참고문헌 (70)

1. Principles of Meat Science Aberle ED 103 2001 

2. Official Methods of Analysis AOAC 210 2006 

3. Archile-Contreras, A.C., Mandell, I.B., Purslow, P.P.. Disparity of dietary effects on collagen characteristics and toughness between two beef muscles. Meat science, vol.86, no.2, 491-497.

   상세보기

4. Archile-Contreras, Anangelina C., Cha, Ming C., Mandell, Ira B., Miller, Stephen P., Purslow, Peter P.. Vitamins E and C May Increase Collagen Turnover by Intramuscular Fibroblasts. Potential for Improved Meat Quality. Journal of agricultural and food chemistry, vol.59, no.2, 608-614.

   상세보기

5. Berry, B. W.. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method. Journal of animal science, vol.71, no.9, 2412-2419.

   상세보기

6. Boccard, R.L., Naude, R.T., Cronje, D.E., Smit, M.C., Venter, H.J., Rossouw, E.J.. The influence of age, sex and breed of cattle on their muscle characteristics. Meat science, vol.3, no.4, 261-280.

   상세보기

7. Cho, Soohyun, Kim, Jongin, Kang, Sunmoon, Kang, Geunho, Seong, Pilnam, Park, Kyungmi, Ki, Kwangsuk, Kim, Hyunsub, Kim, CheonJei, Park, Beomyoung. Physicochemical Meat Quality and Sensory Property of Holstein Steer Beef Produced by Different Fattening Periods. Korean journal for food science of animal resources = 한국축산식품학회지, vol.32, no.6, 749-755.

   원문보기 상세보기

8. Cho, Soohyun, Kang, Sunmoon, Kang, Geunho, Seong, Pilnam, Park, Kyungmi, Chang, Sunsik, Lee, Seunghwan, Cho, Youngmoo, Park, Beomyoung. Physicochemical Meat Quality, Fatty Acid and Free Amino Acid Composition of Strip loin, Chuck Tender, and Eye of Round Produced by Different Age Groups of Hanwoo Cow. Korean journal for food science of animal resources = 한국축산식품학회지, vol.33, no.6, 708-714.

   원문보기 상세보기

9. Christensen, M, Young, R.D, Lawson, M.A, Larsen, L.M, Purslow, P.P. Effect of added μ-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture. Meat science, vol.66, no.1, 105-112.

   상세보기

10. Colorimetry CIE 1986 

11. Corbin, C.H., O'Quinn, T.G., Garmyn, A.J., Legako, J.F., Hunt, M.R., Dinh, T.T.N., Rathmann, R.J., Brooks, J.C., Miller, M.F.. Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments. Meat science, vol.100, 24-31.

    상세보기

12. Dikeman, M. E., Reddy, G. B., Arthaud, V. H., Tuma, H. J., Koch, R. M., Mandigo, R. W., Axe, J. B.. Longissimus Muscle Quality, Palatability and Connective Tissue Histological Characteristics of Bulls and Steers Fed Different Energy Levels and Slaughtered at Four Ages. Journal of animal science, vol.63, no.1, 92-101.

    상세보기

13. Dikeman, M. E., Pollak, E. J., Zhang, Z., Moser, D. W., Gill, C. A., Dressler, E. A.. Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds1,2. Journal of animal science, vol.83, no.10, 2461-2467.

    상세보기

14. Drexler, Hannes C.A., Ruhs, Aaron, Konzer, Anne, Mendler, Luca, Bruckskotten, Mark, Looso, Mario, Günther, Stefan, Boettger, Thomas, Krüger, Marcus, Braun, Thomas. On Marathons and Sprints: An Integrated Quantitative Proteomics and Transcriptomics Analysis of Differences Between Slow and Fast Muscle Fibers. Molecular & cellular proteomics : MCP, vol.11, no.6, M111.010801-.

