AOAC (1995) Official methods of analysis of AOAC. 17th ed. Association of Official Analytical Chemists. Washington D.C.
Carmack, C. F., Kastner, C. T., Dikeman, M. E., Schwerke, J. R., and Garcia-Zepeda, C. M. (1993) Sensory evaluation of beef flavor intensity, tenderness, and juiciness among major muscles. Meat Sci. 39, 143-147.
Chung, K. Y., Lunt, D. K., Choi, C. B., Chae, S. H., Adams, T. H., Booren, B., and Smith, S. B. (2006) Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints. Meat Sci. 73, 432-441.
Cross, H. R., West, R. L., and Dutson, T. R. (1981) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261-266.
Crouse, J. D., Cross, H. R., and Seidemen, S. C. (1984) Effects of a grass or grain diet on the quality of three beef muscles. J. Anim. Sci. 58, 619-625.
Dikeman, M. E., Reddy, G. B., Arthaud, V. H., Tuma, H. J., Koch, R. M., Mandigo, R. W., and Axe, J. B. (1986) Longissimus muscle quality, palatability and connective tissue histological characteristics of bulls and steers fed different energy levels and slaughtered at four ages. J. Anim. Sci. 63, 92-101.
Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
Hwang, Y. H., Kim, G. D., Jeong, J. Y., Hur, S. J., and Joo, S. T. (2010) The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers. Meat Sci. 86, 456-461.
Jeremiah, L. E., Carpenter, Z. L., Smith, G. C., and Butler, O. D. (1970) Marbling as an indicator of palatability. Texas Agricultural Experiment Station Departmental Technical Report Number 22, College Station, Texas.
Jeremiah, L. E., Dugan, M. E. R., Aalhus, J. L., and Gibson, L. L. (2003) Assessment of the chemical and cooking properties of the major beef muscles and muscle groups. Meat Sci. 65, 985-992.
Jones, B. K. and Tatum, J. D. (1994) Predictors of beef tenderness among carcasses produced under commercial conditions. J. Anim. Sci. 72, 1492-1501.
Joo, S. T., Kauffman, R. G., Borggaard, C., Stevenson-Barry, J. M., Park, G. B., and Kim, B. C. (2000) Objectively predicting quality of post-rigor pork musculature: I. Initial comparison of techniques. Asian-Australas. J. Anim. Sci. 13, 68-76.
Joo, S. T., Kim, G. D., Hwng, Y. H., and Ryu, Y. C. (2013) Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci. 95, 828-836.
Joo, S. T., Lee, J. I., Ha, Y. L., and Park, G. B. (2002) Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin. J. Anim. Sci. 80,108-112.
Jost, L. K., Dinkel, C. A., and Costello, W. J. (1983) Beef tenderness and palatability as influenced by chemical measures and quality and yield grade factors. J. Anim. Sci. 56, 1077-1087.
Jung, E. Y., Hwang, Y. H., and Joo, S. T. (2015) Chemical components and meat quality traits related to palatability of ten primal cuts from Hanwoo carcasses. Korean J. Food Sci. An. 35, 859-866.
Jung, K. K. and Choi, C. B. (2003) Development of technologies to improve competitiveness of Hanwoo (pp. 85-98). Seoul: Report to the Ministry of Agriculture.
Kim, I. S., Lee, S. O., Kang, S. N., Byun, J. S., and Lee, M. (1999) The physiochemical, microbial and sensory characteristics of Hanwoo and imported chilled beef. Korean J. Food Sci. An. 4, 331-338.
Koohmaraie, M., Seideman, S. C., Schollmeyer, J. E., Duston, T. R., and Babiker, A. S. (1988) Factors associated with the tenderness of three bovine muscles. J. Food. Sci. 53, 407-410.
Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) sensory evaluation techniques. 3rd Ed., CRC Press: Boca Raton, FL, p. 354.
Miller, M. F., Kerth, C. R., Wise, J. W., Lansdell, J. L., Stowell, J. E., and Ramsey, C. B. (1997) Slaughter plant location, USDA quality grade, external fat thichness, and aging time effects on sensory characteristics of beef loin strip steak. J. Anim. Sci. 75, 662-667.
Nishimura, T., Jottori, A., and Takahashi, K. (1999) Structural changes in intramascular connective tissue during the fattening of Japanese black cattle. Effect of marbling on beef tenderization. J. Anim. Sci. 77, 93-104.
Oliver, M. A., Nute, G. R., Font I Furnols, M., San Julian, R., Campo, M. M., Sanude, C., Caneque, V., Guerrero, L., Alvarez, I., Diaz, M. T., Branscheid, W., Wicke, M., and Montossi, F. (2006) Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. Meat Sci. 74, 435-442.
Olson, D. G., Parrish, F. C. Jr., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food. Sci. 41, 1036-1041.
Ozawa, S., Mitsuhashi, T., Mitsumoto, M., Matsumoto, S., Itoh, N., and Itagaki, K. (2000) The characteristic of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers. Meat Sci. 54, 65-70
Park, B. Y., Cho, S. H., Yoo, Y. M., Kim J. H., Lee, J. M., Joung, S. K., and Kim, Y. K. (2000). Effect of intramuscular fat contents on the physicochemical properties of beef longissimus dorsi from Hanwoo. J. Anim. Sci. Technol. 42, 189-194.
Parrish, F. C. (1981) Relationships between beef carcass-quality indicators and palatability. Proceedings of the National Beef Grading Conference, 6-8 January. Ames, IA: Co-operative extension Service, Iowa State University.
Ramsbottom, J. M. and Strandine, E. J. (1948) Comparative tenderness and identification of muscles in wholesale beef cuts. Food Res. 13, 315-330.
Ramsbottom, J. M., Strandine, E. J., and Koonz, C. H. (1945) Comparative tenderness of representative beef muscles. Food Res. 10, 497-509.
Ritchey, S. J. and Hostetler, R. L. (1964) Characterization of the eating quality of four beef muscles from animals of different ages by panel scores, shear force values, extensibility of muscle fiber, and collagen content. Food Technol. 18, 1067-1070.
SAS (2002) SAS/STAT software for PC. Cary: SAS Institute Inc.
Smith, G. C., Carpenter, Z. L., Cross, H. R., Murphey, H. R., Abraham, C. E., Savell, H. C., Davis, J. W., Berry, G. W., and Parrish, F. C. Jr. (1985) Relationship of USDA marbling groups to palatability of cooked beef. J. Food Qual. 7, 289-308.
Smith, S. B., Lunt, D. K., Cung, K. Y., Choi, C. B., Tume, R. K., and Zembayachi, M. (2006) Adiposity, fatty acid composition, and delta-9 desaturase activity during growth in beef cattle. Anim Sci. J. 77, 478-486.
Strandine, E. J., Koonz, C. H., and Ramsbottom, J. M. (1949) A study of variation in muscles of beef and chicken. J. Anim. Sci. 8, 483-494.
Waldman, R. C., Suess, G. G., and Brungardt, V. H. (1968) Fatty acids of certain bovine tissue and their association with growth carcass and palatability traits. J. Anim. Sci. 48, 1368-1379.
Westerling, D. B. and Hedrick, H. B. (1979) Fatty acid composition of bovine lipids as influenced by diet, sex and anatomical location and relationship to sensory characteristics. J. Anim. Sci. 74, 1023-1035.
Wheeler, T. L., Cundiff, L. V., Koch, R. M., and Crouse, J. D. (1996) Characterization of biological types of cattle (cycle IV): Carcass traits and longissimus palatability. J. Anim. Sci. 74, 1023-1035.