Publications | muscle

PUBLICATIONS

The MBL has been associated with many publications since its inception in 2015. Recent publications (Since Dr. Choi's arrival) with colleagues affiliated with the MBL include:

2023

90. Kim, D.-H., B. Lee, J. Lee, B.M. Bohrer, Y.M. Choi, & K. Lee. 2023. Effects of a myostatin mutation in Japanese quail (Coturnix japonica) on the physicochemical and histochemical characteristics of the pectoralis major muscle. Frontiers in Physiology. 14, 1172884.

89. Lee, B., J.Y. Kim, & Y.M. Choi. 2023. Research note: Expression levels of collagen-related genes in PSE conditions and white striping features of broiler pectoralis major muscle. Poultry Science, 102, 102471.

88. An, S.H., B. Lee, Y.M. Choi, & C. Kong. 2023. Standardized ileal digestible lysine requirements based on growth performance and histochemical characteristics of male broilers from 10 to 21 days of age. Animal Nutrition, 12, 145–150.

2022
87. Kim, S.J., G.H. Kim, C. Moon, K.B. Ko, Y.M. Choi, J.H. Choe, & Y.C. Ryu. 2022. Effects of aging methods and periods on quality characteristics of beef. Food Science of Animal Resources, 42, 953–967.
86. Kim, D.H., J. Lee, Y.M. Choi. & K. Lee. 2022. Growth promoting potential in Mstn mutant quail dependent and independent of increased egg size. Poultry Science, 102260.
85. Lee, B., J.Y. Kim, & Y.M. Choi. 2022. Effects of serum aspartate aminotransferase activity on levels of serum Ca2+, Ca2+ channel genes, apoptotic factors, and meat quality characteristics of chicken pectoralis major muscle. Poultry Science, 101, 102214.
84. Lee, B., & Y.M. Choi. 2022. PSE condition is associated with increased apoptotic potential in broiler pectoralis major muscle. Poultry Science, 101, 102107.
83. Lee, B., & Y.M. Choi. 2022. Association of serum glucose, serotonin, aspartate aminotransferase, and calcium levels with meat quality and palatability characteristics of broiler pectoralis major muscle. Animals, 12, 1567.
82. Lee, H.S., B. Lee, J.Y. Kim, & Y.M. Choi. 2022. Comparison of appearance acceptability and eating quality characteristics between Iberian Jamon grades. Resources Science Research, 4, 30–37.
81. Kim, D.H., Y.M. Choi, J. Lee, S. Shin, S, Kim, Y. Suh, & K. Lee. 2022. Differential expression of MSTN isoforms in muscle between broiler and layer chickens. Animals, 12, 539.
80. Lee, B., J.Y. Kim, & Y.M. Choi. 2022. Associations of apoptotic and anti-apoptotic factors with beef quality, histochemical characteristics, and palatability of Hanwoo longissimus thoracis muscle. Animals, 12, 467

2021

79. Lee, B., & Y.M. Choi. 2021. Research note: expression level of heat shock protein 27 in PSE-like and fast-glycolyzing conditions of chicken pectoralis major muscle. Poultry Science, 100, 101424.

78. Kim, J.Y., B. Lee, D.H. Kim, K. Lee, E.J. Kim, & Y.M. Choi. 2021. Sensory quality and histochemical characteristics of longissimus thoracis muscles between Hanwoo and Holstein steers from different quality grades. Food Science of Animal Resources, 41, 779–787.

77. Kwasek, K., Y.M. Choi, H.P. Wang, K. Lee, J.M. Reddish, & M. Wick. 2021. Proteomic profile and morphological characteristics of skeletal muscle from the fast- and slow-growing yellow perch (Perca flavescens). Scientific Reports, 11, 16272.

76. Lee, B., C.H. Park, J.Y. Kim, H. O, D. Kim, D.K. Cho, Y.S. Kim, & Y.M. Choi. 2021. Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila extracts on quality characteristics and storage stability of sous-vide cooked chicken breasts. Food Science of Animal Resources, 41, 664–673.

