This study was conducted to investigate the mechanism of the oxidation process of meat. In the instrumental color, redness, yellowness, and chroma showed significant differences during storage period (P<0.05), whereas hue angle increased (P<0.05), but no significant difference in lightness(P>0.05). The results of TBARS increased significantly during storage period (P<0.05). The thiol and carbonyl contents increased significantly during storage period(P<0.05). Metabolites analysis showed that lactic acid, proline, phenylalanine, mannose, talose, lysine, and tyrosine were significantly different with the storage periods (P<0.05). All the samples used in the experiment were able to confirm that sample went through normal oxidation process with indicators and components were increased or decreased. Further research is needed to study the correlation between metabolite materials.

Abstract
서 론
재료 및 방법
    공시재료
    육색 측정
    지질 산패도(TBARS, 2-thiobabituric acid reactivesubstances)
    티올기 함량(thiol content)
    카르보닐 함량(carbonyl content)
    대사체 분석
    통계 분석
결과 및 고찰
    육색
    지질 산패도(TBARS, 2-thiobabituric acid reactivesubstances)
    티올기 함량 (thiol content)
    카르보닐 함량
    대사체 분석
REFERENCES

• Junyoung Park(Division of Applied Life Science (BK21 plus), Jinju 52828, Gyeongsang National University)
• Jin-Kyu Seo(Division of Applied Life Science (BK21 plus), Jinju 52828, Gyeongsang National University)
• Jonghyun Ko(Division of Applied Life Science (BK21 plus), Jinju 52828, Gyeongsang National University)
• Suk Kim(Institute of Animal Medicine, College of Veterinary Medicine/Institute of Agriculture and Life Science)
• Hong-Hee Chang(Institute of Agriculture and Life Science/Department of Animal Science)
• Han-Sul Yang(Division of Applied Life Science (BK21 plus), Jinju 52828, Gyeongsang National University/Institute of Agriculture and Life Science, Jinju 52828, Gyeongsang National University) Corresponding Author