1 |
Moon, S. S., Kim, Y. T., Jin, S. K., and Kim, I. S. (2008) Effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physic-chemical properties and sensory characteristics of sodium-reduced pork patties. Kor. J. Food Sci. Ani. Resour. 28, 567-573.
과학기술학회마을
DOI
ScienceOn
|
2 |
Gill, C. O. and Tan, K. H. (1980) Effect of carbon dioxide on growth of meat spoilage bacteria. Appl. Env. Microbiol. 39, 317-319.
|
3 |
Stubbs, R. L., Morgan, J. B., Ray, F. K., and Dolezal, H. G. (2002) Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems. Meat Sci. 61, 1-5.
DOI
ScienceOn
|
4 |
Lund, M. N., Hviid, M. S., and Skibsted, L. H. (2007) The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 76, 226-233.
DOI
ScienceOn
|
5 |
McWilliam Leitch, E. C. and Stewart, C. S. (2002) Susceptibility of Escherichia coli O157 and non-O157 isolates to lactate. Letters in Applied Microbiology 35, 176-180.
DOI
ScienceOn
|
6 |
Realini, C. E., Duckett, S. K., and Windham, W. R. (2004) Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis. Meat Sci. 68, 35-43.
DOI
ScienceOn
|
7 |
Sanchez-Escalante, A., Djenane, D., Torrescano, G., Beltran, J. A., and Roncales, P. (2001) The effects of ascorbic acid, taurine, carnosine, and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Sci. 58, 421-429.
DOI
ScienceOn
|
8 |
Soultos, N., Tzikas, Z., Abrahim, A., Georgantelis, D., and Ambrosiadis, I. (2008) Chitosan effects on quality properties of Greek style fresh pork sausages. Meat Sci. 80, 1150-1156.
DOI
ScienceOn
|
9 |
Helander, I. M., Nurmiaho-Lassila, E. L., Ahvenainen, R., Rhoades, J., and Roller, S. (2001) Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria. Int. J. Food Microbiol. 71, 235-244.
DOI
ScienceOn
|
10 |
Kulshrestha, S. A. and Rhee, K. S. (1996) Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate, lactate and phosphate. J. Food Sci. 61, 1052-1055.
DOI
ScienceOn
|
11 |
Belcher, J. N. (2006) Industrial packaging developments for the global meat market. Meat Sci. 74, 143-148.
DOI
ScienceOn
|
12 |
Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-585.
DOI
|
13 |
Suman, S. P., Mancini, R. A., Joseph, P., Ramanathan, R., Konda, M. K. R., Dady, G., Naveena, B. M., and Lopez-Lopez, I. (2010) Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci. 84, 329-333.
DOI
ScienceOn
|
14 |
Sutherland, J. P., Gibbs, P. A., Patterson, J. T., and Murray, J. G. (1976) Biochemical changes in vacuum packaged beef occurring during storage at . J. Food Technol. 11, 171-180.
DOI
|
15 |
Tan, W. and Shelef, L. A. (2002) Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Sci. 62, 27-32.
DOI
ScienceOn
|
16 |
Zhao, Y., Wells, J. H., and McMillin, K. W. (1994) Applications of dynamic modified atmosphere packaging systems for fresh red meats. J. Muscle Foods 5, 299-328.
DOI
ScienceOn
|
17 |
Maca, J. V., Miller, R. K., and Acuff, G. R. (1997) Microbiological, sensory and chemical characteristics of vacuumpackaged ground beef patties treated with salts of organic acids. J. Food Sci. 62, 591-596.
DOI
ScienceOn
|
18 |
Sagoo, S., Board, R., and Roller, S. (2002) Chitosan inhibits growth of spoilage microorganisms in chilled pork products. Food Microbiol. 19, 175-182.
DOI
ScienceOn
|
19 |
Rhee, K. S., Krahl, L. M., Lucia, L. M., and Acuff, G. R. (1997) Antioxidative/antimicrobial effects and TBARs in aerobically refrigerated beef as related to microbial growth. J. Food Sci. 62, 1205-1210.
DOI
ScienceOn
|
20 |
Rojas, M. C. and Brewer, M. S. (2007) Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J. Food Sci. 72, 282-288.
DOI
ScienceOn
|
21 |
Eilert, S. J. (2005) New packaging technologies for the 21 century. Meat Sci. 71, 122-127.
DOI
ScienceOn
|
22 |
Lee, K. T., Choi, W. S., and Yoon, C. S. (2004) Effects of micro-perforated film on the quality and shelf-life improvements of pork loins during chilled storage. Meat Sci. 66, 77-82.
