참고문헌 (35)

1. AMSA. American Meat Science Association. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurement of fresh meat. Chicago, IL, USA (1995) 

2. AOAC. Official Methods of Analysis. 16th ed. Method 39.1-39.23. Association of Official Analytical Chemists, Arlington, VA, USA (1995) 

3. Meat Sci. H Bertram 66 2 437 2004 10.1016/S0309-1740(03)00132-3 Bertram H, Engelsen S, Busk H, Karlsson A, Andersen S. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN-gene. Meat Sci. 66(2): 437-446 (2004) 

   상세보기

4. Poult Sci. B Bowker 95 8 1957 2016 10.3382/ps/pew115 Bowker B, Zhuang H. Impact of white striping on functionality\ attributes of broiler breast meat. Poult Sci. 95(8): 1957-1965 (2016) 

   상세보기

5. Microsomal lipid peroxidation. Method Enzymol. JA Buege 30 302 1978 Buege JA, Aust SD. Microsomal lipid peroxidation. Method Enzymol. 30: 302-310 (1978) 

6. J. Food Sci. RE Campbell 66 196 2001 10.1111/j.1365-2621.2001.tb11315.x Campbell RE, Hunt MC, Levis P, Chambers E. Dry-aging effects on palatability of beef longissimus muscle. J. Food Sci. 66: 196-199 (2001) 

   상세보기

7. Meat Sci. JH Choe 116 158 2016 10.1016/j.meatsci.2016.02.014 Choe JH, Stuart A, Kim YBH. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins. Meat Sci. 116: 158-164 (2016) 

   상세보기

8. Korean J. Food Sci. Technol. JH Choe 49 2 158 2017 10.9721/KJFST.2017.49.2.158 Choe JH, Kim HY. Effects of dry aging on physicochemical properties of beef cattle loins. Korean J. Food Sci. Technol. 49(2): 158-161 (2017) 

   원문보기 상세보기

9. J. Food Sci. YH Chu 52 869 1987 10.1111/j.1365-2621.1987.tb14230.x Chu YH, Huffman DL, Trout GR, Egbert WR. Color and color stability of frozen restructured beef steaks: effect of sodium chloride, tripolyphosphate, nitrogen atmosphere, and processing procedures. J. Food Sci. 52: 869-875 (1987) 

   상세보기

10. J. Food Sci. RD Culler 43 1177 1978 10.1111/j.1365-2621.1978.tb15263.x Culler RD, Parrish FC JR, Smith GC, Cross HR. Relationship of myofibril fragmentation index to certain chemical, physical, and sensory characteristics of bovine longissimus muscle. J. Food Sci. 43: 1177 (1978) 

    상세보기

11. Meat Sci. SL DeGeer 83 768 2009 10.1016/j.meatsci.2009.08.017 DeGeer SL, Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF. Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times. Meat Sci. 83: 768-774 (2009) 

    상세보기

12. Meat Sci. G Destefanis 78 153 2008 10.1016/j.meatsci.2007.05.031 Destefanis G, Brugiapaglia A, Barge MT, Dal Molin E. Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Sci. 78: 153-156 (2008) 

    상세보기

13. Meat Sci. C Faustman 86 86 2010 10.1016/j.meatsci.2010.04.025 Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci. 86: 86-94 (2010) 

    상세보기

14. Meat Sci. M Gil 51 329 1999 10.1016/S0309-1740(98)00129-6 Gil M, Guerrero L, Sarraga C. The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle. Meat Sci. 51: 329-337 (1999) 

    상세보기

15. Meat Sci. DL Hopkins 59 175 2001 10.1016/S0309-1740(01)00068-7 Hopkins DL, Thompson JM. Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle. Meat Sci. 59: 175-185 (2001) 

    상세보기

16. Korean. J. Food. Sci. An. SH Hwa 36 6 760 2016 10.5851/kosfa.2016.36.6.760 Hwa SH, Kim JH, Kim JH, Jang HJ, Ju MG, Cho WY, Lee CH. Effect of dietary processed sulfur on the meat quality in pork under aging. Korean. J. Food. Sci. An. 36(6): 760-768 (2016) 

    원문보기 상세보기

17. Meat Sci. M Juarez 88 117 2001 10.1016/j.meatsci.2010.12.011 Juarez M, Cainea WR, Dugana MER, Hidirogloub N, Larsena IL, Uttaroa B, Aalus JL. Effect of dry-ageing on pork quality characteristics in different genotypes. Meat Sci. 88: 117-121 (2001) 

    상세보기

18. Meat Sci. YHB Kim 111 168 2016 10.1016/j.meatsci.2015.09.008 Kim YHB, Kemp R, Samuelsson LM. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Sci. 111: 168-176 (2016) 

