참고문헌
- Bindon, B. M. (2001) Genetic and non-genetic opportunities for manipulation of marbling. Marbling symposium. Coffs Harbour, Australia. pp. 77-87
- Cho, S. H., Lee, J. M., Kim, J. H, Park, B. Y., Yoo, Y. M., and Kim, Y. K. (1999) Survey of consumer perception and demand on beef market. Kor. J. Food Sci. Ani. Resour. 19, 352-360
- Dikeman, M. E. (1987) Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Proceed. 40th Recip. Meat Conf, USA, pp. 93-107
- Herring, H. K., Cassens, R. G., and Briskey, E. J. (1965) Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length, and fiber diameter. J. Food Sci. 30, 1049-1054 https://doi.org/10.1111/j.1365-2621.1965.tb01885.x
- Hwang, I. H. and Thompson, J. M. (2001) The interaction between pH and temperature decline early postmortem on the calpain system and objective tendemess in electrically stimulated beef longissimus dorsi muscle. Meat Sci. 58, 167-147 https://doi.org/10.1016/S0309-1740(00)00147-9
- Hwang, I. H. and Park, B. Y. (2002) The mechanisms by which electrical stimulation affect meat tenderness. Kor. J. Food Sci. Anim. Resour. 22, 234-239
- Hwang, I. H., Devine, C. E., and Hopkins, D. L. (2003) The biochemical and physical effects of electrical stimulation on beef and sheep meat tendemess -a review. Meat Sci. 65, 677-691 https://doi.org/10.1016/S0309-1740(02)00271-1
- Hwang, I. H. (2004a) Proteomics approach in meat science: A model study for meat color and drip loss. Food Sci. Biotech. 13, 208-214
- Hwang. I. H. (2004b) Application of gel-based proteome analysis techniques to studying post-mortem proteolysis in meat. Asina-Aust. J. Anim. Sci. 17, 1296-1302
- Hwang, I. H. (2004c) The effect of suspension method on meat quality of Hanwoo. Kor. J. Anim. and Technol. 46, 427-436 https://doi.org/10.5187/JAST.2004.46.3.427
- Hwang, I. H., Park, B. Y., Cho, S. H., and Lee, J. M. (2004a) Cause of muscle shortening, Proteolysis and WB-shear force in beef longissimus and semitendinosus. Meat Sci. 68, 497-505 https://doi.org/10.1016/j.meatsci.2004.04.002
- Hwang, I. H., Park, B. Y., Kim, J. H., Cho, S. H., and Lee, J. M. (2004b) Assessment of postmortem proteolysis by gel-based proteome analysis in pig longissimus. Meat Sci (In press)
- Hwang, I. H., Polkinghome, R., Lee, J. M., and Thompson, J. L. (2004c) Beef palatability as assessed by Korean and Australian consumers: 2. Demographic effects on sensory scores. Meat Sci. (submitted)
- Hwang, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004d) Meat quality of highly marbled imported beef with reference to Hanwoo. Kor. J. Anim. and Technol. 46, 659-666 https://doi.org/10.5187/JAST.2004.46.4.659
- Jeremiah, L. E., Gibson, L. L., Aahhus, J. L., and Dugan, M. E. R. (2003) Assessment of palatability attributes of the major beef muscles. Meat Sci. 65, 949-958 https://doi.org/10.1016/S0309-1740(02)00307-8
- Jowitt, R. (1974) Psychobiology-Its foundations and current outlook. J. Texture stud. 8, 229-240 https://doi.org/10.1111/j.1745-4603.1977.tb01177.x
- Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, Physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405 https://doi.org/10.1016/S0309-1740(02)00099-2
- Lee, C. E., Park, N. K., Seong, P. N., Jin, S. H., Park, B. Y., and Kim, K. I. (2003) Effects of deletion of Casupplement (limestone) on growth and beef quality in Hanwoo finishing steers. Kor. J. Anim. and Technol. 45, 455-462 https://doi.org/10.5187/JAST.2003.45.3.455
- Lee, D. H. (2003) Monte carlo simulations of selection responses for improving high meat qualities using real time ultrasound in Koran cattle. Kor. J. Anim. and Technol. 45, 343-354 https://doi.org/10.5187/JAST.2003.45.3.343
- Lee, J. M., Park, B. Y., Yoo, Y. M., Chae, H. S., Hwang, I. H., and Choi, Y. I. (2004) A research note on predicting the carcass yield grade equation of Korean native cattle (Hanwoo). Meat Sci (In press)
