1 |
Anderson, H. J., Berertelsen, G., and Skibsted, L. H. (1990) Colour and colour stability of hot processed frozen minced beef. Result from chemical model experiments tested under storage condition. Meat Sci. 28, 87-97.
DOI
ScienceOn
|
2 |
Bard, H. M. (2007) Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties. Food Chem. 104, 665-679.
DOI
ScienceOn
|
3 |
Berry, B. W. and Leddy, K. F. (1989) Effects of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties. J. Food Sci. 54, 291-296.
DOI
|
4 |
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
|
5 |
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 33, 62-66.
|
6 |
Buckely, D. J., Gray, J. I., Asghar, A., Price, J. F., Krackel, R. L., Booren, A. M., Pearson, A. M., and Miller, E. R. (1989) Effects of dietary antioxidants and oxidized oil on membrane lipid stability and pork product quality. J. Food Sci. 54, 1193-1197.
DOI
|
7 |
Chang, M. S., Cho, S. D., Bae, D. H., and Kim, G. H. (2010) Safety and quality assessment of Kimchi made using various salts. Korean J. Food Sci. Technol. 42, 160-164.
과학기술학회마을
|
8 |
Cho, S. D. and Kim, G. H. (2010) Changes of quality characteristics of salt-fermented shrimp prepared with various salts. Korean J. Food & Nutr. 23, 291-298.
과학기술학회마을
|
9 |
Choi, J. S., Jung, D. S., Kang, T. Y., and Choi, Y. I. (2011) Quality characteristics of tteokgalbi made with non-preferred portion of dairy beef. J. Agr. Sci. Chungbuk Nat'l Univ. 27, 93-97.
|
10 |
Crespo, F. L., Millan, R., and Moreno, A. S. (1978) Chemical changes during ripening of a Spanish dried sausage. 3. Changes in water-soluble nitrogen compounds. Archivos de Zootecnia. 27, 105-116.
|
11 |
Farouk, M. M. and Swan, J. E. (1998) Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Sci. 50, 245-256.
DOI
ScienceOn
|
12 |
Faustman, C., Sun, Q., Mancini, R., and Suman, S. P. (2010) Myoglobin and lipid oxidation interactions: Mechanistics bases and control. Meat Sci. 86, 86-94.
DOI
ScienceOn
|
13 |
Ha, J. O. and Park, K. Y. (1998) Comparison of mineral contents and external structure of various salts. J. Korean Soc. Food Sci. Nutr. 27, 413-418.
|
14 |
Harrigan, W. F. and MaCane, M. E. (1976) Laboratory methods in food and dairy microbiology. Academic Press, London, UK. pp. 753-850.
|
15 |
Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanism of water holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 71, 194-203.
DOI
ScienceOn
|
16 |
Ha, J. O. and Park, K. Y. (1999) Comparison of autooxidation rate and comutagenic effect of different kinds of salt. J. Kor. Assoc. Cancer Preven. 4, 44-51.
|
17 |
Hansley, J. L. and Hand, L. W. (1995) Formulation and chopping temperature effects on beef frankfurters. J. Food Sci. 60, 55-57.
DOI
ScienceOn
|
18 |
Jang, J. Y., Kim, I. C., and Jang, H. C. (2011) Effect of solar salt on the fermentation characteristics of kimchi. Korean J. Food Preserv. 18, 256-265.
과학기술학회마을
DOI
ScienceOn
|
19 |
Jang, W. Y., Shin, D. H., and Kim, B. Y. (1995) Studies on the physical properties of soybean curd stored in the solution of different salt concentration. J. Korean Soc. Applied Bio. Chem. 38, 135-140.
과학기술학회마을
|
20 |
Jeon, H. Y. (2009) New growth engines: Strategy for high value-added food industry. Food Sci. Indus. 42, 3-11.
과학기술학회마을
|
21 |
Jin, Y. X., Je, J. H., Lee, Y. H., Kim, J. H., Cho, Y. S., and Kim, S. Y. (2011) Comparison of the mineral contents of sundried salt depending on wet digestion and dissolution. Korean J. Food Preserv. 18, 993-997.
DOI
ScienceOn
|
22 |
Joo, M. B., Kang, J. H., Chang, H. S., and Lee, H. D. (2009) Strategy study for high-valued food industrialization of solar salt. Korea Maritime Institute, Seoul, Korea, pp. 25-27.
|
23 |
Korean Food & Drug Administration (2002) Food Code. Moonyoungsa, Seoul, Korea. p. 220.
|
24 |
Kang, J. H. (2006) Salt and health. Korea Forum 6. Korea Forum Corporation, Seoul, Korea. pp. 200-203.
|
25 |
Kim, S. J., Kim, H. L., and Ham, K. S. (2005) Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv. 12, 395-401.