75. Lee, B., & Y.M. Choi. 2021. Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle. Poultry Science, 100, 101260.

74. Lee, B., C.H. Park, C. Kong, Y.S. Kim, & Y.M. Choi. 2021. Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat. Poultry Science, 100, 101177.

73. Oh, J.K., Y.R. Kim, B. Lee, Y.M. Choi, & S.H. Kim. 2021. Prevention of cholesterol gallstone formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in lithogenic diet-induced mice. Food Science of Animal Resources, 41, 343-352.

72. Cho, D.K., B. Lee, S.K. Kim, H. Oh, Y.S. Kim & Y.M. Choi. 2021. Comparison of quality characteristics and palatability between sous-vide cooked pork loin patties with different searing treatments. Food Science of Animal Resources, 41, 214-223.

71. Kim, D.H., Y.M. Choi, Y. Suh, S. Shin, J. Lee, S. Hwang, S.S. Lee, & K. Lee. 2021. Research Note: Increased myostatin expression and decreased expression of myogenic regulatory Increase in myostatin expression and decrease in myogenic regulatory factors in embryonic ages in a quail line with muscle hypoplasia. Poultry Science, 100, 100978.

2020

70. Cho, D.K., B. Lee, H. Oh, J.S. Lee, Y.S. Kim, & Y.M. Choi. 2020. Effects of searing process on quality characteristics and storage stability of sous-vide cooked pork patties. Foods, 9, 1011.

69. Park, C.H., B. Lee, E. Oh, Y.S. Kim, & Y.M. Choi. 2020. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat. Poultry Science, 99, 3286–3291.

68. Kim, D.H., Y.M. Choi, Y. Suh, S. Shin, J. Lee, S. Hwang, & K. Lee. 2020. Association of temporal expression of myostatin with hypertrophic muscle growth in selected Japanese quail line. Poultry Science, 99, 2926–2930.

67. Yun, Y., B. Lee, K. Kwon, S. Kang, E. Oh, & Y.M. Choi. 2020. Comparison of beef palatability characteristics between longissimus thoracis and vastus lateralis muscles from different grades during postmortem aging. Food Science of Animal Resources, 40, 34–43.

2019

66. Oh, E., B. Lee, & Y.M. Choi. 2019.Associations of heat-shock protein expression with meat quality and sensory quality characteristics in highly marbled longissimus thoracis muscle from Hanwoo steers categorized by Warner-Bratzler shear force value. Foods, 8, 638.

65. Lee, B., B.J. Lee, Y. Lee, S.W. Hur, K.D. Kim, K.W. Kim, H.S. Han, S. Shin, J. Choe, K. Lee, & Y.M. Choi. 2019. Muscle fiber growth in olive flounder (Paralichthys olivaceus): fiber hyperplasia at a specific body weight period and continuous hypertrophy. Journal of the World Aquaculture Society, 50, 593–603.

64. Choi, Y.M., L.G. Garcia, & K. Lee. 2019. Correlation of sensory quality characteristics with intramuscular fat content and bundle characteristics in bovine longissimus thoracis muscle. Food Science of Animal Resources, 39, 197–208.

63. Lee, B. & Y.M. Choi. 2019. Correlations of marbling characteristics with meat quality and histochemical characteristics in longissimus thoracis muscle of Hanwoo steers. Food Science of Animal Resources, 39, 151–161.

62. Lee, B., S. Yoon, & Y.M. Choi. 2019. Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer. Meat Science, 152, 109–115.

2018

61. Lee, B., S. Yoon, Y. Lee, E. Oh, Y.K. Yun, B.D. Kim, K. Kuchida, H.K. Oh, J. Choe, & Y.M. Choi. 2018. Comparison of marbling fleck characteristics and objective tenderness parameters with different marbling coarseness within longissimus thoracis muscle with of high-marbled Hanwoo steer. Korean Journal for Food Science of Animal Resources, 38, 606–614.