    상세보기

19. RA Lawrie 1998 Meat Science 6 Lawrie RA. Meat Science. 6 th ed. Pergamon Press, New York (1998) 

20. Korean J. Food Sci. An. CW Lee 36 3 369 2016 10.5851/kosfa.2016.36.3.369 Lee CW, Lee JR, Kim MK, Jo C, Lee KH, You I, Jung S. Quality improvement of pork loin by dry aging. Korean J. Food Sci. An. 36(3): 369-376 (2016) 

    원문보기 상세보기

21. Meat Sci. G Lindahl 87 428 2011 10.1016/j.meatsci.2010.10.023 Lindahl G. Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere. Meat Sci. 87: 428-443 (2011) 

    상세보기

22. Meat Sci. X Li 95 229 2013 10.1016/j.meatsci.2013.05.009 Li X, Babol J, Wallby A, Lundsotrom K. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum. Meat Sci. 95: 229-234 (2013) 

    상세보기

23. J. Food Sci. DL Madhavi 58 5 939 1993 10.1111/j.1365-2621.1993.tb06083.x Madhavi DL, Carpenter CE. Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. J. Food Sci. 58(5): 939-947 (1993) 

    상세보기

24. Meat Sci. R Marino 95 281 2013 10.1016/j.meatsci.2013.04.009 Marino R, Albenzio M, Malva Ad, Santillo A, Loizzo P, Sevi A. Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Sci. 95: 281-287 (2013) 

    상세보기

25. J. Food Sci. B Min 73 6 C439 2008 10.1111/j.1750-3841.2008.00805.x Min B, Nam KC, Cordray J, Ahn DU. Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats. J. Food Sci. 73(6): C439-C446 (2008) 

    상세보기

26. J. Food Process. Preserv. BM Naveena 30 2497 2015 10.1111/jfpp.12499 Naveena BM, Muthukumar M, Kulkarni VV, Kumar YP, Rani KU, Kiran M. Effect of aging on the physicochemical, textural, microbial and proteome changes in emu (Dromaius Novaehollandiae) meat under different packaging conditions. J. Food Process. Preserv. 30: 2497-2506 (2015) 

    상세보기

27. Pol. J. Food Nutr. Sci. D Nowak 61 231 2011 10.2478/v10222-011-0025-5 Nowak D. Enzymes in tenderization of meat-the system of calpains and other systems-a review. Pol. J. Food Nutr. Sci. 61: 231-237 (2011) 

    상세보기

28. Meat Sci. E Obuz 96 1227 2014 10.1016/j.meatsci.2013.11.015 Obuz E, Akkaya L, Gok V, Dikeman ME. Effects of blade tenderization, aging method and aging time on meat quality characteristics of longissimus lumborum steaks from cull Holstein cows. Meat Sci. 96: 1227-1232 (2014) 

    상세보기

29. J. Food Sci. KS Rhee 61 8 1996 10.1111/j.1365-2621.1996.tb14714.x Rhee KS, Anderson LM, Sams AR. Lipid oxidation potential of beef, chicken, and pork. J. Food Sci. 61: 8-12 (1996) 

    상세보기

30. J. Food Sci. M Seyfert 69 2 142 2004 10.1111/j.1365-2621.2004.tb15506.x Seyfert M, Hunt MC, Mancini RA, Kropf DH, Stroda SL. Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres. J. Food Sci. 69(2): 142-146 (2004) 

    상세보기

31. Meat Sci. JA Silva 52 453 1999 10.1016/S0309-1740(99)00029-7 Silva JA, Patarata L, Martins C. Influence of ultimate pH on bovine meat tenderness during ageing. Meat Sci. 52: 453-459 (1999) 

    상세보기

32. J. Anim. Sci. BM Sitz 84 1221 2006 10.2527/2006.8451221x Sitz BM, Calkins CR, Feuz DM, Umberger WJ, Eskridge KM. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. J. Anim. Sci. 84: 1221-1226 (2006) 

    상세보기

33. Meat Sci. M Vitale 96 270 2014 10.1016/j.meatsci.2013.07.027 Vitale M, Perez-Juan Lloret E, Arnau J, Realini CE. 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 Sci. 96: 270-277 (2014) 

    상세보기

34. J. Agric. Food Chem. LL Wang 53 9186 2005 10.1021/jf051213g Wang LL, Xiong YL. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agric. Food Chem. 53: 9186-9192 (2005) 

    상세보기

35. J Muscle Foods. KE Warren 3 151 1992 10.1111/j.1745-4573.1992.tb00471.x Warren KE, Kastner CL. A comparison of dry-aged and vacuum-aged beef strip loins. J Muscle Foods. 3: 151-157 (1992) 

    상세보기