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Lee JM, Choe JH, Lee HK, Na JC, Kim YH, Cheon DW, Sea SC, Hwang KS. Effect of quality grades on carcass characteristics, physico-chemical and sensory traits of longissimus dorsi in hanwoo. Korean J. Food Sci. An. 30: 495-503 (2010)
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Devadason IP, Anjaneyulu ASR, Mendirtta SK, Murthy TRK. Quality and shelf life of buffalo meat blocks processed in retort pouches. J. Food Sci. Technol. 51: 3991-3997 (2014)
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3 |
Kim CJ, Chae YC, Lee ES. Changes of physico-chemical properties of beef tenderloin steak by cooking methods. Korean J. Food Sci. An. 21: 314-322 (2001)
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Yang JB, Lee KH, Choi SU. Physicochemical changes of beef loin by different cooking methods. Korean J. Food Preserv. 19: 368-375 (2012)
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5 |
Moon SH, Jeong JY, Kim GD, Cho IC, Jeon JT, Joo ST, Park GB. The relationship between measurements of color and waterholding capacity in pork loin. J. Anim. Sci. Technol. 51: 329-336 (2009)
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Jung S, Kim HJ, Lee HJ, Seo DW, Lee JH, Park HB, Jo C. Nam KC. Comparison of pH, water holding capacity and color among meats from Korean native chickens. Korean J. Poult. Sci. 42: 101-108 (2015)
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Moon YH. Effects of adding polyphosphate on the water holding capacity and palatability of boiled pork loin. Korean J. Food Sci. An. 22: 130-136 (2002)
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Puolanne E, Halonen M. Theoretical aspects of water-holding in meat. Meat Sci. 86: 151-165 (2010)
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Elisabeth HL, Steven ML. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71: 194204 (2005)
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Mueller SL, King DA, Baird BE, McKenna DR, Osburn WN, Savell JW. In-home consumer evaluation of individual muscles from beef rounds subjected to tenderization treatments. Meat Sci. 74: 272-280 (2006)
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11 |
Choi DW, Kim JB, Yoo MS, Pyun YR. Kinetics of thermal softening of Chinese cabbage tissue. Korean J. Food Sci. Technol. 19: 515-519 (1987)
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Cheon HS, Park EJ, Cho WI, Hwang KT, Chung MS, Choi JB. Determination of optimum sterilization condition for the production of retorted kimchi soup. Korean J. Culin. Res. 20: 254-261 (2014)
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Jeong SH, Ha JH, Jeong YG, Jo BC, Kim DH, Ha SD. Estimation of shelf-life of commercially sterillized fried rice cooking meat. J. Fd. Hyg. Safety 26: 209-213 (2011)
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Cheng Q, Sun DW. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Crit. Rev. Food Sci. Nutr. 48: 137-159 (2008)
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15 |
Kang JY, Yun JU, Hwang SM, Kim NW, Oh KS. Effects of retort sterilization on quality characteristics of the imitation crab leg. J. Agric. Life Sci. 44: 147-157 (2010)
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Han KS, Lee EJ, Hong SP. The prediction of shelf-life of commercially sterilized Korean soup using accelerated experiment. Korean J. Food Cook. Sci. 21: 149-154 (2005)
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Jung IC. Changes in morphologic and enzymatic properties of beef myofibrillar protein by storage temperature. Korean J. Food Nutr. 10: 468-474 (1997)
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Lee JM, Kim TW, Kim JH, Cho SH, Seong PN, Jung MO, Cho YM, Park BY, Kim DH. Comparison of chemical, physical and sensory traits of longissimus lumborum hanwoo beef and Australian wagyu beef. Korean J. Food Sci. An. 29: 91-98 (2009)
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