Ahmed, S. T., Mun, H. S., Islam, M. M., and Yang, C. J. (2014) Growth performance, carcass characteristics and meat quality of hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria. Afr. J. Microbiol. Res. 8, 1601-1609.
Akhrem, A. A., Andreyuk, G. M., Kisel, M. A., and Kiselev, P. A. (1989) Hemoglobin conversion to hemichrome under the influence of fatty acids. Biochim. Biophys. Acta 992, 191-194.
AOAC (1995) Official methods of analysis of AOAC. 17th Ed. Association of Official Analytical Chemists. Washington D.C.
Bayram, T., Pekmez, M., Arda, N., and Yalçin, A. S. (2008) Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment. Talanta 75, 705-709.
Bermudez, R., France, D., Carballo, J., and Lorenzo, J. M. (2014) Physicochemical changes during manufacture and final sensory characteristics of dry-aged celta ham. Effect of muscle type. Food Control 43, 263-269.
Bibber-Krueger, C. L., Miller, K. A., and Drouillard, J. S. (2015) Manipulation of dietary calcium concentration to potentiate changes in tenderness of beef from heifers supplemented with zilpaterol hydrochloride. J. Anim. Sci. 93, 1962-1966.
Boles, J. A. and Pegg, R. Meat color. http://animalrange.montana.edu/courses/meat/meatcol.pdf
Boudry, C., Dehoux, J.-P., Wavreille, J., Portetelle, D., Thewis, A., and Buldgen, A. (2008) Effect of a bovine colostrum whey supplementation on growth performance, faecal Esherichia coli population and systemic immune response of piglets at weaning. Animal 2, 730-737.
Browdy, A. A. and Harris, N. D. (1997) Whey improves oxidative stability of soybean oil. J. Food Sci. 62, 348-350.
Burnell, T. W., Cromwell, G. L., and Stahly, T. S. (1987) Effects of dried whey and copper sulfate on the growth responses to organic acid in diets for weanling pigs. J. Anim. Sci. 66, 1100-1108.
Caceres, E., Garcia, M. L., and Selgas, M. D. (2006) Design of a new cooked meat sausage enriched with calcium. Meat Sci. 73, 368-377.
Careri, M., Mangia, A., Barbieri, G., Bolzoni, L., Virgili, R., and Parolari, G. (1993) Sensory property relationships to chemical data of Italian-type dry-aged ham. J. Food Sci. 58, 968-972.
Coronado, S. A., Trout, G. R., Dunshea, F. R., and Shah, N. P. (2002) Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Sci. 62, 217-224.
Culler, R. D., Parrish, F. C., Jr, Smith, G. C., and Cross, H. R. (1978) Relationship of myofibtill fragmentation index to certain chemical, physical, and sensory characteristics of bovine longisiibus muscle. J. Food Sci. 43, 1177.
de Wit, J. N. (1998) Nutritional and functional characteristics of whey proteins in food products. J. Dairy Sci. 81, 597-608.
Frestedt, J. L., Zenk, J. L., Kuskowski, M. A., Ward, L. S., and Bastian, E. D. (2008) A whey-protein supplement increases fat loss and spared lean muscle in obese subjects: a randonmized human clinical study. Nutr. Metab. 5. doi:10.1186/1743-7075-5-8
Gad, A. S., Khadrawy, Y. A., El-Nekeety, A. A., Mohamed, S. R., Hassan, N. S., and Abdel-Wahhab, M. A. (2011) Antioxidant activity and hepatoprotective effects of whey protein and Spirulina in rats. Nutrition 27, 582-589.
Gatellier, P., Mercier, Y., Juin, H., and Renerre, M. (2005) Effect of finishing mode (pasture-or mixed diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle. Meat Sci. 69, 175-186.
Goll, D. E., Thompson, V. F., Li, H. Q., Wei, W., and Cong, J. Y. (2003) The calpain system. Physiol. Rev. 83, 731-801.
Gonzalez-Martin, I., Gonzalez-Perez, C., Hernandez-Mendez, J., and Alvarez-Garcia, N. (2002) Mineral analysis (Fe, Zn, Ca, Na, K) of fresh Iberian pork loin by near infrared reflectance spectrometry determination of Fe, Na and K with a remote fibre-optic reflectance probe. Anal. Chim. Acta. 468, 293-301.
