1 |
Sami, A. S., Augustini, C., and Schwarz, F. J. (2004) Effect of feeding intensity and time on feed on intramuscular fatty acid composition of Simmental bulls. J. Anim. Physiol. Anim. Nutr. 88, 179-187.
DOI
ScienceOn
|
2 |
Scollan, N., Hocquette, J. F., Nuernberg, K., Dannenberger, D., Richardson R. I, and Moloney, A. (2006) Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 74, 17-33.
DOI
ScienceOn
|
3 |
Sidhu, R. S., Hammond, B. G., Fuchs, R. L., Mutz, J. N., Holden, L. R., George, B., and Olson, T. (2000) Glyphosate-tolerant corn: The composition and feeding value of grain from glyphosate-tolerant corn is equivalent to that of conventional corn (Zea mays L.). J. Agr. Food Chem. 48, 2305-2312.
DOI
ScienceOn
|
4 |
Miller, M. F., Carr, M. A., Ramsey, C. B., Crockett, K. L., and Hoover, L. C. (2001) Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79, 3062-3068.
|
5 |
Monson, F., Sanudo, C., and Sierra, I. (2005) Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Sci. 71, 471-479.
DOI
ScienceOn
|
6 |
Moon, S. S., Hwang, I. H., Jin, S. K., Lee J. G., Joo, S. T., and Park, G. B. (2003) Carcass traits determining quality and yield grades of Hanwoo steer. Asian-Aust. J. Anim. Sci. 16, 1049-1054.
DOI
|
7 |
Moon, S. S., Yang, H. S., Park, G. B., and Joo, S. T. (2006) The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females. Meat Sci. 74, 516-521.
DOI
ScienceOn
|
8 |
Nishimura, T., Hattori, A., and Takahashi, K. (1999) Structural changes in intramuscular connective tissue during the fattening of Japanese Black cattle: Effect of marbling on beef tenderization. J. Anim. Sci. 77, 93-104.
|
9 |
NLCF. 2004. Korean Carcass Grading Standard. National Livestock Cooperatives Federation, Korea.
|
10 |
Novakofski, J., and Brewer, M. S. (2006) The paradox of toughening during the aging of tender steaks. J. Food Sci. 71, S473-S479.
DOI
ScienceOn
|
11 |
Oka, A., Iwaki, F., Dohgo, T., Ohtagaki, S., Noda, M., Shiozaki, T., Endoh O., and Ozaki, M. (2002) Genetic effectson fatty acid composition of carcass fat of Japanese Black Wagyu steers. J. Anim. Sci. 80, 1005-1011.
|
12 |
Okumura, T., Saito, K., Sakuma, H., Nade, T., Nakayama S., Fujita, K., and Kawamura. T (2007). Intramuscular fat deposition in principal muscles from twent-four to thirty months of age using identical twins of Japanese Black steers. J. Anim. Sci. 85, 1902-2907.
DOI
ScienceOn
|
13 |
Osman, R. O., Abd El Gelil, F. M., El-Noamany, H.M., and Dawood, M. G. (2000) Oil content and fatty acid composition of some varieties of barley and sorghum grains. Grasas y Aceites 51, 157-162.
|
14 |
Lynch, A. Buekley, D. J., Calvin, K., Mullen, A. M., Troy, D. J., and Kerry, J. (2002) Evaluation of hit Steak color from Fresian, Hereford, and Charolais heifers pastured or over wintered prior to slaughter. Meat Sci. 61, 227-232.
DOI
ScienceOn
|
15 |
Mandell, I. B., Buchanan-Smith, J. G., and Campbell, C. P. (1998) Effects of forage vs. grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousine-cross steers when time on feed is controlled. J. Anim. Sci. 76, 2619- 2630.
|
16 |
Mann, N. J., Ponnampalam, E. N., Yep, Y., and Sinclair, A. J. (2003) Feeding regimes affect fatty acid composition in Australian beef cattle. Asia Pacific J. Clin. Nutr. 12, S38.
|
17 |
Marmer, W. N., Maxwell, R. J., and Williams, J. E. (1984) Effects of dietary regimen and tissue site on bovine fatty acid profiles. J. Anim. Sci. 59, 109-121.
|
18 |
May, S. G., Dolezal, H. G., Gill, D. R. Ray, F. K., and Buchanan, D. S. (1992) Effects of days fed, carcass grade traits, and subcutaneous fat removal on postmortem muscle characteristics and beef palatability. J. Anim. Sci. 70, 444-453.
|
19 |
McBee, J. L. and Wiles, J. A. (1967) Influence of marbling and carcass grade on the physical and chemical characteristics of beef. J. Anim. Sci. 26, 701-704.
|
20 |
McKenna, D. R., Mies, P. D., Baird, B. E., Pfeiffer, K. D., Ellebracht, J. W., and Savell, J. W. (2005) Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Sci. 70, 665-682.
