참고문헌
- AOAC. (1995) Official methods of analysis. Association of Official Analytical Chemists, Washington, DC
- APHA (1985) Standard methods for the examination of dairy products. 15th ed., Richardson, G. H. (ed), Am. Pub. Health Assoc., Washington, DC
- Breidenstein, B. B., Cooper, C. C., Cassens, R. G., Evance, G., and Bray, R. W. (1968) Influence of marbling and maturity on the palatability of beef muscle. I. Chemical and organoleptic considerations. J. Anim. Sci. 27, 1532-1541
- Choi, Y. I., Kim, Y. K., and Lee, C. L. (1995) Effects of packaging method and aging temperature on color, tenderness and storage characteristics of Korean beef. Kor. J. Anim. Sci. 37, 639-650
- Egan, A. F. and Grau, F. H. (1981) Environmental conditions and the role of Brochothrix themosphacta in the spoilage of fresh and processed meat. In: Psychrotrophic microoganisrns in spoilage and pathogenicity. Roberts, T. A., Hobb, G., Christian, J. H. R., and Skovgaard, N. (eds), Academic Press, London, pp. 211-220
- Fernandes-Marrin, F., Cofrades, S., Carballo, J., and Jimenez-Colmenero, F. (2002) Salt and phosphate effects on the gelling process of pressurelheat treated pork batters. Meat Sci. 61, 15-23 https://doi.org/10.1016/S0309-1740(01)00157-7
- Gornall, A. G., Bardawill, C. T., and David, M. M. (1949) Determination of serum protein by means of the biuret reaction. J. Biol. Chem. 177, 751-766
- James, M. J. (1972) Mechanism and detection of microbial spoilage in meats at low temperature. J. Food Technol. 35, 467-472
- Jay, J. M. (1978) Modem food microbiology. 2nd ed., Van Nostrand Co., New York, pp. 180-185
- Kang, J. O., Lee, J. H., and Kim, C. J. (1997) Studies on the color, pH and bacterial count of Hanwoo (Korean Cattle) beef and imported beef. Kor. J. Anim. Sci. 39, 275-280
- Kim, I. S. (1999). International positioning and export strategy of Hanwoo industries. Gyeongsang National Uni. pp. 55-94
- Kim, I. S., Lee, S. O., Kang, S. N., Byun, J. S., and Lee, M. (1999) Physicochemical, microbiological and sensory characteristics of Han-Woo and imported chilled beef loins. Kor. J. Food Sci. Ani. Resour. 19, 331-338
- Kim, I. S., Lee, S. O., Lee, M, Lee, J. M, Kim, J. H., and Kim, Y. G. (2000) Physicochemical, microbiological and sensory characteristics of chilled chuck rolls of Han-Woo and imported. Kor. J. Anim. Sci. 42, 109-116
- Kim, M.S., Jung, I. C., and Moon, Y. H. (2000) Comparison of palatability of frozen beef and vacuum chilled beef during storage period. Kor. J. Food Sci. Am. Resour. 20, 192-198
- Kim, S. M., Lim, S. D., Park, W. M., Kim, Y. S., Kim, Y. B., and Kang, T. S. (1990) A study on the establishment of shelf-life of imported beef according to packaging method. I. Physico-chemical changes according to packaging method. Kor. J. Anim. Sci. 32, 413-421
- Kim, Y. B., Kim, Y. S., Rho, J. H., Sung, K. S., Yoon, C. S., and Lee, N. H. (1996) A study on the shelf-life of vacuum packaged imported chilled pork. Kor. J. Anim. Sci. 38, 411-422
- Lee, S. H., Seung, S. K., Kim, S. M, Kim, D. K., Jo. O. K., and Jeong, Y. S. (1998) Effects of organic acids and vacuum packaging on shelf life of Hanwoo beef. Kor. J. Anim. Sci. 40, 261-268
- MAF, NLRI. (1997) Guideline for retailed meat cuts of pork and beef
- MAF. (1998) Animal products grading system. Notification No. 1998-31
- Nassos, P. S., King, A. D., and Stafford, A. E. (1983) Relationship between lactic acid concentration and bacterial spoilage in ground beef. J. Appl. Bacteriol. 46, 894-901
- Newton, K. G. and Rigg, W. J. (1979) The effect of film permeability on the storage life and microbiology of vacuum-packed meat. J. Appl. Bacteriol. 47, 433-445 https://doi.org/10.1111/j.1365-2672.1979.tb01204.x
- Nottingham, P. M. (1982) Microbiology of carcass meat. In: Meat microbiology. Brown, M H. (ed), Applied Science Publishers Ltd., London, NY, pp. 13
- Oh, D. H. (1997) Effects of packaging method and storage temperature on meat color of Korean native cattle. Kor. J. Anim. Sci. 17, 212-217
- Ryu, Y. S., Lee, M., and Ko, K. C. (1994) A study on the quality comparison of Korean native cattle beef in relation to Korean quality grading system and imported beef. Kor. J. Anim. Sci. 36, 340-346
- Saffle, R. L. and Galbreath, J. W. G. (1964) Quantitative determination of salt-soluble protein in various types of meat. Food Tech 18, 1943-1949
- SAS (1996) SAS/STAT Software for PC Release 6.11, SAS Institute Inc., Cary, NC, USA
- Shaw, B. G. and Harding, C. D. (1984) A numeric toxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon. J. Appl. Bact. 56, 25-31 https://doi.org/10.1111/j.1365-2672.1984.tb04693.x
- Steele, R. G. D. and Tome, J. H. (1980) Principle and procedure of statistics. McGraw Hill, NY, pp. 50-120
- Vega-Warner, V., Merkel, R. A., and Smith, D. M. (1999) Composition, solubility and gel properties of salt soluble proteins from two bovine muscle types. Meat Sci. 51, 197-203 https://doi.org/10.1016/S0309-1740(98)00101-6
- Young, O. A, Torley, P. J., and Reid, D. H. (1992) Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre type. Meat Sci. 32, 45-63 https://doi.org/10.1016/0309-1740(92)90016-W
- Zattola, E. A. (1972) Introduction to meat microbiology. American Meat Institute, Chicago, pp. 150-155
- 日本食肉格付協會. (1993) 牛 . 豚枝肉及び 牛 . 豚部分肉規格