연구동향 분석

건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교

하윤경 황인호 최주희 강선문 김윤석 설국환 서현우 김진형 조수현 2019년

논문상세정보
인용/피인용
' 건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • -
  • Dry aging
  • Hanwoo Beef
  • Wet-aging
  • meat quality
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
148 0

0.0%

' 건식숙성과 습식숙성조건에 따른 저등급 한우 암소 등심, 보섭 및 우둔육의 육질특성 비교' 의 참고문헌

  • 죽초액을 급여한 한우육의 냉장 저장기간 중 물리화학적, 미생물학적 및 관능 특성의 변화
    국길 [2005]
  • 약용 식물을 첨가한 쇠고기 분쇄육의 냉장 저장 중 품질 변화
    정인철 [2009]
  • 건조숙성 조건이 한우 설도육의 건조수율, 미생물 성장 및저장성에 미치는 영향
    조수현 [2018]
  • Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles
  • Ther relationship between musle fiver characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers
  • The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils
  • Statistics for 2018 Ministry of Agriculture, Food and Rural Affairs
  • SAS/STAT Software for PC. Release 9.2
  • Report for 2016 Consumption Monitoring for Hanwoo Beef
    Kim, M. H. [2016]
  • Reference methods for the assessment of physical characteristics of meat
  • Physicochemical, microbiological and sensory characteristics of chilled chuck rolls of Hanwoo and imported beef
    Kim, I. S. [2000]
  • Official Methods of Analysis
    AOAC [2010]
  • Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
  • Livestock resource Food Science
    Kim, Y. S. [1996]
  • Korea Food Standards Codex, (Korean Food and Drug Administration, Notification No. 2017-24)
  • Freshness preservation of Food &measurement
  • Effects of stepwise dry/wet-aging and freezing on meat quality of beef loin
  • Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins
  • Effects of comminution temperature on the quality and shelf life of buffalo meat nuggets
    Thomas, R. [2007]
  • Effects of castration on the carcass characteristics of Hanwoo and Holstein
    Kim, D. G. [1996]
  • Effectiveness of the filter paper press methods for determining the water holding capacity of meat
    Ryoichi, S. [1993]
  • Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Long-issimus muscles
  • Effect of aging time in vacuum on tenderness, color and lipid stability of beef from mature cows during display in high oxygen atmosphere package
    Vitale, M. [2014]
  • Dry versus wet aging of beef : Retail cutting yields and consumer palatability evaluations of steaks from US choice and US select short loins
  • Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades
    Parrish FC [1991]
  • Cooking influences on the palatability of roasts from the beef hip
  • Colorimetry
    CIE [1986]
  • Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds
  • Changes in freshness of eats during postmortem storage
    Park, G. B. [1988]
  • A new single nucleotide polymorphism in the calpastatin (CAST) gene associated with beef tenderness
  • A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing
    Li, X. [2014]