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Research Articles

Free Amino acids, Collagen Solubility, and Meat Quality in Pork(Longissimus Muscle of Yorkshire) as a Function of Chiller Temperature and Aging

원문정보

Beom-Young Park, Kyoung-Mi Park, Jin-Hyung Kim, Soo-Hyun Cho, Nam-Kuk Kim, Min-Jin Song, Chang-Soo Lee, In-Kyoung Cho, Ho-Sung Choe, Kyeong-Seon Ryu, In-Ho Hwang

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.26-30
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Animal, experimental design, and treatment
  Sampling and objective meat quality measurements
  MyHC-1, free amino acid, and collagen content Relative
  Statistical analysis
 Results and Discussion
 References

키워드

저자정보

  • Beom-Young Park Division af Animal Products, National Livestock Research Institute
  • Kyoung-Mi Park Institute of Rare Earth for Biological Application, Chonbuk National University
  • Jin-Hyung Kim Division af Animal Products, National Livestock Research Institute
  • Soo-Hyun Cho Division af Animal Products, National Livestock Research Institute
  • Nam-Kuk Kim Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University
  • Min-Jin Song Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University
  • Chang-Soo Lee Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University
  • In-Kyoung Cho Department of Food and Nutrition, Nambu University
  • Ho-Sung Choe Division af Animal Products, National Livestock Research Institute
  • Kyeong-Seon Ryu Division af Animal Products, National Livestock Research Institute
  • In-Ho Hwang Division af Animal Products, National Livestock Research Institute

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