1 |
Meilgaard, M. C., Carr, B. T., and Civille, G. V. (2006) Sensory evaluation techniques. CRC press.
|
2 |
Sebranek, J. G., Sewalt, V. J., Robbins, K. L., and Houser, T. A. (2005) Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69, 289-296.
DOI
|
3 |
Jongberg, S., Terkelsen, L. d. S., Miklos, R., and Lund, M. N. (2015) Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking. Meat Sci. 100, 2-9.
DOI
|
4 |
Ko, H. S., Kang, K. W., and Kim, J. H. (2007) Anticancer effects of Gleditsin in human mammary cancer cells. Yeungnam Univ. J. Med. 24, 580-590.
|
5 |
Lopez-Lopez, I., Bastida, S., Ruiz-Capillas, C., Bravo, L., Larrea, M. T., Sánchez-Muniz, F., and Jimenez-Colmenero, F. (2009) Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Sci. 83, 492-498.
DOI
|
6 |
Lee, J. M., Park, J. H., Chu, W. M., Yoon, Y. M., Park, E. J., and Park, H. R. (2011) Antioxidant activity and alpha-glucosidase inhibitory activity of stings of Gleditsia sinensis extracts. J. Life Sci. 21, 62-67.
DOI
|
7 |
Lee, S. H., Choi, W. J., Jo, O. K., and Son, S. J. (1997) Antimicrobial activity of ethanol extract of caesalpina sappan L. and effect of the extract on the fermentation of Kimchi. J. Food Sci. Technol. 9, 167-171.
|
8 |
Lee, S. J., Cho, Y. H., Kim, H., Park, K., Park, S. K., Ha, S. D., Kim, W. J., and Moon, S. K. (2009) Inhibitory effects of the ethanol extract of Gleditsia sinensis thorns on human colon cancer HCT116 cells in vitro and in vivo. Oncol. Rep. 22, 1505-1512.
|
9 |
Liu, D. C., Tsau, R. T., Lin, Y. C., Jan, S. S., and Tan, F. J. (2009) Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chem. 117, 106-113.
DOI
|
10 |
Marsh, T. L., Schroeder, T. C., and Mintert, J. (2004) Impacts of meat product recalls on consumer demand in the USA. Appl. Econ. 36, 897-909.
DOI
|
11 |
Mathew, A. G. and Parpia, H. A. B. (1971) Food browning as a polyphenol reaction. Adv. Food Res. 19, 75-145.
|
12 |
Gupta, S. and Abu-Ghannam, N. (2011) Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods. Innov. Food Sci. Emerg. Technol. 12, 600-609.
DOI
|
13 |
Hayes, J. E., Stepanyan, V., Allen, P., O'Grady, M. N., and Kerry, J. P. (2011) Evaluation of the effects of selected plantderived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Sci. Technol. 44, 164-172.
DOI
|
14 |
Ha, H. H., Park, S. Y., Ko, W. S., and Kim, Y. (2008) Gleditsia sinensis thorns inhibit the production of NO through NF- suppression in LPS-stimulated macrophages. J. Ethnopharmacol. 118, 429-434.
DOI
|
15 |
Han, J. and Rhee, K. S. (2005). Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat. Meat Sci. 70, 25-33.
DOI
|
16 |
Harrison, H. F., Peterson, J. K., Snook, M. E., Bohac, J. R., and Jackson, D. M. (2003) Quantity and potential biological activity of caffeic acid in sweet potato [Ipomoea batatas (L.) Lam.] storage root periderm. J. Agric. Food Chem. 51, 2943-2948.
DOI
|
17 |
Henchion, M., McCarthy, M., Resconi, V. C., and Troy, D. (2014) Meat consumption: Trends and quality matters. Meat Sci. 98, 561-568.
DOI
|
18 |
Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204.
DOI
|
19 |
Biswas, A. K., Beura, C. K., Yadav, A. S., Pandey, N. K., Mendiratta, S. K., and Kataria, J. M. (2015) Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage. LWT-Food Sci. Technol. 62, 727-733.
DOI
|
20 |
Hygreeva, D., Pandey, M. C., and Radhakrishna, K. (2014) Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci. 98, 47-57.
DOI
|
21 |
Branen, A. (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-63.
DOI
|
22 |
Coffey, B., Mintert, J., Fox, S., Schroeder, T. C., and Valentin, L. (2005) The economic impact of BSE on the US beef industry: product value losses, regulatory costs, and consumer reactions. https://www.bookstore.ksre.ksu.edu/pubs/MF2678.pdf
|
23 |
Davidson, P. M. and Branden, A. L. (1981) Antimicrobial activity of non-halogenated phenolic compounds. J. Food Prot. 44, 623-632.
DOI
|
24 |
Estevez, M., Ventanas, S., and Cava, R. (2005) Protein oxidation in frankfurters with increasing levels of added rosemary essential oil effect on color and texture deterioration. J. Food Sci. 70, c427-c432.
DOI
|
25 |
Este vez, M., Ventanas, S., and Cava, R. (2006) Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate. Meat Sci. 74, 396-403.
DOI
|
26 |
Fernandez-Lopez, J., Jose Angel, P. A., and Aranda-Catala, V. (2000) Effect of mincing degree on colour properties in pork meat. Color Res. Appl. 25, 376-380.