과학기술학회마을
|
26 |
Khalil, A. H. (2000) Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chem. 68, 61-68.
DOI
ScienceOn
|
27 |
Kim, D. H. (1997) Food chemistry. Tamkudang, Seoul, Korea. pp. 677-696.
|
28 |
Kim, H. L., Yoo, Y. J., Lee, I. S., Ko, G. H., and Kim, I. C. (2012) Evaluation of heavy metal contents in mudflat solar salt, salt water, and sea water in the nationwide salt pan. J. Korean Soc. Food Sci. Nutr. 41, 1014-1019.
과학기술학회마을
DOI
ScienceOn
|
29 |
Kim, K. M. and Kim I. C. (2013) The physical and chemical properties of salt manufactured by new process with brine produced in Korean salt-farms. J. Korean Soc. Food Sci. Nutr. 42, 1664-1672.
과학기술학회마을
DOI
ScienceOn
|
30 |
Kim, Y. M., Oh, C. H., In, M. J., and Oh, N. S. (2007) Quality characteristics of fermented beef-rib sauce prepared by Zygosaccharomyces rouxii cultivation. J. Korean Soc. Food Sci. Nutr. 36, 807-812.
과학기술학회마을
DOI
ScienceOn
|
31 |
Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component. J. Food Sci. 35, 175-177.
DOI
|
32 |
Lee, J. J., Jung, H. O., and Lee, M. Y. (2011) Development of dduk-galbi added with ripened Korean cabbage kimchi. Korean J. Food Sci. An. 31, 304-310.
과학기술학회마을
DOI
ScienceOn
|
33 |
Lee, J. J., Lee, J. S., Choi, Y. I., and Lee, H. J. (2013) Antioxidant activity of Sansa (Crataegi fructus) and its application to the pork tteokgalbi. Korean J. Food Sci. An. 33, 531-541.
과학기술학회마을
DOI
ScienceOn
|
34 |
Na, B. J. and Ha, S. D. (2009) Effectiveness and safety of salt. Food Sci. Indus. 42, 60-73.
과학기술학회마을
|
35 |
Na, J. M., Jin, Y. X., Kim, S. N., Kim, J. B., Cho, Y. S., Kim, K. Y., Kim, H. R., and Kim, S. Y. (2012) Comparison of the quality characteristics of radish by soaking using sun-dried salt and Leuconostoc starter. Korean J. Food Preserv. 19, 951-956.
과학기술학회마을
DOI
ScienceOn
|
36 |
Lee, K. D., Park, J. W., Choi, C. R., Song, H. W., Yun, S. K., Yang, H. C., and Ham, K. S. (2007) Salinity and heavy metal contents of solar salts produced in Jeollanamdo province of Korea. J. Korean Soc. Food Sci. Nutr. 36, 753-758.
과학기술학회마을
DOI
ScienceOn
|
37 |
Lee, K. I., Park, K. Y., and Ahn, H. K. (2011) The anticancer effects of doenjang made with various kinds of salt. The Korean J. Culinary Res. 17, 241-252.
과학기술학회마을
|
38 |
Ruusunen, M., Vainiopaa, J., Lyly, M., Lahteenkali, L., Niemisto, M., Ahvenainen, R., and Puolanne, E. (2005) Reduction of sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci. 69, 53-60.
DOI
ScienceOn
|
39 |
Sheard, P. R., Enser, M., Wood, J. D., Nute, G. R., Gill, P. B., and Richardson, R. I. (2000) Shelf life and quality of pork and pork products with raised n-3 PUFA. Meat Sci. 55, 213-221.
DOI
ScienceOn
|
40 |
Short, E. I. (1954) The estimation of total nitrogen using the Conway micro-diffusion cell. J. Clin. Pathol. 7, 81-83.
DOI
|
41 |
Song, H. I., Moon, G. I., Moon, Y. H., and Jung, I. C. (2000) Quality and storage stability of hamburger during low temperature storage. Korean J. Food Sci. An. 20, 72-78.
과학기술학회마을
|
42 |
AOAC (1990) Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p. 788.
|
43 |
Hwang, S. H. (1988) A study on the heavy metal contents of common salts in Korean. Korean J. Environ. Hlth. Soc. 14, 73-86.
|
44 |
Tarrant, P. V., Eikelenboom, G., and Monin, G. (1985) Evaluation and control of meat quality in pigs. Martinus Nijhoff Publishers, 3300 Ad Dordrecht, The Netherlands. pp. 129-139.
|
45 |
Watanabe, K. and Sato, Y. (1974) Meat flavor. Jpn. J. Zootech. Sci. 45, 113-128.
|
46 |
Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-587.
DOI
|