1 |
Shin, H. S. and Kim, K. H. (1997) Preparation of calcium powder from eggshell and use of organic acids for enhancement of calcium ionization. J. Korean Soc. Agric. Chem. Biotechnol. 40, 531-535.
|
2 |
Sindelar, J. J. (2015) Impact of removing functional non-meat ingredients in processed meat products and exploring possible alternatives. Proceed. 68th Recip. Meat Conf., Lincoln, NE, USA, pp. 48-51.
|
3 |
Trout, G. R. (1989) Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci. 54, 536-548.
DOI
|
4 |
Park, S. H. (2011) Effects of natural calcium powder addition on functional properties and storage characteristics of emulsion-type sausages. M.S. thesis, Chungbuk National Univ., Cheongju, Korea.
|
5 |
Petracci, M., Bianchi, M., Mudalal, S., and Cavani, C. (2013) Functional ingredients for poultry meat products. Trends Food Sci. Technol. 33, 27-39.
DOI
|
6 |
USDA-FSIS. (2015) Safe and suitable ingredients used in the production of meat, poultry, and egg products. FSIS Directive 7120.1 Rev.31. United States Department of Agriculture. Food Safety and Inspection Service, Washington, DC, USA.
|
7 |
Virpi, E. K., Merja, U. M. K., and Christel, J. E. L. (2006) High phosphorus intakes acutely and negatively affect Ca and bone metabolism in a dose-dependent manner in healthy young females. Br. J. Nutr. 96, 545-552.
|
8 |
AOAC. (2007) Official methods of analysis. 18th ed, Association of Official Analytical Chemists. Washington, DC, p. 931.
|
9 |
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72.
|
10 |
Casco, G., Veluz, G. A., and Alvarado, C. Z. (2013) Savor-Phos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast. Poultry Sci. 82, 3236-3243.
|
11 |
Caceres, E., Garcia M. L., and Selgas, M. D. (2006) Design of a new cooked meat sausage enriched with calcium. Meat Sci. 73, 368-377.
DOI
|
12 |
Cho, M. G. and Jeong, J. Y. (2016) Use of egg shell calcium powder and oyster shell calcium power as replacers for synthetic phosphate in meat products. Abstract P14-043, KoSFoST International Symposium and Annual Meeting, Daegu, Korea, pp. 214.
|
13 |
Choi, J. S., Lee, H. J., Jin, S. K., Lee, H. J., and Choi, Y. I. (2014) Effect of oyster shell calcium powder on the quality of restructured pork ham. Korean J. Food Sci. An. 34, 372-377.
DOI
|
14 |
Chun, S. S., Park, J. R., Park, J. C., Suh, J. S., and Ahn, C. B. (1999) Quality characteristics of hamburger patties added with seaweed powder. J. Korean Soc. Food Sci. Nutr. 28, 140-144.
|
15 |
Cofrades, S., Lopez-Lopez, I., Solas, M. T., Bravo, L., and Jimenez-Colmenero, F. (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci. 79, 767-776.
DOI
|
16 |
Daengprok, W., Garnjanagoonchorn, W., and Mine, Y. (2002) Fermented pork sausage fortified with commercial or hen eggshell calcium lactate. Meat Sci. 62, 199-204.
DOI
|
17 |
Jarvis, N., O'Bryan, C., Ricke, S. C., and Crandall, P. G. (2015) The functionality of plum ingredients in meat products: A review. Meat Sci. 102, 41-48.
DOI
|
18 |
Xiong, Y. (2005) Role of myofibrillar proteins in water-binding in brine enhanced meats. Food Res. Int. 38, 281-287.
DOI
|
19 |
Hooshmand, S. and Arjmandi, B. H. (2009) Viewpoint: Dried plum, an emerging functional food that may affectively improve bone health. Ageing Res. Rev. 8, 122-127.
DOI
|
20 |
Jarvis, N., Clement, A. R., O'Bryan, C. A., Babu, D., Crandall, P. G., Owens, C. M., Meullenet, J.-F., and Ricke, S. C. (2012) Dried plum products as a substitute for phosphate in chicken marinade. J. Food Sci. 77, S253-257.
DOI
|
21 |
Jeong, J. Y. (2016) Alternative curing technology in meat products. Food Sci. Anim. Resour. Ind. 5, 77-84.
|
22 |
Kim, H. S. and Chin, K. B. (2010) Evaluation of textural properties of low-salt pork shoulder comminuted meat with transglutaminase under phosphate combinations. Korean J. Food Sci. Ani. Resour. 30, 298-304.
DOI
|
23 |
Lee, J. J., Park, S. H., Choi, J. S., Kim, J. H., Lee, S. H., Choi, S. H., Choi, Y. I., and Jung, D. S. (2011) Effect of oyster shell powder on quality properties and storage stability of emulsion-type pork sausages. Korean J. Food Sci. Ani. Resour. 31, 469-476.
DOI
|
24 |
Long, N. H. B. S., Gal, R., and Bunka, F. (2011) Use of phosphate in meat products. Afr. J. Biotechnol. 10, 19874-19882.
|
25 |
Sebranek, J. G. (2009) Basic curing ingredients. In: Ingredients in meat products. Tarte, R. (ed) Springer Science + Business Media LLC, NY, pp. 1-24.
|
26 |
McKee, S. and Alvarado, C. (2004) Marination and brining of poultry products: Value added. Proceed. 57th Recip. Meat Conf., Lexington, KY, USA, pp. 129-135.
|
27 |
Nunez de Gonzalez, M. T., Boleman, R. M., Miller, R. K., Keeton, J. T., and Rhee, K. S. (2008) Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J. Food Sci. 73, H63-H71.
DOI
|
28 |
Park, K. S., Choi, Y. I., Lee, S. H., Kim, C. H., and Auh, J. H. (2008) Application of functional carbohydrates as a substitute for inorganic polyphosphate in pork meat processing. Korean J. Food Sci. Technol. 40, 118-121.
|
29 |
Ruusunen, M., Vainionpaa, J., Puolanne, E., Lyly, M., Lahteenmaki, L., Niemisto, M., and Ahvenainen, R. (2003) Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci. 63, 9-16.
DOI
|
30 |
SAS. (2012) SAS/STAT Software for PC. Release 9.4 version, SAS Institute Inc., Cary, NC, USA.
|
31 |
Sebranek, J. G. (2015) An overview of functional non-meat ingredients in meat processing: The current toolbox. Proceed. 68th Recip. Meat Conf., Lincoln, NE, USA, pp. 42-46.
|