1 |
Alpha. 2002. Operating Manual, Release January, Alpha M.O.S., Toulouse, France, p. 154
|
2 |
AOAC. 1995. Official methods of analysis, 16th ed. Association of Official Analytical Chemists, Washington, D.C., U.S.A
|
3 |
Ascherio, A. and Willett, W. C. 1997. Health effects of trans fatty acids. Am. J. Clin. Nutr. 66:1006-1010
DOI
|
4 |
Bee, G., Guex, G. and Herzog, W. 2004. Free-range rearing of pigs during the winter: Adaptations in muscle fiber characteristics and effects on adipose tissue composition and meat quality traits. J. Anim. Sci. 82:1206-1218
|
5 |
Enfalt, A. -C., Lundstrom, K., Hansson, I., Lundeheim, N. and Nystrom, P. -E. 1997. Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. Meat Sci. 45:1-15
DOI
ScienceOn
|
6 |
Folch, J. M., Lees, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification and total lipids from animal tissues. J. Biol. Chem. 226:497-509
|
7 |
Hamm, R. 1982. Uber das Wasserbindungs-vermogen des Fleisches. Fleischerei 33:590-599
|
8 |
Hernandez, P., Zomeno, L., Arino, B. and Blasco, A. 2004. Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes. Meat Sci. 66:525-529
DOI
ScienceOn
|
9 |
Hoffman, L. C. and Wiklund, E. 2006. Game and vension-meat for the modern consumer. Meat Sci. 74:197-208
DOI
ScienceOn
|
10 |
Hogberg, A., Pickova, J., Dutta, P. C., Babol, J. and Bylund, A. C. 2001. Effect of rearing system on muscle lipids of gilts and castrated male pigs. Meat Sci. 58:223-229
DOI
ScienceOn
|
11 |
Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447-457
DOI
ScienceOn
|
12 |
Jin, S. K., Kim, C. W., Song, Y. M., Jang, W. H., Kim, Y. B., Yeo, J. S., Kim, J. W. and Kang, K. H. 2001. Physicochemical characteristics of longissimus muscle between the Korean native pig and Landrace. Kor. J. Food Sci. Ani. Resour. 21:142-148
|
13 |
Purchas, R. W., Knight, T. W. and Busboom, J. R. 2005. The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifers. Meat Sci. 70:597-603
DOI
ScienceOn
|
14 |
Nilzen, V., Babol, J., Dutta, P. C., Lundeheim, N., Enfalt, A. -C. and Lundstrom, K. 2001. Free range rearing of pigs with access to pasture grazing-effect on fatty acid composition and lipid oxidation products. Meat Sci. 58:267-275
DOI
ScienceOn
|
15 |
Paleari, M. A., Moretti, V. M., Beretta, G., Mentasti, T. and Bersani, C. 2003. Cured products from different animal species. Meat Sci. 63:485-489
DOI
ScienceOn
|
16 |
Pugliese, C., Bozzi, R., Campodoni, G., Acciaioli, A., Franci, O. and Gandini, G. 2004. Performance of Cinta Sense pigs reared outdoors and indoors. 1. Meat and subcutaneous fat characteristics. Meat Sci. 69:459-464
DOI
ScienceOn
|
17 |
Renerre, M., Poncet, K., Mercier, Y., Gatellier, P. and Metro, B. 1999. Influence of dietary fay and vitamin E antioxidant status of muscles of turkey. J. Agric. Food Chem. 47:237-244
DOI
ScienceOn
|
18 |
Mercier, Y., Gatellier, P. and Renerre, M. 2004. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66:467-473
DOI
ScienceOn
|
19 |
Boers, R. H., Dijkmann, K. E. and Wijngaards, G. 1994. Shelf-life of vacuum-packaged wild boar meat in relation to that of vacuum-packaged pork:Relevance of intrinsic factors. Meat Sci. 37:91-102
DOI
ScienceOn
|
20 |
SAS. 1999. SAS/STAT software for PC. Release 8.01, SAS Institute Inc., Cary, N.C., U.S.A
|
21 |
Brennand, C. P. 1989. Factors affecting contributions of volatile branched-chain fatty acids to the species-related flavours of lamb and mutton. Ph. D. thesis, Wisconsin Univ., Madison, U.S.A
|
22 |
Department of Health. 1994. Nutritional aspects of cardiovascular disease. Report on Health and Social Subject No. 46, Majesty's Stationery Office, London, U.K
|
23 |
