EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)-Reference-Cited by-同舟云学术

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EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

Published:2009-06 Issue:3 Volume:32 Page:315-333
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

HUR S.J.,PARK G.B.,JOO S.T.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2009.00259.x/fullpdf

Reference22 articles.

1. ANIMAL PRODUCTS GRADING SERVICE. 1995. Report of business for animal products grading. APGS, Korea.

2. Influence of packaging condition on microbial and lipid oxidation in lamb meat;BERRUGA;Meat Sci.,2005

3. Postmortem interaction of muscle temperature, pH and extension on beef quality;BRUCE;J. Anim. Sci.,1990

4. Microsomal lipid peroxidation;BUEGE;Methods Enzymol,1978

5. CIE. 1995. Industrial colour - difference evaluation, CIE Publication 116, Commission International de L'Éclairage, Vienna, Austria.

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