Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer

키워드

참고문헌 (52)

1. Kim CJ, "Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo(Korean native cattle)beef", Meat Sci, 63, pp.397~405 (2003)[DOI]
2. Hur SJ, "A comparison of the meat qualities from the Hanwoo(Korean native cattle)and Holstein steer", Food Bioprocess Technol, 1, pp.196~200 (2008)[DOI]
3. B. H. Choi, "Effects of Feeding Patterns and Sexes on Growth Rate, Carcass Trait and Grade in Korean Native Cattle", Animal Bioscience, 15(6), pp.838~843 (2002), 아세아·태평양축산학회
4. Pogorzelska-Przybyłek Paulina, "The effect of gender status on the growth performance, carcass and meat quality traits of young crossbred Holstein-Friesian×Limousin cattle", Animal Bioscience, 34(5), pp.914~921 (2021), 아세아·태평양축산학회[DOI]
5. Nogalski Z, "Carcass characteristics and meat quality of bulls and steers slaughtered at two different ages", Ital J Anim Sci, 17, pp.279~288 (2018)[DOI]
6. 조수현, "Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages", 한국축산식품학회지, 34(5), pp.674~682 (2014), 한국축산식품학회
7. Panjono, "The quality characteristics of M. longissimus from Hanwoo(Korean cattle)steer with different raising altitudes and slaughter seasons", Livest Sci, 136, pp.240~246 (2011)[DOI]
8. Judge MM, "Eating quality of the longissimus thoracis muscle in beef cattle – contributing factors to the underlying variability and associations with performance traits", Meat Sci, 172, pp.108371~ (2021)[DOI]
9. Huerta-Leidenz N, "The effects of castration, implant protocol, and supplementation of Bos indicusinfluenced beef cattle under tropical savanna conditions on growth performance, carcass characteristics, and meat quality", Animals, 12, pp.366~ (2022)[DOI]
10. Vossen E, "Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef", Meat Sci, 183, pp.108659~ (2022)[DOI]
11. Lee D, "Effect of different aging methods on the formation of aroma volatiles in beef strip loins", Foods, 10, pp.146~ (2021)[DOI]
12. Zhao Y, "Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef", Meat Sci, 188, pp.108798~ (2022)[DOI]
13. Kerth CR, "Beef flavor : a review from chemistry to consumer", J Sci Food Agric, 95, pp.2783~2798 (2015)[DOI]
14. Bischof G, "Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by 1H NMR spectroscopy", Food Res Int, 156, pp.111334~ (2022)[DOI]
15. Pordomingo AJ, "Effects backgrounding-finishing programs of different age", weight at harvest of feedlot steers, 2021, pp.177, 108493~
16. Wold JP, "In-line estimation of fat marbling in whole beef striploins (longissimus lumborum) by NIR hyperspectral imaging. A closer look at the role of myoglobin", Foods, 11, pp.1219~ (2022)[DOI]
17. Vișan VG, "Influence of marination with aromatic herbs and cold pressed oils on black Angus beef meat", Foods, 10, pp.2012~ (2021)[DOI]
19. Dashdorj Dashmaa, "Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing", 한국축산식품학회지, 32(4), pp.414~427 (2012), 한국축산식품학회[DOI]
20. Rule DC, "Direct transesterification of total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-trifluoride in methanol", Meat Sci, 46, pp.23~32 (1997)[DOI]
21. Buege JA, "Microsomal lipid peroxidation", Methods Enzymol, 52, pp.302~310 (1978)[DOI]
22. STAT 9.3 user’s guide, "SAS", pp.2011, SAS Institute
23. Schoonmaker JP, "Effect of an accelerated finishing program on performance, carcass characteristics, and circulating insulinlike growth factor I concentration of early-weaned bulls and steers", J Anim Sci, 80, pp.900~910 (2002)[DOI]