DOI
ScienceOn
|
21 |
Miller, R. K., Cross, H. R., Crouse, J. D., and Tatum, J. D. (1987) The influence of diet and time on feed on carcass traits and quality. Meat Sci. 19, 303-313.
DOI
ScienceOn
|
22 |
Miller, R. K., Rockwell, L. C., Lunt, D. K., and Carstens, G. E. (1996) Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn-or barley-based diets. Meat Sci. 44, 235-243.
DOI
ScienceOn
|
23 |
Irurueta, M., Cadoppi, A., Langman, L., Grigioni, G., and Carduza, F. (2008) Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Parana region of Argentina. Meat Sci. 79, 529-533.
DOI
ScienceOn
|
24 |
Jeremiah, L. E., Dugan, M. E. R., Aalhus, J. L., and Gibson, L. L. (2003) Assessment of the relationship between chemical components and palatability of major beef muscles and muscles groups. Meat Sci. 65, 1013-1019.
DOI
ScienceOn
|
25 |
Joseph, R. L. and Connolly, J. (1977) The effects of suspension method, shilling rate and post-mortem aging period on beef quality. J. Food Technol. 12, 231-247.
|
26 |
Kim, K. H., Kim, Y. S., Lee, Y. K., and Baik, M. G. (2000) Postmortem muscle glycolysis and meat quality characteristics of intact male Korean native (Hanwoo) cattle. Meat Sci. 55, 47-52.
DOI
ScienceOn
|
27 |
Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405.
DOI
ScienceOn
|
28 |
Koohmaraie, M. (1996) Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 43, 193-201.
DOI
ScienceOn
|
29 |
Laster, M. A., Smith, R. D., Nicholson, K. L., Nicholson, J. D. W., Miller, R. K., and Griffin, D. B. (2008) Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Sci. 80, 795-804.
DOI
ScienceOn
|
30 |
Lawrie, R. A. and Ledward, D. A. (2006) Lawrie's Meat Science 7th ed. Cambridge: Woodhead Publishing Limited.
|
31 |
Lee, M. S., Apple, J. K., Yancey, J. W. S., Sawyer, J. T., and Johnson, Z. B. (2008) Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts. Meat Sci. 80, 592-598.
DOI
ScienceOn
|
32 |
Elmore, J. S., Mottram, D. S., Enser, M., and Wood, J. D. (2000) The effects of diet and breed on the volatile compounds of cooked lamb. Meat Sci. 55, 149-159.
DOI
ScienceOn
|
33 |
Epley, R. J., Stringer, W. C., Hedrick, H. B., Schupp, A. R., Cramer, C. L., and White, R. H. (1968) Influence of sire and length of feeding on palatability of beef steaks. J. Anim. Sci. 27, 1277-1283.
|
34 |
French, P., O'Riordan, E. G., Monahan, F. J., Caffrey, P. J., Mooney, M. T., and Troy, D. J. (2001) The eating quality of meat of steers fed grass and /or concentrates. Meat Sci. 57, 379-386.
DOI
ScienceOn
|
35 |
Gasperlin, L., Lender, B. Z., and Abram, V. (2001) Color of beef heated to different temperatures as related to meat ageing. Meat Sci. 59, 23-30
DOI
ScienceOn
|
36 |
Greene, B. B., Backus, W. R., and Riemann, M. J. (1989) Changes in lipid content of ground beef from yearling steers serially slaughtered after varying lengths of grain finishing. J. Anim. Sci. 67, 711-715.
|
37 |
Han, G. D., Kim, D. G., Kim, S. M., Ahm, D. H., and Sung, S. K. (1996) Effect of aging on the physico-chemical and morphological properties in the Hanwoo beef by the grade. Korean J. Anim. Sci. Technol. 38, 589-596.
|
38 |
Hausman, G. J., Dodson, M. V., Ajuwon, K., Azain, M., Barnes, K. M., Guan, L. L., Jiang, Z., Poulos, S. P., Sainz, R. D., Smith, S., Spurlock, M., Novakofski, J., Fernyhough and Bergen, W. G. (2009) Board-invited review: the biology and regulation of pre-adipocytes and adipocytes in meat animals. J. Anim. Sci. 87, 1218-1246.
