References
- Association of Official Analytical Chemist (1998) Official Methods at Analysis of the Association 13th ed. Association of Official Analytical chemists, Washington
- Carlin, A. F., and Harrison, D. L. (1978) Cooking and sensory methods used in experimental studies on meat. Natl. livestock and Meat Board Chicago, illinois
- Dugan, M. E. R., Aalhus, J. L., Jeremiah, L. E., Kramer, J. K.. G.and Schaefer, A. A. (1999) The effect of feeding conjugatedlinoleic acid on subsequent pork quality. Can. J. Anim. Sci., 79, 45-51 https://doi.org/10.4141/A98-070
- Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simplemethod for the isolation and purification of total lipid from animaltissues. J. Biol. Chem., 226, 497-507
- Grundy, S. M. (1986) Comparison of monounsaturated fally acidsand carbohydrates for lowering plasma cholesterol. N. Engl. J. Med., 314, 745-751 https://doi.org/10.1056/NEJM198603203141204
- Haw. I, W., Lee, S. D. and Hwang, W. I. (1985) A study on thenutritional effects in rats by feeding basal diet supplemented withmugowrt powder. J. Korean Soc. Food Nnrt., 14(2), 123-130
- Keys, A. (1980) Coronary heart disease in seven countries, circulation(suppl). XLI, 453
- Kim, B. K.. and Kim, Y. J. (2001) Effect of dietary mugwort andcrab shell powder on physico-chemical properties of Korean nativechicken meat. J. Amm. Sci and TechnoI(Kor).. 43(4), 535-544
- Kim, B. K., Kang, S. S. and Kim, Y. I. (2001) Effect of dietary.oriental medicine refuse and mugwort powder on physico chemical properties of Korean native pork. J. Foocl Sci. Ani. Resour., 21(3), 208-214
- Kim, M. J. and Lee, C. A. (1998) The effects of extracts frommugwort on the blood ethanol concentration and liver function. Korean J. Food Sci. Ani. Resour., 18(4). 348-357
- Kim, M. H., Lee, S. D. and Ryu, C. K. (1985) A study on thenutritional effects of boiling water extracts of mugwort powder inrats. J. Korean Soc. Food Nutr.. 14(2), 131-140
- Laakonen, E., Wellington, G. H. and Skerbon, J. W. (1970) Low temperature long-time heating of bovine muscle. I. Changes in tenderness, water binding capacity, pH and amount of water soluble component. J. Food Sci., 35, 135-141
- Lee, G. D., Kim, J. S., Bae, J. O. and Yoon, H. S. (1992)Antioxidative effectiveness of water extract and ether extract inwormwood(Arthemisia montana Pampan). J. Koreun. Soc. Food Nutr., 21(1), 17-22
- Lee, M. J. (1965) Medicinal Plant, Dongmeongsa, p. 287
- Lee, C. H., Han, K.. H, Choi, I. S, Kim. C. Y. and Cho, J. K.(1999) Effect of mugwort - water extracts on cadmium toxicity inrats. Korean J. Food Sci. Ani. Resour.. 19(2). 188-197
- Lee, C. H., Kim, M. J, Y., S. A, Han. K. H. and Jo, H, Y. (1998)The Effect of mugwort and ginseng supplementation on the fattyacid composition and TBA value in korean native goat meat. Animat Resources Reseurch Centcr. Kon-Kuk University 19, 31-36
- Mottram, D. S. and Edwards, D. S. (1983) The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agri., 34, 517-522 https://doi.org/10.1002/jsfa.2740340513
- Palanska, O. and Nosal, V. (1991) Meat quality of bulls andheifers of corruneracial cross breeds of the improved SlovakSpotted cattle with the Limousine breed. Vedecke Prace Vysumneho Ustaru Zivocisnej Vyroby Nitre(CSFR). 24, 59
- Pearson, M, D., ColIins-Thompson, D. L. and Ordal, Z. L. (1970)Microbiological sensory and pigment changes of aerobically and anaerobically packaged beef. Food Techonol., 24, 1171-1179
- SAS. SAS/STAT. (1998) Software for PC. SAS/STAT User'sguide: Statics SAS Inst., Cary, NC
- Shin, K. K., Park, H. I., Lee, S. K. and K-im, C. J. (1998) Studieson fatty acids composition of different portions in various meat. Korean J. Food Sci. Ani. Resour., 18, 261-268
- Taylor, A. A. (1985) Packaging of fresh meat. In Development in Meat Science, Lawrie, R. Elsevier Applied Sci. Publ., p. 89
- Winger, R. T. and Fennema, O. (1976) Tendeness and waterholding properties of beef muscle as influenced by freezing andsubsequent storage at 3^{\circ}C or 15^{\circ}C. J. Food Sci., 41, 1433-1439 https://doi.org/10.1111/j.1365-2621.1976.tb01189.x
- Wu, F. Y., and Smith, S. B. (1987) lonic strength and myofibrillarprotein solubilization. J. Anim. Sci., 65, 597-601 https://doi.org/10.2527/jas1987.652597x