Meat Quality of Pork Muscles from Low-fat Cuts |
Seong, Pil-Nam
(National Institute of Animal Science, RDA)
Cho, Soo-Hyun (National Institute of Animal Science, RDA) Kim, Jin-Hyoung (National Institute of Animal Science, RDA) Hah, Kyung-Hee (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-Hoon (National Institute of Animal Science, RDA) |
1 | Bendall, J. R. (1978) Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses. Meat Sci. 2, 91-104 DOI ScienceOn |
2 | Briskey, E. J., Hoekstra, W. G., Bray, R. W., and Grummer, R. H. (1960) A comparison of certain physical and chemical characteristics of eight pork muscles. J. Anim. Sci. 19, 214-225 DOI |
3 | Carmack, C. F., Kastner, C. L., Dikeman, M. E., Schwenke, J. R., and García Zepeda, C. M. (1995) Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles. Meat Sci. 39, 143-147 DOI ScienceOn |
4 | Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (1975) Principles of Meat Science. W. H. Freeman & Co. San Francisco. pp. 178-185 |
5 | Ko, M. S. and Yang, J. B. (2001) Effects of wrap and vacuum packaging on shelf life of chilled pork. Kor. J. Food and Nutr. 14, 255-262 과학기술학회마을 |
6 | 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 watersoluble component. J. Food. Sci. 35, 175-177 DOI |
7 | Lin, R. R., Carpenter, J. A., and Reagan, J. O. (1983) Chemical, cooking and textural properties of semimembranosus, semitendinosus and biceps femoris muscles of pork. J. Food Quality 7, 277-282 DOI |
8 | Nold, R. A., Romans, J. R., Costello, W. J., and Libal, G. W. (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 DOI PUBMED |
9 | Ruusunen, M. (1989) Korrelationen mellan vattenhllande frmgaoch muskelfibersammansttning I olika typer av svinmuskler. In: Lundstrom, K., Malmfors, G. (Eds.), Ktkvalitet hos Vra Slaktdjur, NJF - seminarium 183. Swedish University of Agricultural Sciences Department of Food Science. Uppsala. pp. 33-40 |
10 | SAS, 1996, SAS/STAT user's guide |
11 | Siegel, D. G. and Schmidt, G. R. (1979) Crude myosin fraction as meat binders. J. Food Sci. 44, 1129-1132 DOI |
12 | Stainsby, G. (1987) Gelatin gels, In: Advances in meat research. Volume 4, Collagen as a food. Pearson, A. M., Dutson, T. R. and Bailey, A. J. (eds). Van Nostrand Reinhold Company. NY. pp. 209-222 |
13 | Trout, G. R. (1989) Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci. 54, 536-540 DOI |
14 | Saffle, R. L. (1968) Meat emulsion. In: Advances in Food Research. Chichester, C. O., Mark, E. M. and Stewart, G. F. (eds.). Academic Press. New York. USA. |
15 | Bader, R. (1982) Enzymhistochemische und histometrische untersuchungen an skelettmuskeln von ausgemastenten, gesunde sweinen der deutschen landrasse. Zbl. Vet. Med. A. 29, 443-450 |
16 | Karlsson, A., Enfalt, a. Ch., Essen-Gustavson, B., Lundstrom, K., Hansson, I., Rydhamer, L. and Stern, S. (1991) Proceedings 37th International Congress of Meat Science and Technology Kulmbach, Germany. pp. 131 |
17 | Beecher, G. R., Cassens, R. G., Hoekstra, W. G., and Briskey, E. J. (1965) Red and White fiber content and associated postmortem properties of seven porcine muscles. J. Food Sci. 30, 969-976 DOI |
18 | Nold, R. A., Romans, J. R., Costello, W. J., Henson, J. A., and Libal, G. W. (1997) Sensory characteristics and carcass traits of boars, barrows, and gilts fed high- or adequate-protein diets and slaughtered at 100 or 110 kilograms. J. Anim. Sci. 75, 2641-2651 DOI PUBMED |
19 | Bee, G., Anderson, A. L., Lonergan, S. M., and Huff-Lonergan, E. (2007) Rate and extent of pH decline affect proteolysis of cytoskeletal prteins and water-holding capacity in pork. Meat Sci. 76, 359-365 DOI ScienceOn |
20 | Camou, J. P. and Sebranek, J. G. (1991) Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork. Meat Sci. 30, 207-220 DOI ScienceOn |
21 | Park, B. Y., Cho, S. H., Yoo, Y. M., Ko, J. J., Kim, J. H., Chae, H. S., Ahn, J. N., Lee, J. M., Kim, Y. K., and Yoon, S. K. (2001) Animal products and processing : Effect of carcass temperature at 3 h post-mortem on pork quality. J. Anim. Sci. Technol(Kor). 43, 949-954 |
22 | Samejima, K., Egelandal, B., and Fretheim, K. (1985) Heat gelation properties and protein extractability of beef myofibrills. J. Food Sci. 50, 1540-1543, 1555 DOI |
23 | Shackelford, S. D., Wheeler, T. L., and Koohmaraie, M. (1995) Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. J. Anim. Sci. 73, 3333-3340 DOI PUBMED |
24 | Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., and Andersen, H. J. (2003) Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure, Food Qual. and Perfer. 14, 277-288 DOI ScienceOn |
25 | 박범영, 김진형, 조수현, 유영모, 황인호, 김동훈, 채현석, 안종남, 김용곤, 정명옥, 이종문 (2004) 소돼지 도체수율, 농촌진흥청 축산연구소. pp. 86-133 |