24. Sales MFL, "Productive performance and economic viability of beef cattle subjected to different castration methods in the western Amazon", Livest Sci, 251, pp.104633~ (2021)[DOI]
25. 이승환, "Identification of Differentially Expressed Genes Related to IntramuscularFat Development in the Early and Late Fattening Stages of Hanwoo Steers", BMB reports, 40(5), pp.757~764 (2007), 한국생화학분자생물학회
26. May SG, "Effect of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability", J Anim Sci, 70, pp.444~453 (1992)[DOI]
27. Huuskonen A, "Meat colour, fatty acid profile and carcass characteristics of Hereford bulls finished on grazed pasture or grass silage-based diets with similar concentrate allowance", Livest Sci, 131, pp.125~129 (2010)[DOI]
28. Domenech K, "Effect of chronological age and sex on tenderness and juiciness of beef from cattle raised in Puerto Rico", J Agric Univ PR, 101, pp.35~49 (2017)[DOI]
29. Jeremiah LE, "The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups", Meat Sci, 30, pp.97~114 (1991)[DOI]
30. Bruce HL, "The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses", Meat Sci, 67, pp.261~268 (2004)[DOI]
31. Vitale M, "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, pp.270~277 (2014)[DOI]
32. Ozawa S, "The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers", Meat Sci, 54, pp.65~70 (2000)[DOI]
33. Boakye K, "Changes in pH and water holding properties of longissimus dorsi muscle during beef ageing", Meat Sci, 34, pp.335~349 (1993)[DOI]
34. Grün IU, "Reducing oxidation of meat", Food Technol, 60, pp.36~43 (2006)
35. Wood JD, "Effects of fatty acids on meat quality : a review", Meat Sci, 66, pp.21~32 (2004)[DOI]
36. Gray JI, "Oxidative quality and shelf life of meats", Meat Sci, 43, pp.111~123 (1996)[DOI]
37. Campo MM, "Flavour perception of oxidation in beef", Meat Sci, 72, pp.303~311 (2006)[DOI]
38. McKenna DR, "Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles", Meat Sci, 70, pp.665~682 (2005)[DOI]
39. Hughes JM, "Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading", Anim Prod Sci, 55, pp.174~179 (2015)[DOI]
40. American Meat Science Association, , 2015
41. Malheiros JM, "Carcass and meat quality of Nellore cattle(Bos taurus indicus)belonging to the breeding programs", Livest Sci, 242, pp.104277~ (2020)[DOI]
42. Nishimura T, "Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle : effect of marbling on beef tenderization", J Anim Sci, 77, pp.93~104 (1999)[DOI]
43. Onopiuk A, "The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls", J Food Process Preserv, 42 (2018)[DOI]
44. Lepper-Blilie AN, "Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins", Meat Sci, 112, pp.63~68 (2016)[DOI]
45. Lee B, "Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer", Meat Sci, 152, pp.109~115 (2019)[DOI]
46. MacBride MA, "The 30, 000-dalton component of tender bovine longissimus muscle", J Food Sci, 42, pp.1627~1629 (1977)[DOI]
47. Damian Frank, "Consumer Acceptability of Intramuscular Fat", 한국축산식품학회지, 36(6), pp.699~708 (2016), 한국축산식품학회
48. 이연정, "한우육의 육질등급 및 부위 별 지방산 조성 비교", 한국축산식품학회지, 30(1), pp.110~119 (2010), 한국축산식품학회
49. St John LC, "Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet", J Anim Sci, 64, pp.1441~1447 (1987)[DOI]
50. Oka A, "Genetic effects on fatty acid composition of carcass fat of Japanese Black Wagyu steers", J Anim Sci, 80, pp.1005~1011 (2002)[DOI]
51. Legako JF, "Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles", Meat Sci, 100, pp.291~300 (2015)[DOI]
52. Min Yu Piao, "Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers", Animal Bioscience, 32(1), pp.126~136 (2019), 아세아·태평양축산학회[DOI]

관련 논문AI추천