1 |
AOAC (1994) Official methds of analysis. 15th ed, Association of Official Analytical Chemists, Washington, D.C
|
2 |
Christie, W. W. (1982) Lipid analysis. Pergamon Press, A Wheaton & Co. Ltd, UK
|
3 |
Chen, T. C. and Wailmaleongoraek, C. (1981) Effect of pH on TBA values of ground raw poultry meat. J. Food Sci. 46, 1946-1958
DOI
|
4 |
Folch, J. Lees, M., and Sloane-Stanley, G. H. (1975) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509
|
5 |
Honikel, K. O. (1987) How to measure the water holding capacity of meat? Recommendation of standarized methods. In: Evaluation and control of meat quality in pigs. Tarrant, P. V., Eikelenboom, G. and Monin, G(eds)., Marttinus Nijhoff, Dordrecht, pp. 129
|
6 |
Kim, I. S., Min, J. S., Lee, S. O., Shin, D. K., Lee, J. I. and Lee, M. (1998) Physicochemical and sensory characteristics of domestic vacuum packaged pork loins for export during chilled storage. Korean J. Anim. Sci. 40, 401-412
|
7 |
Kim, Y. J. and Park, C. I. (2002) Effects of dietary supplemental activated carbon and sardine oil on the VBN, TBARS and fatly acid of chicken meat. Korean J. Food Sci. Ani. Resour. 22, 37-43
|
8 |
Lea, C. H. (1957) Deteriorative reactions involving phospholipids and lipoproteins, J. Sci. Food Aric. 8, 1-9
|
9 |
Leat, A. and Weber, P. C. (1988) Cardiovascular effect of n-3 fatty acids. New Eng. J. Med. 318, 549-553
DOI
ScienceOn
|
10 |
Lee, T. B. (1965) Medical botany. Dongmyungsa, Seoul, Korea, pp. 34-72
|
11 |
Park, C. I. Kim. Y. K., and Kim, Y. J. (2002) lnfluence of dietary supplemental sardine oil on storage and processing characteristics of broiler. Korean J. Food Sci. Ani. Resour. 22, 8-12
|
12 |
Pearson, M. D., Colins-Thompson, D. L., and Ordal, Z. J. (1970) Microbiological sensory and pigment changes of aerobically and anaerobically packcaged deef. Food Technol. 24, 1171-1179
|
13 |
Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-591
DOI
|
14 |
Lim, S. S., Kim, M. H., and Lee, J. H. (1997) Effect of Artemisia princeps var. orientalis and Circium japonicum var. ussurience on liver function, body lipid and bile acid of hyperlipidemic rat. Kor. J. Nutr. Soc. 30, 797- 802
과학기술학회마을
|
15 |
Park, G. B., Kim, Y. J., Lee, H. G., Kim, J. S., and Kim, Y. H. (1988) Changes in freshness of meats during postmortem storage. Korean J. Ani. Sci. 30, 561-570
|
16 |
Sinnhuber, R. O. and Yu, T. C. (1958) 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. 2. The quantitative determination of malonaldehyde. Food Technol. 12, 9-15
|
17 |
Honikel, K. O., Kim, C. J., and Hamm, R. (1986) Sarcomere shortening of prerigor muscles and its in fluence on drip loss. Meat Sci. 16, 267-275
DOI
ScienceOn
|
18 |
Kim, B. K., Woo, S. C., and Kim, Y. J. (2004) Effect of mugwort pelleted diet on storage stability of pork loins. Korean J. Food Sci. Ani. Resour. 24, 121-127
|
19 |
Jung, I .C., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 26, 15-22
|
20 |
Laleye, C. L., Simard, R. E., Lee, B. H., and Holley, R. A. (1984) Shelf-life of vacuum of nitrogen packed pastrami, effects of packaging atmospheres, temperature and daration of storage on microflora changes. J. Food Sci. 49, 827-837
DOI
|
21 |
Park, C. I. and Kim, Y. J. (2004) Effect of mugwort and fish oil addition on the meat quality of chicken. Korean J. Food Sci. Ani. Resour. 24, 225-231
|
22 |
Wu, F. Y. and Smith, S. B. (1987) Ionic strength and myofibrillar protein solubilization. J. Ani. Sci. 65, 597-601
DOI
|
23 |
Palanska, O. and Nosal, V. (1991) Meat quality of bulls and heifers of commercial cross breeds of the improved Slovak Spotted Cattle with the Limousine breed. Vedecke Prace Vyskumbneho Ustaru Zivocisnej Vyroby Nitre (CSFR). 24, 59-68
|
24 |
SAS(1988) SAS/STAT Software for PC. Release 6.03, SAS institute Inc., Cray. NC. USA
|
