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1 Hill F, "The solubility of intramuscular collagen in meat animals of various ages" 161-166, 1966
2 Martens H, "Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins" 13 : 291-309, 1982
3 McKeith FK, "Tenderness of major muscles from three breed-types of cattle at different times-on-feed" 13 (13): 151-166, 1985
4 Torrescano G, "Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics" 64 : 85-91, 2003
5 NIAS, National Institute of animal science, "Repot on consumer audit of animal originated foods in Korea" Science Horticulture Press 2014
6 Wezemael LV, "Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics" 97 : 310-315, 2014
7 Caine WR, "Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks" 64 : 333-339, 2003
8 Weston AR, "REVIEW: the role of collagen in meat tenderness" 18 (18): 107-111, 2002
9 지성룡, "Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum" 한국축산식품학회 30 (30): 373-384, 2010
10 이규원, "Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses" 한국축산식품학회 37 (37): 593-598, 2017
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