    상세보기

15. Emerson, M. R., Woerner, D. R., Belk, K. E., Tatum, J. D.. Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes. Journal of animal science, vol.91, no.2, 1024-1034.

    상세보기

16. Field, R, McCormick, R, Balasubramanian, V, Sanson, D, Wise, J, Hixon, D, Riley, M, Russell, W. Tenderness variation among loin steaks from A and C maturity carcasses of heifers similar in chronological age.. Journal of animal science, vol.75, no.3, 693-.

    상세보기

17. Fujii, Katsuyuki, Murota, Kagehisa. Isolation of skeletal muscle collagen. Analytical biochemistry, vol.127, no.2, 449-452.

    상세보기

18. Galli, I., Teira, G., Perlo, F., Bonato, P., Tisocco, O., Monje, A., Vittone, S.. Animal performance and meat quality in cull cows with early weaned calves in Argentina. Meat science, vol.79, no.3, 521-528.

    상세보기

19. Hilton, G G, Tatum, J D, Williams, S E, Belk, K E, Williams, F L, Wise, J W, Smith, G C. An evaluation of current and alternative systems for quality grading carcasses of mature slaughter cows.. Journal of animal science, vol.76, no.8, 2094-.

    상세보기

20. Honikel, Karl O.. Reference methods for the assessment of physical characteristics of meat. Meat science, vol.49, no.4, 447-457.

    상세보기

21. Huff-Lonergan, Elisabeth, Lonergan, Steven M.. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat science, vol.71, no.1, 194-204.

    상세보기

22. Huff-Lonergan, Elisabeth, Parrish Jr., F. C., Robson, Richard M.. Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle. Journal of animal science, vol.73, no.4, 1064-1073.

    상세보기

23. Jones, B. K., Tatum, J. D.. Predictors of beef tenderness among carcasses produced under commercial conditions1. Journal of animal science, vol.72, no.6, 1492-1501.

    상세보기

24. Kim, C.J, Lee, E.S. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat science, vol.63, no.3, 397-405.

    상세보기

25. 김중완, 천용헌, 장애라, 민중석, 이상옥, 이무하. 한우의 등급간, 성별간 품질 특성 및 이화학적 성분 규명. 한국동물자원과학회지 = Journal of animal science and technology, vol.44, no.5, 599-606.

    원문보기 상세보기

26. KOOHMARAIE, M., KENNICK, W. H., ELGASIM, E. A., ANGLEMIER, A. F.. Effects of Postmortem Storage on Muscle Protein Degradation: Analysis by SDS-Polyacrylamide Gel Electrophoresis. Journal of food science : an official publication of the Institute of Food Technologists, vol.49, no.1, 292-293.

    상세보기

27. Korea Institute for Animal Producttorage on muscle protein degradation: Analysis by SDS‐polyacrtatistical Yearbook Korea Institute of Animal Product's Quality Evaluation 2012 

28. Kovanen, V., Suominen, H., Heikkinen, E.. Collagen of slow twitch and fast twitch muscle fibres in different types of rat skeletal muscle. European journal of applied physiology and occupational physiology, vol.52, no.2, 235-242.

    상세보기

29. Voth, Daniel E., Heinzen, Robert A.. Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetii. Cellular microbiology, vol.9, no.4, 829-840.

    상세보기

30. Lawrence, T E, Whatley, J D, Montgomery, T H, Perino, L J, Dikeman, M E. Influence of dental carcass maturity classification on carcass traits and tenderness of longissimus steaks from commercially fed cattle.. Journal of animal science, vol.79, no.8, 2092-.

    상세보기

31. Lawrie's Meat Science Lawrie RA 1998 

32. Lee, J.M., Yoo, Y.M., Park, B.Y., Chae, H.S., Hwang, I.H., Choi, Y.I.. A research note on predicting the carcass yield of Korean native cattle (Hanwoo). Meat science, vol.69, no.3, 583-587.