60. Lee, Y., B. Lee, H.K. Kim, Y.K. Yun, S.J. Kang, K.T. Kim, B.D. Kim, E.J. Kim, & Y.M. Choi. 2018. Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics. Meat Science, 145, 195–201.

2017

59. Lee, K.H., H.K. Kim, S.H. Kim, K.H. Kim, Y.M. Choi, H.H. Jin, S.J. Lee, & Y.C. Ryu. 2017. Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle. Bioscience, Biotechnology, and Biochemistry, 81, 558–564.

2016

58. Marbun, T.D., J. Song, K. Lee, S.Y. Kim, J. Kang, S.M. Lee, Y.M. Choi, S. Cho, G. Bae, M.B. Chang, & E.J. Kim. 2016. Analysis of antibacterial, antioxidant, and In Vitro methane mitigation activities of fermented Scutellaria baicalensis georgi extract. Korean Journal of Organic Agriculture, 24, 735–746.

57. Lee, S.M., I.K. Kim, & Y.M. Choi. 2016.3.16. Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level. Journal of Animal Science and Technology, 58, 32.

56. Choi, Y.M., S. Hwang, & K. Lee. 2016. Comparison of muscle fiber and meat quality characteristics in different quail lines. Asian-Australasian Journal of Animal Science, 29, 1331–1337.

55. Choi, Y.M., P. R. Chen, S. Shin, J. Zhang, S. Hwang, & K. Lee. 2016. Mild heat stress enhances differentiation and proliferation of Japanese quail myoblasts and enhances slow muscle fiber characteristics. Poultry Science, 95, 1912–1917.

54. Lee, J.J., H.Y. Son, Y.M. Choi, J.H. Cho, J.K. Min, & H.K. Oh. 2016. Physicochemical components and antioxidant activity of Sparassis cripa mixture fermented by lactic acid bacteria. Korean Journal of Food Preservation, 23, 361–368.

53. Choi, Y.M. & H.K. Oh. 2016. Carcass performance, muscle fiber, meat quality, and sensory quality characteristics of crossbred pigs with different live weights. Korean Journal for Food Science of Animal Resources, 36, 389–396.

52. Chen, P., S. Shin, Y.M. Choi, E. Kim, J.Y. Han, & K. Lee. 2016. Overexpression of G0/G1 switch gene 2 in adipose tissue of transgenic quail inhibits lipolysis associated with egg laying. International Journal of Molecular Science, 17, 384.

2015

51. Zhang, J., Y. Suh, Y.M. Choi, P.R. Chen, M.E. Davis, & K. Lee. 2015. Differential expression of cell cycle regulators during hyperplastic and hypertrophic growth of broiler subcutaneous adipose tissue. Lipids, 50, 965–976.

50. Choe, J.H., M.H. Choi, Y.C. Ryu, G.W. Go, Y.M. Choi, S.H. Lee, K.S. Lim, E.A. Lee, J.H. Kang, K.C. Hong, & B.C. Kim. 2015. Estimation of pork quality traits using exsanguination blood and postmortem muscle metabolites. Asian-Australasian Journal of Animal Science, 28, 862–869.

49. Shin, S., Y.M. Choi, Y. Suh, & K. Lee. 2015. Delta-like 1 homolog (DLK1) inhibits proliferation and myotube formation of avian QM7 myoblasts. Comparative Biochemistry and Physiology B- Biochemistry & Molecular Biology, 179, 37–43.

2014

48. Choi, Y.M., Y. Suh, J. Ahn, & K. Lee. 2014. Muscle hypertrophy in heavy weight Japanese quail line: Delayed muscle maturation and continued muscle growth with prolonged up-regulation of myogenic regulatory factors. Poultry Science. 93, 2271–2277.

