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Volumn 64, Issue 3, 1997, Pages 403-408

Eating quality of beef from different sire breeds

Author keywords

Beef breeds; Chemical composition; Organoleptic traits

Indexed keywords


EID: 0346106625     PISSN: 13577298     EISSN: None     Source Type: Journal    
DOI: 10.1017/S135772980001599X     Document Type: Article
Times cited : (20)

References (15)
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    • Armbruster, G., Nour, A. Y. M., Thonney, M. L. and Sfouffer, J. R. 1983. Changes in cooking losses and sensory attributes of Angus and Holstein beef with increasing carcass weight, marbling score or Longissimus ether extract. Journal of Food Science 48: 835-840.
    • (1983) Journal of Food Science , vol.48 , pp. 835-840
    • Armbruster, G.1    Nour, A.Y.M.2    Thonney, M.L.3    Sfouffer, J.R.4
  • 2
    • 0141731840 scopus 로고
    • Use of grilling and combination broiler-grilling at various temperatures for beef loin steaks differing in marbling
    • Berry, B. W. and Bigner, M. E. 1995. Use of grilling and combination broiler-grilling at various temperatures for beef loin steaks differing in marbling. Journal of Foodservice Systems 8: 65-74.
    • (1995) Journal of Foodservice Systems , vol.8 , pp. 65-74
    • Berry, B.W.1    Bigner, M.E.2
  • 3
    • 85033319663 scopus 로고
    • Manuscript no. 730E. Danish Meat Research Institute, Maglegardsvej 2, DK-4000 Roskilde, Denmark
    • Buchter, L. 1986. Eating quality in low-fat beef. Manuscript no. 730E. Danish Meat Research Institute, Maglegardsvej 2, DK-4000 Roskilde, Denmark.
    • (1986) Eating Quality in Low-fat Beef
    • Buchter, L.1
  • 5
    • 84987299135 scopus 로고
    • Effects of intramuscular collagen and elastin on bovine muscle tenderness
    • Cross, H. R., Carpenter, Z. L. and Smith, G. C. 1973. Effects of intramuscular collagen and elastin on bovine muscle tenderness. Journal of Food Science 38: 998-1003.
    • (1973) Journal of Food Science , vol.38 , pp. 998-1003
    • Cross, H.R.1    Carpenter, Z.L.2    Smith, G.C.3
  • 6
    • 17444383751 scopus 로고
    • A modified method for hydroxyproline (HOP) determination in meat and meat products
    • Csiba, A. 1984. A modified method for hydroxyproline (HOP) determination in meat and meat products. Acta Alimentaria 13: 189-196.
    • (1984) Acta Alimentaria , vol.13 , pp. 189-196
    • Csiba, A.1
  • 8
    • 0002234221 scopus 로고
    • Fat reduction in animals and the effects on palatability and consumer acceptance of meat products
    • Dikeman, M. E. 1987. Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Reciprocal Meat Conference Proceedings, volume 40, pp. 93-104.
    • (1987) Reciprocal Meat Conference Proceedings , vol.40 , pp. 93-104
    • Dikeman, M.E.1
  • 9
    • 0040865952 scopus 로고
    • Composition and meat sensory evaluation characteristics of carcasses in the five USDA yield grades, five fatness categories, and five marbling categories
    • abstr.
    • Dikeman, M. E., Kemp, K. E. and Crouse, J. D. 1979. Composition and meat sensory evaluation characteristics of carcasses in the five USDA yield grades, five fatness categories, and five marbling categories. Journal of Animal Science 49: (suppl. 1.) 217 (abstr.).
    • (1979) Journal of Animal Science , vol.49 , Issue.1 SUPPL. , pp. 217
    • Dikeman, M.E.1    Kemp, K.E.2    Crouse, J.D.3
  • 10
    • 0000200612 scopus 로고
    • Marbling fat in beef
    • Johnson, E. R. 1987. Marbling fat in beef. Meat Science 20: 267-279.
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    • Johnson, E.R.1
  • 11
    • 85033290055 scopus 로고
    • Rothamsted Experimental Station, Harpenden, Hertfordshire
    • Lawes Agricultural Trust. 1990. Genstat 5.2. Rothamsted Experimental Station, Harpenden, Hertfordshire.
    • (1990) Genstat 5.2
  • 13
    • 0040397870 scopus 로고
    • Meat and Livestock Commission, Milton Keynes, Buckinghamshire
    • Meat and Livestock Commission. 1995. Beef yearbook. Meat and Livestock Commission, Milton Keynes, Buckinghamshire.
    • (1995) Beef Yearbook
  • 14
    • 0000142077 scopus 로고
    • Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score
    • Savell, J. W., Cross, H. R. and Smith, G. C. 1986. Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score. Journal of Food Science 51: 838-840.
    • (1986) Journal of Food Science , vol.51 , pp. 838-840
    • Savell, J.W.1    Cross, H.R.2    Smith, G.C.3
  • 15
    • 21344482152 scopus 로고
    • Effects of double muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls
    • Uytterhaegen, L., Claeys, E., Demeyer, D., Lippens, M., Fiems, L. O., Boucque, C. Y., Vorde, G. van de and Bastiaens, A. 1994. Effects of double muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls. Meat Science 38: 255-267.
    • (1994) Meat Science , vol.38 , pp. 255-267
    • Uytterhaegen, L.1    Claeys, E.2    Demeyer, D.3    Lippens, M.4    Fiems, L.O.5    Boucque, C.Y.6    Van De Vorde, G.7    Bastiaens, A.8


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.