참고문헌
- Alvarado, C. and S. McKee. 2007. Marination to improve functional properties and safety of poultry meat. J. Appl. Poult. Res. 16:113-120. https://doi.org/10.1093/japr/16.1.113
- Baublits, R. T., F. W. Pohlman, A. H. Brown Jr, and Z. B. Johnson. 2005. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Sci. 70:205-214. https://doi.org/10.1016/j.meatsci.2004.12.011
- Bourne, M. C. 1978. Texture Profile Analysis. Food Technol. 32:62-66, 73.
- Cassidy, R. O., H. W. Ockerman, B. Krol, P. S. Van Roon, R. F. Plimpton, and V. R. Cahill. 1978. Effect of tumbling method, phosphate level and final cook temperature on histological characteristics of tumbled porcine muscle tissue. J. Food Sci. 43:1514-1518. https://doi.org/10.1111/j.1365-2621.1978.tb02532.x
- Cheng, J. H., S. T. Wang, Y. M. Sun, and H. W. Ockerman. 2011. Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. Meat Sci. 87:223-228. https://doi.org/10.1016/j.meatsci.2010.10.013
- Cheng, Q. and D. W. Sun. 2008. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Crit. Rev. Food Sci. 48:137-159. https://doi.org/10.1080/10408390601177647
- deMan, J. M. 1999. Principles of Food Chemistry. 3rd edn. Springer, NY, USA.
- Dzudie, T. and A. Okubanjo. 1999. Effects of rigor state and tumbling time on quality of goat hams. J. Food Eng. 42:103-107. https://doi.org/10.1016/S0260-8774(99)00097-7
- Farouk, M. M. and K. J. Wieliczko. 2003. Effect of diet and fat content on the functional properties of thawed beef. Meat Sci. 64:451-458. https://doi.org/10.1016/S0309-1740(02)00214-0
- Gillett, T. A., R. D. Cassidy, and S. Simon. 1982. Ham massaging. Effect of massaging cycle, environmental temperature and pump level on yield, bind, and color of intermittently massaged hams. J. Food Sci. 47:1083-1088. https://doi.org/10.1111/j.1365-2621.1982.tb07624.x
- Gurikar, A. M., V. Lakshmanan, Y. P. Gadekar, B. D. Sharma, and A. S. R. Anjaneyulu. 2014. Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks. J. Food Sci. Technol. 51:1363-1369. https://doi.org/10.1007/s13197-012-0644-9
- Hayes, J. E., E. M. Desmond, D. J. Troy, D. J. Buckley, and R. Mehra. 2006. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. Meat Sci. 72:380-386. https://doi.org/10.1016/j.meatsci.2005.05.009
- Hayes, J. E., T. A. Kenny, P. Ward, and J. P. Kerry. 2007. Development of a modified dry curing process for beef. Meat Sci. 77:314-323. https://doi.org/10.1016/j.meatsci.2007.03.021
- Kim, S. Y., J. H. Choi, Y. S. Choi, H. Y. Kim, K. I. Ahn, H. W. Kim, T. H. Kim, D. H. Song, and C. J. Kim. 2012. Effects of low-temperature tumbling on the quality characteristics of restructured chicken breast ham. Korean J. Food Sci. Anim. Resour. 32:268-273. https://doi.org/10.5851/kosfa.2012.32.3.268
- Lachowicz, K., M. Sobczak, L. Gajowiecki, and A. Zych. 2003. Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles. Meat Sci. 63:225-233. https://doi.org/10.1016/S0309-1740(02)00073-6
- Lawrie, R. A. and D. A. Ledward. 2006. Lawrie's Meat Science. 7th ed. Woodhead Publishing, Cambridge, England.
- Mueller, W. D. 1991. Cooked cured products. Influence of manufacturing technology. Fleischwirtschaft 71:544-550.