Steenkamp, J. E. M. 1997. Dynamics in consumer behaviour with respect to agricultural and food products. In: Agricultural marketing and consumer behaviour in a changing world. Wierenga, B., Van Tilburg, A., Grunert, K., Steenkamp, J. E. M. and Wedel, M.(eds), Kluwer Academic Publishers, Boston, p. 143-188
|
24 |
Van Oeckel, M. J., Casteels, M., Warnants, N. and Boucque, C. H. V. 1997. Omega-3 fatty acids in pig nutrition:Implications for zootechnical performances, carcass and fat quality. Arch. Anim. Nutr. 50:31-42
DOI
ScienceOn
|
25 |
Yang, A., Lanari, M. C., Brewster, M. and Tume, R. K. 2002. Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement. Meat Sci. 60:41-50
DOI
ScienceOn
|
26 |
Yu, S., Derr, J., Etherton, T. D., Johnson, J. A. and Dallal, G. E. 1995. Plasma cholesterol- predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolemic. Am. J. Clin. Nutr. 61:1129- 1139
DOI
|
27 |
Zochowska-Kujawska, J., Lachowicz, K., Sobczak, M., Gajowiecki, L., Kotowicz, M., Zych, A. and Medrala, D. 2006. Effects of massaging on hardness, rheological properties, and structure of four wild boar muscles of different fibre type content and age. Meat Sci. Available online
|
28 |
Lee, S. K., Kang, S. M., Park, Y. S., Kim, T. S., Panjono and Song, Y. H. 2006. Effect of feeder space on the quality of M. longissimus from Hanwoo(Korean cattle) bulls during chilling. XIIth AAAP Congress Proceedings, Busan, Korea, p. 412
|
29 |
Soriano, A., Cruz, B., Gomez, L., Mariscal, C. and Ruiz, A. G. 2006. Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar(Sus scrofa) meat:A preliminary study. Food Chem. 96:173-184
DOI
ScienceOn
|
30 |
Lee, S. K., Ju, M. K., Kim, Y. S., Kang, S. M. and Choi, Y. S. 2005. Quality comparison between Korean native black groun pork and modern genotype pork during refrigerated storage. Kor. J. Food Sci. Ani. Resour. 25:71-77
|
31 |
Lock, A. L. and Bauman, D. E. 2001. Dairy products and milk fatty acids as functional food components. Proceeding of the 2003 Cornell Nutrition Conference for Feed Manufacturers, Cornell Univ., N.Y., U.S.A., p. 159-173
|
32 |
Gatellier, P., Mercier, Y. and Renerre, M. 2004. Effect of diet finishing mode(pasture or mixed diet) on antioxidant status of Charolais bovine meat. Meat Sci. 67:385-394
DOI
ScienceOn
|
33 |
MacRae, J., O'Reilly, L. and Morgan, P. 2005. Desirable characteristics of animal products from a human health perspective. Liv. Prod. Sci. 94:95- 103
DOI
ScienceOn
|
34 |
Sink, J. D. 1979. Factors influencing the flavour of muscle foods. J. Food Sci. 44:1-5
DOI
|
35 |
Yasoky, J. J., Alberle, E. D., Peng, I. C., Mills, E. D. and Judge, M. D. 1984. Effects of pH and time of grinding on lipid oxidation of fresh ground pork. J. Food Sci. 49:1510-1512
DOI
|
36 |
Realini, C. E., Duckett, S. K., Brito, G. W., Rizza, M. D. and De Mattos, D. 2004. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef. Meat Sci. 66:567-577
DOI
ScienceOn
|
37 |
Sather, A. P., Jones, S. D. M., Schaefer, A. L., Colyn, J. and Robertson, W. M. 1997. Feedlot performance, carcass composition and meat quality of free-range reared pigs. Can. J. Anim. Sci. 77: 225-232
DOI
ScienceOn
|
38 |
Sinnhuber, R. O. and Yu, T. C. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Sci. 26:259-267
|
39 |
Sommerfeld, M. 1983. Trans unsaturated fatty acids in natural products and processed foods. P. Lip. Res. 22:221-233
DOI
ScienceOn
|
40 |
Dworschak, E., Barna, E., Gergely, A., Czuczy, P., Hovari, J., Kontraszti, M., Gaal, O., Radnoti, L. and Biro, G. 1995. Comparison of some components of pigs kept in natural (free-range) and large-scale conditions. Meat Sci. 39:79-86
DOI
ScienceOn
|