1 Glamoclija N, "The effect of breed line and age on measurements of ph-value as meat quality parameter in breast muscles(M. pectoralis major)of broiler chickens" 5 : 89-92, 2015
2 Moore SM, "The correlation of chemical and physical corn kernel traits with production performance in broiler chickens and laying hens" 87 : 665-676, 2008
3 Jones SB, "Structural changes in heated bovine muscle : A scanning electron microscope study" 42 : 125-131, 1977
4 Ristic M, "Significance of pH-value for meat quality of broilers : Influence of breed lines" 67 : 67-73, 2013
5 SAS, "SAS program. Version 9.4"
6 Dransfield E, "Relationship between muscle growth and poultry meat quality" 78 : 743-746, 1999
7 Folch J, "Proteolipides, a new type of tissue lipoproteins their isolation from brain" 191 : 807-817, 1951
8 Boldyrev A, "Protection of neuronal cells against reactive oxygen species by carnosine and related compounds" 137 : 81-88, 2004
9 Vierck KR, "Post-harvest influences on beef flavor development and tenderness" Texas Tech Univ. 2020
10 Fernandez X, "Post mortem muscle metabolism and meat quality in three genetic types of turkey" 42 : 462-469, 2001
1 Glamoclija N, "The effect of breed line and age on measurements of ph-value as meat quality parameter in breast muscles(M. pectoralis major)of broiler chickens" 5 : 89-92, 2015
2 Moore SM, "The correlation of chemical and physical corn kernel traits with production performance in broiler chickens and laying hens" 87 : 665-676, 2008
3 Jones SB, "Structural changes in heated bovine muscle : A scanning electron microscope study" 42 : 125-131, 1977
4 Ristic M, "Significance of pH-value for meat quality of broilers : Influence of breed lines" 67 : 67-73, 2013
5 SAS, "SAS program. Version 9.4"
6 Dransfield E, "Relationship between muscle growth and poultry meat quality" 78 : 743-746, 1999
7 Folch J, "Proteolipides, a new type of tissue lipoproteins their isolation from brain" 191 : 807-817, 1951
8 Boldyrev A, "Protection of neuronal cells against reactive oxygen species by carnosine and related compounds" 137 : 81-88, 2004
9 Vierck KR, "Post-harvest influences on beef flavor development and tenderness" Texas Tech Univ. 2020
10 Fernandez X, "Post mortem muscle metabolism and meat quality in three genetic types of turkey" 42 : 462-469, 2001
11 Bianchi M, "Physical and functional properties of intact and ground pale broiler breast meat" 84 : 803-808, 2005
12 Simopoulos AP, "Omega-6/omega-3 essential fatty acid ratio and chronic diseases" 20 : 77-90, 2004
13 Wigmore PM, "Muscle development in large and small pig fetuses" 137 : 235-245, 1983
14 Fanatico AC, "Meat quality of slow-and fast-growing chicken genotypes fed lownutrient or standard diets and raised indoors or with outdoor access" 86 : 2245-2255, 2007
15 Nam KC, "Meat products and consumption culture in the East" 86 : 95-102, 2010
16 Ding H, "Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique" 79 : 1382-1388, 1999
17 Mora L, "Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine" 55 : 4664-4669, 2007
18 Listrat A, "How muscle structure and composition influence meat and flesh quality" 2016 : 3182746-, 2016
19 Enser M, "Feeding linseed to increase the n-3 PUFA of pork : Fatty acid composition of muscle, adipose tissue, liver and sausages" 55 : 201-212, 2000
20 G. H. Chen, "Factors Affecting the Inosine Monophosphate Content of Muscles in Taihe Silkies Chickens" 아세아·태평양축산학회 15 (15): 1359-1363, 2002
21 Rikimaru K, "Evaluation of the meat from Hinai-Jidori chickens and broilers : Analysis of general biochemical components, free amino acids, inosine 5′-monophosphate, and fatty acids" 19 : 327-333, 2010
22 Chan KM, "Endogenous skeletal muscle antioxidants" 34 : 403-426, 1994
23 Choi YM, "Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork" 91 : 490-498, 2012
24 Chowdhury SR, "Effects of dietary garlic on cholesterol metabolism in laying hens" 81 : 1856-1862, 2002
25 Molee W, "Effect of rearing systems on fatty acid composition and cholesterol content of Thai indigenous chicken meat" 6 : 746-748, 2012
26 Peiretti PG, "Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat" 132 : 80-85, 2012
27 Osada K, "Dose-dependent hypocholesterolemic actions of dietary apple polyphenol in rats fed cholesterol" 41 : 133-139, 2006
28 Jaturasitha S, "Differences in carcass and meat characteristics between chicken indigenous to Northern Thailand(black-boned and Thai native)and imported extensive breeds(Bresse and Rhode Island Red)" 87 : 160-169, 2008
29 Popova T, "Difference in fatty acid composition and related nutritional indices of meat between two lines of slow-growing chickens slaughtered at different ages" 59 : 319-327, 2016
30 Chen XD, "Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100 crossbred chickens and Beijing fatty chickens" 77 : 220-227, 2007
31 Joo ST, "Control of meat quality" Research Signpost 6-10, 2011
32 Joo ST, "Control of fresh meat quality through manipulation of muscle fiber characteristics" 95 : 828-836, 2013
33 Mora L, "Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types" 79 : 709-715, 2008
34 Berri C, "Consequence of muscle hypertrophy on characteristics of pectoralis major muscle and breast meat quality of broiler chickens" 85 : 2005-2011, 2007
35 Purchas RW, "Concentrations in beef and lamb of taurine, carnosine, coenzyme q10, and creatine" 66 : 629-637, 2004
36 Demos BP, "Composition and chemistry of mechanically recovered beef neck-bone lean" 60 : 576-579, 1995
37 전희준, "Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers" 한국축산식품학회 30 (30): 171-178, 2010
38 Dinesh D. Jayasena, "Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines" 아세아·태평양축산학회 26 (26): 1038-1046, 2013
39 Mahabbat Ali, "Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds" 한국축산식품학회 39 (39): 632-642, 2019
40 Mahabbat Ali, "Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market" 한국축산식품학회 41 (41): 71-84, 2021
41 Smith DP, "Chicken breast muscle fiber type and diameter as influenced by age and intramuscular location" 67 : 908-913, 1988
42 Van Laack RLJM, "Characteristics of pale, soft, exudative broiler breast meat" 79 : 1057-1061, 2000
43 Jung S, "Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken" 92 : 3275-3282, 2013
44 Dunnett M, "Carnosine and taurine contents of type i, iia and iib fibres in the middle gluteal muscle" 27 : 214-217, 1995
45 Koomkrong N, "Breed-related number and size of muscle fibres and their response to carcass quality in chickens" 14 : 4145-, 2015
46 Schmid A, "Bioactive substances in meat and meat products" 89 : 83-90, 2009
47 Swatland HJ, "A note on the growth of connective tissues binding turkey muscle fibers together" 23 : 239-241, 1990
48 O'fallon JV, "A direct method for fatty acid methyl ester synthesis : Application to wet meat tissues, oils, and feedstuffs" 85 : 1511-1521, 2007
49 Jaturasitha S, "A comparative study of Thai native chicken and broiler on productive performance, carcass and meat quality" 146-, 2002