참고문헌 (31)

1. Meat Science Beltran 45 2 201 1997 10.1016/S0309-1740(96)00103-9 Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef 

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2. Meat Science Bickerstaffe 59 3 303 2001 10.1016/S0309-1740(01)00083-3 Impact of introducing specifications on the tenderness of retail meat 

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3. Journal of Muscle Foods Bidner 15 2 139 2004 10.1111/j.1745-4573.2004.tb00717.x Effect of ultimate pH on the quality characteristics of pork 

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4. Journal of Food Quality Farouk 30 6 1023 2007 10.1111/j.1745-4557.2007.00175.x Meat quality attributes of chilled venison and beef 

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5. Meat Science Fritz 33 1 41 1993 10.1016/0309-1740(93)90092-V Titin content of beef in relation to tenderness 

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6. Journal of Animal Science Geesink 77 6 1490 1999 10.2527/1999.7761490x Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage 

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7. Meat Science Guignot 37 3 315 1994 10.1016/0309-1740(94)90049-3 Relationships between post-mortem pH changes and some traits of sensory quality in veal 

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8. Journal of Animal Science Ho 74 7 1563 1996 10.2527/1996.7471563x Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle 

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9. Journal of Animal Science Ho 75 2 366 1997 10.2527/1997.752366x Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T, and muscle ultrastructure in Bos indicus crossbred cattle 

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10. Journal of Muscle Foods Hopkins 13 2 81 2002 10.1111/j.1745-4573.2002.tb00323.x The degradation of myofibrillar proteins in beef and lamb using denaturing electrophoresis - An overview 

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11. Food Chemistry Huang 115 1 181 2009 10.1016/j.foodchem.2008.11.095 Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging 

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12. Meat Science Huff Lonergan 86 1 184 2010 10.1016/j.meatsci.2010.05.004 Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization 

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13. Journal of Animal Science Huff-Lonergan 74 5 993 1996 10.2527/1996.745993x Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle 

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14. Journal of Animal Science Huff-Lonergan 73 4 1064 1995 10.2527/1995.7341064x Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle 

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15. Meat Science Jelenikova 80 3 870 2008 10.1016/j.meatsci.2008.04.004 The influence of ante-mortem treatment on relationship between pH and tenderness of beef 

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16. Meat Science Kim 88 3 332 2011 10.1016/j.meatsci.2010.12.020 Effect of ageing prior to freezing on colour stability of ovine longissimus muscle 

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17. Nature Labeit 345 6272 273 1990 10.1038/345273a0 A regular pattern of two types of 100-residue motif in the sequence of titin 

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18. Asian-Australasian Journal of Animal Sciences Lian 26 3 443 2013 10.5713/ajas.2012.12365 A new insight into the role of calpains in post-mortem meat tenderization in domestic animals: A review 

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19. Meat Science Lomiwes 96 1 646 2014 10.1016/j.meatsci.2013.08.022 The development of meat tenderness is likely to be compartmentalised by ultimate pH 

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20. Meat Science Marino 95 2 281 2013 10.1016/j.meatsci.2013.04.009 Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time 

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21. Meat Science Pulford 79 4 623 2008 10.1016/j.meatsci.2007.10.027 The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH 

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22. Meat Science Purchas 27 2 129 1990 10.1016/0309-1740(90)90061-A An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers 

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23. Meat Science Purchas 34 2 163 1993 10.1016/0309-1740(93)90025-D Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers 

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24. Meat Science Silva 52 4 453 1999 10.1016/S0309-1740(99)00029-7 Influence of ultimate pH on bovine meat tenderness during ageing 

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25. Journal of Biochemistry Takahashi 111 6 778 1992 10.1093/oxfordjournals.jbchem.a123835 Calcium-induced splitting of connectin filaments into β-connectin and a 1,200-kDa subfragment 

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26. Journal of Animal Science Taylor 73 5 1351 1995 10.2527/1995.7351351x Is Z-disk degradation responsible for postmortem tenderization? 

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27. Methods in Enzymology Wang 85 264 1982 10.1016/0076-6879(82)85025-8 [23] Purification of titin and nebulin 

    

28. Meat Science Watanabe 42 4 407 1996 10.1016/0309-1740(95)00050-X Effect of meat ultimate pH on rate of titin and nebulin degradation 

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29. Wiklund 221 2009 55th International Congress of Meat, Science and Technology Survey of current pH status in New Zealand bull beef 

30. Food Chemistry Wu 150 137 2014 10.1016/j.foodchem.2013.10.158 LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage 

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31. Meat Science Young 67 1 107 2004 10.1016/j.meatsci.2003.09.014 Industrial application to cattle of a method for the early determination of meat ultimate pH 

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