Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef-Reference-Cited by-同舟云学术

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Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

Published:2015-10 Issue: Volume:108 Page:44-49
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cho Soohyun,Kang Geunho,Seong Pil-Nam,Park Beomyoung,Kang Sun Moon

Funder

Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Republic of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Catalase;Aebi,1983

2. The free radical theory of aging matures;Beckman;Physiological Reviews,1998

3. The influence of age, sex and breed of cattle on their muscle characteristics;Boccard;Meat Science,1979

4. The role of oxidative damage and stress in aging;Bokov;Mechanisms of Ageing and Development,2004

5. Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousin and Friesian breeds;Brugiapaglia;Meat Science,2014

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