1 |
Offer, G. (1991) Modelling of the formation of pale, soft and exudative meat; Effects of chilling refine and rate and extent of glycolysis. Meat Sci. 30, 157-184
DOI
ScienceOn
|
2 |
Perez, M, L., Rodriguez, G. M., Calderon, P. L., and Guerrero, I. (1999) Microbial spoilage of meats offered for retail sale in Mexico City. Meat Sci. 51, 279-282
DOI
ScienceOn
|
3 |
Warriss, P. D., Brown, S. N. and Adams, S. J. M. (1991) Use of the tecpro pork quality meter for assessing meat quality on the slaughterline. Meat Sci. 30, 147-156
DOI
ScienceOn
|
4 |
Wasserman, A. E. and Talley, F. (1968) Organoleptic identification of roasted beef, veal, lamb and pork as affected by fat. J. Food Sci. 33, 219-223
DOI
|
5 |
Xande, A. (1999) Animal and quality of life in traditional society in the Caribbean islands. Livestock Production Sci. 59, 137-142
DOI
ScienceOn
|
6 |
Kim, B. C., Park, G. B., Sung, S. K., Lee, M. H., Lee, S. K., Jung, M. S., Joo, S. T., Choi, Y. I. (1998) Science of Muscle Food. Sunjin Press. 61-74
|
7 |
Park, B. Y., Yoo, Y. M., Kim, J. H., Lee, J. M., Kim, S. T. Cho, S. H., Kim, Y. K., and Park, G. B. (1998) Physico-chemical properties of dark fIrm dry meat in Hanwoo cattle. Korean J. Anim. Sci. 40(6), 637-642
|
8 |
Folch, J., Lee, M., and Stantley, G. H. S. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. of Biol. Chem. 226, 497-509
|
9 |
SAS: SAS/STAT Software for PC. Release 6.11, (1995) SAS Institute, Cary, NC, USA
|
10 |
Heinrikson, R. L. and Merediths, S. C. (1984) Amino acid analysis by reverse phase high performance liquid chromatography: Precolumn derivatization with phenyliso cyanate, Anal. Biochem. 136, 65-74
DOI
ScienceOn
|
11 |
Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of water-soluble component. J. of Food Sci. 35, 175-177
DOI
|
12 |
Kim, W. J. and Ku, K. H. (2001) Food Sensory evaluation. Hyoil, Korea
|
13 |
Banskalieva, V., Sahlu, T., and Goetsch, A. L. (2000) Fatty acid composition of goat muscles and fat depots: a review. Small Ruminant Research 37(3), 255-268
DOI
ScienceOn
|
14 |
Paleari, M. A., Beretta, G., Colombo, F., Foschini, S., Bertolo, G., and Camisasca, S. (2000) Buffalo meat as a salted and cured product. Meat Sci. 54, 565-567
|
15 |
Food Composition Table (2001). Sixth revision. National Rural Living Sci. Institute, R.D.A
|
16 |
Hwang, B. S., Wang, J. T., and Choong, Y. M. (2003) A simplified method for the quantification of total cholesterol in lipids using gas chromatography. J. of Food Composition and Analysis 16, 169-178
DOI
ScienceOn
|
17 |
Paleari, M. A., Moretti, V. M., Beretta, G., Mentasti, T., and Bersani, C. (2003) Cured products from different animal species. Meat Sci. 63, 485-489
DOI
ScienceOn
|
18 |
Balzan, S., Buoso, M. C., Ceccato, D., De Poli, M., Giaccone, V., Moschini, G., Novelli, E., Passi, P., and Tepedino, V. (2004) Quantitative measurement of essential and not essential metals in muscular, hepatic and renal tissue of horses by means of PIXE technique. Nuclear Instruments and Methods in Physics Research Beam interactions with Materials and Atoms(NIMB). 49625(in printing)
|
19 |
Gorbatov, V. M. and Lyaskovskaya, Y. N. (1980) Review of the flavor contributing volatile and water-soluble, non volatiles in pork meat and derived products. Meat Sci. 4, 209-225
DOI
ScienceOn
|
20 |
Perez, M. L., Escalona, H., and Guerrero, I. (1998) Effect of calcium chloride marination on calpain and quality characteristics of meat from chicken, horse, cattle and rabbit. Meat Sci. 48, 125-134
DOI
ScienceOn
|
21 |
Metcalf, D. and Jones, K. T. (1988) A reconsideration of animal body-part utility indices. American Antiquity 53, 486-504
DOI
ScienceOn
|
22 |
Kim, I. S., Lee, S. O., Kang, S. N., Byun, J. S., and Lee, M. (1999) The physicochemical microbial and sensory characteristics of han-woo and imported chilled beef loins. Korean J. Food Sci. Ani. Resour. 19(4), 331-338
|
23 |
A.O.A.C (1990) Official methods of analysis of the AOAC. 15th ed. Association of Official Analytical Chemists, Washington D.C., USA
|