Effect of Maturity Scores and Number of Extractions on the Chemical Properties of Water Extract from Hanwoo Shank Bones |
Kim, Jin-Hyoung
(National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA) Seong, Pil-Nam (National Institute of Animal Science, RDA) Hah, Kyung-Hee (National Institute of Animal Science, RDA) Jeong, Jin-Hyung (Animal Products Grading Service) Lim, Dong-Gyun (National Institute of Animal Science, RDA) Park, Beom-Young (National Institute of Animal Science, RDA) Lee, Jong-Moon (National Institute of Animal Science, RDA) Kim, Dong-Hun (National Institute of Animal Science, RDA) Ahn, Chong-Nam (National Institute of Animal Science, RDA) |
1 | 농림부. (2004) 축산물등급판정세부기준. 농림부고시 제 2004-66호 |
2 | Kolar, K. (1990) Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL Collaborative Study. J. Assoc. Off. Anal. Chem. 73 54-57 |
3 | AOAC. (1995) Official Methods of Analysis 15th ed. Association of Official Analytical Chemists. Washington, D. C. pp. 11 |
4 | 김경남. (2007) 2005 축산물등급판정 사업연보. 축산물등급판정소. pp. 62 |
5 | 식품공전I. (1997) 한국식품공업협회 435-438 |
6 | Gilbreath, R. L., Marco. G. R., and Vander, G. W. (1971) Age and muscle-related differences of acid mucopolysaccharides in bovine muscle tissue. J. Anim. Sci. 32, 620-623 DOI PUBMED |
7 | Yoo, I. J., Yoo, S. H., and Park, B. S. (1994) Comparison of physicochemical characteristics among Hanwoo, Holstein and imported shank bone soup (Komtang). Korean J. Anim. Sci. 36, 507-514 |
8 | Kim, J. H., Park, B. Y., Cho, S. H., Yoo, Y. M., Chae, H. S., Lee, J. M., Ahn, C. N., Kim, H. K., Kim, Y. G., and Yun, S. G. (2000a) Effect of parity of Hanwoo cow on physicochemical, sensory and nutritional characteristics of sullungtang. Korean J. Food Sci. Ani. Resour. 20, 87-92 |
9 | SAS. (1998) SAS/STAT user's guide. SAS Institute Inc. Cary NC USA |
10 | Kim, J. H., Cho, S. H., Yoo, Y. M., Chae, H. S., Park, B. Y., Lee, J. M., Ahn, C. N., Kim, H. K., and Kim, Y. G., (2000b) Effect of extraction times with bones from Hanwoo bull on physico-chemical, sensory and nutritional characteristics of water extract. Korean J. Food Sci. Ani. Resour. 20, 236-241 과학기술학회마을 |
11 | 윤상기. (2004) 소돼지 도체수율. 농촌진흥청 축산연구소. pp. 67-68 |