References
- AOAC. 1990. Official methods of analysis (15th ed). Association of Official Analytical Chemists. Washington, DC.
- AOAC. 1995. Official methods of analysis (16th ed). Association of Official Analytical Chemists. Washington, DC.
- Bohac, C. E. and K. S. Rhee. 1988. Influence of animal diet and muscle location on cholesterol content of beef and pork muscles. Meat Sci. 23:71-75. https://doi.org/10.1016/0309-1740(88)90063-0
- Briskey, E. J., W. G. Hoekstra, R. W. Bray and R. H. Grummer. 1960. A comparision of certain physical and chemical characteristics of eight pork muscles. J. Anim. Sci. 19:214-225. https://doi.org/10.2527/jas1960.191214x
- Cho, S. H., B. Y. Park, J. H. Kim, I. H. Hwang, J. H. Kim and J. M. Lee. 2005. Fatty acid profiles and sensory properties of longissimus dorsi, triceps brachii, and semimembranosus muscles from Korean Hanwoo and Australian angus beef. Asian-Aust. J. Anim. Sci. 18:1786-1793. https://doi.org/10.5713/ajas.2005.1786
- Dorado, M., E. M. Martin Gomez, F. Jimenez-Colmenero and T. A. Masoud. 1999. Cholestrol and fat contents of spanish commercial pork cuts. Meat Sci. 51:321-323. https://doi.org/10.1016/S0309-1740(98)00126-0
- Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226:497-500.
- Hwang, I. H., B. Y. Park, J. H. Kim, S. H. Cho and J. M. Lee. 2005. Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus. Meat Sci. 69:79-91. https://doi.org/10.1016/j.meatsci.2004.06.019
- Korea meat trade association. 2007. The survey of consum and distribution of meat-pork (2007. 1). http://www.kmta.or.kr/ board/data/report01_3573_200702_p.pdf.
- Leseigneur-Meynier, A. and G. Gandemer. 1991. Lipid composition of pork muscle in relation to the metabolic type of the fibres. Meat Sci. 29:229-241. https://doi.org/10.1016/0309-1740(91)90052-R
- Lin, R. R., J. A. Carpenter and J. O. Reagan. 1985. Chemical, cooking and textural properties of semimembranosus, semitendinosus and biceps femoris muscles of pork. J. Food Qual. 7:277-281. https://doi.org/10.1111/j.1745-4557.1985.tb01059.x
- Matilainen, R. and J. Tummavuori. 1996. Iron Determination in fertilizers by inductively coupled plasma atomic emission spectrometry: Study of spectral and interelement effects at different wavelengths. J. AOAC Intl. 79:22-28.
- Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5:600-608.
- Moss, M., J. M. Holden, K. Ono, R. Cross, H. Slover, B. Berry, E. Lanza, R. Thompson, W. Wolf, J. Vanderslice, H. Johnson and K. Stewart. 1983. Nutrient composition of fresh retail pork. J. Food Sci. 48:1767-1771. https://doi.org/10.1111/j.1365-2621.1983.tb05080.x
- Naeemi, E. D., N. Ahmad, T. K. Al-Sharrah and M. Behbahani. 1995. Rapid and simple method for determination of cholesterol in processed food. J. AOAC Intl. 78:1522-1525.
- Nold, R. A., J. R. Romans, W. J. Costello and G. W. Libal. 1999. Characterization of muscles from boars, barrows, and gilts slaughtered at 100 or 110 kilograms: differences in fat, moisture, color, water-holding capacity, and collagen. J. Anim. Sci. 77:1746-1754. https://doi.org/10.2527/1999.7771746x
- Prusa, K. J., J. A. Love and L. L. Christian. 1988. Fat content and sensory analysis of selected pork muscles taken from carcasses with various backfat levels. J. Food Qual. 12:135-143. https://doi.org/10.1111/j.1745-4557.1989.tb00316.x
- Rhee, K. S., H. A. Griffith-Bradle and Y. A. Ziprin. 1993. Nutrient composition and retention in browned ground beef, lamb, and pork. J. Food Com. Anal. 6:268-277. https://doi.org/10.1006/jfca.1993.1029
- SAS. SAS/STAT. 1998. SAS/STAT User's Guide: Statistics. SAS inst., Cary, NC.
