Determination of free amino acids of porcine serum responsible for the meat quality by 1H NMR and HPLC analyses
A Reum Kim1, Seong Hwa Park2, Juhyun Nam1, Joseph Kwon 2, Min Hwa Park3, Sang-Oh Kwon1,4, Eun Jung Kwon5, Jong Hyun Jung6, Hwa Choon Park6, Beom Young Park7, Geum Sook Hwang3,4, Ik Soon Jang1, Woo Young Bang5*, Chul Wook Kim5* and Jong-Soon Choi1,4*
1Division of Life Science, Korea Basic Science Institute, Daejeon 305-333, Korea.
2Gwangju Center, Korea Basic Science Institute, Gwangju 500-757, Korea.
3Seoul Branch, Korea Basic Science Institute, Seoul 136-713, Korea.
4Graduate School of Science and Technology, Chungnam National University, Daejeon 660-758, Korea.
5Swine Science and Technology Center, Gyeongnam National University of Science and technology
(GNTECH), Jinju 660-758, Korea.
6Pig Breeding Company, Namwon 590-831, Korea.
7National Institute of Animal Science, Suwon 441-706, Korea.
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