47. Hassan, A, J. Ahn, Y. Suh, Y.M. Choi, P. Chen, & K. Lee. 2014. 1. Selenium promotes adipogenic determination and differentiation of chicken embryonic fibroblasts with regulation of genes in fatty acid uptake, triacylglycerol synthesis, and lipolysis. The Journal of Nutritional Biochemistry. 25, 858–867.

46. Shin, S., J.Y. Han, Y.M. Choi, & K. Lee. 2014.03. Inhibition of lipolysis in the novel transgenic quail model overexpressing G0/G1 switch gene 2 in the adipose tissue during feed restriction. PLoS ONE. 9, e100905.

45. Chen, P.R., Y. Suh, Y.M. Choi, S. Shin, & K. Lee. 2014. Developmental regulation of adipose tissue growth through hyperplasia and hypertrophy in the embryonic Leghorn and broiler. Poultry Science. 93, 1809–1817.

44. Choi, Y.M., Y. Suh, S. Shin, & K. Lee. 2014. Skeletal muscle characterization of Japanese quail line selectively bred for lower body weight as an avian model of delayed muscle growth with hypoplasia. PLoS ONE. 9, e95932.

43. Zhang, J., Y. Suh, Y.M. Choi, J. Ahn, M. Davis, & K. Lee. 2014. Differential expression of Cyclin G2, Cyclin dependent kinase inhibitor 2C and peripheral myelin protein 22 genes during adipogenesis. Animal,8, 800–809.

42. Ahn, J., X. Li, Y.M. Choi, S. Shin, S.A. Oh, Y. Suh, T.H. Nguyen, M. Baik, S. Hwang, & K. Lee. 2014. Differential expressions of G0/G1 switch gene 2 and comparative gene identification-58 are associated with fat content in bovine muscle. Lipids, 49, 1–14.

41. Choi, Y.M., K.C. Jung, H.M. Jo, K.W. Nam, J.H. Choe, M.S. Rhee, & B.C. Kim. 2014. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96, 21–25.

2013

40. Choi, Y.M., S.H. Lee, J.H. Choe, M.S. Rhee, K.H. Kim, & B.C. Kim. 2013. Supercritical carbon dioxide treatment of soy sauce and hot-pepper paste marinated pork: effects on meat quality and sensory quality. Korean Journal for Food Science of Animal Resources, 33, 581–586.

39. Choi, Y.M., S.S. Shin, M.P. Wick, J.H. Choe, & K. Lee. 2013. Muscle fiber characteristics of pectoralis major muscle as related to muscle mass in different Japanese quail lines. Animal, 7, 1665–1670.

38. Choi, Y.M., D. Sarah, S.S. Shin, M.P. Wick, B.C. Kim, & K. Lee. 2013. Comparative growth performance in different Japanese quail lines: The effect of muscle DNA content and fiber morphology. Poultry Science, 92, 1870–1877.

37. Choi, Y.M., K.W. Nam, J.H. Choe, Y.C. Ryu, M.P. Wick, K. Lee, & B.C. Kim. 2013. Growth, fiber type, and meat quality characteristics in Large White pig with different live weight. Livestock Science, 155, 123–129.

36. Choi, Y.M., H.J. Park, H.I. Jang, S.A. Kim, J.Y. Imm, I.G. Hwang, & M.S. Rhee. 2013. Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution. Research in Veterinary Science, 94, 413–418.

35. Yang, S., Y. Suh, Y.M. Choi, S. Shin, J.Y. Han, & K. Lee. 2013. Loss of fat with increased in adipose triglyceride lipase-mediated lipolysis in adipose tissue during laying stages in quail. Lipids, 48, 13–21.

34. Jang, H.G., N.H. Kim, Y.M. Choi, and M.S. Rhee. 2013. Microbiological quality and risk factors related to sandwiches served in bakeries, cafes, and sandwich bars in South Korea. Journal of Food Protection, 76, 231–238.

