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- ABSTRACT
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https://www.riss.kr/link?id=A105551980
2018
Korean
건조숙성 ; 관능특성 ; 육질 ; 한우거세우 ; Dry-aging ; Hanwoo steer ; Meat quality ; Sensory property
520
KCI등재
학술저널
97-108(12쪽)
0
0
상세조회0
다운로드목차 (Table of Contents)
참고문헌 (Reference)
1 김진형, "숙성온도와 기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향" 한국축산식품학회 27 (27): 171-178, 2007
2 Koutsidis G, "Watrsoluble precursors of beef flavour. Part II: Effect of post-mortem conditioning" 79 : 270-277, 2008
3 Wheeler TL, "Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles" 78 : 958-965, 2000
4 Kristensen L, "The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins" 58 : 17-23, 2001
5 SAS, "SAS/STAT Software for PC. Release 9.2" 2012
6 Honikel KO, "Reference methods for the assessment of physical characteristics of meat" 49 : 447-457, 1998
7 Laville F, "Proteome changes during meat aging in tough and tender beef suggest the importance of apotosis and protein solubility for beef aging and tenderization" 57 : 10755-10764, 2009
8 AOAC, "Official Methods of Analysis" Association of Official Analytical Chemists 210-219, 2010
9 Huff-Lonergen E, "Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes" 71 : 194-204, 2005
10 Kim YHB, "Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: A review" 54 : 375-395, 2014
1 김진형, "숙성온도와 기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향" 한국축산식품학회 27 (27): 171-178, 2007
2 Koutsidis G, "Watrsoluble precursors of beef flavour. Part II: Effect of post-mortem conditioning" 79 : 270-277, 2008
3 Wheeler TL, "Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles" 78 : 958-965, 2000
4 Kristensen L, "The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins" 58 : 17-23, 2001
5 SAS, "SAS/STAT Software for PC. Release 9.2" 2012
6 Honikel KO, "Reference methods for the assessment of physical characteristics of meat" 49 : 447-457, 1998
7 Laville F, "Proteome changes during meat aging in tough and tender beef suggest the importance of apotosis and protein solubility for beef aging and tenderization" 57 : 10755-10764, 2009
8 AOAC, "Official Methods of Analysis" Association of Official Analytical Chemists 210-219, 2010
9 Huff-Lonergen E, "Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes" 71 : 194-204, 2005
10 Kim YHB, "Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: A review" 54 : 375-395, 2014
11 Bower JA, "Flavor, color and other characteristics of beef longissimus muscle heated to seven internal temperatures between
12 Bechtel PJ, "Effects of postmortem storage and temperature on muscle protein degradation: analysis by SDS gel electrophoresis" 48 : 294-295, 1983
13 Kim YHB, "Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins" 111 : 168-176, 2016
14 DeGeer SL, "Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times" 83 : 768-774, 2009
15 Ryoichi S, "Effectiveness of the filter paper press methods for determining the water holding capacity of meat" 73 : 1399-, 1993
16 Campbell RE, "Dry-aging effects on palatability of beef longissimus muscle" 66 : 196-199, 2001
17 Laster MA, "Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, striploins, and top sirloins from two quality grade groups" 80 : 795-804, 2008
18 Smith RD, "Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins" 79 : 631-639, 2008
19 Parrish FC, "Dry and wet aging effect on palatability attributes of beef loin and rib steaks from three quality grades" 53 : 601-603, 1991
20 CIE, "Colorimetry. 2nd ed., Commision Internationale deLeclairageI'Eclairage, Publication CIE No. 15.2" 1986
21 Lida F, "Changes in taste compounds, breaking properties and sensory attributres during dry aging of beef from Japanese black cattle" 112 : 46-51, 2015
22 KAPE, "Animal Products Grading Statistical Yearbook" 2016
23 KAPE, "Animal Products Grading Statistical Yearbook" 2017
24 Warren KE, "A comparison of dry-aged and vacuum-aged beef strip loins" 3 : 151-157, 1992
A Study on the Use of Unmanned Aerial Vehicles for Chestnut Insect Pests Control
학술지 이력
| 연월일 | 이력구분 | 이력상세 | 등재구분 |
|---|---|---|---|
| 2028 | 평가예정 | 재인증평가 신청대상 (재인증) | |
| 2022-01-01 | 평가 | 등재학술지 유지 (재인증) | ![]() |
| 2019-01-01 | 평가 | 등재학술지 유지 (계속평가) | ![]() |
| 2016-01-01 | 평가 | 등재학술지 유지 (계속평가) | ![]() |
| 2012-06-29 | 학술지명변경 | 외국어명 : 미등록 -> Journal of Agriculture & Life Science | ![]() |
| 2012-04-13 | 학회명변경 | 영문명 : Institute of Agriculture & Life Scienes Gyeongsang National University -> Institute of Agriculture & Life Science, Gyeongsang National University | ![]() |
| 2012-01-01 | 평가 | 등재 1차 FAIL (등재유지) | ![]() |
| 2009-01-01 | 평가 | 등재학술지 선정 (등재후보2차) | ![]() |
| 2008-01-01 | 평가 | 등재후보 1차 PASS (등재후보1차) | ![]() |
| 2006-01-01 | 평가 | 등재후보학술지 선정 (신규평가) | ![]() |
학술지 인용정보
| 기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
|---|---|---|---|
| 2016 | 0.37 | 0.37 | 0.35 |
| KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
| 0.37 | 0.37 | 0.581 | 0.07 |