Recommendation of reference methods for assessment of meat tenderness

* Meat Industry Research Institute of New Zealand, Hamilton, New Zealand, ** Meat Research Laboratory' INRA, Theix, St. Genes Champanelle, France, *** Department of Animal Production, University ° f GbenL Melle, Belgium, **** Federal Centre for Meat Research, Institute for Chemistry and Physics, E.-C-, Kul® Germany, ***** Department of Dairy and Food Science, The Royal Veterinary and Agricultural University’ Frederiksberg, Copenhagen, Denmark, ****** Department of Clinical Veterinary Science, University of Bristol, Langford, United Kingdom, ******* Meat Research Laboratory, CSIRO, Cannon Hill, Queenslan . Australia.