The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
S. H. ChoASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 18 (12) : 1786 ~ 1793[2005]
Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5’-monophosphate, and fatty acids
Rikimaru, KJ. Appl. Poult. Res 19 : 327 ~ 333[2010]
Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef
Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo)
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat