1 |
APHA (1985) Standard methods for the examination of dairy products. 15th ed. G. H. Richardson. Am. Pub. Health Assoc. Washington, D.C
|
2 |
Daniels, J. A., Krishnamurthi, R. and Rixvi, S. S. H. (1985) A review of effexts of carbon on microbial growth and food quality. J. Food Prot., 48, 532-537
DOI
|
3 |
Jeremiah, L. E., Gibson, L. L. and Argnosa, G. C. (1995) The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality. Meat Sci., 40, 79-92
DOI
ScienceOn
|
4 |
Joo, S. T., Kauffman, R. G., Wamer, R. D., Borggaard, C., Stevenson-Barry, J. M., Lee, S., Park, G. B. and Kim, B. C. (1999) Objectively predicting ultimate quality of post-rigor pork musculature; I. Initial compahson of techniques. Asian Aus. J. Ani. Sci., 13, 68-76
|
5 |
Kim, I. S. and Lee. M. (1998) Establishment of Shelf-life of Vacuum Packaged Pork Loins for Exporting to Japan. Korean J. Food Sci. Ani. Resour., 18, 115-124
|
6 |
Leisner, J. J., Greer, G. G., Dilts, B. D., Stiles, M. E. (1995) Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air. Int. J. Food Micro., 26, 231-243
DOI
ScienceOn
|
7 |
Molins, R. A., Kraft, A. A. and Marcy, J. A. (1987) Extension of shelf-life of fresh ground pork with polyphosphates. J. Food Sci. 52, 513-514
DOI
|
8 |
Taylor, A. A. (1985) Packaging fresh meat. In 'developments in meat science-3' Lawrie, R. Clsevier Applied Science Publishers LTD
|
9 |
Young, L. L., Reviere, R. D. and Cole, A. B. (1988) Fresh red meats: A place to apply modified atmospheres. J. Food Tech., 9,65-69
|
10 |
Hamm, R. (1974) Water-holding capacity of meat. In Meat. The Worth press, London
|
11 |
Park, W. M., Choi, W. H., Yoo, I. J., Kim, W. J., Jeon, K. H. and Chung, D. H. (1997) Animal Products and Processing : Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages during storage. Korean Journal of Animal Science, 39, 60-61
|
12 |
Ketelaere, A., Demeyer, D., Vandekerckhove, P. and Vervaeke, I. (1974) Stoichiometry of carbohydrate fermentation during dry sausage ripening. J. Food Sci., 39, 297-300
DOI
|
13 |
Bouton, P. E., Carrol, F. D., Fisher, A. L., Harris, P. V. and Shorthose, W. R. (1983) InHuence of pH and fiber contraction state up on factors affecting the tendemess of bovine muscle. J. Food Sci., 38, 404-407
DOI
|
14 |
Ministry of Agriculture and Forestry(MAF). (2001) Microbilogical Inspection Method of the Meat(MAF Notification No. 2001-6)
|
15 |
日本厚生省. (1996b) 輸入食肉の期限表示のためのカイドライン
|
16 |
Yang, R. and Ray, B. (1994) Prevalence and biological control of bacteriocin-producing psychrotrophic leuconostocs associated with spoilage of vacuum-packaged processed meats. J. Food Port., 57, 209-217
DOI
|
17 |
Egan, A. F. and Grau, F. H. (1981) Environmental conditions and the role of brochothrix themosphacta in the spiolage of fresh and processed meat. In 'psychrotrophic microorganisms in spoilage and pathogenicity', (Ed), Roberts, T. A., Hobb, G., Christian, J. H. R. and Skovgaard, N. Academic Press, London, P. 211
|
18 |
Holley, R. A., Gariepy, C., Delaquis, P., Doyon, G. and Gagnon, J. (1994) Static, controlled( ) atmosphere packaging of retail ready pork. J. Food Sci., 59, 1296-1301
DOI
ScienceOn
|
19 |
SAS (1996) SAS/STAT Software for PC. Releasw 6.11, SAS Institute, Cary, Nc, U.S.A
|
20 |
Kauffman, R. G., Eikelenboom, G., Vander Wal, P. G., Engel, B. and Zaar, M. (1986) A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Sci., 18, 307 -322
DOI
ScienceOn
|
21 |
日本厚生省.(1996a)食品等の日付に係る表示基準の改正に件う期限の設定方法について. 街乳第262號
|
22 |
AOAC (1995) Official methods of analysis. Association of official analytical chemists, Washington, D.C
|
23 |
Egan, A. F. and Shay, B. J. (1984) The microbiology of vacuum-packaged pork. Proc. 30th European Meeting of Research Workers, Bristol. 215
|
24 |
Jay, J. M. (1978) Modem food microbiotosy. 2nd Ed. D. Van Nostrand Co.. New York
|
25 |
Kim, Y. H., Yang, S. Y. and Lee, M. H. (1988) The Effect of Freezing Rates on the Physico - Chemical Changes of Beef during Frozen Storage at - . Korean Society of Food Science and TechnoIogy, 20, 447-448
|