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J. H. Choe A B , M. H. Choi A , Y. C. Ryu C , K. S. Lim B D , E. A. Lee D , J. H. Kang D , K. C. Hong D , S. K. Lee E , Y. T. Kim F , S. S. Moon F , K. W. Lee A , M. S. Rhee A and B. C. Kim A G
+ Author Affiliations
- Author Affiliations
A Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seongbuk-Gu, Seoul 136-701, Republic of Korea.
B Institute of Life Science and Natural Resources, Korea University, Seongbuk-Gu, Seoul 136-701, Republic of Korea.
C College of Applied Life Science, Jeju National University, Jeju-si, Jeju-Do 690-756, Republic of Korea.
D Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seongbuk-Gu, Seoul 136-701, Republic of Korea.
E Department of Animal Products and Food Science, Kangwon National University, Chuncheon-si, Gangwon-Do 200-701, Republic of Korea.
F Sunjin Meat Research Centre, Sunjin Co. Ltd, Kangdong-Gu, Seoul 134-060, Republic of Korea.
G Corresponding author. Email: bckim@korea.ac.kr
Animal Production Science 55(5) 672-679 https://doi.org/10.1071/AN13424
Submitted: 15 October 2013 Accepted: 13 February 2014 Published: 1 April 2014
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