PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.2014.1413620142791336-1344Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill StorageSun Moon Kang, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Soohyun Chohttp://ajas.info/upload/pdf/ajas-27-9-1336.pdf, http://ocean.kisti.re.kr/downfile/crosscheck/aaaaps/JAKO201425560113496.pdf
Meat Science10.1016/j.meatsci.2015.05.018201510844-49Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beefSoohyun Cho, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Sun Moon Kanghttps://api.elsevier.com/content/article/PII:S0309174015300176?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174015300176?httpAccept=text/plain
Meat Science10.1016/s0309-1740(02)00112-22003634509-513Effect of season on color of Hanwoo (Korean native cattle) beefYong Sun Kim, Seok Ki Yoon, Young Han Song, Sung Ki Leehttps://api.elsevier.com/content/article/PII:S0309174002001122?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002001122?httpAccept=text/plain
Journal of Food Quality10.1111/jfq.121872016393159-170Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated StorageXinzhuang Zhang, Deyong Li, Qingxiang Meng, Cui He, Liping Renhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12187
Animal Science Journal10.1111/asj.123392014866646-654Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageingBeom Young Park, Pil Nam Seong, Hoa Van Ba, Kyoung Mi Park, Soo Hyun Cho, Sung Sil Moon, Geun Ho Kanghttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fasj.12339
Meat Science10.1016/j.meatsci.2006.11.0032007762226-233The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storageMarianne N. Lund, Marchen S. Hviid, Leif H. Skibstedhttps://api.elsevier.com/content/article/PII:S0309174006003731?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174006003731?httpAccept=text/plain
Journal of Food Science10.1111/j.1750-3841.2009.01430.x2010751C85-C89Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground BeefChristopher R. Raines, Melvin C. Hunt, John A. Unruhhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01430.x
Meat Science10.1016/s0309-1740(02)00099-22003633397-405Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beefC.J Kim, E.S Leehttps://api.elsevier.com/content/article/PII:S0309174002000992?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002000992?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2018.06.0322018145220-229Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithingA.B.M. Rubayet Bostami, Hong-Seok Mun, Chul-Ju Yanghttps://api.elsevier.com/content/article/PII:S0309174017313426?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174017313426?httpAccept=text/plain
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung10.1007/bf0119324919952006415-419Evaluation of a mathematical model for prediction of lipid oxidation in heat-treated beef during chill storageMartin M. Mielche, Grete Bertelsenhttp://link.springer.com/content/pdf/10.1007/BF01193249.pdf, http://link.springer.com/article/10.1007/BF01193249/fulltext.html, http://link.springer.com/content/pdf/10.1007/BF01193249