DOI
ScienceOn
|
23 |
Lopez-Caballero, M. E., Gomez-Guillen, M. E., Perez-Mateos, M., and Montero, P. (2005) A chitosan-gelatin blend as a coating for fish patties. Food Hydrocolloids 19, 303-311.
DOI
ScienceOn
|
24 |
Knorr, D. (1982) Functional properties of chitin and chitosan. J. Food Sci. 47, 593-595.
DOI
|
25 |
KFIA (Korea Food Industry Association). (2009) Food Code. pp. 76-80.
|
26 |
Kannan, G., Kouakou, B., and Gelaye, S. (2001) Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Research 42, 67-74.
DOI
ScienceOn
|
27 |
Kanatt, S. R., Chander, R., and Sharma, R. (2008) Chitosan and mint mixture: A new preservative for meat and meat products. Food Chem. 107, 845-852.
DOI
ScienceOn
|
28 |
Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G., and Georgakis, S. A. (2007) Effect of rosemary extract, chitosan and -tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at . Meat Sci. 76, 172-181.
DOI
ScienceOn
|
29 |
Giroux, M., Quattara, B., Yefsah, R., Smoragiewicz, W., Saucier, L., and Lacroix, M. (2001) Combined effect of ascorbic acid and gamma irradiation on microbial and sensory characteristics of beef patties during refrigerated storage. J. Agric. Food Chem. 49, 919-925.
DOI
ScienceOn
|
30 |
Doherty, A. M., Scheridan, J. J., Allen, P., MacDowell, D. A., and Blair, I. S. (1996) Physical characteristics of lamb primals packaged under vacuum or modified atmospheres. Meat Sci. 42, 315-324.
DOI
ScienceOn
|
31 |
Bradford, D. D., Huffman, D. L., Egbert, W. R., and Jones, W. R. (1993) Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate. J. Food Sci. 58, 1245-1253.
DOI
ScienceOn
|
32 |
Chen, N. and Shelef, L. A. (1992) Relationship between water activity, salts of lactic acid, and growth of Listeria monocytogenes in a meat model system. J. Food Prot. 55, 574-578.
|
33 |
Seyfert, M., Hunt, M. C., Ahnström, L. M., and Johnson, D. E. (2007) Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity. Meat Sci. 75, 134-142.
DOI
ScienceOn
|
34 |
Sallam, Kh. I. and Samejima, K. (2004) Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensm.- Wiss. u.-Technol. 37, 865-871.
DOI
ScienceOn
|
35 |
Samelis, J. and Sofos, J. N. (2003) Organic acids. In: Natural antimicrobials for the minimal processing of foods. Roller, S. (ed), Woodhead Publishing Limited, Cambridge, UK, pp. 98-132.
|
36 |
Sanchez-Escalante, A., Djenane, D., Torrescano, G., Beltran, J. A., and Roncales, P. (2003) Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. J. Food Sci. 68, 339-344.
DOI
ScienceOn
|
37 |
Smulders, F. J. M. and Greer, G. G. (1998) Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: Prospects and controversies. Int. J. Food Microbiol. 44, 149-169.
DOI
ScienceOn
|
38 |
Mitsumoto, M., O'Grady, M. N., Kerry, J. P., and Buckley, D. J. (2005) Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci. 69, 773-779.
DOI
ScienceOn
|
39 |
Roller, S. (2003) Chitosan: new food preservative or laboratory curiosity? In: Natural antimicrobials for the minimal processing of foods. Roller, S. (ed), Woodhead Publishing Limited, Cambridge, UK, pp. 159-175.
|
40 |
Naveena, B. M., Sen, A. R., Kingsly, R. P., Singh, D. B., and Kondaiah, N. (2008) Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Sci. Technol. 43, 1807-1812.
DOI
ScienceOn
|
41 |
Lee, B. J. and Hendricks, D. G. (1997) Metal-catalyzed oxidation of ascorbate, deoxyribose and linoleic acid as affected by phytic acid in a model system. J. Food Sci. 62, 935-938.
DOI
ScienceOn
|
42 |
Mitsumoto, M., Faustman, C., Cassens, R. G., Arnold, R. N., Schaefer, D. M., and Scheller, K. K. (2006) Vitamins E and C improve pigment and lipid stability in ground beef. J. Food Sci. 56, 194-197.
|
43 |
Monahan, F. J. (2000) Oxidation of lipids in muscle foods: fundamental and applied concerns. In: Antioxidants in muscle foods. Decker, E. A. Faustman, C. and Lopez-Bote, C. J. (eds), Wiley, NY, pp. 3-23.
|
44 |
Mitsumoto, M., Faustman, C., Cassens R. G., Arnold, D. M., Schaefer, D. M., and Scheller K. K. (1991) Vitamins E and C improve pigment and lipid stability in ground beef. J. Food Sci. 56, 194-197.
