References
- Ambrosiadis, I., Theodorakakos, N., Georgakis, S., and Lekkas, S. (1994) Influence of thawing methods on the quality of frozen meat and the drip loss. Fleischwirtschaft 74, 284-287.
- Brewer, M. S., Ikins, W. G., and Harbers, C. A. Z. (1992) TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: Effects of packing. J. Food Sci. 57, 558-563. https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
- Chae, H. S., Yoo, Y. M., Ahn, C. N., Jeong, S. G., Ham, J. S., Lee, J. M., and Singh. N. K. (2006) Effect of singeing time on physico-chemical characteristics of duck meat. Korean J. Poult. Sci. 33, 273-281.
- Duflos, G., Le Fur, B., Mulak, V., Becel, P., and Malle, P. (2002) Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets. J. Sci. Food Agric. 82, 1341-1345. https://doi.org/10.1002/jsfa.1195
- Fisher, K. (2007) Drip loss in pork: influencing factors and relation to further meat quality traits. J. Anim. Breed. Genet. 124, 12-18.
- Ghatass, Z. F., Soliman, M. M., and Mohamed, M. M. (2008) Dielectric technique for quality control of beef meat in the range 10 kHz-1 kHz. Am. Eur. J. Sci. Res. 3, 62-69.
- Jeong, J. Y., Kim, G. D., Yang, H. S., and Joo, S. T. (2011) Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle. Food Res. Int. 44, 3222-3228. https://doi.org/10.1016/j.foodres.2011.08.023
- Jung, S., Lee, J. C., Jung, Y., Kim, M. K., Son, H. Y., and Jo, C. (2011) Instrumental methods for differentiation of frozenthawed from fresh broiler breast fillets. Korean J. Food Sci. An. 31, 27-31. https://doi.org/10.5851/kosfa.2011.31.1.027
- Hansen, E., Trinderup, R. A., Hviid, M., Darre, M., and Skibsted, L. H. (2003) Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressureshiftfrozen pork longissimus dorsi in relation to ice crystal size. Eur. Food Res. Technol. 218, 2-6. https://doi.org/10.1007/s00217-003-0824-y
- Keskinel, A., Ayres, J. C., and Snyder, H. E. (1964) Determination of oxidative changes in raw meats by the 2-thiobarbituric acid method. J. Food Technol. 18, 223-229.
- Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J., and Jo, C. (2011) The effects of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22, 6-12. https://doi.org/10.1016/j.foodcont.2010.06.003
- KREI (2008) Agricultural Outlook 2008. Korea Rural Economic Institute.
- KREI (2012) Agricultural Outlook 2012. Korea Rural Economic Institute.
- Liu, X. D., Jayasena, D. D., Jung, Y., Jung, S., Kang, B. S., Heo, K. N., Lee, J. H., and Jo, C. (2012) Differential proteome analysis of breast and thigh muscle between Korean native chickens and commercial broilers. Asian-Aust. J. Anim. Sci. 25, 895-902. https://doi.org/10.5713/ajas.2011.11374
- Lougovois, V. P., Kyranas, E. R., and Kyrana, V. R. (2004) Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparusaurata). Food Res. Int. 36, 551-560.
- Lynch, M. P. and Faustman, C. (2000) Effect of aldehyde lipid oxidation products on myglobin. J. Agr. Food Chem. 48, 600-604. https://doi.org/10.1021/jf990732e
- MIFAFF (2011) Major Statistics indices. Ministry of Food, Agriculture, Forestry and Fisheries.
- Pivarnik, L. F., Kazantizis, D., Karakoltsidis, P. A., Constantinides, S., Jhaveri, S. N., and Rand, A. G. Jr. (1990) Freshness assessment of six New England fish species using the torrymeter. J. Food Sci. 55, 79-82. https://doi.org/10.1111/j.1365-2621.1990.tb06021.x
- SAS (2010) SAS/STAT Software for PC. Release 9.1, SAS institute Inc., Cary, NC, USA.
- Savell, J. W., Branson, R. E., Cross, H. R., Stier, D. M., Wise, J. W., Grin, D. B., and Smith, G. C. (1987). National consumer retail beef study: palatability evaluations of beef loin steaks that diered in marbling. J. Food Sci. 52, 517-519. https://doi.org/10.1111/j.1365-2621.1987.tb06664.x
- Townley, R. R. and Lanier, T. C. (1981) Effect of early eviceration on the keeping quality of Atlantic Croaker (Micropogonundulatus) and grey trout (Cynoscionregalis) as determined by subjective and objective methodology. J. Food Sci. 46, 863-867. https://doi.org/10.1111/j.1365-2621.1981.tb15367.x
- Uddin, M. and Okazaki, E. (2004) Classification of fresh and frozen-thawed fish by near-infrared spectroscopy. J. Food Sci. 69, C665-C668. https://doi.org/10.1111/j.1750-3841.2004.tb18015.x
- Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Yun, H., Lee, H. J., Lee, K. H., Lee, J. W., Ahn, D. U., and Jo, C. (2012) Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast. Radiat. Phy. Chem. 81, 1107-1110. https://doi.org/10.1016/j.radphyschem.2011.10.024
Cited by
- Comparison of Water Retention and Loss of Chicken Carcasses by Different Water Chilling Condition vol.41, pp.3, 2014, https://doi.org/10.5536/KJPS.2014.41.3.159
- Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions vol.34, pp.1, 2014, https://doi.org/10.5851/kosfa.2014.34.1.73
- Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens vol.18, pp.1, 2016, https://doi.org/10.1590/1516-635x1801035-040
- Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure vol.36, pp.2, 2016, https://doi.org/10.5851/kosfa.2016.36.2.283
- Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat vol.42, pp.2, 2015, https://doi.org/10.7744/cnujas.2015.42.2.131
- Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement vol.37, pp.2, 2013, https://doi.org/10.5851/kosfa.2017.37.2.297