- Lee, K. C., Park, N. H., Jeong, J., Lee, S. S., Oh, Y. S., Baek, K. H., Jung, K. K., and Choi, C. B. (2004) Effects of castration and slaughtering ages on physico-chemical characteristics of Hanwoo m. longissimus dorsi. Kor. J. Anim. and Technol. 46, 165-172 https://doi.org/10.5187/JAST.2004.46.2.165
- Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. 0., and Savell, J. W. (1999) Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak. J. Anim. Sci. 77, 637-644
- Maher, S. C., Mullen, A. M., Keane, M. G., Buckley, D. J., Derry, J. P., and Moloney, A. P. (2004) Decreasing variation in the eating quality of beef through homogeneous pre- and post-slaughter management. Meat Sci. 67, 33-43 https://doi.org/10.1016/j.meatsci.2003.09.003
- Miller, R. K. (1994) Quality characteristics. In: Muscle Foods; Meat Poultry and Seafood Technology. Kinsman, D. A., Kotula, A. W., and Breidenstein, B. C. (eds.), New York, Chapman and Hall
- Moon, S. S., Hwang, I. H., Jin, S. K., Lee, J. G., Joo, S. T., and Park, G. B. (2003) Carcass traits determining quality and yield grades of Hanwoo steers. Asian-Australasian. J. Anim. Sci. 16, 1049-1054
- Park, B. Y., Cho, S. H, Kim, J. H., Lee, W. S., Kim, Y. K., Ahn, C. N., Kim, J. M., and Yoon, S. G. (2003)Carcass grading properties of imported beef cattle fed in Korea. Kor. J. Anim. and Technol. 45, 151-156 https://doi.org/10.5187/JAST.2003.45.1.151
- Park, B. Y., Cho, S. H., Yoo, Y. M., Kim, J. H., Lee, J. M., Joung, S. K., and Kim, Y. K. (2000) Effect of intramuscular fat contents on the physicochemical Properties of beef longissimus dorsi from Hanwoo. Kor. J. Ani. Sci. Tech. 42, 189-194
- Park, B. Y., Hwang, I. H., Cho, S. H., Yoo, Y. M., Kim, J. H., Lee, J. M., Polkinghorne, R., and Thompson, J. M. (2004) Beef palatability as assessed by Korean and Australian consumers: 3. The effect of carcass suspension and cooking method on the palatability of three muscles. Meat Sci. (submitted)
- Rentschler, H. C. (1951) Apparatus and Method for the Tenderisation of Meat, US Patent 2,544,724
- Rhee, M. S. and Kim, B. C. (2001) Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo). Meat Sci. 58, 231-237 https://doi.org/10.1016/S0309-1740(00)00155-8
- Rymill, S. R., Thompson, J. M., and Ferguson, D. M. (1997) The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness. Proceed 43rd Int. Cong. Meat Sci. Tech., Auckland, New Zealand, pp. 212-213
- Smith, G. C. (1985) Effects of electrical stimulation on met quality, color, grade, heat ring, and palatability. In: Advanced in Meat Research-Electrical Stimulation. Pearson, A.M. and Duston, T. R. (eds.). Van Nostrand Rein-hold Company Inc., New York, pp. 121-158
- Sorheim, 0. and Hildrum, K. I. (2002). Muscle stretching techniques for improving meat tenderness. Trends in Food Science and Technology. 13, 127-135 https://doi.org/10.1016/S0924-2244(02)00069-9
- Thompson, J. M., Polkinghorne, R., Hwang, I. H., Gee, A. M., Cho, S. H., Park, B. Y., and Lee, J. M. (2004) Beef palatability as assessed by Korean and Australian Consumers: 1. Sensory scores and their relationship to quality grades. Meat Sci. (submitted)
- Thompson, J. (2002) Managing meat tenderness. Meat Sci. 62, 295-308 https://doi.org/10.1016/S0309-1740(02)00126-2
- Thompson, J. (2001) The relationship between marbling and sensory traits. Marbling symposium. Coffs Harbour, Australia. pp. 77-87
- Wang, H., Claus, J. R., and Marriot, N. G. (1994) Selected skeletal alternations to improve tenderness of beef round muscle. J. Muscle Foods 5, 137-147 https://doi.org/10.1111/j.1745-4573.1994.tb00526.x
- Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., and Enser, M. (2003) Effects of fatty acids on meat quality: a review. Meat Sci. 66, 21-32 https://doi.org/10.1016/S0309-1740(03)00022-6