Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle
DC Field | Value | Language |
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dc.contributor.author | Shin, Han-Gyol | - |
dc.contributor.author | Choi, Young-Min | - |
dc.contributor.author | Nam, Yun-Ju | - |
dc.contributor.author | Lee, Sang-Hoon | - |
dc.contributor.author | Choe, Jee-Hwan | - |
dc.contributor.author | Jeong, Da-Woon | - |
dc.contributor.author | Kim, Byoung-Chul | - |
dc.date.accessioned | 2021-09-09T04:13:08Z | - |
dc.date.available | 2021-09-09T04:13:08Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2008-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/122683 | - |
dc.description.abstract | The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | BRATZLER SHEAR FORCE | - |
dc.subject | TEXTURE PROFILE ANALYSIS | - |
dc.subject | WATER-HOLDING CAPACITY | - |
dc.subject | WARNER-BRATZLER | - |
dc.subject | SENSORY CHARACTERISTICS | - |
dc.subject | FIBER CHARACTERISTICS | - |
dc.subject | BEEF | - |
dc.subject | TEMPERATURE | - |
dc.subject | SOLUBILITY | - |
dc.subject | COOKING | - |
dc.title | Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Choi, Young-Min | - |
dc.contributor.affiliatedAuthor | Kim, Byoung-Chul | - |
dc.identifier.scopusid | 2-s2.0-56249113826 | - |
dc.identifier.wosid | 000260654100012 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.5, pp.965 - 970 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 17 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 965 | - |
dc.citation.endPage | 970 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001288396 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | BRATZLER SHEAR FORCE | - |
dc.subject.keywordPlus | TEXTURE PROFILE ANALYSIS | - |
dc.subject.keywordPlus | WATER-HOLDING CAPACITY | - |
dc.subject.keywordPlus | WARNER-BRATZLER | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | FIBER CHARACTERISTICS | - |
dc.subject.keywordPlus | BEEF | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | SOLUBILITY | - |
dc.subject.keywordPlus | COOKING | - |
dc.subject.keywordAuthor | tenderness | - |
dc.subject.keywordAuthor | Warner-Bratzler shear-force | - |
dc.subject.keywordAuthor | texture profile analysis | - |
dc.subject.keywordAuthor | muscle fiber | - |
dc.subject.keywordAuthor | pork quality | - |
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