References
- Amit, P., Theodore P. L., and Francisco D. G. (2008) Comparison of primary predictive models to study the growth of Listeria monocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries. Food Microbiol. 25, 460-470 https://doi.org/10.1016/j.fm.2008.01.009
- Baranyi, J., Pin, C., and Ross, T. (1999) Validating and comparing predictive models. Int. J. Food Microbiol. 48, 159-166 https://doi.org/10.1016/S0168-1605(99)00035-5
- Baranyi, J. and Roberts, T. A. (1994) A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277-294 https://doi.org/10.1016/0168-1605(94)90157-0
- Baranyi, J. and Roberts, T. A. (1995) Mathematics of predictive food microbiology. Int. J. Food Microbiol. 25, 61-75
- Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (A review). Korean J. Food Sci. Ani. Resour. 22, 363-372
- Chin, K. B., Kim, W. Y., and Kim, K. H. (2005) Physicochemical and textural properties and antimicrobical effects of low-fat comminuted sausages manufactured with grapefruit seed extract. Korean J. Food Sci. Ani. Resour. 25, 141-148
- Choi, S. H. and Chin, K. B. (2002) Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart. Korean J. Food Sci. Technol. 34, 577-582
- Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Paik, H. -D. and Kim, C. J. (2008) Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausage. Korean J. Food Sci. Ani. Resour. 28, 14-20 https://doi.org/10.5851/kosfa.2008.28.1.14
- Dalgaard. P. and Jorgensen, L. V. (1998) Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. Int. J. Food Microbiol. 40, 105-115 https://doi.org/10.1016/S0168-1605(98)00019-1
- Dominguez, S. A. and Schaffner, D. W. (2007) Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions. Int. J. Food Microbiol. 120, 287-295 https://doi.org/10.1016/j.ijfoodmicro.2007.09.005
- Hathaway, S. and Roger, L. C. (1997) A regulatory perspective on the potential use of microbial risk assessment in international trade. Int. J. Food Microbiol. 36, 127-133 https://doi.org/10.1016/S0168-1605(97)01263-4
- Hwang, T, H. (2006) Improvement of shelf-life labeling system for effective food distribution management. MS thesis, Chungang Univ., Seoul, Korea
- James, M. J. (1972) Mechanism and detection of microbial spoilage in meat at low temperature. J. Food Technol. 35, 467-472
- Kim H. Y., Jeong, J. Y., Choi, J. H., Lee, M. A., Lee, J. H., Chang, K. H., Choi, S. Y., Paik, H.-D., and Kim, C. J. (2006) Effects of ethanol extracts of Bacillus polyfermenticus SCD on Tteokgalbi quality during storage. Korean J. Food Sci. Ani. Resour. 26, 478-485
- Kim, Y. S., Ha, T. Y., Lee, S. H., and Lee, H. Y. (1997) Effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. Korean J. Food Sci. Technol. 29, 464-469
- Koo, M. S., Kim, Y. S., Shin, D. B., Oh, S. W., and Chun. H. S. (2007) Shelf-life of prepacked kimbab and sandwiches marketed in convenience stores at refrigerated condition. J. Fd. Hyg. Safety 22, 323-331
- Korean Food and Drug Administration. (2008) Korean Food Code available from http://www.kfda.go.kr .
