참고문헌
- Byun, M. W., Kwon, J. H., Cho, H. O., Lee, M. K., and Kim, J. C. (1985) Physicochemical changes of gamma-irradiated chiken. Korean J. Food. Sci. Technol. 17, 186-191
- Choi, Y. I., Kim, Y. K., and Lee, C. L. (1995) Effects of packaging methods and aging temperature on color, tenderness and storage characteristics of Korean beef. Korean J. Anim. Sci. 37, 639-650
- Egan, A. F. and Shay, B. J. (1982) Significance oflactobacilli and film permeability in the spoilage of vacuum-packaged beef. J. Food. Sci. 47, 1119-1122 https://doi.org/10.1111/j.1365-2621.1982.tb07630.x
- Eikelenboom, G. C., Campion, D. R., Kauffman, R. G., and Cassens, R. G. (1974) Earlyposmortem methods of detecting altimate porcine muscle quality. J. Anim. Sci. 39, 303-308 https://doi.org/10.2527/jas1974.392303x
- Grau, F. H. (1983) Microbial growth on fat and lean surfaces of vacuum-packaged chilled beef. J. Food. Sci. 48, 326-328 https://doi.org/10.1111/j.1365-2621.1983.tb10735.x
- Hoffman, D. L., Davis, K. A., Marple, D., N., and McGuire, J. A. (1975) Effect of gas atmospheres on microbial growth, color, and pH of beef. J. Food. Sci. 40, 1229-1231 https://doi.org/10.1111/j.1365-2621.1975.tb01058.x
- James, S. J. and Bailey, C. (1990) In: Chilling of beef carcasses. Gormley, T.R. (ed), Elsevier Applied Science, London and N.Y., pp. 159
- Johnson, B. Y. (1974) Chilled vacuum-packaged beef. CSIRO Food Res. Quart. 34, 14
-
Kim, C. J., Jeong, J. Y., Lee, E. S., and Song, H. H. (2002) Studies on the improvement of quality and shelf-life oftraditional marinated beef (Galbi) as affected by packaging method during storage at -
$1^{\circ}C$ . Korean J. Food Sci. Technol. 34, 792-798 - Kauffiman, R. G, Carpenter, Z. L., Bray, R. W., and Hoekstra, W. G. (1964) Interrelationships of gross chemical components of pork muscle. J. Agr. Food Chem. 12, 102-105 https://doi.org/10.1021/jf60132a001
- Ko, M. S. and Yang, J. B. (2001) Effects of wrap and vacuum packaging on shelf life of chilled pork. Korean J. Food and Nutr. 14, 255-262
- Lawrie, R. (1979) Meat Science 3rd ed, Pergamon Press, Oxford, pp. 203
- Lee, K. T. and Lee, K. J. (1998) Quality changes of vacuum packaged Hanwoo beef during cold storage. Korean J. Anim. Sci. 40, 651-660
- Oh, D. H. (1997) Effects of packaging method and storage temperature on meat color of Korean native cattle. Kor. J. Food Sci. Ani. Resour. 17, 212-217
- Park, G. B., Kim, Y. J., Lee, H. G, Kim, J. S., and Kim, Y. H. (1988) Changes in freshness of meats during postmortem storage. II. Changes in freshness of beef. Korean. J. Anim. Sci. 30, 627-671
- SAS (2002) JMP User's Guide. SAS Institute Inc., Cary, NC, USA
- Seideman, S. C. Carpenter, Z. L., Smith, G. C, and Hoke, K. E. (1976) Effect of degree of vacuum and length of storage on the physical characteristics of vacuum packaged beef wholesale cuts. J. Food Sci. 41, 732-737 https://doi.org/10.1111/j.1365-2621.1976.tb00714_41_4.x
- Smith, G. C., Culp, G. R., and Carpenter, Z. L. (1978) Postmortem aging of beef carcasses. J. Food Sci. 43, 823-826 https://doi.org/10.1111/j.1365-2621.1978.tb02430.x
- Trylor, A. A.(1985) Packaing fresf meat. In: Developments in Meat Science, Lawrie, R. A (ed), Elsevier Applied Science, London, pp. 89-113
- Yates, L. D., Dutson, T. R., Caldwell, J., and Carpenter, Z. L. (1983) Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins. Meat Sci. 9, 157-159 https://doi.org/10.1016/0309-1740(83)90001-3
- 동물근육도감(소돼지편) (2001) 농림부, 축산물등급판정소. pp. 9
- 이유방, 성삼경 (1996) 식육과 육제품의 분석 실험. 선진문화사. pp. 144
- 高板和久 (1975) 肉製品の 鮮度保持と 測定. 食品工業. 18, 105
- 축산물의 가공기준 및 성분규격 (2007) 수의과학검역원. pp. 43
피인용 문헌
- Changes in Quality Characteristics of Emulsified Sausages added Different Levels of Pork Rind vol.49, pp.5, 2015, https://doi.org/10.14397/jals.2015.49.5.237
- Microbial changes under packaging conditions during transport and comparison between sampling methods of beef vol.61, pp.1, 2019, https://doi.org/10.5187/jast.2019.61.1.47