    상세보기

33. Lepetit, J.. Collagen contribution to meat toughness: Theoretical aspects. Meat science, vol.80, no.4, 960-967.

    상세보기

34. López-Campos, Ó., Aalhus, J. L., Galbraith, J., Larsen, I. L., Juárez, M., Uttaro, B., Robertson, W. M.. The relation of carcass physiological maturity to meat quality in the Canadian Bison Grading System. Canadian journal of animal science, vol.94, no.1, 55-62.

    상세보기

35. 10.1007/978-1-4615-2177-8_2 

    

36. Applied muscle biology and meat science McCormick R 2009 

37. MILLER, R. K., TATUM, J. D., CROSS, H. R., BOWLING, R. A., CLAYTON, R. P.. Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain‐Finished Steers. Journal of food science : an official publication of the Institute of Food Technologists, vol.48, no.2, 484-486.

    상세보기

38. Modzelewska-Kapitula, M., Kwiatkowska, A., Jankowska, B., Dabrowska, E.. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing. Meat science, vol.100, 209-216.

    상세보기

39. Journal of Animal Science Mojto J 34 42 2009 Effects of age at slaughter on quality of carcass and meat in cows. Slovak 

40. Journal of Animal Science Moon SS 1049 16 2003 Carcass traits determining quality and yield grades of Hanwoo steer. Asian‐Australasian 

41. Moon, S.S., Yang, H.S., Park, G.B., Joo, S.T.. The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat science, vol.74, no.3, 516-521.

    상세보기

42. Muralidharan, Nagarajan, Jeya Shakila, Robinson, Sukumar, Durairaj, Jeyasekaran, G.. Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization. Journal of food science and technology, vol.50, no.6, 1106-1113.

    상세보기

43. O'Quinn, T. G., Brooks, J. C., Polkinghorne, R. J., Garmyn, A. J., Johnson, B. J., Starkey, J. D., Rathmann, R. J., Miller, M. F.. Consumer assessment of beef strip loin steaks of varying fat levels. Journal of animal science, vol.90, no.2, 626-634.

    상세보기

44. Park, G. B., Moon, S. S., Ko, Y. D., Ha, J. K., Lee, J. G., Chang, H. H., Joo, S. T.. Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses1. Journal of animal science, vol.80, no.1, 129-136.

    상세보기

45. Pflanzer, S.B., de Felicio, P.E.. Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness. Meat science, vol.87, no.1, 7-11.

    상세보기

46. Purslow, Peter P.. New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness. Annual review of food science and technology, vol.5, 133-153.

    상세보기

47. Reagan, J. O., Carpenter, Z. L., Smith, G. C.. Age-Related Traits Affecting the Tenderness of the Bovine Longissimus Muscle. Journal of animal science, vol.43, no.6, 1198-1205.

    상세보기

48. Collagen. Methods, Results and Directions of the Research Reich G 1970 

49. RENERRE, M.. Factors involved in the discoloration of beef meat. International journal of food science & technology, vol.25, no.6, 613-630.

    상세보기

50. Fleischwirtsch Ryoichi S 1399 73 1993 Effectiveness of the filter paper press methods for determining the water holding capacity of meat 

51. Sato, Kenji, Yoshinaka, Reiji, Sato, Mamoru, Ikeda, Shizunori. A simplified method for determining collagen in fish muscle.. 日本水産學會誌= Bulletin of the Japanese Society of Scientific Fisheries, vol.52, no.5, 889-893.

    상세보기

52. Seideman, S.C., Koohmaraie, M., Crouse, J.D.. Factors associated with tenderness in young beef. Meat science, vol.20, no.4, 281-291.

    상세보기

53. Shackelford, S. D., Koohmaraie, M., Cundiff, L. V., Gregory, K. E., Rohrer, G. A., Savell, J. W.. Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate1. Journal of animal science, vol.72, no.4, 857-863.

    상세보기

54. SHORTHOSE, W.R., HARRIS, P.V.. Effect of Animal Age on the Tenderness of Selected Beef Muscles. Journal of food science : an official publication of the Institute of Food Technologists, vol.55, no.1, 1-8.