DOI
ScienceOn
|
39 |
Huffman, K. L., Miller, M. F., Hoover, L. C., Wu, C. K., Brittin, H. C., and Ramsey, C. B. (1996) Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. J. Anim. Sci. 74, 91-97.
|
40 |
Insausti, K., Beriain, M. J., Alzueta, M. J., Carr, T. R., and Purroy, A. (2004) Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere. Meat Sci. 66, 639-646.
DOI
ScienceOn
|
41 |
Brewer, P. S., James, J. M., Calkins, C. R., Rasby, R. M., Klopfenstein, T. J., and Anderson, R. V. (2007) Carcass traits and M. longissimus lumborum palatability attributes of calfand yearling-finished steers. J. Anim. Sci. 85, 1239-1246.
DOI
ScienceOn
|
42 |
Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-309.
DOI
|
43 |
Burson, D. E., Hunt, M. C., Allen, D. M., Kastner, C. L., and Kropf, D. H. (1980) Diet energy density and time on feed effects on beef Longissimus muscle palatability. J. Anim. Sci. 51, 875-881.
|
44 |
Camfield, P. K., Brown, A. H. Jr., Lewis, P. K, Rakes, L. Y., and Johnson, Z. B. (1997) Effect of frame size and time-onfeed on carcass characteristics, sensory attributes, and fatty acid profiles of steers. J. Anim. Sci. 75, 1837-1844.
|
45 |
Cho, S. H., Kim J. H., Seong, P. N., Park, B. Y., Kim, K. E., Seo, G., Lee, J. M., Kim, D. H. (2007) Effect of socio-demographic factors on sensory properties of Korean Hanwoo bull beef by different cut and cooking methods. J. Anim. Sci. Technol. 49, 857-870.
DOI
ScienceOn
|
46 |
Chung, C. S., Kim, N. S., Song, M. K., Choi, Y. I., Woon, Y. S., Chung, J. K., and Kim, J. G. (2000) Effects of age and feeding level of concentrates on adipose tissue lipogenesis and adipocytes size in Hanwoo bulls. Korean J. Anim. Sci. Technol. 42, 459-466.
|
47 |
Church, D. C., Ralston, A. T., and Kennick, W. H. (1967) Effect of diet or diethylstilbestrol on fatty acid composition of bovine tissues. J. Anim. Sci. 26, 1296-1301.
|
48 |
Dinius, D. A. and Cross, H. R. (1978) Feedlot performance, carcass characteristics and meat palatability of steers fed concentrate for short periods. J. Anim. Sci. 47, 1109-1113.
|
49 |
Duckett, S. K., Wagner, D. G., Yates, L. D., Dolezal, H. G., and May, S. G. (1993) Effects of time on feed on beef nutrient composition. J. Anim. Sci. 71, 2079-2088.
|
50 |
Bendall, J. R. (1973). Post mortem changes in muscle. In Borne, G. H. (eds) The structure and Functions of Muscle. II. Academic Press, NY, USA, p. 243.
|
51 |
Blumer, T. N. (1963) Relationship of marbling to the palatability of beef. J. Anim. Sci. 22, 771-778.
|
52 |
Boakye, K. and Mittal, G. S. (1996) Changes in color of beef m. longissimus dorsi muscle during ageing. Meat Sci. 42, 347-354.
DOI
ScienceOn
|
53 |
Bowling, R. A., Smith, G. C., Carpenter, S. L., Dutson, T. R., and Oliver, W. M. (1977) Comparison of forage-finished and grain-finished carcasses. J. Anim. Sci. 45, 209-215.
|
54 |
Bowling, R. A., Riggs, J. K., Smith, G. C., Carpenter, Z. L., Reddish, R. L. and Butler, O. D. (1978) Production, Carcass and palatability characteristics of steers produced b different management systems. J. Anim. Sci. 46, 333-340.
|
55 |
Brewer, S. and Novakofski, J. (2008) Consumer sensory evaluations of aging effects on beef quality. J. Food Sci. 73, 78-82.
|
56 |
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., and Whittington F. M. (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343-358.