- Korean Food Industrial Association. (1997) Food standards and criterions: meat product. Korean Food Code, Seoul. pp. 225-229
- Lee, H. J. and Shin, M. S. (2006) Quality characteristics of french bread with various dietary fibers. Korean J. Food Cookery Sci. 22, 477-487
- Lee, N. Y., Jo, C., Kang, H. J., Hong, S. P., Kim, Y. H., and Lee, K. H. (2005) Microbiological and mutagenical safety evaluation of gamma irradiated ready-to-eat foods of animal origin. Korean J. Food Sci. Ani. Resour. 25, 13-19
- Lee, H. M., Lee, G. Y., Yoon, E. Y., Kim, H. J., Kang, Y. S., Lee, D. H., Park, J. S., Lee, S. H., Woo, G. J., Kang, S. H., Yang, J. S., and Yang, K. H. (2004) Computation of maximum edible time using monitoring data of Staphylococcus aureus in Kimbap and Food MicroModel. J. Fd. Hyg. Safety 19, 49-54
- Mepba, H. D., Achinewhu, S. C., Aso, S. N., and Wachukwu, C. K. (2007) Microbiological quality of selected street foods in port harcourt, Nigeria. J. Food Safety 27, 208-218 https://doi.org/10.1111/j.1745-4565.2007.00073.x
- Moon, S. Y., Paek, J. M., and Shin, I. S. (2005) Develpoment of predictive growth model of imitation crab sticks putrefactive bacteria using mathematical quantitative assessment model. Korean J. Food Sci. Technol. 37, 1012-1017
-
$MicroFit^{\circledC}$ (1995) Microfit Software for PC. Version 1.0. Institute of Food Research., Norwich, UK - Newton, K. G. and Rigg, W. J. (1979) The effect of film permeability on the storage life and micriobiology of vacuumpacked meat. J. Appl. Bacteriol. 47, 433-445 https://doi.org/10.1111/j.1365-2672.1979.tb01204.x
- Nottingham, P. M. (1982) Microbiology of carcass meat. In Meat Microbiology. Brown, M. H. (ed), Applied Science Publishers Ltd., London, UK, pp. 13
- Park, H. O., Kim, C. M., Woo, G. J., Park, S. H., Lee, D. H., Chang, E. J., and Park, K. H. (2001) Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J. Fd. Hyg. Safety 16, 280-294
- Park, S. Y., Cho, J. W., Yeon, J. H., Lee, M. J., Lee, D. H., Kim, K. S., Park, K. H., and Ha, S. D. Assessment of contamination levels of foodborne pathogens isolated in major RTE foods marketed in convenience stores. Korean J. Food Sci. Technol. 37, 274-278
- Ross, T. (1996) Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81, 501-508
- SAS (1999) SAS/STAT Software. Release 8.1, SAS Institute Inc., Cary, NC, USA
- Skandamis, P. N. and Nychas, G. E. (2000) Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTT 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations. Appl. Environ. Microbiol. 66, 1646-1653 https://doi.org/10.1128/AEM.66.4.1646-1653.2000
- Solberg, M., Buchalew, J. J., Chen, C. M., Schaffner, D. W., O'Neill, K., McDowell, J., Post, L. S., and Boderck, M. (1990) Microbial safety assurance system for foodservice facilities. Food Technol. 44, 68-72
- Whiting, R. C. and Buchnan, R. L. (1997) Development of a quantitative model for Salmonella enteritidis in pasteurized liqiud egg. Int. J. Food Microbiol. 36, 111-125 https://doi.org/10.1016/S0168-1605(97)01262-2
Cited by
- Antioxidant Activity of Sansa (Crataegi fructus) and Its Application to the Pork Tteokgalbi vol.33, pp.4, 2013, https://doi.org/10.5851/kosfa.2013.33.4.531
- A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products vol.32, pp.3, 2012, https://doi.org/10.5851/kosfa.2012.32.3.354
- Comparison of Quality Characteristics Between Meat Ball Products in Korean Domestic Market vol.55, pp.5, 2013, https://doi.org/10.5187/JAST.2013.55.5.461
- Quality Characteristics of Frying Mix added with Brown Rice Fiber vol.27, pp.6, 2011, https://doi.org/10.9724/kfcs.2011.27.6.671
- Effects of Hemicellulase on White Bread Added with Brown Rice Fiber vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.352
- Predicting and Extending the Shelf Life of Red Cabbage Sprouts vol.42, pp.9, 2013, https://doi.org/10.3746/jkfn.2013.42.9.1518
- 학교급식에서 제공되는 숙주나물의 Staphylococcus aureus 성장예측모델 개발 및 섭취유효기간 설정 vol.38, pp.11, 2008, https://doi.org/10.3746/jkfn.2009.38.11.1618
- 시중 유통판매 중인 편육에서의 Staphylococcus aureus 성장예측모델 개발 vol.32, pp.3, 2017, https://doi.org/10.13103/jfhs.2017.32.3.206
- Algae in food: a general review vol.59, pp.21, 2008, https://doi.org/10.1080/10408398.2018.1496319