2012

33. Choi, Y.M., K.C. Jung, J.H. Choe, & B.C. Kim. 2012. Effects of cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork. Meat Science, 91, 490–498.

32. Choi, Y.M., J.H. Choe, D.K., Cho, & B.C. Kim. 2012. Practical use of surimi-like material made from porcine longissimus dorsi muscle of low-fat pork patties. Meat Science, 90, 292–296.

31. Lee, S.H. J.H. Choe, Y.M. Choi, K.C. Jung, M.S. Rhee, K.C. Hong, S.K. Lee, Y.C. Ryu, & B.C. Kim. 2012. The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. Meat Science, 90, 284–291.

2011

30. Bae, Y.Y., Y.M. Choi, M.J. Kim, B.C. Kim, K.H. Kim, & M.S. Rhee. 2011. Application of supercritical carbon dioxide for microorganism reductions in fresh pork. Journal of Food Safety, 31, 511-517. 2011.11

29. Kang, Y.K., Y.M. Choi, S.H. Lee, J.H. Choe, K.C. Hong, & B.C. Kim. 2011. Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs. Meat Science, 89, 384–389. 2011.12

28. Ji, J. R., Y.M. Choi, D.Y. Song, H. S. Choe, C. S. Na, & K.S. Shim. 2011. Effect of feeding peppermint powder on meat quality and fatty acid composition in finishing Korean native black pigs. Korean Journal for Food Science of Animal Resources, 31, 224-231. 2011.04

2010

27. Lee, S.H., Y.M. Choi, J.H. Choe, J.M. Kim, K.C. Hong, H.C. Park, & B.C. Kim. 2010.11. Association between polymorphisms of the heart fatty-acid-binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed. Meat Science, 86, 794–800.

26. Jeong, D.W., Y.M. Choi, S.H. Lee, J.H. Choe, K.C. Hong, H.C. Park, & B.C. Kim. 2010.11. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs. Meat Science, 86, 607–615.

25. Choe, J.H., Y.M. Choi, Y.C. Ryu, S.H. Lee, & B.C. Kim. 2010. Effects of maternal nutrition during pregnancy on the body weight, muscle fiber number, carcass traits, and pork quality traits of offspring. Asian-Australasian Journal of Animal Science, 23, 965–971.

24. Choi, Y.M., S.H. Lee, J.H. Choe, M.S. Rhee, S.K Lee, S.T. Joo, & B.C. Kim. 2010. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livestock Science, 127, 183–191.

2009

23. Nam, Y.J., Y.M. Choi, S.H. Lee, J.H. Choe, D.W. Jeong, Y.Y. Kim, & B.C. Kim. 2009. Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics. Meat Science, 83, 731–736.

22. Jung, W.Y., Y.M. Choi, & M.S. Rhee. 2009. Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds. International Journal of Food Microbiology, 136, 66–70.

21. Choi, Y.M., O.Y. Kim, K.H. Kim, B.C. Kim, & M.S. Rhee. 2009. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork. Letters in Applied Microbiology, 49, 510–515.

20. Choe, J.H., Y.M. Choi, S.H. Lee, Y.J. Nam, Y.C. Jung, H.C. Park, Y.Y. Kim, & B.C. Kim. 2009. The relation of blood glucose level to muscle fiber characteristics and pork quality traits. Meat Science, 83, 62–67.

19. Choi, Y.M., Y.Y. Bae, B.C. Kim, K.H. Kim, & M.S. Rhee. 2009. Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork. Meat Science, 82, 419–424.

18. Choi, Y.M., & B.C. Kim. 2009. Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality. Livestock Science, 122, 105–118.

17. Nam, Y.J., Y.M. Choi, D.W. Jeong, & B.C. Kim. 2009. Comparison of postmortem meat quality and consumer sensory characteristics in porcine quality classification. Food Science & Biotechnology, 18, 307–311.