- Thompson, J. 2002. Managing meat tenderness. Meat Sci. 62:295- 308. https://doi.org/10.1016/S0309-1740(02)00126-2
- Topel, D. G., R. A. Merkel, D. L. Mackintosh and J. L. Hall. 1966. Variation of some physical and biochemical properties within and among selected porcine muscles. J. Anim. Sci. 25:277-282. https://doi.org/10.2527/jas1966.252277x
- Tu, C., W. D. Powrie and O. Fennema. 1967. Free and sterified cholesterol content of animal muscles and meat products. J. Food Sci. 32:30-34. https://doi.org/10.1111/j.1365-2621.1967.tb01951.x
- Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard and M. Enser. 2003. Effects of fatty acids on meat quality: a review. Meat Sci. 66:21-32. https://doi.org/10.1016/S0309-1740(03)00022-6
- Yancey, E. J., J. P. Grobbel, M. E. Dikeman, J. S. Smith, K. A. Hachmeister, E. C. Chambers IV, P. Gadgil, G. A. Milliken and E. A. Dressler. 2006. Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Sci. 73:680-686. https://doi.org/10.1016/j.meatsci.2006.03.013
Cited by
- of Mangalitsa and Swedish Landrace vol.41, pp.2, 2012, https://doi.org/10.1556/AAlim.41.2012.2.3
- Fatty Acid Profiles, Chemical Content and Sensory Properties of Traditional Fermented Dry Kulen Sausages vol.38, pp.5, 2014, https://doi.org/10.1111/jfpp.12184
- Developmental Stage, Muscle and Genetic Type Modify Muscle Transcriptome in Pigs: Effects on Gene Expression and Regulatory Factors Involved in Growth and Metabolism vol.11, pp.12, 2016, https://doi.org/10.1371/journal.pone.0167858
- Polymorphisms of the porcine cathepsins, growth hormone-releasing hormone and leptin receptor genes and their association with meat quality traits in Ukrainian Large White breed vol.43, pp.6, 2016, https://doi.org/10.1007/s11033-016-3977-z
- Nutrient Composition of Three Mangulica Pork Cuts from Serbia pp.1559-0720, 2017, https://doi.org/10.1007/s12011-017-1194-9
- Bayes factor analyses of heritability for serum and muscle lipid traits in Duroc pigs1 vol.88, pp.7, 2010, https://doi.org/10.2527/jas.2009-2205
- Porcine intramuscular fat content and composition are regulated by quantitative trait loci with muscle-specific effects1 vol.89, pp.10, 2011, https://doi.org/10.2527/jas.2011-3974
- Fatty acid profiles and iodine value correlations between 4 carcass fat depots from pigs fed varied combinations of ractopamine and energy vol.89, pp.11, 2011, https://doi.org/10.2527/jas.2010-3303
- Genetic correlations of intramuscular fat content and fatty acid composition among muscles and with subcutaneous fat in Duroc pigs1 vol.92, pp.12, 2014, https://doi.org/10.2527/jas.2014-8202
- Characteristics of selected pork muscles 45 min and 24 h post mortem vol.87, pp.2, 2018, https://doi.org/10.2754/avb201887020173
- 냉장저장 중 돼지 저지방 부위 근육의 육색소, POV, TBARS, 유리지방산 함량 및 지방산 조성 변화 vol.30, pp.3, 2010, https://doi.org/10.5851/kosfa.2010.30.3.427
- Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions vol.58, pp.3, 2008, https://doi.org/10.1016/j.njas.2011.09.006
- A survey of Mexican retail chain stores for fresh U.S. pork vol.119, pp.None, 2016, https://doi.org/10.1016/j.meatsci.2016.04.038
- Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters vol.37, pp.5, 2008, https://doi.org/10.5851/kosfa.2017.37.5.617
- Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs1 vol.96, pp.6, 2008, https://doi.org/10.1093/jas/sky145
- Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area vol.301, pp.None, 2008, https://doi.org/10.1016/j.foodchem.2019.125305
- UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta vol.9, pp.5, 2008, https://doi.org/10.3390/foods9050552
- An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement vol.11, pp.4, 2021, https://doi.org/10.3390/agriculture11040365