References
- Feliciano, L. 2009. Color changing plastics for food packaging. Retrieved from Ohio State University, Columbus, Ohio.
- Kuswandi, B., Wicaksono, Y., Abdullah, A., Heng, L. Y., and Ahmad, M. 2011. Smart packaging: Sensors for monitoring of food quality and safety. Sens. Instrumen. Food Qual. 5: 137-146. https://doi.org/10.1007/s11694-011-9120-x
- Mahalik, N. P. 2009. Processing and packaging automation systems: A review. Sens. Instrumen. Food Qual. 3: 12-25. https://doi.org/10.1007/s11694-009-9076-2
- McDermott, P., Zhao, S., Wagner, D., Simjee, S., Walker, R., and White, D. 2002. The food safety perspective of antibiotic resistance. Anim. bBiotechnol., 13: 71-84. https://doi.org/10.1081/ABIO-120005771
- Mills, A. 2005. Oxygen indicators and intelligent inks for packaging food. Chem. Soc. Rev. 34: 1003-1011. https://doi.org/10.1039/b503997p
- Gould, G. W. 1996. Methods for preservation and extension of shelf life. Int. J. Food Microbiol. 33: 51-64. https://doi.org/10.1016/0168-1605(96)01133-6
- Shin, H. Y., Ku, K. J., Park, S. K., and Song, K. B. 2006. Use of freshness indicator for determination of freshness and quality change of beef and pork during storage. Korean J. Food Sci. Technol. 38: 325-330.
- Shin, H. Y., Ku, K. J., Park, S. K., and Song, K. B. 2006. Use of freshness indicator for determination of freshness and quality change of chicken during storage. Korean J. Food Sci. Technol. 35: 761-767.
- Dainty, R. 1996. Chemical/biochemical detection of spoilage. Int. J. Food Microbiol. 33: 19-33. https://doi.org/10.1016/0168-1605(96)01137-3
- Hempel, A., O'Sullivan, M., Papkovsky, D., and Kerry, J. 2013. Use of smart packaging technologies for monitoring and extending the shelf-life quality of modified atmosphere packaged (MAP) bread: application of intelligent oxygen sensors and active ethanol emitters. Eur. Food Res. Technol. 237: 117-124. https://doi.org/10.1007/s00217-013-1968-z
- Smolander, M. and Ahvenainen, R. 2003. Novel food packaging techniques. Woodhead Publishing Cambridge, UK, 127-143.
- Yam, K. L., Takhistov, P. T., and Miltz, J. 2005. Intelligent packaging: Concepts and applications. J. Food Sci. 70: 1-10.
- Hogan, S. and Kerry, J. 2008. Smart packaging technologies for fast moving consumer goods. John Wiley & Sons Ltd., West Sussex, England, 33-59.
- Her, J.-Y., Lee, S.-M., Kim, S.-W., and Lee, K.-G. 2010. Smart packaging technology: Time-temperature indicator and freshness indicator. Food Sci. Ind. 43: 2-13.
- Nopwinyuwong, A., Trevanich, S., and Suppakul, P. 2010. Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage. Talanta, 81: 1126-1132. https://doi.org/10.1016/j.talanta.2010.02.008
- Pacquit, A., Lau, K. T., McLaughlin, H., Frisby, J., Quilty, B., and Diamond, D. 2006. Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta, 69: 515-520. https://doi.org/10.1016/j.talanta.2005.10.046
- Pacquit, A., Frisby, J., Diamond, D., Lau, K. T., Farrell, A., Quilty, B., and Diamond, D. 2007. Development of a smart packaging for the monitoring of fish spoilage. Food Chem. 102: 466-470. https://doi.org/10.1016/j.foodchem.2006.05.052
- Rukchon, C., Nopwinyuwong, A., Trevanich, S., Jinkarn, T., and Suppakul, P. 2014. Development of a food spoilage indicator for monitoring freshness of skinless chicken breast. Talanta, 130: 547-554. https://doi.org/10.1016/j.talanta.2014.07.048
- Smolander, M., Hurme, E., Latva-Kala, K., Luoma, T., Alakomi, H.-L., and Ahvenainen, R. 2002. Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts. Innov. Food Sci. Emerg. Ttechnol. 3: 279-288. https://doi.org/10.1016/S1466-8564(02)00043-7
- Kuswandi, B., Oktaviana, R., Abdullah, A., and Heng, L. Y. 2014. A novel on-package sticker sensor based on methyl red for real-time monitoring of broiler chicken cut freshness. Packag. Technol. Sci. 27: 69-81. https://doi.org/10.1002/pts.2016
- Chun, H.-N., Kim, B., and Shin, H.-S. 2014. Evaluation of a freshness indicator for quality of fish products during storage. Food Sci. Biotechnol. 23: 1719-1725. https://doi.org/10.1007/s10068-014-0235-9
- Russell, S., Fletcher, D., and Cox, N. 1995. Spoilage bacteria of fresh broiler chicken carcasses. Poultry Sci. 74: 2041-2047. https://doi.org/10.3382/ps.0742041
- Baston, O., Tofan, I., Stroia, A. L., Moise, D., and Barna, O. 2008. Food Technol. 2: 37-43.