Grinstead, G. S., Goodband, R. D., Dritz, S. S., Tokach, M. D., Nelssen, J. L., Woodworth, J. C., and Molitor, M. (2000) Effects of a whey protein product and spray-dried animal plasma on growth performance of weanling pigs. J. Anim. Sci. 78, 647-657.
Haraguchi, F. K., Silva, M. E., Neves, L. X., dos Santos, R. C., and Pedrosa, M. L. (2011) Whey protein precludes lipid and protein oxidation and improves body weight gain in resistance-exercised rats. Eur. J. Nutr. 50, 331-339.
Hayes, J. E., Desmond, E. M., Troy, D. J., Buckley, D. J., and Mehra, R. (2005) The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters. Meat Sci. 71, 238-243.
Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204.
Kim, B. G., Lee, J. W., and Stein, H. H. (2015a) Energy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs. J. Anim. Sci. 90, 289-295.
Kim, G. D., Jeong, J. Y., Hur, S. J., Yang, H. S., Jeon, J. T., and Joo, S. T. (2010) The relationship between meat color (CIE L*and a*), myoglobin content, and their influences on muscle fiber characteristics and pork quality. Korean J. Food Sci. Anim. Resour. 30, 626-633.
Kim, J. H., Lee, H. R., Pyun, C. W., Kim, S. K., and Lee, C. H. (2015b) Changes in physicochemical, microbiological and sensory properties of dry-aged ham in processed sulfur-fed pigs. J. Food Process. Pres. 39, 829-839. DOI:10.1111/jfpp.12293
Kim, J. H., Noh, H. Y., Kim, G. H., Hong, G. E., Kim, S. K., and Lee, C. H. (2015c) Effect of dietary supplementation with processed sulfur on meat quality and oxidative stability in Longissimus dorsi of pigs. Korean J. Food Sc. Anim. Resour. 35, 330-338.
Kim, J. H., Pyun, C. W., Hong, G. E., Kim, S. K., Yang, C. Y., and Lee, C. H. (2014) Changes in physicochemical and microbiological properties of isoflavone-treated dry-aged sausage from sulfur-fed pork storage. J. Anim. Sci. Tech. 56, 1-7.
Krzywicki, K. (1982) The determination of haem pigments in meat. Meat Sci. 7, 29-36.
Liu, Q., Scheller, K. K., Arp, S. C., Schaefer, D. M., and Williams, S. N. (1996) Titration of fresh meat colour stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets. J. Anim. Sci. 74, 117-126.
Mahan, D. C. (1993) Evaluation two sources of dried whey and the effects of replacing the corn and dry whey component with corn gluten and lactose in the diets of weanling swine. J. Anim. Sci. 71, 2860-2866.
Marshall, K. (2004) Therapeutic applications of whey protein. Altemat. Med. Rev. 9, 136-156.
Martinez-Torress, C. and Layrisse, M. (1971) Iron absorption from veal muscle. Am. J. Clin. Nutr. 24, 531-540.
Min, B. and Ahn, D. U. (2005) Mechanism of lipid peroxidation in meat and meat products-A review. Food Sci. Biotechnol. 14,152-163.
Moller, J. F. S. and Skibsted, L. H. (2006) Myoglobin-the link between discoloration and lipid oxidation in muscle and meat. Quimica Nova 29, 1270-1278.
National Research Council (NRC) (1998) Nutrients Requirements of Swine (9th ed.) National Academic Press, Washington, DC.
Newcom, D. W., Stalder, K. J., Baas, T. J., Goodwin, R. N., Parrish, F. C., and Wiegand, B. R. (2004) Breed differences and genetic parameters of myoglobin concentration in porcine Longissimus muscle. J. Anim. Sci. 82, 2264-2268.
Obuz, E., Akkaya, L., Gok, V., and Dikeman, M. E. (2014) Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci. 96, 1227-1232.
Overland, M., Borge, G. I., Vogt, G., Schoyen, H. F., and Skrede, A. (2011) Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas. Poultry Sci. 90, 201-210.
