1 |
Aristoy, M. C. and Toldra, F. (1991) Deproteinization technique for HPLC amino acid analysis in fresh pork muscle and dry cured ham. J.Agric. Food Chem. 39, 1792-1975.
DOI
|
2 |
Aristoy, M. C. and Toldra, F. (2009) Amino acids; Handbook of muscle foods, Nollet, L. M. L. and Toldra, F. (ed) CRC Press, pp. 11-30.
|
3 |
Burden, D. W. (2008) Guide to the homogenization of biological samples, Random Primers. 7, 1-14.
|
4 |
Feidt, C., Petit, A., Bruas-Reignier, F., and Brun-Bellit, J. (1996) Release of free amino acids during ageing in bovine meat, Meat Sci. 44, 19-25.
DOI
ScienceOn
|
5 |
Field, R. A., Riley, M. L., and Chang, Y. O. (1971) Free amino acid changes in different aged bovine muscles and their relationship to shear values. J. Food Sci. 36, 611-612.
DOI
|
6 |
Furst, P., Pollack, L., Graser, T. A., Godel, H., and Stehle, P. (1990) Appraisal of four pre-column derivatisation methods for the high performance liquid chromatography determination of free amino acids in biological materials. J. Chromatogr. 499, 557-569.
DOI
ScienceOn
|
7 |
Halpine, S. M. (2004) Amino acids analysis by HPLC: Encyclopedia of chromatography, Cazes, J. (ed) Marcel Dekker, Inc., NY, pp. 1-4.
|
8 |
Hopkins, D .L., Martin, L., and Gilmour, A. R. (2004) The impact of homogenizer type and speed on the determination of myofibrillar fragmentation. Meat Sci. 67, 705-710.
DOI
ScienceOn
|
9 |
Hawng, I. H., Park, B. Y., Cho, S. H., Kim, J. H., and Lee, J. M. (2004) Meat quality of highly manbled imported bef with reference to Hanwoo. Kor. J. Anim. Sci. Techol. 46, 1-8.
DOI
ScienceOn
|
10 |
Kivi, J. T. (2000) Amino acids: Food analysis by HPLC, Nollet, L. M. L. 2nd ed, New York, pp. 55-83.
|
11 |
Migita, K. and Nishimura, T. (2006) Purification and characterization of Cl- activated aminopeptidase from skeletal muscle. Biosci. Biotechnol. Biochem. 70, 1110-1117.
DOI
ScienceOn
|
12 |
Moya, V. J., Flores. M., Aristoy, M-C., and Toldra, F. (2001) Pork meat quality affects peptide and amino acid profiles during the ageing process. Meat Sci. 58, 197-206.
DOI
ScienceOn
|
13 |
Nishimura, T. (1998) Mechanism involved in the improvement of meat taste during postmortem aging. Food Sci. Technol.Int. Tokyo 4, 241-249.
DOI
|
14 |
Parrish, Jr., F. C., Goll, D. E., Newcomb, W. J., de Lumen, B. O., Chaudhry, H. M., and Kline, E. A. (1969) Molecular properties of post-mortem muscle. Changes in nonprotein nitrogen and free amino acids of bovine muscle. J. Food Sci. 34, 196-202.
DOI
|
15 |
SAS (2007) SAS/STAT Software for PC, Release 9.0, SAS Institute Inc., Cary, NC, USA.
|
16 |
Solomon, M. B., Liu, M. N., Patel, J. R., Bowker, B. C., and Sharma, M. (2002) Hydrodynamic pressure processing to improve meat quality and safety. Advanced technologies for meat processing. Nollet, L. M. L. and Toldra, F., (ed), pp. 219-244.
|
17 |
Woodward, C. and Henderson, J. W. (2007) High-speed amino acid analysis on 1.8ìm Reversed-Phase (RP) columns. Agilent technologies, Pharmaceuticals and Food 1-13.
|