References
- Ahn, C. B., Lee, E. H., Lee, T. H., and Oh, K. S. (1986) Quality coomparison of canned and retort pouched sardine. Bull. Korean Fish. Soc. 19, 187-194
- Al-Bachir, M. and Mehio, A. (2001) Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage. Food Chem. 75, 169-175 https://doi.org/10.1016/S0308-8146(01)00192-3
- Barbut, S. and Mittal, G. S. (1991) Effect of heat processing delay on the stability of poultry meat emulsions containing 1.5 and 2.5% salt. Poultry Sci. 70, 2538- 2543 https://doi.org/10.3382/ps.0702538
- Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-308 https://doi.org/10.1016/S0076-6879(78)52032-6
- Bartholmew, D. T. and Blumer, J. N. (1977) Microbial interactions in country-style hams. J. Food Sci. 42, 498-503 https://doi.org/10.1111/j.1365-2621.1977.tb01531.x
- Cho, Y. B., Kim, S. H., Lim, J. Y., and Han, B. H. (1996) Optimal sterilizing condition of canned ham. J. Korean Sco. Food Nutr. 25, 301-309
- Dierick, E. A., Vandekerckhove, P., and Demeyer, D. (1974) Changes in nonprotein nitrogen compounds during dry sausage ripening. J. Food Sci. 39, 301-308 https://doi.org/10.1111/j.1365-2621.1974.tb02880.x
- Duncan, D. B. (1955) Multiple range and multiple F-test. Biometrics, 11, 1-10 https://doi.org/10.2307/3001478
- Durance, T. D. (1997) Improving canned food quality with variable retort temperature processes. Trends in Food Sci & Tech. 8, 113-118 https://doi.org/10.1016/S0924-2244(97)01010-8
- Farkas, J. and Andrassy, E. (1989) Combined effect of ionizing radiation plus heat treatment on spores of Clostridium sporogenes in canned luncheon meat. International J. Radiation Applications & Instrumentation. 34, 1023-1024
- Kim, I. S., Jin, S. K., and Hah, K. H. (2004) Quality comparison of sausage and can products in Korean market. Kor. J. Food Sci. Ani. Resour. 24, 50-56
- Kim, I. S., Jin, S. K., Hah, K. H., Park, S. T., Kwuak, K. R., Park, J. K., Kang, Y. S., and Chung, K. Y. (2005) Changes of quality in vacuum packed pre-aged venison with seasoning during chilled storage. Kor. J. Food Sci. Ani. Resour. 25, 442-448
- Kohsaka, K. (1975) Freshness preservation of food and measurement. The Food Industry. 18, 105-111
- Kong, C. S., Kang, S. T., Kim, J. T., and Oh, K. S. (2002) Changes in quality characteristics of canned oyster by thermal processing at high temperature. J. Ins. Marine Industry. 15, 17-25
- Ockerman, H. W. and Crespo, F. L. (1981) Stability of precured beef blends. J. Food Sci. 46, 1944-1948 https://doi.org/10.1111/j.1365-2621.1981.tb04524.x
- Park, H. I., Yang, S. Y., Chung, M. S., and Lee, M. (1992) Quality comparison of luncheon meats. Korean J. Food Sci. Tehnol. 24, 492-496
- Sanches Filho, P. J., Rios, A., Valcarcel, M., Zanin, K. D., and Caramao, E. B. (2003) Determination of nitro-samines in preserved sausages by solid-phase extraction - micellar electrokinetic chromatography. J. Chromatography. 985, 503-512 https://doi.org/10.1016/S0021-9673(02)01825-3
- Shin, T. S. (2003). Development of the technology for the production of high quality velvet antler, processed venison and byproducts in deer. MAF Report. pp. 48-78
- SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA
- Taguchi, T., Tanaka, M., Okubo, S., and Suzuki, K. (1982) Changes in quality of canned mackerel during long-term storage. Bull. Jap. Soc. Sci. Fish. 48, 1765-1769 https://doi.org/10.2331/suisan.48.1765
- Turner, F. W., Payner, W. D., Montie, E. J., Bassert, M. W., Struck, G. M., and Olson, F. C. (1954) Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-329
-
Van Logten, M. J., den Tonkelaar, E. M., Kroes, R., Berkvens, J. M., and van Esch, G. J. (1972) Long-term experiment with canned meat treated with sodium nitrite and glucono-
${\delta}$ -lactone in rats. Food and Cosmetics Toxicology. 10, 475-488 https://doi.org/10.1016/S0015-6264(72)80082-8 - Vasundhara, T. S., Kumudavally, K. V., D'Souza, J., Phanindra Kumar, H. S., and Sharma, T. R. (1988) Chemical indicators for determining the presterilization quality of canned curried meat: Factors affecting the quantity of the chemical indices. Food Chemistry. 29, 133-142 https://doi.org/10.1016/0308-8146(88)90095-7
- Yurchenko, S. and Molder, U. (2005) The occurrence of volatile N-nitrosamines in Estonian meat products. Food Chem. (in press)
- 高坂和久 (1975) 肉製品の鮮度保持と測定. 食品工業. 18: 105-111