Pal, S., Ellis, V., and Ho, S. (2010) Acute effects of whey protein isolate on cardiovascular risk factors in overweight, postmenopausal women. Atherosclerosis 212, 339-344.
Pescuma, M., Hebert, E. M., Mozzi, F., and de vadez, G. F. (2008) Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content. Food Microbiol. 25, 442-451.
Pivi, T. K., Korpela, R., Huttunen, M., Vapaatalo, H., and Mervaala, E. M. (2007) High-calcium diet with whey protein attenuates body-weight gain in high-fat-fed C57BI/6J mice. Br. J. Nutr. 98, 900-907.
Pogge, D. J., Lonergan, S. M., and Hansen, S. L. (2014) Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentration of dietary sulfur. Meat Sci. 96, 956-963.
Purchas, R. W., Yan, X., and Hartley, D. G. (1999) The influence of a period of ageing on the relationship between ultimate pH and shear values of beef m. longissimus thoracis. Meat Sci. 51, 135-141.
Ruiz-Ramirez, J., Arnau, J., and Gou, S. P. (2006) Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-aged ham. Meat Sci. 72, 185-194.
Seo, B. Y., Yoon, Y. C., Paik, H. D., and Park, E. J. (2011) Effects of soymilk and whey protein fortified unripened cheese supplementation on lipid and antioxidant status in hypercholesterolemia SD rats. J. Basic Sci. 28, 55-66.
Simitzis, P., Papadomichelakis, G., Tsiplakou, E., Theodorou, G., Zervas, G., and Politis, L. (2014) Effect of dietary protein source on piglet meat quality characteristics. Int. J. Health Anim. Sci. Food Safety 1, 15-26.
Suttle, N. F. (2010) Mineral nutrition of livestock (4th ed.) CABI publishing, Oxfordshire, UK.
Theodorou, G., Papadomichelakis, G., Tsiplakou, E., Lampidonis, A.D., Chadio, S., Zervas, G., and Politis, L. (2015) Effects of soyabean meal- or whey- based diets on lipid metabolism in weaned piglets. J. Anim. Physiol. Anim. Nutr. 99, 92-99.
Toldra, F., Aristoy, M. C., and Flores, M. (2000) Contribution of muscle aminopeptidases to flavor development in dry-aged ham. Food Res. Int. 33, 181-185.
Ventanas, S., Estevez, M., Tejeda, J. F., and Ruiz, J. (2006) Protein and lipid oxidation in Longissimus dorsi and dry aged loin from Iberian pigs as affected by crossbreeding and diet. Meat Sci. 72, 647-655.
Ventanas, S., Ventanas, J., Tovar, J., Garcia, C., and Estevez, M. (2007) Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-aged hams: Effect on chemical composition, oxidative status and sensory traits. Meat Sci. 77, 246-256.
Vestergaard, M., Therildsen, M., Henckel, P., Jensen, L. R., Andersen, H. R., and Sejrsen, K. (2000) Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness. Meat Sci. 54, 187-195.
Warriss, P. D. (1979) The extraction of haem pigments from fresh meat. J. Food Technol. 14, 75-80.
Wenk, C. (2003) Herbs and botanicals as feed additives in monogastric animals. Asian-Aust. J. Anim. Sci. 16, 282-289.
Wiklund, E., Sampels, S., Manley, T. R., Pickova, J., and Littlejohn, R. P. (2006) Effects of feeding regimen and chilled storage on water-holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat. J. Agric. Food. Chem. 86, 98-106.
Wong, N. P., Lacroix, D. E., and Mcdonough, F. E. (1978) Minerals in whey and whey fractions. J. Daily Sci. 61, 1700-1703.
Wood, J. D., Nute, G. R., Richardson, R. I., Whittington, F. M., Southwood, O., Plastow, G., Mansbridge, R., Costa, N., and Chang, K. C. (2004) Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci. 67, 651-667.
Yang, Y. X., Kim, Y. G., Lohakare, J. D., Yun, J. H., Lee, J. K., Kwon, M. S., Park, J. I., Choi, J. Y., and Chae, B. J. (2007) Comparative efficiency of different soy protein sources on growth performance, nutrient digestibility and intestinal morphology in weaned pigs. Asian-Aust. J. Anim. Sci. 20, 775-783.