DOI
ScienceOn
|
57 |
Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., and Enser, M. (2003) Effects of fatty acids on meat quality: a review. Meat Sci. 66, 21-32.
|
58 |
Xie, Y. R., Busboom, J. R., Cornforth, D. P., Shenton, H. T., Gaskins, C. T., Johnson, K. A., Reeves J. J., Wright, R. W., and Cronrath, J. D. (1996) Effects of time on feed and postmortem aging on palatability and lipid composition of crossbred Wagyu beef. Meat Sci. 43, 157-166.
DOI
ScienceOn
|
59 |
Xu, C. X., Oh, Y. K., Lee, H. G., Kim, T. G., Li, Z. H., Yin, J. L., Jin, Y. C., Jin, H., Kim Y. J., Kim, K. H., Yeo, J. M., and Choi, Y. J. (2008) Effect of feeding high-temperature, microtime-treated diets with different lipid sources on conjugated linoleic acid formation in finishing Hanwoo steers. J. Anim. Sci. 86, 3033-3044.
DOI
ScienceOn
|
60 |
Zinn, D. A., Durham, R. M., and Hedrick, H. B. (1970) Feedlot and carcass grade characteristics of steers and heifers as influenced by days on feed. J. Anim. Sci. 31, 302-306.
|
61 |
Skelly, G. C., Standfor, W. C., and Edwards, R. L., (1973) Bovine fat composition and its relation to animal diet and carcass characteristics. J. Anim. Sci. 36, 576-580.
|
62 |
Smith, S. B. and Crouse, J. D. (1984) Relative contributions of acetate, lactate and glucose to lipogenesis in bovine intramuscular and subcutaneous adipose tissue. J. Nutr. 114, 792-800.
|
63 |
Spanier, A. M., Flores, M., McMillin K. W., and Bidner, T. D. (1997) The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chem. 59, 531-538.
DOI
ScienceOn
|
64 |
Stelzleni, A. M. and Johnson, D. D. (2008) Effect of days on concentrate feed on sensory off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows. Meat Sci. 79, 382-393.
DOI
ScienceOn
|
65 |
Tatum, J. D., Smith, G. C., Berry, G. C., Murphey, B. W., Williams, C. E., and Carpenter, Z. L. (1980) Carcass characteristics, time on feed and cooked beef palatability attributes. J. Anim. Sci. 50, 833-840.
|
66 |
Van Koevering, M. T., Gill D. R., Owens, F. N., Dolezal, H. G., and Strasia, C. A. (1995) Effect of time on feed on performance of feedlot steers, carcass characteristics, and tenderness and composition of longissimus muscles. J. Anim. Sci. 73, 21-28.
|
67 |
Webb, E. C. and O'Neill, H. A. (2008) The animal fat paradox and meat quality. Meat Sci. 80, 28-36.
DOI
ScienceOn
|
68 |
Williams, S. E., Tatum, J. D., and Stanton, T. L. (1989) The effects of muscle thickness and time on feed on hot fat trim yields, carcass characteristics and boneless subprimal yields. J. Anim. Sci. 67, 2669-2676.
|
69 |
Wismer, W. V., Okine, E. K., Stein, A., Seibel, M. R., and Goonewardene, L. A. (2008) Physical and sensory characterization and consumer preference of corn and barley-fed beef. Meat Sci. 80, 857-863.
DOI
ScienceOn
|
70 |
Park, G. B., Moon, S. S., Ko, Y. D., Ha, J. K., Lee, J. G., Chang, H. H., and Joo, S.T. (2002) Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses. J. Anim. Sci. 80, 129-136.
|
71 |
Ponnampalam, E. N., Mann, N. J., and Sinclair, A. J. (2006) Effect of feeding system on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health. Asia Pcific J. Clin. Nutr. 15, 21-29.
|
72 |
Rule, D. C., MacNeil, M. D., and Short, R. E. (1997) Influence of sire growth potential, time on feeding, and growingfinishing strategy on cholesterol and fatty acids of the ground carcass and longissimus muscle of beef steers. J. Anim. Sci. 75, 1525-1533.
|
73 |
Rule, D. C. (1997) Direct transesterification pf total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-trifluoride in methanol. Meat Sci. 46, 23-32.
DOI
ScienceOn
|
74 |
Rumsey, T. S., Oltjen, R. R., Bovard, K. P., and Priode, B. M. (1972) Influence of widely diverse finishing regimens and breeding on depot fat composition in beef cattle. J. Anim. Sci. 35, 1069-1075.
|