    상세보기

55. Stanton, C., Light, N.. The effects of conditioning on meat collagen: Part 3-Evidence for proteolytic damage to endomysial collagen after conditioning. Meat science, vol.27, no.1, 41-54.

    상세보기

56. Suman, Surendranath P., Joseph, Poulson. Myoglobin Chemistry and Meat Color. Annual review of food science and technology, vol.4, 79-99.

    상세보기

57. Suman, S. P., Rentfrow, G., Nair, M. N., Joseph, P.. 2013 EARLY CAREER ACHIEVEMENT AWARD— Proteomics of muscle- and species-specificity in meat color stability. Journal of animal science, vol.92, no.3, 875-882.

    상세보기

58. Thompson, J. M.. The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Australian journal of experimental agriculture, vol.44, no.7, 645-.

    상세보기

59. Thompson, N. M., DeVuyst, E. A., Brorsen, B. W., Lusk, J. L.. Yield and quality grade outcomes as affected by molecular breeding values for commercial beef cattle1. Journal of animal science, vol.93, no.5, 2045-2055.

    상세보기

60. Venkata Reddy, Bandugula, Sivakumar, Allur S., Jeong, Dawoon W., Woo, Yang‐Byung, Park, Sang‐June, Lee, So‐Young, Byun, Ji‐Yeon, Kim, Chang‐Ho, Cho, Soo‐Hyun, Hwang, Inho. Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments. Animal science journal = 日本畜産學會報, vol.86, no.1, 1-16.

    상세보기

61. Vitale, M., Perez-Juan, M., Lloret, E., Arnau, J., Realini, C.E.. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat science, vol.96, no.1, 270-277.

    상세보기

62. Wang, Zhenbin, Wang, Lin, Lin, Shiman, Liang, Qiufang, Shi, Zhujun, Xu, Junmin, Ma, Haile. Isolation and characterization of collagen from the muscle of Amur sturgeon (Acipenser schrenckii). Biotechnology and bioprocess engineering : Bbe, vol.19, no.5, 935-941.

    상세보기

63. Weston, A.R., Rogers, R.W., Althen, T.G.. Review: The Role of Collagen in Meat Tenderness. The professional animal scientists, vol.18, no.2, 107-111.

    상세보기

64. Wheeler, T L, Cundiff, L V, Koch, R M, Crouse, J D. Characterization of biological types of cattle (Cycle IV): carcass traits and longissimus palatability.. Journal of animal science, vol.74, no.5, 1023-.

    상세보기

65. Wheeler, T L, Shackelford, S D, Koohmaraie, M. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.. Journal of animal science, vol.78, no.4, 958-.

    상세보기

66. Wojtysiak, Dorota. Effect of age on structural properties of intramuscular connective tissue, muscle fibre, collagen content and meat tenderness in pig longissimus lumborum muscle.. Folia biologica, vol.61, no.3, 221-226.

    상세보기

67. Wulf, D M, Wise, J W. Measuring muscle color on beef carcasses using the L*a*b* color space.. Journal of animal science, vol.77, no.9, 2418-.

    상세보기

68. Wulf, D M, Morgan, J B, Tatum, J D, Smith, G C. Effects of animal age, marbling score, calpastatin activity, subprimal cut, calcium injection, and degree of doneness on the palatability of steaks from limousin steers.. Journal of animal science, vol.74, no.3, 569-.

    상세보기

69. Xiong, Youling L., Mullins, Oliver E., Stika, John F., Chen, Jie, Blanchard, Sue P., Moody, William G.. Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat science, vol.77, no.1, 105-113.

    상세보기

70. Zhang, Wangang, Xiao, Shan, Ahn, Dong U.. Protein Oxidation: Basic Principles and Implications for Meat Quality. Critical reviews in food science and nutrition, vol.53, no.11, 1191-1201.

    상세보기