1 |
Choi JS, Lee HJ, Jin SK, Lee HJ, Choi YI. 2014. Effect of oyster shell calcium powder on the quality of restructured pork ham. Korean J Food Sci An 34:372-377.
DOI
|
2 |
El-Magoli SB, Laroia S, Hansen PM. 1996. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci 42:179-193.
DOI
|
3 |
Hughes E, Mullen AM, Troy DJ. 1998. Effect of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Sci 48:169-180.
DOI
|
4 |
Jarvis N, Clement AR, O'Bryan CA, Babu D, Crandall PG, Owens CM, Meullenet JF, Ricke SC. 2012. Dried plum products as a substitute for phosphate in chicken marinade. J Food Sci 77:S253-257.
DOI
|
5 |
Kim TK, Ku SK, Kim YB, Jeon KH, Choi YS. 2017. Substitution and technology trend of synthetic additives in processed meat industry: Nitrite and phosphate. Food Sci Anim Resour Ind 6:98-108.
|
6 |
Lamkey JW. 1998. Non-meat ingredients for meat processing. 51st Annual Reciprocal Meat Conference, Storrs, CT, USA. pp 48-52.
|
7 |
Lee JJ, Park SH, Choi JS, Kim JH, Lee SH, Choi SH, Choi YI, Jung DS. 2011. Effect of oyster shell powder on quality properties and storage stability of emulsion-type pork sausages. Korean J Food Sci An 31:469-476.
DOI
|
8 |
Ruusunen M, Vainionpaa J, Puolanne E, Lyly M, Lahteenmaki L, Niemisto M, Ahvenainen R. 2003. Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci 63:9-16.
DOI
|
9 |
Long NHBS, Gal R, Bunka F. 2011. Use of phosphate in meat products. Afr J Biotechnol 10:19874-19882.
|
10 |
Petracci M, Bianchi M, Mudalal S, Cavani C. 2013. Functional ingredients for poultry meat products. Trends Food Sci Technol 33:27-39.
DOI
|
11 |
SAS. 2013. software for PC. Release 9.4 version, SAS Institute Inc., Cary, NC, USA.
|
12 |
Sebranek JG. 2009. Basic curing ingredients. In Ingredients in meat products. Tarte R (ed). Springer, New York, NY, USA. pp 1-23.
|
13 |
Xiong Y. 2009. Dairy proteins. In Ingredients in meat products. Tarte R (ed). Springer, New York, NY, USA. pp 131-144.
|
14 |
Sebranek JG. 2015. An overview of functional non-meat ingredients in meat processing: The current toolbox. 68th Annual Reciprocal Meat Conference, Lincoln, NE, USA. pp 42-46.
|
15 |
Trout GR. 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 54:536-540.
DOI
|
16 |
Trout GR, Schmidt GR. 1983. Utilization of phosphates in meat products. 36th Annual Reciprocal Meat Conference, Fargo, ND, USA. pp 24-27.
|
17 |
Watanabe MT, Araujo RM, Vogt BP, Barretti P, Caramori JCT. Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio. Clin Nutr ESPEN 14:37-41.
|
18 |
Xiong Y. 2005. Role of myofibrillar proteins in water-binding in brine enhanced meats. Food Res Int 38:281-287.
DOI
|
19 |
Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-66.
|
20 |
AOAC. 2007. Official methods of analysis. 18th ed. Association of Official Analytical Chemists. Washington, DC, USA. p 931.
|
21 |
Casco G, Veluz GA, Alvarado CZ. 2013. SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast. Poult Sci 92:3236-3243.
DOI
|
22 |
Cho MG, Bae SM, Jeong JY. 2017. Egg shell and oyster shell powder as alternatives for synthetic phosphate: Effects on the quality of cooked ground pork products. Korean J Food Sci An 37:571-578.
DOI
|
23 |
Cho MG, Jeong JY. 2018. Effects of calcium powder mixtures and binding ingredients as substitutes for synthetic phosphate on the quality properties of ground pork products. Korean J Food Sci An 38:1179-1188.
DOI
|