참고문헌
- AOAC (1995) Official Methods of Analysis. 16th Ed. Association of Official analytical Chemist. Washington D. C
- Bendall, J. R. and H. J. Swatland. (1988) A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24, 85-126 https://doi.org/10.1016/0309-1740(88)90052-6
- Cannon, J. E., Morgan, J. B., Heavner, J., McKeith, F. K., Smith, C. G, and Meeker, D. L. (1995) Pork quality audit: A review of the factors influencing pork quality. J. Muscle Foods 6, 369-402 https://doi.org/10.1111/j.1745-4573.1995.tb00581.x
- Ellis, M., Webb, A. J., Avery, P. J., Brown, I., and Smithard, R. (1990) Evidence for genetic variation in the eating quality of pork. In: Proc. 4th World congr. Genet. Appl. Livest. Prod. Edinburgh, UK. XV:553
- Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Bio. Chem. 226, 497-507
- Friesen, K. G, Nelssen, J. I., Unruh, J. A., Goodband, R. D., and Tokach, M. D. (1994) Effects of the interrelationship between genotype, sex and dietary lysine on growth performance and carcass composition in finishing pigs fed to either 104 or 127 kilograms. J. Anim. Sci. 72, 946-954
- Gu, Y., Schinckel, A. P., and Martin, T. G. (1992) Growth, development and carcass composition in five genotypes of swine. J. Anim. Sci. 70, 1719-1729 https://doi.org/10.2527/1992.7061719x
- Ha, Y. J., Lee, J. I., Lee, J. Y., Lee, J. W., Jung, J. D., Kwack, S. J., Song, Y. M., and Do, C. H. (2005) Interaction between nutrient density diets and sex on carcass and quality characteristics in finishing pigs. Kor. J. Amim. Sci. Technol. 47, 57-72
- Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W., and Cross, H. R. (1991) Relationship between pork loin palatability traits and physical characteristics of cooked chops. J. Anim. Sci. 69, 4858-4865 https://doi.org/10.2527/1991.69124858x
- Hofmann, K. (1994) What is quality? Definitions, measurement and evaluation of meat quality. Meat Focus Int. 3, 73
- Honikel, K. O. (1987) How to measure the water-holding capacity of meat? Recommendation of standardized methods. In: P. V. Tarrant, G Eikelenboom, and G Monin(ed.) Evaluation and control of meat quality in pig. p. 129. Martinus Nijhoff Publishers, Dordrecht, The Netherlands
- Joo, S. T., Kauffman, R. G., Kim B. C., and Kim, C. J. (1995) The relationship between color and water-holding capacity in post-rigor porcine longissimus muscle. J. Muscle Food 6, 211
- Kim, G. W. and Im, B. S. (2006) Carcass grade and characteristics by carcass weight and backfat thickness of pig. Kor. J. Food Sci. Anim. Resour. 26, 183-188
- Lawrie, R. A. (1991) The eating quality of meat. In Meat Sci. 5th ed., pergamon press, Oxford, UK
- Matsuoka, A., Yamano, Y., Frukawa, N., Ikeda, S., and Yamanaka, Y. (1991) Studies on meat quality of pigs crossbred with boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat. Japanese J. Swine Sci. 28, 6-12 https://doi.org/10.5938/youton.28.6
- McCaw, J., Ellis, M., Brewer, M. S., and McKeith, F. K. (1997) Incubation temperature effects on physical characteristics of normal, DFD and halothane carrier pork longissimus. J. Anim. Sci. 75, 1547-1552
- 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, 157-169 https://doi.org/10.1016/0309-1740(91)90005-B
- Offer, G., knight, P. Jeacocke, R., Almond, R., Cousins, T., Elsey, J. Parsons, N., Sharp, A., Starr, R., and Purslow, P. (1989) The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Microstruct. 8, 151
- Santos, C., Roseiro, L. C., Goncalves, H., and Melo, R. S. (1994) Incidence of different pork quality categories in a portugese slaughterhouse: A survey. Meat Sci. 38, 279-287 https://doi.org/10.1016/0309-1740(94)90117-1
- SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
- Shackelford, S. D., Koohmaraie, D. M., and Wheeler, T. L. (1994) The efficiency of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. J. Anim. Sci. 72, 1502-1508 https://doi.org/10.2527/1994.7261502x
- Snedecor, G. W. and Cochran, W. G. (1980) Statistical Methods (7th ed.). Iowa State University Press. Ames, IA
- Sutton, D. (1997) Studies on the Napole gene and pork quality. Ph. D. thesis, Univ. of Illinois, Urbana, IL
- Thompson, J. (2001) The relationship between marbling and sensory traits. In proc. Marbling Symposium, Coffs Harbour, Australia. pp. 30-35
- Van der Wal, P. G., Engel, B., and Hulsegge, B. (1997) Causes for variation in pork quality. Meat Sci. 46, 319-327 https://doi.org/10.1016/S0309-1740(97)00026-0
- Warner, R. D., Kauffman, R. G., and Russell, R. L. (1993) Quality attributes of major porcine muslces: A comparison with longissimus lumborum. Meat Sci. 33, 359-372 https://doi.org/10.1016/0309-1740(93)90007-5
- Warris, P. D., Brown, S. N., Nute, G. R., Knowles, T. G., Edwards, J. E., Perry, A. M., and Johnson, S. P.(1995) Potential interactions between the effects of preslaughter stress and post mortem electrical stimulation of the carcasses on meat quality in pigs. Meat Sci. 41, 55-68 https://doi.org/10.1016/0309-1740(94)00055-C
- Wood, J. D., Wiseman, J., and Cole, D. J. A. (1994) In: Principles of Pig Science. Cole, D. J. A., Wiseman, J., and Varley, M. A. (eds.), Nottingham University Press, Sutton Bonington. p. 433
- Wood, J. D., Brown, S. N., Nute, G. R., Whittington, F. M., Perry, A. M., Johnson, S. P., and Enser, M. (1996) Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Sci. 44, 105-112 https://doi.org/10.1016/S0309-1740(96)00044-7
- Zhu, L. G. and M. S. Brewer. (1998) Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63, 763-767 https://doi.org/10.1111/j.1365-2621.1998.tb17895.x