
[CIE (1976). Colorimetry: Official Recommendations of the International Commission on Illumination. Publication CIE No. 15 (E-1.3.1). Bureau Central de la CIE, Paris, France.]Search in Google Scholar
[Feldhusen F., Reinhardt H.J. (1994). Farbveränderungen der Oberfläche von Schweinemuskulatur bei verschiedenen relativen Kühlluftfeuchtigkeiten. Fleischwirtschaft, 74: 765-768.]Search in Google Scholar
[Gardzielewska J., Tarasewicz Z., Jakubowska M., Szczerbi ńska D., Kara - mucki T., Rybarczyk A. (2010). Einfluss der Fütterung von Erbsen auf die Brustmuskelqualität von Wachteln. Tierärztliche Umschau, 65: 490-493.]Search in Google Scholar
[Gardzielewska J., Tarasewicz Z., Szczerbi ńska D., Jakubowska M., Karamucki T., Natalczyk-Szymkowska W. (2004). Modification of quail meat quality with oligosaccharide feed suplementation. Veterinarija ir Zootechnika, 26 (48): 29-32.]Search in Google Scholar
[Hamm R. (1996). Einfluß des p H-Wertes auf die Protein-Nettoladung im myofibrillären System. Fleischwirtschaft, 76: 1330-1335.]Search in Google Scholar
[Karamucki T. (2008). Studies on the formation of colour of the porcine Longissimus lumborum muscle and the usefulness of selected methods of its measurement for pork quality assessment. Doctoral thesis. Agricultural University, Szczecin, Poland (in Polish with English abstract).]Search in Google Scholar
[Kortz J. (1966). The effect of free sulfhydryl groups on the colour stability of raw meat (pork). Doctoral thesis. Technical University of Gdańsk, Gdańsk, Poland (in Polish).]Search in Google Scholar
[Krzywicki K. (1979). Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci., 3 (1): 1-10.]Search in Google Scholar
[Lindahl G., Lundström K., Tornberg E. (2001). Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59: 141-151.]Search in Google Scholar
[Mancini R.A., Hunt M.C. (2005). Review: Current research in meat color. Meat Sci. 71: 100-121.]Search in Google Scholar
[Mikkelsen A., Juncher D., Skibsted L.H. (1999). Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle. Meat Sci., 51: 155-161.]Search in Google Scholar
[PN-ISO 8586-1 (1996). Sensory analysis - General guidance for selection, training and monitoring of assessors - Part 1: Selected assessors.]Search in Google Scholar
[PN-ISO 8586-2 (1996). Sensory analysis - General guidance for selection, training and monitoring of assessors - Part 2: Experts.]Search in Google Scholar
[Risvik E. (1994). Sensory properties and preferences. Meat Sci., 36: 67-77.]Search in Google Scholar
[Różyczka J., Michalski Z. (1978). Relationship between fattening performance and meat quality in pigs (in Polish). Rocz. Nauk Rol., 98-B-4: 93-102.]Search in Google Scholar
[Rutkowski A. (2000). Japanese quail (in Polish). Poznań, PWRi L, pp. 11-12.]Search in Google Scholar
[Tarasewicz Z., Gardzielewska J., Szczerbi ńska D., Ligocki M., Jakubow- ska M., Majewska D. (2007). The effect of feeding with low-protein feed mixes on the growth and slaughter value of young male Pharaoh quails. Archiv fur Tierzucht, 50 (5): 520-530. ]Search in Google Scholar