1 |
AOAC. 1995. Official methods of analysis (16th ed). Washington, DC: Association of Official Analytical Chemists
|
2 |
Greene, B. E. 1969. Lipid oxidation and pigment changes in raw beef. J. Food Sci. 34:110-113
DOI
|
3 |
Howe, L., E. A. Gullett and W. R. Usborne. 1982. Development of pink color in cooked pork. Can. Inst. Food Sci. Technol. J. 15:19-23
DOI
|
4 |
Lee, J. C., H. Y. Jung and K. T. Lim. 1999. Effects of Rhus verniciflua Stokes (RVS) on the plasma level of cholesterol and tumor growth in mouse. J. Toxicol. Public Health 15:169- 175
|
5 |
Lin, Liang-Chuan and Wei-Tai Chen. 2005. The study of antioxidant effects in melanins extracted from various tissues of animal. Asian-Aust. J. Anim. Sci. 18:277-281
DOI
|
6 |
Murray, A. C. 1989. Factors affecting beef color at time of grading. Canadian J. Anim. Sci. 69:347-355
DOI
|
7 |
Sukhija, P. S. and D. L. Palmquist. 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36:1202-1206
DOI
|
8 |
Miller, W. C., N. M. Thielman, N. Swai, J. P. Cegielski, J. Shao, D. Ting, J. Mlalasi, D. Manyenga and G. J. Lallinger. 1996. Delayed-type hypersensitivity testing in Tanzanian adults with HIV infection. J. Acquir. Immune Defic. Syndr. 12:303-308
DOI
ScienceOn
|
9 |
NRC. 1988. Designing foods. Washington, DC, USA: National Research Council. National Academy Press
|
10 |
Muramoto, T., M. Higashiyama and T. Kondo. 2005. Effect of pasture finishing on beef quality of Japanese shorthorn steers. Asian-Aust. J. Anim. Sci. 18:420-426
DOI
|
11 |
SAS Institute, Inc. 1993. SAS User Guide. SAS Institute, Inc., Cary, NC, USA
|
12 |
Krzywicki, K. 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of the beef. Meat Sci. 3:1-10
DOI
ScienceOn
|
13 |
Sun, W. S., J. S. Roh, S. U. Oh, J. I. Lee, W. T. Oh and J. H. Kim. 1999. Screening of antioxidants from Indonesian medical plants. Food Sci. Biotechnol. 8:93-96
|
14 |
Sinnhuber, R. O. and T. C. Yu. 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
|
15 |
Lim, K. and J. Shim. 1997. Antioxidant effects of ethanol extracts from Rhus verniciflua Stokes (RVS) on mouse whole brain cells. Korean J. Food Sci. Technol. 29:1248-1254
|
16 |
Zhu, L. G. and M. S. Brewer. 1998. Discoloration of fresh pork as related to muscle and display conditions. J. Food Sci. 63(5):763-767
DOI
ScienceOn
|
17 |
Buckley, D. J., P. A. Morrissey and J. I. Gray. 1995. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 71:3122-3130
|
18 |
Grau, R. and R. Hamm. 1953. Eine einfache methode zur bestimmung der wasserbindung in muskel. Naturwissenschaften 40:29-30
DOI
|
19 |
Hirota, S., H. Matsumoto, T. Sakurai, T. Kitagawa and O. Yamaguchi. 1998. Observation of Cu-N3-stretching bands for mono-oxide adduct of Rhus vernicifera laccase. Biochem. Biophys. Res. Commun. 243:435-437
DOI
ScienceOn
|
20 |
Jung, N. C. 1998. Biological activity of urushiol and flavonoids from Lac tree (Rhus verniciflua Stokes). Ph.D. Thesis, Chonnam National University, Kwang-ju, South Korea
|
21 |
Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509
|
22 |
Hong, S. G., B. J. Kang, S. M. Kang and D. W. Cho. 2001. Antioxidative effects of traditional Korean herbal medicines on APPH-induced oxidative damage. Food Sci. Biotechnol. 10:183-187
|
23 |
Commission Internationale de l'Eclairage. 1986. Colorimetry (2nd ed). Vienna: Publication CIE No. 15.2
|
24 |
Kitts, D. D., A. N. Wijewickreme and C. Hu. 2000. Antioxidant properties of a North American ginseng extract. Mol. Cell. Biochem. 203:1-10
DOI
ScienceOn
|
25 |
Wang, H., G. Cao and R. L. Prior. 1997. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 45:304-309
DOI
ScienceOn
|
26 |
Bonanome, A. and S. M. Grundy. 1988. Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels. New Engl. J. Med. 318:1244-1248
DOI
ScienceOn
|
27 |
Decker, E. A. and N. C. Shantha. 1994. Concentrations of the anticarcinogen, conjugated linoleic acid, in beef. Meat Focus Int. 3:61-62
|
28 |
Kim, T. J. 1996. Korea resource plants. Vol. II. Seoul University Press, Seoul, Korea. pp. 292-297
|
29 |
Wierbicki, E. and F. E. Deatherage. 1958. Determination of waterholding capacity of fresh meats. J. Agric. Food Chem. 6:387- 392
DOI
|
30 |
Lee, J. C., J. Kim, K. T. Lim, M. S. Yang and Y. S. Jang. 2001. Ethanol eluted extract of Rhus verniciflua Stokes showed both antioxidant and cytotoxic effects on mouse thymocytes depending on the dose and time of the treatment. J. Biochem. Mol. Biol. 34:250-258
|
31 |
Park, K., G. Jung, K. Lee, J. Choi, M. Choi, G. Kim, H. Jung and H. Park. 2004. Antimutagenic activity of flavonoids from the heartwood of Rhus verniciflua. J. Ethnopharmacol. 90:73-79
DOI
ScienceOn
|
32 |
Andersen, H. J., G. Bertelsen and L. H. Skibsted. 1990. Colour and colour stability of hot processed frozen minced beef: Results from chemical model experiments tested under storage conditions. Meat Sci. 28:87-97
DOI
ScienceOn
|
33 |
Greene, B. E., I. Hsin and M. W. Zipser. 1971. Retardation of oxidative color changes in raw ground beef. J. Food Sci. 36:940-942
DOI
|
34 |
Farr, D. R. 1997. Functional foods, Cancer Lett. 114:59-63
DOI
ScienceOn
|
35 |
Brennand, C. P. 1989. Factors affecting contributions of volatile branched-chain fatty acids to the species-related flavors of lamb and mutton. PhD. Thesis. University of Wisconsin, Madison
|
36 |
Demos, B. P., D. E. Gerrard, R. W. Mandigo, X. Gao and J. Tan. 1996. Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties. J. Food Sci. 61(3):656-659
DOI
ScienceOn
|