참고문헌 (30)

1. Brooke MH Kaiser KK Muscle fiber types: How many and what kind? Arch Neurol 1970 23 369 379 10.1001/archneur.1970.00480280083010 4248905 

   상세보기

2. Chikuni K Oe M Sasaki K Shibata M Nakajima I Ojima K Muroya S Effects of muscle type on beef taste-traits assessed by an electric sensing system Anim Sci J 2010 81 600 605 10.1111/j.1740-0929.2010.00773.x 20887314 

   상세보기

3. Choi YM Kim BC Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality Livest Sci 2009 122 105 118 10.1016/j.livsci.2008.08.015 

   상세보기

4. Fuke S Konosu S Taste-active components in some foods: A review of Japanese research Physiol Behav 1991 49 863 868 10.1016/0031-9384(91)90195-T 1679558 

   상세보기

5. Hwang YH Kim GD Jeong JY Hur SJ Joo ST The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers Meat Sci 2010 86 456 461 10.1016/j.meatsci.2010.05.034 20598446 

   상세보기

6. Jeong JY Jeong TC Yang HS Kim GD Multivariate analysis of muscle fiber characteristics, intramuscular fat content and fatty acid composition in porcine longissimus thoracis muscle Livest Sci 2017 202 13 20 10.1016/j.livsci.2017.05.015 

   상세보기

7. Joo ST Kim GD Hwang YH Ryu YC Control of fresh meat quality through manipulation of muscle fiber characteristics Meat Sci 2013 95 828 836 10.1016/j.meatsci.2013.04.044 23702339 

   상세보기

8. Jung EY Hwang YH Joo ST Chemical components and meat quality traits related to palatability of ten primal cuts from Hanwoo carcasses Korean J Food Sci An 2015 35 859 866 10.5851/kosfa.2015.35.6.859 PMC4726967 --> 26877647 

   원문보기 상세보기

9. Jung EY Hwang YH Joo ST The relationship between chemical compositions, meat quality, and palatability of the 10 primal cuts from Hanwoo steers Korean J Food Sci An 2016 36 145 151 10.5851/kosfa.2016.36.2.145 PMC4869539 --> 27194921 

   원문보기 상세보기

10. Kawai M Okiyama A Ueda Y Taste enhancements between various amino acids and IMP Chem Senses 2002 27 739 745 10.1093/chemse/27.8.739 12379598 

    상세보기

11. Kim GD Jeong JY Jung EY Yang HS Lim HT Joo ST The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs Meat Sci 2013 94 267 273 10.1016/j.meatsci.2013.02.001 23523735 

    상세보기

12. Kim GD Yang HS Jeong JY Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality Food Chem 2018 244 143 152 10.1016/j.foodchem.2017.10.046 29120762 

    상세보기

13. Klont RE Brocks L Eikelenboom G Muscle fibre type and meat quality Meat Sci 1998 49 S219 S229 10.1016/S0309-1740(98)90050-X 22060713 

    상세보기

14. Lee SH Choe JH Choi YM Jung KC Rhee MS Hong KC Lee SK Ryu YC Kim BC The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds Meat Sci 2012 90 284 291 10.1016/j.meatsci.2011.07.012 21840135 

    상세보기

15. Morita S Cassens RG Briskey EJ Kauffman RG Kastenschmidt LL Localization of myoglobin in pig muscle J Food Sci 1970 35 111 112 10.1111/j.1365-2621.1970.tb12115.x 

    상세보기

16. Nishimura T Rhue MR Okitani A Kato H Components contributing to the improvement of meat taste during storage Agric Biol Chem Tokyo 1988 52 2323 2330 10.1271/bbb1961.52.2323 

    상세보기

17. Nishimura T Mechanism involved in the improvement of meat taste during postmortem aging Food Sci Technol Int 1998 4 241 249 10.3136/fsti9596t9798.4.241 

    상세보기

18. Okumura T Inuzuka Y Nishimura T Arai S Changes in sensory, physical and chemical properties of vacuum packed pork loins during the prolonged conditioning at 4℃ J Anim Sci Technol 1996 67 360 367 

19. Okumura T Yamada R Nishimura T Sourness-suppressing peptides in cooked pork loins Biosci Biotechnol Biochem 2004 68 1657 1662 10.1271/bbb.68.1657 15322348 

    상세보기

20. Ozogul F Ozden O Ozogul Y Erkan N The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass ( Dicentrarchus labrax ) stored in ice Food Chem 2010 122 789 794 10.1016/j.foodchem.2010.03.054 

    상세보기

21. Realini CE Venien A Gou P Gatellier P Perez-juan M Danon J Astruc T Characterization of Longissimus thoracis , Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles Meat Sci 2013 94 408 416 10.1016/j.meatsci.2013.03.009 23566687 

    상세보기

22. Ruusunen M Puolanne E Histochemical properties of fibre types in muscles of wild and domestic pigs and the effect of growth rate on muscle fibre properties Meat Sci 2004 67 533 539 10.1016/j.meatsci.2003.12.008 22061529 

    상세보기

23. Ryu YC Choi YM Lee SH Shin HG Choe JH Kim JM Hong KC Kim BC Comparing the histochemical characteristics and meat quality traits of different pig breeds Meat Sci 2008 80 363 369 10.1016/j.meatsci.2007.12.020 22063341 

    상세보기

24. Ryu YC Kim BC The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle Meat Sci 2005 71 351 357 10.1016/j.meatsci.2005.04.015 22064236 

    상세보기

25. Sasaki K Motoyama M Mitsumoto M Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking Meat Sci 2007 77 167 172 10.1016/j.meatsci.2007.02.025 22061587 

    상세보기

26. Sasaki K Tani F Sato K Ikezaki H Taniguchi A Emori T Iwaki F Chikuni K Mitsumoto M Analysis of pork extracts by taste sensing system and the relationship between umami substances and sensor output Sens Mater 2005 17 397 404 

27. Shi C Cui J Liu X Zhang Y Qin N Luo Y Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp ( Hypophthalmichthys molitrix ) during thermal treatment and storage J Food Process Preserv 2017 41 e13246 10.1111/jfpp.13246 

    상세보기

28. Toko K Taste sensor with global selectivity Mater Sci Eng C 1996 4 69 82 10.1016/0928-4931(96)00134-8 

    상세보기

29. Toko K Electronic tongue Biosens Bioelectron 1998 13 701 709 10.1016/S0956-5663(98)00025-6 9828364 

    상세보기

30. Yang NC Ho WM Chen YH Hu ML A convenient one-step extraction of cellular ATP using boiling water for the luciferin-luciferase assay of ATP Anal Biochem 2002 306 323 327 10.1006/abio.2002.5698 12123672 

    상세보기

저자의 다른 논문 :

Hwang, Young-Hwa (11) Ismail, Ishamri (3) 주선태 (118)