26 | DeVol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D., and Carr, T. R. (1988) Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66, 385-395 DOI |
27 | Topel, D. G., Merkel, R. A., Mackintosh, D. L., and Hall, J. L. (1966) Variation of some physical and biochemical properties within and among selected porcine muscles. J. Anim. Sci. 25, 277-282 DOI |
28 | Kallweit, E. (1987) Evaluation and Control of Meat Quality in Pigs. Tarrant, P. V., Eikelenboom, G., and Monin, G. (eds). Martinus Nijhoff. Dordrecht. pp. 107 |
29 | Brewer, M. S., Zhu, L. G., Bidner, B., Meisinger, D. J., and McKeith, F. K. (2001) Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 57, 169-176 DOI ScienceOn |
30 | Gee, A. and Plkinghorne, R. (2002) Design and protocol for Korean BBQ taste test sensory trials. Meat Standard Australia, Sydney. Australia |
31 | Ramsbottom, J. M., Strandine, E. J., and Koonz, C. H. (1945) Comparative tenderness of representative beef muscles. Food Res. 10, 497-509 DOI |
32 | Barton-Gade, P. and Olsen, E. V. (1987) Evaluation and Control of Meat Quality in Pigs. Tarrant, P. V., Eikelenboom, G., and Monin, G. (eds). Martinus Nijhoff. Dordrecht. p. 117 |
33 | Cross, H. R., Carpenter, Z. L., and Smith, G. C. (1973) Effects of intramuscular collagen and elastin on bovine muscle tenderness. J. Food Sci. 38, 998-1003 DOI |
34 | Deymer, D. I. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci. 34, 351-362 DOI ScienceOn |
35 | Oeckel, M. J., Warnants, N., and Boucque, Ch. V. (1999) Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. Meat Sci. 51, 313-320 DOI ScienceOn |
36 | Saffle, R. L. and Galbreath. J. W. (1964) Quantitative determination of salt soluble protein in various types of meat. Food Technol. 18, 119-120 |
37 | Essen-Gustavsson, B. and Fjelkner-Modig, S. (1985) Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meat. Meat Sci. 13, 33-47 DOI ScienceOn |
38 | Wheeler, T. L., Shackelford, S. D., and Koohmaraie, M. (2000) Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78, 958-965 DOI PUBMED |
39 | Jones, S. T. and Burson, D. E. (2000) Porcine myology. University of Nebraska, Institute of Agriculture and Natural Resources. Animal Science Department. Lincoln. NE 68583-0908 |
40 | Pearson, A. M. and Young, R. B. (1989) Muscle and Meat Biochemistry. Academic Press. San Diego |
41 | 송재철, 박현정 (1995) 식품물성학. 울산대학교 출판사. pp.506-507 |
42 | Sutton, D. S., Ellis, M., Lan, Y., McKeith, F. K., and Wilson, E. R. (1997) Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles. Meat Sci. 46, 173-180 DOI ScienceOn |
43 | McKeith, F. K., DeVol, D. L., Miles, R. S., Bechtel, P. J., and Carr, T. R. (1985) Chemical and sensory properties of thirteen major beef muscles. J. Food Sci. 50, 869-872 DOI |
44 | Harris, P. V. and Shorthose, W. R. (1988) Meat texture. In R. Lawrie (Ed.), Developments in meat science (pp. 245-290). London and New York: Elsevier Applied Science |
45 | Karlsson, A. H., Klont, R. E., and Fernandez, X. (1999) Skeletal muscle fibres as factors for pork quality. Livestock Production Science 60, 255-269 DOI ScienceOn |
46 | Kiessling, K. H. and Hansson, I. (1983) Fiber composition and enzyme activities in pig muscles. Swedish J. Agric. Res. 13, 257-261 |
47 | Monin, G., Mejenes-Quijano, A., Talmant, A., and Sellier, P. (1987) Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs. Meat Sci. 20, 149-158 DOI ScienceOn |
48 | Johnson, R. C., Chen, C. M., Muller, T. S., Costello, W. J., Romans, J. R., and Jones, K. W. (1988) Characterization of the muscles within the beef forequarter. J. Food Sci. 53, 1247-1250 DOI |
49 | Von Seggern, D. D., Calkins, C. R., Johnson, D. D., Brickler, J. E., and Gwartney, B. L. (2005) Muscle profiling: Characterizing the muscles of the beef chuck and round. Meat Sci. 71, 39-51 DOI ScienceOn |
50 | Barton-Gade, P. (1981) The measurement of meat quality in pigs post mortem. In: Porcine Stress and Meat Quality - Causes and Possible Solutions to the Problems. Froysten, T., Slinde, E., Standal, N. (Eds.). Agricultural Food Research Society. s. Norway. p. 359 |
51 | Yeom, G. W., Andrieu, J., and Min, S. G. (2004) Effect of acid treatment process on the physicochemical properties of gelatin extracted from pork skin. Kor. J. Food Sci. 24, 266-272 과학기술학회마을 |
52 | AOAC (2000) 'Official Methods of Analysis'. Ch 39.1.27. Hydroxy- proline in meat and meat products. Association of Official Analytical Chemists. Gaithersburg, MD. p 13-15 |
53 | Lan, Y. H., Novakofski, J., McCusker, R. H., Brewer, S. B., Carr, T. R., and McKeith, F. K. (1995) Thermal gelation of myofibrils from pork, beef, fish, chicken and turkey. J. Food Sci. 60, 941-945 DOI ScienceOn |
54 | Warner, R. D., Kauffman, R. G., and Russell, R. L. (1993) Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum. Meat Sci. 33, 359-372 DOI ScienceOn |