References
- http://www.alric.org/statisticks/list/s0501-0999/s534.htm.
- http://www.alric.org/statisticks/list/s0501-0999/s538.htm.
- http://www.suhyup.co.kr/stat/document/st02.xls.
- Park CI, Kim YK, Kim YJ. 2000. Effect of vaccum packaging and aerobic packaging on the physico-chemical properties of vention. Korean J Food Sci Ani Resour 20: 214-221.
- Kim DG, Lee SH, Kim SM, Seok YS, Sung SK. 1996. Effects of packaging method on physico-chemical properties of korean beef. J Korean Soc Food Sci Nutr 25: 944-950.
- Kim BC, Han CY, Joo ST, Lee S. 1999. Effects of displaying conditions of retail-cuts after vacuum packed storage on pork quality and shelf-life. Korean J Animal Sci 41: 75-88.
- Kim IS, Min JS, Lee SO, Shin DK, Lee JI, Lee M. 1998. Physicochemical and sensory characteristics of domastic vaccum packaged pork loins for export during chilled storage. Korean J Animal Sci 40: 401-412.
- Lee KT, Lee KJ, Yoon CS. 1999. Quality changes of hanwoo beef packaged on modified atmosphere. Korean J Food Sci Ani Resour 19: 27-35.
- Yang ST, Lee HS. 1999. Shelf-life extention of semi-dried right-eyed flounder using modified atmosphere packaging. Korean J Food Sci Technol 31: 712-719.
- Phillips CA. 1996. Review; Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. I J Food Sci & Tech 31: 463-479. https://doi.org/10.1046/j.1365-2621.1996.00369.x
- Reddy NR, Schreiber CL, Buzard KS, Skinner GE, Armstron DJ. 1994. Shelf life of fresh tilapia fillets packaged in high barrier film with modified atmospheres. J Food Sci 59: 260-264. https://doi.org/10.1111/j.1365-2621.1994.tb06943.x
- Yang CY. 1997. Processing of marine food. Sejinsa, Seoul. p 48, 53, 72.
- Korean Food & Drug Administration. 2000. Official Book for Food. Moonyungsa, Seoul. p 212.
-
Yin MC, Faustman C, Reisen JW, Williams SN. 1993.
$\alpha$ - Tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vtro. J Food Sci 58: 1273-1277. - Yang R, Kim CJ, Moon YH, Yu JH. 1974. Studies on the myofibrillar proteins. 1. Phase microscopy of myofibrils from rabbit muscle. Korea J Food Sci Technol 6: 79-85.
- Laemmli UK. 1970. Clevage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685. https://doi.org/10.1038/227680a0
- Kim JH, Lee NG, Kim YY, Lee KW, Cho YJ. 1993. Early changes after death of plaici, paralichthys olivaceus muscle. 3. Effect of killing methods on changes in content of ATP and its compounds and lactate. Bull Korean Fish Soc 26: 403-408.
- Park YH, Chang DS, Kim SB. 1994. Marine products processing. Hyung-Sul Publishing Co., Seoul, Korea. p 51.
- Nonaka J, Hashimoto H, Takabashi H, Suyama M. 1971. Freshness determination method of fish and shellfish. In seafood science (in japanese). Koseishow Koseigak p 72-77.
- Kim YB, Kim YS, Rho JH, Sung KS, Yoon CS, Lee NH. 1996. A study on the shelf life of vacuum packaged imported chilled beef. Korean J Anim Sci 38: 411-422.
- Honikel KO. 1987. How to measure the water holding capacity of meat? Recommandation of standarized methods. In Evaluation and control of meat quality in pigs. Tarrant PV, Eikelenboom G, Monin G, eds. Marttinus Nijhoff, Dordrecht. p 129.
- Hamm R. 1986. Functional properties of the myofibrillar system and their measurements. In Muscle as food. Bechtel PJ, ed. Academic Press, Inc., Orlendo. p 164.
- Crupkin M, Montecchia CL, Trullcco RE. 1990. Seasonal variations in gonadosomatic index, liversomatic index and myosin-actin ratio in actomyosin of mature hake. Comp Biochem Physics 89: 7-10.
- Jung IC, Kim MS, Shin WC, Moon YH. 1997. Physicochemical properties for utilization of aging index of cold storage beef tender loin. J Korean Soc Food Sci Nutr 26: 647-653.
- Toyohara H, Ando M, Shimizu Y. 1990. Appearance of a 38,000 dalton component possibly associated with the post-mortem tenderization of rainbow trout muscle. Agric Biol Chem 54: 1575-1576. https://doi.org/10.1271/bbb1961.54.1575