DOI
|
27 |
Speck, M. L. (1992) Compendium of methods for microbiological examination of foods. 2nd ed, American Public Health Association, Washington, pp. 663-681.
|
28 |
Zhang, J. P., Tian, X. H., Yang, Y. X., Liu, Q. X., Wang, Q., Chen, L. P., Li, H. L., and Zhang, W. D. (2016) Gleditsia species: an ethnomedical, phytochemical and pharmacological review. J. Ethnopharmacol. 3, 155-171.
|
29 |
Zhou, L., Li, D., Wang, J., Liu, Y., and Wu, J. (2007) Antibacterial phenolic compounds from the spines of Gleditsia sinensis Lam. Nat. Prod. Res. 21, 283-291.
DOI
|
30 |
Shahidi, F. and Wanasundara, P. K. (1992) Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32, 67-103.
DOI
|
31 |
Thitilertdecha, N., Teerawutgulrag, A., and Rakariyatham, N. (2008) Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts. LWT-Food Sci Technol. 41, 2029-2035.
DOI
|
32 |
Tobin, B. D., O'Sullivan, M. G., Hamill, R., and Kerry, J. P. (2014) European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient. Meat Sci. 97, 207-213.
DOI
|
33 |
Yi, J. M., Park, J. S., Oh, S. M., Lee, J., Kim, J. H., Oh, D. S., Bang, O. S., and Kim, N. S. (2012) Ethanol extract of Gleditsia sinensis thorn suppresses angiogenesis in vitro and in vivo. BMC Complement. Altern. Med. 12, 243.
DOI
|
34 |
Vuorela, S., Salminen, H., Mäkelä, M., Kivikari, R., Karonen, M., and Heinonen, M. (2005) Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties. J. Agric. Food Chem. 53, 8492-8497.
DOI
|
35 |
Winter, C. K. and Davis, S. F. (2006) Organic foods. J. Food Sci. 71, R117-R124.
DOI
|
36 |
Yoo, J. H., Jung, B. T., and Kil, G. J. (2010) Anticoagulant activity of Gleditsiae Spina extract. Korea J. Herbol. 25, 39-43.
|
37 |
Park, J. H., Chu, W. M., Lee, J. M., Park, H. R., and Park, E. J. (2011) Antihyperglycemic of Gleditschiae Spina extracts in Streptozotocin-Nicotinamide induced type 2 diabetic rats. J. Korean Soc. Food Sci. Nutr. 40, 321-326.
DOI
|
38 |
Shah, M. A., Bosco, S. J. D., and Mir, S. A. (2014) Plant extracts as natural antioxidants in meat and meat products. Meat Sci. 98, 21-33.
DOI
|
39 |
Yi, J. M., Kim, J., Park, J. S., Lee, J., Lee, Y. J., Hong, J. T., Bang, O. S., and Kim, N.S. (2015). In vivo anti-tumor effects of the ethanol extract of Gleditsia sinensis thorns and its active constituent, cytochalasin H. Biol. Pharm. Bull. 38, 909-912.
DOI
|
40 |
Nakayama, M., Shimatani, K., Ozawa, T., Shigemune, N., Tsugukuni, T., Tomiyama, D., and Miyamoto, T. (2013) A study of the antibacterial mechanism of catechins: Isolation and identification of Escherichia coli cell surface proteins that interact with epigallocatechin gallate. Food Control 33, 433-439.
DOI
|
41 |
Gao, Z. Z., Xia, Y. F., Yao, X. J., Dai, Y., and Wang, Q. (2008) A new triterpenoid saponin from Gleditisia sinensis and structure-activity relationships of inhibitory effects on lipopolysaccharide-induced nitric oxide production. Nat. Prod. Res. 22, 320-332.
DOI
|
42 |
Andree, S., Jira, W., Schwind, K. H., Wagner, H., and Schwägele, F. (2010) Chemical safety of meat and meat products. Meat Sci. 86, 38-48.
DOI
|
43 |
AOAC. (2000) Official methods of analysis. 17th ed, Association of Official Analytical chemists, Gaithersburg, MD.
|
44 |
Bendich, A., Machlin, L. J., Scandurra, O., Burton, G. W., and Wayner, D. D. M. (1986) The antioxidant role of vitamin-C. Adv. Free Radical Bio. Med. 2, 419-444.
DOI
|
45 |
Benito, M. a. J., Rodriguez, M., Martin, A., Aranda, E., and Cordoba, J. J. (2004) Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures. Meat Sci. 67, 497-505.
DOI
|
46 |
Bersuder, P., Hole, M., and Smith, G. (1998) Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. J. Am. Oil Chem. Soc. 75, 181-187.
DOI
|
47 |
Resurreccion, A. V. A. (2004) Sensory aspects of consumer choices for meat and meat products. Meat Sci. 66, 11-20.
DOI
|
48 |
Pearson, D. (1976) The chemical analysis of foods. 7th ed, Churchill Livingstone, New York.
|
49 |
Puolanne, E. J., Ruusunen, M. H., and Vainionpaa, J. I. (2001) Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci. 58, 1-7.
DOI
|
50 |
Qwele, K., Hugo, A., Oyedemi, S. O., Moyo, B., Masika, P. J., and Muchenje, V. (2013) Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay. Meat Sci. 93, 455-462.
DOI
|
51 |
SAS. (2003) SAS/STAT Software for PC. Release 9.1.3, SAS Institute Inc., Cary, NC, USA.
|