최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food science of animal resources, v.41 no.5, 2021년, pp.779 - 787
Kim, Jae Yeong (Department of Animal Sciences and Biotechnology, Kyungpook National University) , Lee, Boin (Department of Animal Sciences and Biotechnology, Kyungpook National University) , Kim, Dong Hwan (Department of Animal Sciences, The Ohio State University) , Lee, Kichoon (Department of Animal Sciences, The Ohio State University) , Kim, Eun Joong (Department of Animal Sciences and Biotechnology, Kyungpook National University) , Choi, Young Min (Department of Animal Sciences, The Ohio State University)
This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH24 h and cooking loss between the groups (p>0.05); however, quality...
Albrecht E Lembcke C Wegner J Maak S 2013 Prenatal muscle fiber development and bundle structure in beef and dairy cattle J Anim Sci 91 3666 3673 10.2527/jas.2013-6258 23658343
Albrecht E Teuscher F Ender K Wegner J 2006 Growth- and breed-related changes of marbling characteristics in cattle J Anim Sci 84 1067 1075 10.2527/2006.8451067x 16612008
American Meat Science Association [AMSA] 1995 Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat National Livestock and Meat Board Chicago, IL, USA
Anderson MJ Lonergan SM Fedler CA Prusa KJ Binning JM Huff-Lonergan E 2012 Profile of biochemical traits influencing tenderness of muscles from the beef round Meat Sci 91 247 254 10.1016/j.meatsci.2012.01.022 22386323
Armbruster G Nour AYM Thonney ML Stouffer JR 1983 Changes in cooking losses and sensory attributes of Angus and Holstein beef with increasing carcass weight, marbling score or longissimus ether extract J Food Sci 48 835 840 10.1111/j.1365-2621.1983.tb14911.x
Bown MD Muir PD Thomson BC 2016 Dairy and beef breed effects on beef yield, beef quality and profitability: A review N Z J Agric Res 59 174 184 10.1080/00288233.2016.1144621
Cardiff RD Miller CH Munn RJ 2014 Manual hematoxylin and eosin staining of mouse tissue sections Cold Spring Harb Protoc 2014 655 658 10.1101/pdb.prot073411 24890205
Choi YM Kim BC 2009 Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality Livest Sci 122 105 118 10.1016/j.livsci.2008.08.015
Commission Internationale de l’Eclairage [CIE] 1978 Recommendations on uniform color spaces, color differences equations, psychrometic color terms (supplement no. 2) CIE Publication No. 15 (E1.3.1) 1971/(TC1.3) Central Bureau of the Commission Internationale de l’Eclairage Vienna, Austria
Gillies AR Lieber RL 2011 Structure and function of the skeletal muscle extracellular matrix Muscle Nerve 44 318 331 10.1002/mus.22094 21949456
Honikel KO 1998 Reference methods for the assessment of physical characteristics of meat Meat Sci 49 447 457 10.1016/S0309-1740(98)00034-5 22060626
Hulankova R Kamenik J Salakova A Zavodsky D Borilova G 2018 The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle LWT-Food Sci Technol 89 559 565 10.1016/j.lwt.2017.11.014
Koohmaraie M Kent MP Shackelford SD Veiseth E Wheeler TL 2002 Meat tenderness and muscle growth: Is there any relationship? Meat Sci 62 345 352 10.1016/S0309-1740(02)00127-4 22061610
Korea Institute of Animal Products Quality Evaluation [KAPE] 2021 Live stock market information Available from https://www.ekape.or.kr/index.do Accessed at Jan 11, 2021
Lee B Yoon S Choi YM 2019 Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer Meat Sci 152 109 115 10.1016/j.meatsci.2019.02.019 30844620
Lee Y Lee B Kim HK Yun YK Kang SJ Kim KT Kim BD Kim EJ Choi YM 2018 Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics Meat Sci 145 195 201 10.1016/j.meatsci.2018.06.034 29982073
Miller MF Carr MA Ramsey CB Crockett KL Hoover LC 2001 Consumer thresholds for establishing the value of beef tenderness J Anim Sci 79 3062 3068 10.2527/2001.79123062x 11811460
Muir PD Wallace GJ Dobbie PM Bown MD 2000 A comparison of animal performance and carcass and meat quality characteristics in Hereford, Hereford×Friesian, and Friesian steers grazed together at pasture N Z J Agric Res 43 193 205 10.1080/00288233.2000.9513421
Norman GA 1982 Effect of breed and nutrition on the productive traits of beef cattle in south-east Brazil: Part 3―meat quality Meat Sci 6 79 96 10.1016/0309-1740(82)90019-5 22054790
Rezagholivand A Nikkhah A Khabbazan MH Mokhtarzadeh S Dehghan M Mokhtabad Y Sadighi F Safari F Rajaee A 2021 Feedlot performance, carcass characteristics and economic profits in four Holstein-beef crosses compared with pure-bred Holstein cattle Livest Sci 244 104358 10.1016/j.livsci.2020.104358
Schaefer DM Buege DR Cook DK Arp SC Renk BZ 1986 Concentrate to forage ratios for Holstein steers and effects of carcass quality grade on taste panel evaluation J Anim Sci 63 432 3759679
Schleip R Naylor IL Ursu D Melzer W Zorn A Wilke HJ Lehmann-Horn F Klingler W 2006 Passive muscle stiffness may be influenced by active contractility of intramuscular connective tissue Med Hypotheses 66 66 71 10.1016/j.mehy.2005.08.025 16209907
Wheeler TL Cundiff LV Shackelford SD Koohmaraie M 2001 Characterization of biological types of cattle (cycle V): Carcass traits and longissimus palatability J Anim Sci 79 1209 1222 10.2527/2001.7951209x 11374541
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.