1 |
Chen, X. and Ahn, D. U. (1998) Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light. J. Am. Oil Chem. Soc. 75, 1717-1721.
DOI
ScienceOn
|
2 |
Chen, X., Jo, C., Lee, J. I., and Ahn, D. U. (1999) Lipid oxidation, volatiles, and color changes of irradiated pork patties as affected by antioxidants. J. Food Sci. 64, 16-19.
DOI
ScienceOn
|
3 |
Gants, R. (1998) Irradiation: weighing the risks and benefits. Meat and Poultry. April, pp. 34-42.
|
4 |
Cornforth, D. P., Vahabzadeh, F., Carpenter, C. E., and Bartholomew, D. T. (1986) Role of reduced hemochromes in pink color defect of cooked turkey rolls. J. Food Sci. 51, 1132-1135.
DOI
|
5 |
Du, M., Hur, S. J. L., and Ahn, D. U. (2002) Raw-meat pack aging and storage affect the color and odor of irradiated broiler breast fillets after cooking. Meat Sci. 61, 49-54.
DOI
ScienceOn
|
6 |
Du, M., Nam, K. C., Hur, S. J., Ismail, H., Kim, Y. H., andAhn, D. U. (2003) Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid. Meat Sci. 63, 249-255.
DOI
ScienceOn
|
7 |
Grant, I. R. and Patterson, M. F. (1991) Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures. Int. J. Food Sci. Technol. 26, 507-519.
|
8 |
Gray, J. I., Gomaa, E. A., and Buckley, D. J. (1996) Oxidative quality and shelf life of meats. Meat Sci. 43, 111-123.
|
9 |
Ismail, H. A., Lee, E. J., Ko, K. Y., and Ahn, D. U. (2008) Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci. 80, 582-591
DOI
ScienceOn
|
10 |
Jo, C., Lee, J. I., and Ahn, D. U. (1999) Lipid oxidation, color, and volatile changes in irradiated pork sausages with different fat content and packaging during storage. Meat Sci. 51, 355-361.
DOI
ScienceOn
|
11 |
Katusin-Razem, B., Mihaljevic, K. W., and Razem, D. (1992) Time-dependent post irradiation oxidative chemical changes in dehydrated egg products. J. Agr. Food Chem. 40, 1948-1952.
DOI
|
12 |
Luchsinger, S. E., Kropf, D. H., Garcia-Zepeda, C. M., Hunt, M. C., Marsden, J. L., Rubio-Canas, E. J., Kastner, C. L., Kuecher, W. G., and Mata, T. (1996) Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops. J. Food Sci. 61, 1000-1005.
DOI
ScienceOn
|
13 |
Kim, Y. H., Nam, K. C., and Ahn, D. U. (2002) Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Sci. 61, 257-265.
DOI
ScienceOn
|
14 |
Lambert, A. D., Smith, J. P., and Dodds, K. L. (1991) Shelf life extension and microbiological safety of fresh meat: A review. Food Microbiol. 8, 267-297.
DOI
|
15 |
Lee, E. J. and Ahn, D. U. (2004) Sources and mechanisms of carbon monoxide production by irradiation. J. Food Sci. 69, 485-490.
|
16 |
Lynch, J. A., MacFie, H. J. H., and Mead, G. C. (1991) Effect of irradiation and packaging type on sensory quality of chilledstored turkey breast fillets. Int. J. Food Sci. Technol. 26, 653- 668
|
17 |
Moiseev, I. V. and Cornforth, D. P. (1999) Treatments for prevention of persistent pinking in dark-cutting beef patties. J. Food Sci. 64, 738-743.
DOI
ScienceOn
|
18 |
Molins, R. A., Motarjemi, Y., and Kaferstein, F. K. (2001) Irradiation: A critical control point in ensuring the microbiological safety of raw foods. Food Control 12, 347-356.
DOI
ScienceOn
|
19 |
Nam, K. C. and Ahn, D. U. (2002) Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60, 25-33.
DOI
ScienceOn
|
20 |
Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., and Buckley, D. J. (1998) Lipid stability in meat and meat products. Meat Sci. 49, 73-86.
DOI
ScienceOn
|
21 |
Nam, K. C. and Ahn, D. U. (2003) Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Sci. 63, 389-395.
DOI
ScienceOn
|
22 |
Nam, K. C., Ko, K. Y., Min, B. R., Ismail, H., Lee, E. J., Cordray, J., and Ahn, D. U. (2007) Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties. Meat Sci. 75, 61-70.
DOI
ScienceOn
|
23 |
Nam, K. C., Min, B. R., Lee, S. C., Cordray, J., and Ahn, D. U. (2004) Prevention of pinking, off-odor, and lipid oxidation in irradiated pork loin using double packaging. J. Food Sci. 69, 214-219.
|
24 |
Patterson, R. L. and Stevenson, M. H. (1995) Irradiation-induced off-odor in chicken and its possible control. Br. Poult. Sci. 36, 425-441.
DOI
ScienceOn
|
25 |
SAS Institute (1995) SAS/STAT User’s Guide. SAS Institute Inc., Cary, NC.
|
26 |
Shahidi, F., Yun, J., Rubin, L. J., and Wood, D. F. (1987) The hexanal content as an indicator of oxidative stability and flavor acceptability in cooked ground pork. Can. Inst. Food Sci.Technol. J. 20, 104-106.
DOI
|
27 |
Sorheim, O., Nessen, H., and Nesbakken, T. (1999) The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Sci. 52, 157-164.
DOI
ScienceOn
|
28 |
Yoshida, H. and Takagi, S. (1999) Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating. J. Sci. Food Agric. 79, 220-226.
DOI
|
29 |
World Health Organization (1999) High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. WHO Technical Report Series 890. Geneva.
|
30 |
Xiong, Y. L., Decker, E. A., Robe, G. H., and Moody, W. G. (1993) Gelation of crude myofibrillar protein isolated from beef heart under antioxidant conditions. J. Food Sci. 58, 1241-1244.
DOI
ScienceOn
|
31 |
Brewer, S. (2004) Irradiation effects on meat color-A review. Meat Sci. 68, 1-17.
DOI
ScienceOn
|
32 |
Ahn, D. U., Jo, C., and Olson, D. G. (2000) Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54, 209-215.
DOI
ScienceOn
|
33 |
Ahn, D. U., Nam, K. C., Du, M., and Jo, C. (2001) Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions. Meat Sci. 57, 419- 426
DOI
ScienceOn
|
34 |
Ahn, D. U., Olson, D. G., Jo, C., Chen, X., Wu, C., and Lee, J. I. (1998) Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 47, 27-39.
|
35 |
Nam, K. C., Min, B. R., Yan, H., Lee, E. J., Mendonca, A., Wesley, I., and Ahn, D. U. (2003) Effect of dietary vitamin E and irradiation on lipid oxidation, color and volatiles of fresh and previously frozen turkey breast patties. Meat Sci. 65, 513-521.
DOI
ScienceOn
|