- Ockerman, H. W. and C. S. Organisciak. 1978. Diffusion of curing brine in tumbled and non-tumbled porcine tissue. J. Food Prot. 41:178-181. https://doi.org/10.4315/0362-028X-41.3.178
- Offer, G. and J. Trinick. 1983. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8:245-281. https://doi.org/10.1016/0309-1740(83)90013-X
- Pietrasik, Z. and P. J. Shand. 2003. The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls. Meat Sci. 65:771-778. https://doi.org/10.1016/S0309-1740(02)00280-2
- Pietrasik, Z. and P. J. Shand. 2004. Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef. Meat Sci. 66:871-879. https://doi.org/10.1016/j.meatsci.2003.08.009
- Plimpton, R. F., C. J. Perkins, T. L. Sefton, V. R. Cahill, and H. W. Ockerman. 1991. Rigor condition, tumbling and salt level influence on physical, chemical and quality characteristics of cured, boneless hams. J. Food Sci. 56:1514-1518. https://doi.org/10.1111/j.1365-2621.1991.tb08629.x
- Ruiz De Huidobro, F., E. Miguel, E. Onega, and B. Blazquez. 2003. Changes in meat quality characteristics of bovine meat during the first 6 days post mortem. Meat Sci. 65:1439-1446. https://doi.org/10.1016/S0309-1740(03)00068-8
- Rodbotten, M., E. Kubberød, P. Lea, and O. Ueland. 2004. A sensory map of the meat universe. Sensory profile of meat from 15 species. Meat Sci. 68:137-144. https://doi.org/10.1016/j.meatsci.2004.02.016
- SAS. 2006. SAS User's Guide: Statistics (Version 8.1 Ed.). SAS Inst. Inc., Cary, NC, USA.
- Sheard, P. and A. Tali. 2004. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci. 68:305-311. https://doi.org/10.1016/j.meatsci.2004.03.012
- Siro, I., C. Ven, C. Balla, G. Jonas, I. Zeke, and L. Friedrich. 2009. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. J. Food Eng. 91:353-362. https://doi.org/10.1016/j.jfoodeng.2008.09.015
- Straadt, I. K., M. Rasmussen, H. J. Andersen, and H. C. Bertram. 2007. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to waterholding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Sci.75:687-695. https://doi.org/10.1016/j.meatsci.2006.09.019
- Tyszkiewicz, I., B. M. Kłossowska, U. Wieczorek, and A. Jakubiec-Puka. 1997. Mechanical tenderisation of pork meat:Protein and water release due to tissue damage. J. Sci. Food Agric. 73:179-185. https://doi.org/10.1002/(SICI)1097-0010(199702)73:2<179::AID-JSFA699>3.0.CO;2-#
-
Vestergaard, C., J. Risum, and J. Adler-Nissen. 2005.
$^{23}Na$ -MRI quantification of sodium and water mobility in pork during brine curing. Meat Sci. 69:663-672. https://doi.org/10.1016/j.meatsci.2004.11.001 - Vote, D., W. Platter, J. Tatum, G. Schmidt, K. Belk, G. Smith, and N. Speer. 2000. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. J. Anim. Sci. 78:952-957.
- Xiong, Y. L. and D. R. Kupski. 1999. Monitoring phosphate marinade penetration in tumbled chicken filets using a thinslicing, dye-tracing method. Poult. Sci. 78:1048-1052. https://doi.org/10.1093/ps/78.7.1048
- Yusop, S. M., M. G. O'Sullivan, J. F. Kerry, and J. P. Kerry. 2012. Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT-Food Sci. Technol. 46:363-370. https://doi.org/10.1016/j.lwt.2011.08.007
피인용 문헌
- Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens vol.30, pp.1, 2016, https://doi.org/10.5713/ajas.16.0075
- Typhimurium in vacuum-tumbled marinated beef products vol.63, pp.6, 2016, https://doi.org/10.1111/lam.12663
- Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles vol.11, pp.4, 2017, https://doi.org/10.1007/s11694-017-9550-1
- Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens vol.58, pp.1, 2017, https://doi.org/10.1080/00071668.2016.1237767
- Effects of dietary supplementation with carnosine on growth performance, meat quality, antioxidant capacity and muscle fiber characteristics in broiler chickens vol.97, pp.11, 2017, https://doi.org/10.1002/jsfa.8236
- Dietary taurine supplementation enhances antioxidative capacity and improves breast meat quality of broiler chickens vol.61, pp.2, 2015, https://doi.org/10.1080/00071668.2019.1691147
- Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin vol.9, pp.8, 2015, https://doi.org/10.3390/foods9080987
- Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast vol.85, pp.8, 2015, https://doi.org/10.1111/1750-3841.15308
- The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation vol.44, pp.12, 2015, https://doi.org/10.1111/jfpp.14967
- Influence of non‐phosphate and low‐sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality vol.86, pp.2, 2021, https://doi.org/10.1111/1750-3841.15565
- Effects of varied molecular weight of chitosan oligosaccharides on growth performance, carcass trait, meat quality, and fat metabolism in indigenous yellow-feathered chickens vol.31, pp.1, 2015, https://doi.org/10.1016/j.japr.2021.100221