- Loughran, M. and Diamond, D. 2000. Monitoring of volatile bases in fish sample headspace using an acidochromic dye. Food Chem. 69: 97-103. https://doi.org/10.1016/S0308-8146(99)00224-1
- Blocher, J. 2009. The effect of relative humidity on the microbial barrier properties of porous packaging materials used in the medical device industry. Master degree dissertation, Clemson University.
- Mills, J., Donnison, A., and Brightwell, G. 2014. Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review. Meat Sci. 98: 71-80. https://doi.org/10.1016/j.meatsci.2014.05.002
- Mielnik, M., Dainty, R., Lundby, F., and Mielnik, J. 1999. The effect of evaporative air chilling and storage temperature on quality and shelf life of fresh chicken carcasses. Poultry Sci. 78: 1065-1073. https://doi.org/10.1093/ps/78.7.1065
- Butler, O., Bratzler, L., and Mallmann, W. 1953. The effect of bacteria on the color of prepackaged retail beef cuts. Food Technol. 7: 397-400.
- Hunt, R. W. G. and Pointer, M. R. 2011. Measuring colour. John Wiley & Sons, 1-469.
-
Balamatsia, C., Paleologos, E., Kontominas, M., and Savvaidis, I. 2006. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at
$4^{\circ}C$ : Possible role of biogenic amines as spoilage indicators. Anton Leeuw Int. J. G. 89: 9-17. https://doi.org/10.1007/s10482-005-9003-4 -
Senter, S. D., Arnold, J. W., and Chew, V. 2000. APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and
$13^{\circ}C$ and under simulated temperature abuse conditions. J. Sci. Food Agr. 80: 1559-1564. https://doi.org/10.1002/1097-0010(200008)80:10<1559::AID-JSFA686>3.0.CO;2-8 - Balamatsia, C. C., Patsias, A., Kontominas, M. G., and Savvaidis, I. N. 2007. Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes. Food Chem. 104: 1622-1628. https://doi.org/10.1016/j.foodchem.2007.03.013
- Rokka, M., Eerola, S., Smolander, M., Alakomi, H.-L., and Ahvenainen, R. 2004. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenic amines as quality-indicating metabolites. Food Control 15: 601-607. https://doi.org/10.1016/j.foodcont.2003.10.002
- Ministry of Food and Drug Safety. 2015. Korean Food Standards Codex 2015-55. Republic of Korea.
- Byun, J.-S., Min, J. S., Kim, I. S., Kim, J.-W., Chung, M.-S., and Lee, M. 2003. Comparison of indicators of microbial quality of meat during aerobic cold storage. J. Food Protect. 66: 1733-1737. https://doi.org/10.4315/0362-028X-66.9.1733
-
Kim, Y.-H., Yang, S.-Y., and Lee, M.-H. 1988. The effect of freezing rates on the physico-chemical changes of chicken meat during frozen storage at
$20^{\circ}C$ . Korean J. Poult. Sci. 20: 447-452. - Francis, F. 1982. Colorimetry of foods. Food Technol. 36: 36.