References
- Kim CR, Kim KH, Moon SJ. 1999. Microbiological evaluations of retail and refrigerated chickens in winter. Korean J Food Sci Anim Res 12: 109-112
- Kim CR. 2001. Microbiological and sensory evaluation of refrigerated chicken in summer. J Fd Hyg Safety 16: 16-20
- Fumiaki U, Uchiyama H. 1986. Low temperature storage and quality evaluation of fish. Fishery Sci Ser 60: 24-35
- Byun MW, Kwon JH, Cho HO, Lee MK, Kim JG. 1985. Physicochemical changes of gamma-irradiated chicken. Korean J Food Sci Technol 17: 186-191
- Yamamoto M, Sonehara M. 1953. An assay method for freshness of ishes by the estimation of pH value. Bull Japan Soc Sci Fish 9: 761-765
- Kim NA. 2004. Biosensors for food quality and contaminant detection. J Food Sci Ind 37: 4-10
- Kim JH, Rhie DH, Kim TJ, Noh BS. 1998. Development of biosensor for simultaneous determination of glucose lactic acid and ethanol. Korean J Food Sci Technol 30: 22-34
- Park TS, Cho SI. 2005. Information processing and interdisciplinary technology: Development of an enzyme electrode biosensor for lactic acid bacteria. J Biosys Eng 30: 249-253 https://doi.org/10.5307/JBE.2005.30.4.249
- Abdel-hamid I, Atanasov P, Wilkins E. 1995. Development of a needle type glucose biosensor. Anal Chem Acta 313: 45-54 https://doi.org/10.1016/0003-2670(95)00172-V
- Kinsella JE. 1987. Seafoods and fish oils in human health and disease. Marcel Dekker, New York, USA. p 317
- Cowell DC, Ewen RJ, Flynn CE, Goldie B, Hart JP, Hawkins SJ, Hitch TJ, Honeybourne CL, McCalley DV, Ratcliffe NM. 1994. Sensors for citrus fruit quality. Life Chem Rep 11: 333-338
- Park SK. 2003. A freshness indicator of foodstuffs. Korean Patent 0038202
- KFDA. 2002. Food Code. Korea Food and Drug Administration, Seoul, Korea. p 222-223
- Ahn DU, Olsin DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, color in raw pork patties. Meat Sci 49: 27-39 https://doi.org/10.1016/S0309-1740(97)00101-0
- Zhn MJ, Mendonca A, Ahn DU. 2004. Temperature abuse affects the quality of irradiation pork loin. Meat Sci 67: 673-649
- APHA. 1995. Standard methods for the examination of water and wastewater. 19th ed. Method 4-54. American Public Health Association, Washington, DC, USA
- Shin JA, Kwon JH, Lee KT. 2003. Aroma analysis by the electronic nose on red ginseng powder treated with gamma radiation, methyl bromide and phosphine. Korean J Food Sci Technol 35: 825-829
- Kim SK, Lee MS, Lee KT, Park SK, Song KB. 2004. Changes in quality of pork and beef during storage and electronic nose analysis. Korean J Food Preserv 11: 441- 447
- SAS. 2001. SAS User's Guide. Statistical Analysis Systems Institute Inc., Cary, NC, USA
- Park GB, Kim YJ, Lee HB, Kim JS, Kim YH. 1988. Changes in freshness of meat during postmortem storage. Korean J Anim Sci 39: 561-566
- Asghar A, Gray JI, Buckley DJ, Pearson AM, Booren AM. 1988. Perspective on warmed-over flavor. Food Technol 42: 102-108
- James MJ. 1972. Mechanical and detection of microbial spoilage in meat at low temperature. J Milk Food Technol 35: 467-471 https://doi.org/10.4315/0022-2747-35.8.467
- Kim M. 1997. Effect of lactic acid treatment on microorganisms and sensory characteristics in chickens. Korean J Soc Food Sci 13: 293-298
- Deymer DI, Vandenkerckhove P. 1979. Compounds determining pH in dry sausage. Meat Sci 3: 161-168 https://doi.org/10.1016/0309-1740(79)90033-0
- Khan AW, Van Den Berg L. 1964. Some protein change during postmortem tenderization in poultry meat. J Food Sci 29: 537-546
- Field RA, Chang YO. 1969. Free amino acids in bovine muscle and their relationship to tenderness. J Food Sci 34: 329-335 https://doi.org/10.1111/j.1365-2621.1969.tb10356.x
- Brewer MS, Ikins WG, Harbers CA. 1992. TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effects of packaging. J Food Sci 57: 558-563 https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
- Lefebvre N, Thibault C, Charbonneau R, Piette JPG. 1994. Improvement of shelf-life and wholesomeness of ground beef by irradiation. Meat Sci 32: 371-380
- Jeong RJ, Jong YK, Lee KM, Cho DH. 2005. Anti-obese effects of mixture contained pine needle, black tea and green tea extracts. J Korean Soc Appl Biol Chem 48: 375- 381
- Choe IS, Kim IS, Samejima K, Min JS, Lee SO, Lee M. 2001. The quality attributes of chicken meats imported from Korea and other countries in Japanese market. Korean J Food Sci Anim Res 21: 307-313
- Kim BK, Lee YB. 1979. Effect of pre-slaughter handling and slaughtering method of chicken on postmortem muscle biochemistry and meat quality. J Anim Sci Technol 21: 515-522
- Barnes EM. 1976. Microbiological problems of poultry at refrigeration temperature. J Sci Food Agric 24: 777-781
- Noh BS, Yang YM, Lee TS, Hong HK, Kwon CH, Sung YK. 1998. Prediction of fermentation time of Korean style soybean paste by using the portable electronic nose. Korean J Food Sci Technol 30: 356-362
- Yano Y, Miyaguchi N, Watanabe M, Nakamura T, Youdou T, Miyai J, Numata M, Asano Y. 1996. Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes. Food Res Int 28: 611-617 https://doi.org/10.1016/0963-9969(95)00062-3
Cited by
- Development of Sensors-Based Agri-Food Traceability System Remotely Managed by a Software Platform for Optimized Farm Management vol.20, pp.13, 2006, https://doi.org/10.3390/s20133632