References
- A.O.A.C. (1994) Official Method of Ana1ysis.16th ed., Association of Official Analytical Chemists, Washington. DC
- Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72.
- Bushman, J. L. (1998) Green tea and cancer in humans: a review of the literature. Nutr. Cancer 31, 151-159
- Choi, S. Y., Chung, M. J., and Sung, N. J. (2002) Volatile N-nitrosamine inhibition after intake Korean green tea and Maesil(Prunus mume Sieb. et Zacc.) extracts with an amine-rich diet in subjects ingesting nitrate. Food Chem. Toxicol. 40, 949-957 https://doi.org/10.1016/S0278-6915(02)00025-X
-
Chung, H. C. and Yoo, Y. S. (1995) Effects of aqueous green tea extracts with
$\alpha$ -tocopherol and lecithin on the lipid metabolism in serum and liver of rats(in Korean) Kor. J. Nutr. 28, 15-22 - Eakes, B. D., Blumer, T. N., and Monroe, R. J. (1975) EfFect of nitrate and nitrite on color and flavor of country-style hams. J. Food Sci. 40, 973-976 https://doi.org/10.1111/j.1365-2621.1975.tb02246.x
- Fiddler, W., Piotrowski, E. G., Pensabene, J. W., Doerr, R. C., and Wasserman, A. E. (1972) Effect of sodium nitrite concentration on N-nitrosodimethylamine formation in frankfurters. J. Food Sci. 37, 668-670 https://doi.org/10.1111/j.1365-2621.1972.tb02721.x
- Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (1975) Principles of Meat Science. W. H. Freeman and Company, San Francisco, pp. 193-201
- Fox Jr., J. B. (1966) Chemistry of meat pigments. J. Agric. Food Chem. 14, 207-210
- Giddings, G. G. (1977) The basis of color in muscle foods. J. Food Sci. 9, 81-114
- Jauregui, C. A., Regenstein, J. M., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods. J. Food Sci. 46, 1271-1273 https://doi.org/10.1111/j.1365-2621.1981.tb03038.x
- Johnston, M. A., Pivnick, H., and Samson, J. M. (1969) Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. J. Can. Inst. Food Technol. 2, 52-55
- KFN (2000a) Handbook of Experiments. In Food Science and Nutrition, The Korean Society of Food Science and Nutrition pp. 766-767
- KFN (2000b) Handbook of Experiments In Food Science and Nutrition, Food Science. The Korean Society of Food Science and Nutrition pp. 786-788
- Kim, S. M., Cho, Y. S., Yang, T. M., Lee, S. H., Kim, D. G., and Sung S. K. (2000) Development of functional sausage using extracts from Schizandra chinensis(in Korean). Kor. J. Food Sci. Ani. Resour. 20, 272-281
- Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Development of functional sausage using plant extracts from pine needle and green tea(in Korean). Kor. J. Food Sci. Ani. Resour. 22, 20-29
- Kurota, Y. and Hara, Y. (1999) Antimutagenic and anti-carcinogenic activity of tea polyphenols. Mut. Res. 436, 67-97
- Lee, S. H. and Lee Y. S. (1998) Effects of late-harvested green tea extract on lipid metabolism and Ca absorption in rats(in Korean). Kor. J. Nutr. 31, 999-1005
- MacDougall, D. B., Mottram, D. S., and Rhodes, D. N (1975) Contribution of nitrite and nitrate to the color and flavor of cured meat. J. Sci. Food Agric. 26, 1743-1754 https://doi.org/10.1002/jsfa.2740261117
- Massey, R. C., Crews, C., Davies, R., and McWeeney, D. J. (1978) A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p-cresol in a protein based model system. J. Sci. Food Agric. 29, 815-816 https://doi.org/10.1002/jsfa.2740290912
- Matzuzaki, T. and Hara, Y. (1985) Antioxidative activity of tea leaf catechins. Nippon Nogeikagaku Kaish 59, 129-134 https://doi.org/10.1271/nogeikagaku1924.59.129
- Mukhtar, H., Katiya, S. K. and Agarwal, R. (1994) Green tea and skin- anticarcinogenic effect. J. Invest. Dermatol. 102, 3-7 https://doi.org/10.1111/1523-1747.ep12371720
- Muramatsu, K., Fukuyo, M., and Hara, Y. (1986) Effects of green tea catechins on plasma cholesterol level in cholesterol-fed rats. J. Nutr. Sci. Vitaminol. 32, 613-622 https://doi.org/10.3177/jnsv.32.613
- Rhi, J. W. and Shin, H. S. (1993) Antioxidant effect of aqueous extract obtained from green tea(in Korean). Korean J. Food Sci. Technol. 25, 759-763
- Sanz, Y., Vila, R., Toldra, F., and Flores, J. (1998) Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages. Int. J. Food Microbiol. 42, 213-217 https://doi.org/10.1016/S0168-1605(98)00072-5
- Shi, J. (2002) Bioavailability and efficiency of tea cate-chins of tea catechins as an antioxidant. Neutraceut. Food 7, 327-331
- Sn, M. K., Han, S. H., and Han, G. J. (1997) The effects of green tea on the serum lipid and liver tissue of cholesterol fed rats(in Korean). Korean J. Food Sci. Technol. 29, 1255-1263 https://doi.org/10.1021/es00005a017
- Steel, R. G. D. and Torrie, J. H. (1980) Principles and Procedures of Statistics - A Biometrical Approach. 2nd ed., McGraw-Hill Book Co., N.Y., pp. 187-189
- Tanenbaum, S. R., Fett, D., Young, V. R., and Brauce, W. R. (1978) Nitrite and nitrate are formed by endogenous synthesis in the human intestine. Science 200, 1487-1489 https://doi.org/10.1126/science.663630
- Wesley, R. L., Marion, W. W., and Sebranek, J. G. (1982) Effect of sodium nitrite concentration, sodium erythorbate and storage time on the quality of franks manufactured 6om mechanically deboned turkey. J. Food Sci. 47, 1626-1630, 1653 https://doi.org/10.1111/j.1365-2621.1982.tb04998.x
- itte, V. Q, Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-585 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Witter, J. P., Gately, S. J., and Balish, E. (1979) Distribution of nitrogen-13 from labeled nitrite in humans and rats. Science 204, 411-413 https://doi.org/10.1126/science.441728
- Yeo, S. G., Kim, I. S., Ahn, C. W., Kim, S. B., and Park Y. H. (1995a) Desmutagenicity of tea extracts from green tea, oolong tea and black tea(in Korean). J. Korean Soc. Food Nutr. 24, 160-168
- Yeo, S. G., Ahn, C. W., Lee, Y. W., Lee, T. G., Park Y. H., and Kim, S. B. (1995b) Antioxidative effect of tea extracts from green tea, oolong tea and black tea(in Korean). J. Korean Soc. Food Nutr. 24, 299-304
- Yeo, S. G., Yeum, D. M., Lee, D. H- Ahn, C. W., Kim, S. B., and Park Y. H. (1994) The nitrite-scavenging effects by component of green tea extracts(in Korean). J. Korean Soc. Food Nutr. 22, 287-292