반추가축영양 : 비타민 C 및 E 급여가 한우 거세우 육의 지방산화 및 육색 안정성에 미치는 영향 = Ruminant Nutrition : Effects of Dietary Vitamin C and E on Lipid Oxidation and Stability of Color in Hanwoo Steer Beef

참고문헌 (Reference)

1 "한우육의 고품질화를 위한 냉장 냉동저장에 관한 연구 냉동저장에 따른 육색 연도의 변화" 151-154, 1994

2 "한우육의 고품질화를 위한 냉장 냉동저장에 관한 연구 냉동저장에 따른 드립 저장 및 가열감량의 변화" 155-158, 1994

3 "축산물 생산비 통계자료" 2002

4 "우육의 육질등급 표준지표에 관한 연구 : Ⅰ. 육색 및 근내지방도에 의한 국내산 우육과 수입우육과의 비교" 19 (19): 307-313, 1999

5 "등급제에 따른 한우육과 수입우육의 품질비교 연구" 1994

6 "동결기간과 해동 후 냉장이 우육의 지방산 조성과 TBA가에 미치는 영향" 20 (20): 288-295, 2000

7 "근내지방도와 성숙도가 저장기간에 따른 한우육의 이화학적 특성 변화에 미치는 영향" 21 (21): 47-55, 2001

8 "거세가 한우 및 홀스타인 비육우 도체의 이화학적 특성에 미치는 영향" 38 : 239-, 1996

9 "ビタミン Cによる 牛肉品質の 改善と 保持" 67 (67): 1110-1126, 1996

10 "biochemical basis of fresh meat color" 344-352, 2000

11 "a reliable indicator of water holding capacity in porcine muscle" 1994

12 "Vitamin E와 selenium의 급여가 비거세우육의 진열저장 중 육색 안정성에 미치는 영향" 22 (22): 108-114, 2002

13 "Vitamin E supplementation of Holstein steer diet improved sirloin steak color" 485-486, 1989

14 "Vitamin C와 Vitamin E 처리가 한우육의 육색 및 지방산화에 미치는 영향" 39 (39): 267-274, 1997

15 "Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef" 105-118, 1993

16 "The extraction of haem pigments from fresh meat" 14 : 75-80, 1979

17 "Sarcomere shortening of prerigor muscle and its influence on drip loss" 267-282, 1986

18 "SAS/STAT user's guide" SAS Institute Inc 2000

19 "Principles of meat science" 1989

20 "Pigment stability improvement in beef steak by ascorbic acid application" 1991

21 "One step closer to providing ideal pork quality for consumers in 1994" 1994

22 "Microsomal lipid peroxidation" 105 : 302-, 1978

23 "Meat Sci" 7 : 29-36, thedeterminationofhaempigmentsinmeat

24 "Ionic strength and myofibrillar protein solubilization" 65 : 597-, 1987

25 "Improvement of color and lipid stability during display in Japanese black steer beef by dietary vitamin E supplementation for 4 weeks before slaughter" 66 : 962-968, 1995

26 "Effects of quality grade on the chemical physical and sensory characteristics of Hanwoo" 63 : 397-405, 2003

27 "Effects of dietary vitamin E supplementation for one week before slaughter on drip colour and lipid stability during display in Japaness black steer beef" 49 (49): 165-174, 1998

28 "Effect of ascrobic acid and alpha-tocopherol on storage stability of beef steaks" and yama (and yama): 267-273, 1987

29 "Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere packaged beef" 59 : 133-140, 2001

30 "Efects of ascrobic acid on display life of ground beef" 11-15, 1984

31 "Dose- response effects of vitamin E supplementation on growth performance and meat characteristics in beef and dairy steers" 76 : 63-72, 1996

32 "Compounds determining pH in dry sausage" 1979

33 "Comparative water holding properties of various muscle foods" 1 : 363-, 1990

34 "Color of fresh frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean" 42 : 415-, 1996

35 "Ascorbic acid effects on bovine muscle in the presence of radiant energy" 1981

36 "Ability of -tocopherol, taurine and rosemary -tocopherol in combination with vitamin C to increase the oxidative stability of beef steaks packaged in modified atmosphere" 76 : 407-415, 2002