DOI
|
45 |
Martinez, L., Cilla, I., Beltran, J. A., and Roncales, P. (2007) Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper. Meat Sci. 75, 443-450.
DOI
ScienceOn
|
46 |
Miller, R. K. and Acuff, G. R. (1994) Sodium lactate affects pathogens in cooked beef. J. Food Sci. 59, 15-19.
DOI
ScienceOn
|
47 |
Lee, K. T. and Yoon, C. S. (2001) Quality changes and shelf life of imported vacuum-packaged beef chuck during storage at Meat Sci. 59, 71-77.
DOI
ScienceOn
|
48 |
Lee, H. Y., Park, S. M., and Ahn, D. H. (2003) Effect of storage properties of pork dipped in chitosan solution. J. Kor. Soc. Food Sci. Nutr. 32, 519-525.
과학기술학회마을
DOI
ScienceOn
|
49 |
Laleye, L. C., Lee, B. H., Simard, R. E., Carmichael, L., and Holley, R. A. (1984) Shelf life of vacuum- or nitrogenpacked pastrami: Effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes. J. Food Sci. 49, 832-837.
DOI
|
50 |
Lawrence, T. E., Dikeman, M. E., Hunt, M. C., Kastner, C. L., and Johnson, D. E. (2004) Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract. Meat Sci. 67, 129-137.
DOI
ScienceOn
|
51 |
Lee, B. J., Hendricks, D. G., and Cornforth, D. P. (1999) A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef patty model system. Meat Sci. 51, 245-253.
DOI
ScienceOn
|
52 |
Daun, H., Solberg, M., Franke, W., and Gilbert, S. (1971) Effect of oxygen-enriched atmospheres on storage quality of packaged fresh meat. J. Food Sci. 36, 1011-1014.
|
53 |
Jensen, J. M., Robbinsa, K. L., Ryan, K. J., Homco-Ryana, C., McKeith, F. K., and Brewer, M. S. (2003) Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. Meat Sci. 63, 501-508.
DOI
ScienceOn
|
54 |
Jo, C., Lee, J. W., Lee, K. H., and Byun, M. W. (2001) Quality properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Sci. 59, 369-375.
DOI
ScienceOn
|
55 |
Gray, J. L. and Pearson, A. M. (1987) Rancidity and warmed-over flavor. In: Advances in meat research. Pearson, A. M. and Dutson, T. R. (eds), Van Nostrand, NY, Vol. 3, pp. 221-270.
|
56 |
Hayes, J. E., Stepanyan, V., Allen, P., O'Grady, M. N., and Kerry, J. P. (2010) Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties. Meat Sci. 84, 613-620.
DOI
ScienceOn
|
57 |
Darmadji, P. and Izumimoto, M. (1994) Effect of chitosan in meat preservation. Meat Sci. 38, 243-254.
DOI
ScienceOn
|
58 |
Decker, E. A. and Xu, Z. (1998) Minimizing rancidity in muscle foods. Food Technol. 52, 54-59.
|
59 |
Conway, E. J. (1958) Microdiffusion analysis and volumetric error. The MacMillian Co., NY.
|
60 |
Cheng, J. H., Wang, S. T., and Ockerman, H. W. (2007) Lipid oxidation and color change of salted pork patties. Meat Sci. 75, 71-77.
DOI
ScienceOn
|
61 |
Banon, S., Diaz, P., Rodriguez, M., Garrido, M. D., and Price, A. (2007) Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Sci. 77, 626-633.
DOI
ScienceOn
|
62 |
Bloma, H., Nerbrinkc, E., Dainty, R., Hagtvedt, T., Borch, E., Nissen, H., and Nesbakkend, T. (1997) Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at . Int. J. Food Microbiol. 38, 71-76.
DOI
ScienceOn
|
63 |
Adams, M. R. and Hall, C. J. (1988) Growth inhibition of food-borne pathogens by lactic and acetic acids and their mixtures. Int. J. Food Sci. Technol. 23, 287-292.
|
64 |
Ahn, D. U. and Nam, K. C. (2004) Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef. Radiat. Phys. Chem. 71, 149-154.
|