25 |
Duncan, D. B. (1955) Multiple range and multiple F test. Biometrics., 11, 1-6
DOI
ScienceOn
|
26 |
Gray, J. I. and Pearson, A. M. (1987) Rancidity and warm-over flavor. Adv. Meat Res. 3, 221-232
|
27 |
Lee, C. H., Han, K. H., Choi, J. S., Kim, C. Y., and Cho, J. K. (1999) Effect of murgwort-water extracts on cadmium toxicity in rats. Kor. J. Food Sci. Ani. Resour. 19, 188-197
|
28 |
Dahle, L. K, Hill, E. G., and Holman, R. T. (1962) The thiobarbituric acid reaction and autoxidations of polyunsaturated fatty acid methyl esters. Arch. Biochem. Biophys. 98, 253-264
DOI
ScienceOn
|
29 |
Cornforth, D. P., Pearson, M. M., and Merkel, R. A. (1980) Relationship of mitochondria and sarcoplasmic reticulum to cold shortening. Meat Sci. 4, 103-112
DOI
ScienceOn
|
30 |
Kim, B. K., Kim, Y. J., and Kim, S. M. (2004) Effects of feed mugwort pelleted diet on the meat quality in pigs. Korean J. Food Sci. Ani. Resour. 24, 393-398
과학기술학회마을
|
31 |
Matsuzaki, T. and Hara, Y. (1985) Antioxidative activity of tea leaf catechins, Nippon Nogeitagaku Kaishi. 59, 35-40
|
32 |
송계원, 성삼경, 채영석, 이유방, 김현욱, 강통삼, 송인상, 이무하, 배석연, 한석현 (1984) 식육과 육제품의 과학. 선진문화사, pp. 341
|
33 |
Sanders, T. A. B. (1985) The importance of ecosapen-taenoic acid and docosahexaenoic acids. In: The role of fats in human nutrition. Padrey, F. B. and Podmore, J. (eds), Ellis Horwood Ltd, pp. 101
|
34 |
Lim, S. S. and Lee, J. H. (1997) Effect of Artemisia princeps var. orientalis and Circium japonicum var. ussuriense on serum lipid of hyperlipidemic rat. Kor. J. Nutr. Soc. 30, 12-18
|
35 |
Weyerstahl, P., Kaul, V. K., Weirauch, M., and Marschall-Weyerstahl, H. (1987) Volatile constituents of Artemisia tridentate oil. Planta Media. 53, 508-512
DOI
|
36 |
Cherian, G., Wolfe, F. W., and Sim, J. S. (1996) Dietary oils with added tocopherols effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci. 75: 423-431
DOI
ScienceOn
|
37 |
Thomas, L. H., Sandra, A. S., James, A. H., and Demetrios, S. S. (1987) Polyunsaturated fatty acid and fat in fish flesh for selecting species for health benefits. J. Food Sci. 52, 1209-1213
DOI
|
38 |
Turner, E. W., Paynter, W. D., Montie, E. J. Basserkt, M. W., Struck, G. M., and Olson, F. C. (1954) Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-335
|
39 |
Younathan, M. T. (1985) Causes and prevention of warmed over flavor. Reciprocal Meat Conf. Proc. 54, 97-116
|
40 |
Pearson, A. M., Gray, J. I. Wolzak, A. M., and Horenstein, N. A. (1983) Safety implications of oxidized lipids in muscle foods. Food Technol. 37, 121-129
|
41 |
Simopoulos, A. P. (1991) Omega-3 fatty acids in health. and disease and in growth and development. Am. J. Clin. Nutr. 54, 438-449
DOI
|
42 |
Park, C. I. (2002) Effect of dietary mugwort on the physico-chemical properties of chicken meat. Korean J. Food Sci. Ani. Resour. 24, 225-231
|
43 |
Moon, Y. H., Kang, S. J. Kim, Y. K., Yang, J. B., Jung, I. C., and Hyon, J. S. (2003) Effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Korean J. Food Sci. Ani. Resour. 23, 97-102
|
44 |
Kauffman, R. G., Eikelen, B. G., van der Wal, P. G., Engel, B., and Zaar, M. A. (1986) Comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Sci. 18, 307-318
DOI
ScienceOn
|
45 |
Kim, Y. J. (2006) Effect of feeding fish oil and mugwort pelleted addition on meat quality of pork. Korean J. Food Sci. Ani. Resour. 26, 78-84
과학기술학회마을
|
46 |
Fernades, G. and Venkatraman, J. T. (1993) Role of omega-3 fatty acids in health and disease. Nutr. Res. 12, 19-23
|
47 |
Hamm, R. (1960) Biochemistry of meat hydration. Adv. in Food Res. 10, 355-359
|
48 |
Gokalp, H. T., Ockerman, H. W., Plimpton, R. F., and Harper, W. J. (1983) Fatty acid of neutral and phospholipid, rancidity scores and TBA values as influenced by packing and storage. J. Food Sci. 48, 829-841
DOI
|