2005 to 2008

16. Shin, H.G., Y.M. Choi, Y.J. Nam, J.H. Choe, S.H. Lee, D.W. Jeong, & B.C. Kim. 2008. Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine longissimus dorsi muscle. Food Science & Biotechnology, 17, 965–970.

15. Kim, J.M., Y.J. Lee, Y.M. Choi, B.C. Kim, B.H. Ryu, & K.C. Hong, 2008. Possible muscle fiber characteristics in the selection for improvements in both lean meat production ability and pork quality. Asian-Australasian Journal of Animal Science, 21, 1529–1534.

14. Choi, Y.M., J.H. Choe, S.H. Lee, H.G. Shin, Y.C. Ryu, K.C. Hong, & B.C. Kim. 2008. The relation between glycogen, lactate content and muscle fiber composition, and their influence on postmortem glycolytic rate and pork quality. Meat Science, 80, 355–362.

13. Ryu, Y.C., Y.M. Choi, S.H. Lee, H.G. Shin, J.H. Choe, J.M. Kim, K.C. Hong, & B.C. Kim. 2008. Comparing the histochemical characteristics and meat quality traits of different pig breeds. Meat Science, 80, 363–369.

12. Shin, H.G., Y.M. Choi, H.K. Kim, Y.C. Ryu, S.H. Lee, & B.C. Kim. 2008. Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus. LWT – Food Science & Technology, 41, 1389–1395.

11. Choi, Y.M., Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, K.H. Kim, M.S. Rhee, & B.C. Kim. 2008. Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle. LWT – Food Science & Technology, 41, 317–322.

10. Lee, S.H., K.S. Lim, Y.M. Choi, Y.C. Ryu, & B.C. Kim. 2007. Effect of dehairing methods and sex on pork quality and cold storage stability. Korean Journal for Food Science of Animal Resources, 27, 314–319.

9. Nam, Y.J., D.W. Kim, Y.M. Choi, Y.C. Ryu, S.H. Lee, & B.C. Kim. 2007. Developmental changes in the histochemical and physiological characteristics in Korean Native Ogol Chickens. Korean Journal for Food Science of Animal Resources, 27, 401–408.

8. Choi, Y.M., Y.K. Yun, Y.C. Ryu, H.G. Shin, J.H. Choe, Y.J. Nam, & B.C. Kim. 2007. Effects of dehairing methods and sex on pork quality and tissue levels of boar taint compounds. Asian-Australasian Journal of Animal Science, 5, 20, 1618–1623.

7. Choi, Y.M., Y.C. Ryu, & B.C. Kim. 2007. Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality. Meat Science, 76, 281–288.

6. Ryu. Y.C., Y.M. Choi, Y. Ko., & B.C. Kim. 2007. Relationship between serum endocrine factors, histochemical characteristics of longissimus dorsi muscle and meat quality in pigs. Journal of Muscle Foods, 18, 95–108.

5. Choi, Y.M., Y.C. Ryu, & B.C. Kim. 2006. Effect of myosin heavy chain isoforms on muscle fiber characteristics and meat quality in porcine longissimus muscle. Journal of Muscle Foods, 17, 413–427.

4. Ryu, Y.C., Y.M. Choi, & B.C. Kim. 2005. Effects of muscle mass and fiber number of longissimus dorsi muscle on postmortem metabolic rate and pork quality. Food Science & Biotechnology, 14, 667–671.

3. Ryu, Y.C., Y.M. Choi, & B.C. Kim. 2005. Prediction for quality traits of porcine longissimus dorsi muscle using histochemical parameters. Food Science & Biotechnology, 14, 628–633.

2. Choi, Y.M., Y.C. Ryu, S.H. Lee, & B.C. Kim. 2005. Relationships between myosin light chain isoforms, muscle fiber characteristics, and meat quality traits in porcine longissimus muscle. Food Science & Biotechnology, 14, 639–644.

1. Ryu, Y.C. Y.M. Choi, & B.C. Kim. 2005. Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates. Meat Science, 71, 522–529.