References
- AOAC. 2000. AOAC official method 185.15: Fat (crude) in meat and pouIny products-Rapid microwavesolvent extraction method. AOAC international, MD. USA.
- Bouton, P. E, Fisher, A. L., Harris, P. V. and Baxter, R. I. 1973. A comparison of the effects of some post-slaughter treatments on the tenderness of beef. J. Food Tech. 8:39.
- Bouton, P. E., Harris, P. V. and Shorthose, W. R. 1976. Dimensional changes in meat during cooking. J. Text. Stud. 7:17.
- Caine, W. R., Aalhus, J. L., Best, D. R., Dugan, M. E. R. and Jeremiah, L. E. 2003. Relationship of texture profile analysis and Wamer-Bratzler shear force with sensory characteristics of beef rib steaks. Meat Sci. 64:333.
- Chae, H. S., Yoo, Y. M., Cho, S. H, Park, B. Y., Kim, J. H, AIm, J. M., Lee, S. G., Yun, S. G. and Choi, Y. I. 2001. Changes of Physicochemical compositions in domestic broiler chickens of different marketing standard. Korean J. Food Sci. Ani. Resour. 21:337
- Cho, S. H, Lee, J. M., Kim, J. H Park, B. Y., Yoo, Y. M. and Kim, Y. K. 1999. Survey of consumer perception and demand on beef market. Kor. J. Fd Sci. Anim. Reso. 19:352.
- Cross, H. R., West, R. L. and Dutson, T. R. 1981. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5: 261.
- Davey, C. L. and Gilbert, K. V. 1974. Temperaturedependent cooking toughness in beef. J. Sci. Fd Agric. 25:931-938. https://doi.org/10.1002/jsfa.2740250808
- Dikeman, M. E. 1987. Fat reduction in animals and the effects on palatability and conswne acceptance of meat products. Proc. 40th Recip. Meat Coof., Chicago, USA. pp. 93-107.
- Dikeman, M. E. 1996. The relationship of animal leaness to meat tenderness. Proc. 49th Recip. Meat Conf., USA. pp. 87-101.
- Eikelenboom, G., Bamier, V. M. H, HJving-Bolink, A. H, Smulders, F. J. M and Culioli, J. 1998. Effect of pelvic suspension and cookery tempeature onthe tenderness of electrically stimulated and aged beef, assessed with sheer and compression tests. Meat Sci. 49:89.
- Ferguson, D., Thompson, J. and Po!kinghome, R. 1999. Meat Standards Australia, A 'PACCP' based beef grading scheme for consumers, 3) PACCP requirements much apply to carcass processing. Proc. 45th lot. Congo Meat Sci. Tech., Yokohama, Japan. pp. 18-19.
- Hopkins, D. L. and Thompson, J. M 2001. The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin. Meat Sci. 57:1.
- Hwang, I. H, Devine, C. E. and Hopkins, D. L. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci. 65:677.
- Hwang, I. H, Gee, A, Polkinghorne, R. and Thompson, J. 2002. The effect of different pelvic hanging techniques on meat quality in beef. Proc. 48th lot Congo Meat Sci. Tech.. Rome, Italy. pp. 220-221.
- Hwang, I. H. and Thompson, J. M. 2003. Effects of pH early postmortem on meat quality in beef longissimus. Asian.-Aust. J. Ani. Sci. 16:121.
- Jeremiah, L. E., Gibson, L. L., Aahhus, J. L. and Dugan, M. E. R. 2003. Assessment of palatability attributes of the major beef muscles. Meat Sci. 65:949.
- Jowitt, R. 1974. Psyehorheology-hs foundations and current outlook. J. Texture stud. 8:229.
- Kamoun, M. and Culioli, J. 1988. Mechanical behavior of cooked meat under sinusoidal compression. J. of Texture Stud. 19:117.
- Kim, C. J. and Lee, E. S. 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo(Korean native cattle) beef, Meat Sci. 63:397.
- Lewis, G. J. and Purslow, P. P. 1989. The strength and stiffuess of perimysial connective tissue isolated from cooked beef muscle. Meat Sci. 26:255.
- Lorenzen, C. L., Neely, T. R., Miller, R. K. Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O. and Savell, J. W. 1999. Beef Customer Satisfaction: Cooking Method and Degree of Doneness Effects on the Top Loin Steak. J. Ani. Sci. 77:637.
- Maher, S. C., Mullen, A. M., Keane, M. G., Buckley, D. J., Derry, J. P. and Moloney, A. P. 2004. Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management Meat Sci. 67:33.
