최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Asian-Australasian journal of animal sciences, v.20 no.4, 2007년, pp.598 - 604
Park, B.Y. (National Livestock Research Institute, RDA) , Lee, J.M. (National Livestock Research Institute, RDA) , Hwang, I.H. (Department of Animal Resources and Biotechnology, Chonbuk National University)
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls (
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Abril, M., M. M. Campo, A. onenc, C. Sanudo, P. Alberti and A. I. Negueruela. 2001. Beef colour evolution as a function of ultimate pH. Meat Sci. 58:69-78.
APGS. 1995. Report of business for animal products grading. Animal products grading system, National Livestock Cooperatives Federation, Seoul, Korea.
Becker, T., E. Benner and K. Glitsch. 1998. Report on consumer behaviour towards meat in Germany, Ireland, Italy, Spain, Sweden and The United Kingdom, Department of Agricultural Policy and Agricultural Economics, University of Hohenheim, Germany.
Bendall, J. R. 1976. Electrical stimulation of rabbit and lamb carcasses. J. Sci. Food Agric. 27:819-826.
Bouton, P. E., P. V. Harris and W. R. Shorthose. 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton. J. Food Sci. 36:435-439.
Cho, S. H., J. M. Lee, J. H. Kim, B. Y. Park, Y. M. Yoo and Y. K. Kim. 1999. Survey of consumer perception and demand on beef market. Kor. J. Food Sci. Anim. Resour. 19:352-360.
Claeys, E., L. Uytterhaegen, D. Demeyer and S. De Smet. 1994. Beef myofibrillar protein salt solubility in relation to tenderness and proteolysis. Proceedings of 40th International Congress of Meat Science and Technology (S-IVB. 09). The Hague, The Netherlands.
Devine, C. E., S. R. Payne, B. M. Peachey, T. E. Lowe, J. R. Ingram and C. J. Cook. 2002. High and low rigor temperature effects on sheep meat tenderness and ageing. Meat Sci. 60:141-146.
Devine, C. E., N. M. Wahlgren and E. Tornberg. 1999. Effect of rigor temperature on muscle shortening and tenderization of restrained and unrestrained beef longissimus thoracicus et lumborum. Meat Sci. 51:61-72.
Dransfield, E. 1981. Beef quality, marketing and the consumer. (Ed. E. D. Hood and P. V. Tarrant), The problemof dark-cutting in beef (pp. 344-358). The Hague: Martinus Nijhoff Publishers.
Dransfield, E. 1996. The texture of meat: conditioning and ageing (Ed. S. A. Taylor, A. R. Raimundo, M. Severini and F. J. M. Smulders) 1996. Meat quality and meat packaging ECCEAMST, Utrecht, The Netherlands, pp. 65-87.
Dumont, B. L. 1981. Eating quality of beef. The problem of darkcutting in beef (Ed. D. E. Hood and P. V. Tarrant). pp. 344-358. The Hague: Martinus Nijhoff Publishers.
Gasperlin, L. 1998. Colour of raw and thermally treated beef muscles m. longissimus dorsi and m. psoas major of normal and DFD (dark, firm and dry) quality. Dissertation thesis. Ljubljana, University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, p. 104.
Gasperlin, L., B. Zlender and A. Pegan. 1997. Illustrated colour standards for fresh and cooked young beef. In: Technology- Food-Health. 1st Slovenian Congress on Food and Nutrition with International Participation, Bled, Slovenia, 21-25 April 1996. Proceedings. Ljubljana, Association of Food and Nutrition Specialists of Slovenia, pp. 464-467.
Gasperlin, L., B. Zlender and V. Abram. 2000. Colour of normal and high pH beef heated to different temperatures as related to oxygenation. Meat Sci. 54:391-398.
Katsaras, K. and P. Peetz. 1990. Morphological changes in dark cutting beef when heated. Fleischwirtschaft. 70:68-70.
Malmfors, G. and E. Wiklund. 1996. Pre-slaughter handling of reindeer-effects on meat quality. Meat Sci. 43:257-264.
Offer, G. and T. Cousins. 1992. The mechanism of drip production: Formation of two compartments of extracellular space in muscle post mortem. J. Sci. Food Agric. 58:107-116.
Olsson, U., N. M. Wahlgren and E. Tornberg. 1995. The influence of pre-slaughter stress on muscle shortening, isometric tension and meat tenderness of beef. Proceedings of the 41st International Congress on Meat Science and Technology, San Antonio, pp. 614-615.
Park, B. Y., I. H. Hwang, S. H. Cho, Y. M. Yoo, J. H. Kim, J. M. Lee, R. Polkinghorne and J. M. Thompson. 2006. Beef palatability as assessed by Korean and Australian consumers: 3. The effect of carcass suspension and cooking method on the palatability of three muscles. Meat Sci. (in press)
Purchas, R. W., X. Yan and D. G. Hartley. 1999. The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracis. Meat Sci. 51:135-141.
Renerre, M. and R. Labas. 1987. Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Sci. 19:151-165.
Renerre, M. 1986. Influence de facteurs biologiques et technologiques sur la couleur de la viande bovine. Bulletin Technique C.R.Z.V. Theix, I.N.R.A. 65, pp. 41-45.
SAS. 1997. Applied statistics and the SAS programming language. SAS Institute INC, Cary, NC, USA.
Savell, J. W., S. L. Mueller and B. E. Baird. 2005. The chilling of carcasses. Meat Sci. 70:449-459.
Schaefer, A. L., S. D. M. Jones and R. W. Stanley. 1997. The use of electrolyte solutions for reducing transport stress. J. Anim. Sci. 75:258-265.
Seideman, S. C., H. R. Cross, G. C. Smith and P. R. Durland. 1984. Factors associated with fresh meat color: a review. J. Food Quality. 63:211-237.
Silva, J. A., L. Patarata and C. Martins. 1999. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52:453-459.
Tornberg, E. 1996. Biophysical aspects of meat tenderness. Meat Sci. 43(suppl.):175-191.
Viljoen, H. F., H. L. de Kock and E. C. Webb. 2002. Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks. Meat Sci. 61:181-185.
Wahlgren, N. M. and E. Tornberg. 1996. Ageing of beef studied by using different instrumental techniques and sensory tenderness. Proceedings of the 42nd International Comgress on Meat Science and Technology, Norway, pp. 432-433.
Warriss, P. D. 1993. In proc. 39th ICoMST, Calgary, Canada, 51.
Watanabe, A., C. C. Daly and C. E. Devine. 1996. The effects of the ultimate pH of meat on tenderness changes during ageing. Meat Sci. 42:67-78.
Wheeler, T. L., S. D. Shackelford and M. Koohmaraie. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. J. Anim. Sci. 78:2856-2861.
Wulf, J. M., J. D. Tatum, R. D. Green, J. B. Morgan, B. K. Golden and G. C. Smith. 1996. Genetic influences on beef longissimus palatability in Charolais- and Limousin-sired steers and heifers. J. Anim. Sci. 74:2394-2405.
Young, O. A., A. Priolo, N. J. Simmons and J. West. 1999. Effects of rigor attainment temperature on meat blooming and colour on display. Meat Sci. 52:47-56.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.