1 Luehring M, "Vitamin E-sparing and vitamin E-independent antioxidative effects of the flavonol quercetin in growing pigs" 169 : 199-207, 2011
2 de Boer VCJ, "Tissue distribution of quercetin in rats and pigs" 135 : 1718-1725, 2005
3 Middleton E, "The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease, and cancer" 52 : 673-751, 2000
4 Bekhik AED, "The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties" 81 : 175-187, 2003
5 이은정, "The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet" ELSEVIER SCI LTD 22 (22): 6-12, 201101
6 Pratt DE, "The antioxidant activity of vegetable extracts I" 29 : 27-33, 1964
7 Bourne MC., "Texture profile analysis" 33 : 62-66, 1978
8 Jo C, "Studies on the development of low-salted, fermented, and seasoned Changran Jeotkal using the intestines of Therage chalcogramma" 71 : 123-126, 2004
9 SAS Institute Inc, "SAS User's Guide" Institute Inc 2004
10 Bee G, "Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork" 76 : 359-365, 2007
1 Luehring M, "Vitamin E-sparing and vitamin E-independent antioxidative effects of the flavonol quercetin in growing pigs" 169 : 199-207, 2011
2 de Boer VCJ, "Tissue distribution of quercetin in rats and pigs" 135 : 1718-1725, 2005
3 Middleton E, "The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease, and cancer" 52 : 673-751, 2000
4 Bekhik AED, "The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties" 81 : 175-187, 2003
5 이은정, "The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet" ELSEVIER SCI LTD 22 (22): 6-12, 201101
6 Pratt DE, "The antioxidant activity of vegetable extracts I" 29 : 27-33, 1964
7 Bourne MC., "Texture profile analysis" 33 : 62-66, 1978
8 Jo C, "Studies on the development of low-salted, fermented, and seasoned Changran Jeotkal using the intestines of Therage chalcogramma" 71 : 123-126, 2004
9 SAS Institute Inc, "SAS User's Guide" Institute Inc 2004
10 Bee G, "Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork" 76 : 359-365, 2007
11 Graf BA, "Rat gastrointestinal tissues metabolize quercetin" 136 : 39-44, 2006
12 장애라, "Quercetin의 급여가 육계 다리육의 산화 안정성에 미치는 영향" 한국가금학회 37 (37): 405-413, 2010
13 조성경, "Quercetin의 급여가 산양의 사료이용성, 혈액상 및 육질에 미치는 영향" 한국동물자원과학회 52 (52): 297-304, 2010
14 Conway EJ., "Microdiffusion Analysis and Volumetric Error, 3rd ed" Crosby Lockwood and Son Ltd 87-107, 1950
15 Mira L, "Interactions of flavonoids with iron and copper ions: A mechanism for their antioxidant activity" 36 : 1199-1208, 2002
16 Decker EA, "Interactions between carnosine and the different redox states of myoglobin" 60 : 1201-1204, 1995
17 Zhu QY, "Interaction between flavonoids and alpha-tocopherol in human low density lipoprotein" 11 : 14-21, 2000
18 Hertog MGL, "Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands" 20 : 21-29, 1993
19 AhnDongUk, "Improving functional value of meat products" ELSEVIER SCI LTD 86 : 15-31, 201009
20 van der Woude H, "Identification of 14 quercetin phase II mono- and mixed conjugates and their formation by rat and human phase II in vitro model systems" 17 : 1520-1530, 2004
21 Swatland HJ., "How pH causes paleness or darkness in chicken breast meat" 80 : 396-400, 2008
22 Xiong YL, "Gelation of crude myofibrillar protein isolated from beef-heart under antioxidative conditions" 58 : 1241-1244, 1993
23 Field RA, "Free amino acids in bovine muscles and their relationship to tenderness" 34 : 329-331, 1969
24 Subramanian KN, "Folinciocalteureagent for the estimation of siderochromes" 12 : 106-112, 1965
25 Hollman PCH, "Flavonols, flavones and flavanols - nature, occurrence and dietary burden" 80 : 1081-1093, 2000
26 Robak J, "Flavonoids are scavengers of superoxide anions" 37 : 837-841, 1988
27 Kremer BT, "Effect of dietary quercetin on pork quality" Iowa State University, ASL 1621-, 2000
28 Jung S, Choe JH, Kim B, Yun H, Kruk ZA, Jo C., "Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers" ELSEVIER SCI LTD 86 : 520-526, 2010
29 강민구, "Effect of Dietary Kocetin^(TM) on Meat Quality of Hanwoo Loin" 한국동물자원과학회 53 (53): 541-548, 2011
30 정연국, "Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers" 한국축산식품학회 31 (31): 684-692, 2011
31 Naveena BM, "Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties" 80 : 1304-1308, 2008
32 Afanasev IB, "Chelating and free-radical scavenging mechanisms of inhibitory-action of rutin and quercetin in lipid-peroxidation" 38 : 1763-1769, 1989
33 Blois MS., "Antioxidant determinations by the use of a stable free radical" 181 : 1199-1200, 1958
34 Ameho CK, "Antioxidant activity and metabolite profile of quercetin in vitamin-E-depleted rats" 19 : 467-474, 2008