- Miller, M. F., Kerth, C. R., Wise, J. W., Lansdell, J. L., Stowell, J. E. and Ramsey, C. B. 1997. Slaughter plant location, USDA quality grade, external fat thickness, and ageing time effects on sensory characteristics of beef loin strip steak. J. Anim. Sci. 75: 662-669. https://doi.org/10.2527/1997.753662x
- Miller, R. K. 1994. Quality characteristics. In Muscle Foods; Meat Poultry and Seafood Technology. eds. D. A Kinsman, A. W. Kotula, and B. C. Breidenstein. New York, Chapman and Hall.
- Moon, S. S., Hwang, I. H., Jin, S. K., Lee, J. G., Joo, S. T. .and Park, G. B. 2003. Carcass traits determining quality and yield grades of Hanwoo steers. Asian-aust. J. Anim. Sci. 16:1049.
- Nishimura, T., Hattori, A and Takahashi, K. 1999. Structural Changes in Intramuscular Connective Tissue During the Fattening of Japanese Black Cattle: Effect of Marbling on Beef Tenderization. J. Anim. Sci. 77:93.
- O'Halloran, J. M., Ferguson, D. M., Perry, D. and Egan, A F. 1998. Mechanism of tenderness improvement in tenderstretched beef carcasses. Proc, 44th Int. Cong. Meat Sci. Tech., Barcelona, Spain. pp. 712-713.
- Offer, G. 1991. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30:157.
- Park, B. Y., Cho, S. H., Kim, J. H., Yoo, Y. M., Lee, J. M., Ahn, C. N., Kim, Y. K. and Yun, S. G. 2001. Carcass composition and meat quality by intramuscular fat contents in longissimus dorsi of Hwawoo. Proc. 47th Int. Congo Meat Sci. Tech. Krakow, Poland. pp. 88-89.
- Park, B. Y., Hwang, I. H., Cho, S. H., Yoo, Y. M, Lee, J. M., Thompson, J. M and Pollkinghorne, R. 2004. The effect of interaction between hanging and cookery methods on palatability in beef longissimus, triceps brachii and semimembranosus. Meat Sci.(submitted).
- Peachey, B. M., Purchas, R. W. and Duizer, L. M 2002. Relationships between sensory and objective measures of meat tendernes of beef m. longissimus thoracis from bulls and steers. Meat Sci. 60:211.
- Perry, D., Thompson, J. M, Hwang, I. H., Butchers, A and Egan. A. F. 2001. Relationship between obejctive measuerment and taste panel assessment of beef quality. Australian J. Exp. Agri. 41:981.
- Rymill, S. R., Thompson, J. M. and Ferguson, D. M. 1997. The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness. In Proc. 43rd Int. Cong. Meat Sci. Tech., Auckland, New Zealand. pp. 212-213.
- SAS. 1997. Applied statistics and the SAS programming language. SAS Institute INC, Cary, NC, USA.
- Savell, J. W., Lorenzen, C. L., Neely, T. R, Miller, R K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J. and Reagan, J. O. 1999. Beef Customer Satisfaction: Cooking Method and Degree of Doneness Effects on the Top Sirloin Steak. J. Anim. Sci. 77:645.
- Shackelford, S. D., Wheeler, T. L. and Koohmaraie, M. 1995. Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos Taurus cattle. J. Ani. Sci. 73: 3333.
- Shorthose, W. R. and Harris, P. V. 1990. Effect of animal age on the tenderness of selected beef muscles. J. Food Sci. 55:1.
- Sorheim, O. and Hildnun, K. I. 2002. MJscIe stretching techniques for in1Jroving meat tenderness. Trends in Fd Sci. Tech., 13:127.
- Szczesniak, A. S. 1986. Correlating sensory with instrumental texture measurements-An overview of recent developments. J. Texture stud. 18:1.
- Thcmpson, J. 2001. The relationship between marbling and sensory traits. In Proc. Marbling Symposium, Coffs Harbour, Australia. pp. 30-35.
- Thcmpson. J. 2002. Managing meat tenderness, Meat Sci. 62:295.
- Tomberg, E. 1996. Biophysical aspects of meat tenderness. Meat Sci. 43:S175.
- Torrescano, G., Sanchez-Escalante, A., Gimenez, B, Ronca1es, P. and Beltran, J. A. 2003. Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics. Meat Sci. 64:85.
- Wheeler, T. L., Shackelford, S. D. and Koohmaraie, K. 2000. Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris. J. Anim. Sci. 78:2856.
- Zhu, L. G. and Brewer, M. S. 2002. Effects of pH and temperature on metmyoglobin solubility in a model system, Meat Sci. 61:419.