References
- Taylor, P. E., G. B. Scott and S. P. Rose. 2003. The ability of domestic hens to jump between horizontal perches: effects of light intensity and perch color. Appl. Anim. Behav. Sci. 83:99-108. https://doi.org/10.1016/S0168-1591(03)00127-8
- AOAC. 1995. Official methods of analysis. Association of Official Analytical Chemists, Washington DC, USA.
- Arashihar, X., O. Hisar, M. Kaya and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Int. J. Food Microbiol. 97:209-214. https://doi.org/10.1016/j.ijfoodmicro.2004.05.024
- Berry, B. W. and W. P. Wergin. 1993. Modified pregelatinized potato starch in low-fat ground beef patties. J. Muscle Foods 4:305-320. https://doi.org/10.1111/j.1745-4573.1993.tb00511.x
- Blakistone, B. A. 1999. Meats and poultry. In: Principles and applications of modified atmosphere packaging of foods (Ed. B. A. Blakistone), Aspen Publisher, Maryland, pp. 240-290.
- Cayuela, J. M., M. D. Gil, S. Banon and M. D. Garrido. 2004. Effect of vacuum and modified atmosphere packaging on the quality of pork loin. Eur. Food Res. Technol. 219:316-320.
- Choi, Y. S., J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee and H. W. Kim. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82:266-271. https://doi.org/10.1016/j.meatsci.2009.01.019
- Choi, Y. S., J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee, H. W. Kim, J. W. Lee, H. J. Chung and C. J. Kim. 2010. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci. 84:212-218. https://doi.org/10.1016/j.meatsci.2009.08.048
- Garzon, G. A., F. K. McKeith, J. P. Gooding, F. C. Felker, D. E. Palmquist and M. S. Brewer. 2003. Characteristics of low-fat beef patties formulated with carbohydrate-lipid composite. Food Sci. 68:2050-2056. https://doi.org/10.1111/j.1365-2621.2003.tb07017.x
- Hoffman, L. C. and F. D. Mellet. 2003. Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water. Meat Sci. 65:869-875. https://doi.org/10.1016/S0309-1740(02)00293-0
- Hong, G. P., S. Lee and S. G. Min. 2004. Effect of substituted level of added water for fat on the quality characteristics of spreadable liver sausage. Food Sci. Biotechnol. 13:397-402.
- Hughes, E., A. M. Mullen and D. J. Troy. 1998. Effects of fat level, tapioca starch and whey protein in frankfurters formulated with 5% and 12% fat. Meat Sci. 48:169-180. https://doi.org/10.1016/S0309-1740(97)00087-9
- John, L., D. Cornforth, C. E. Carpenter, O. Sorheim, B. C. Pettee and D. R. Whittier. 2005. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci. 69:441-449. https://doi.org/10.1016/j.meatsci.2004.08.013
- Khalil, A. H. 2000. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chem. 68:61-68. https://doi.org/10.1016/S0308-8146(99)00156-9
- Kim, J. M. and C. M. Lee. 1987. Effect of starch on textural properties of surimi gel. J. Food Sci. 52:722-725. https://doi.org/10.1111/j.1365-2621.1987.tb06711.x
- Kohsaka, K. 1975. Freshness preservation of food and measurement. Food Ind. 18:105-111.
- Lin, K. W. and S. H. Lin. 2002. Effects of sodium lactate and tri-sodium phosphate on the physicochemical properties and shelf-life of low-fat Chinese-style sausage. Meat Sci. 60:147-154. https://doi.org/10.1016/S0309-1740(01)00116-4
- Lund, M. N., M. S. Hviid and L. H. Skibsted. 2007. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 76:226-233. https://doi.org/10.1016/j.meatsci.2006.11.003
- Luruena-Martinez, M. A., A. M. Vivar-Quintana and I. Revilla. 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68:383-389. https://doi.org/10.1016/j.meatsci.2004.04.005
- Mansour, E. H. and A. H. Khalil. 1997. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res. Int. 30:199-205. https://doi.org/10.1016/S0963-9969(97)00043-4
- Martinez, L., D. Djenane, I. Cilla, J. A. Beltran and P. Roncales. 2005. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere. Meat Sci. 71:563-570. https://doi.org/10.1016/j.meatsci.2005.04.041
- McMillin, K. W. 2008. Where is MAP Going? A review and future potential of modified atmosphere packaging for meat: review. Meat Sci. 80:43-65. https://doi.org/10.1016/j.meatsci.2008.05.028
- Muguerza, E., O. Gimeno, D. Ansorena, J. G. Bloukas and I. Astiasaran. 2001. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona-a traditional Spanish fermented sausage. Meat Sci. 59:251-258. https://doi.org/10.1016/S0309-1740(01)00075-4
- Muhlisin, S. M. Kang, W. H. Choi, K. T. Lee, S. H. Cheong and S. K. Lee. 2010. Combined effects of modified atmosphere packaging on organic acid salts (sodium acetate and calcium lactate) on the quality and shelf-life of Hanwoo ground beef patties. Korean J. Food Sci. Anim. Resour. 30:658-694.
- Nassos, P. S., A. D. King and A. E. Stafford. 1983. Relationships between lactic concentration and bacterial spoilage in ground beef. Appl. Environ. Microbiol. 46:894-900.
- Osburn, W. N. and J. T. Keeton. 1994. Konjac four Gel as fat substitute in low-fat prerigor fresh pork sausage. J. Food Sci. 59:484-489. https://doi.org/10.1111/j.1365-2621.1994.tb05543.x
- Papadima, S. N. and J. G. Bloukas. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51:103-113. https://doi.org/10.1016/S0309-1740(98)00103-X
- Park, J. C., J. Y. Jeong, E. S. Lee, J. H. Choi, Y. S. Choi and L. H. Yu. 2005. Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J. Food Sci. Technol. 37:412-417.
- Prabhu, G. A. and J. G. Sebranek. 1997. Quality characteristics of ham formulated with modified corn starch and kappa-carrageenin. J. Food Sci. 62:198-202. https://doi.org/10.1111/j.1365-2621.1997.tb04399.x
- Ruiz-Capillas, C. and A. Monal. 2001. Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res. Int. 34:441-447. https://doi.org/10.1016/S0963-9969(00)00189-7
- Sebranek, J. G. and T. A. Houser. 2006. Modified atmosphere packaging. In: advance technology for meat processing (Ed. L. M. L. Nollet and F. Toldra). Taylor & Francis Group, Florida, pp. 419-447.
- Sinhuber, R. O. and T. C. Yu. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fat and oil. J. Jap. Soc. Fish Sci. 26:259-267.
- Skibsted, L. H., A. Mikkelsen and G. Bertelsen. 1998. Lipid-derived off-flavours in meat. In: flavor of meat, meat products and seafoods (Ed. F. Shahidi). Blackie Academic & professional, London, pp. 217-248.
- Smith, J. P., H. S. Ramaswamy and B. K. Simpson. 1990. Development in food packaging technology. Part II. Storage aspects. Trends Food Sci. Technol. 5:111-118.
- Suman, S. P., R. A. Mancini, P. Joseph, R. Ramanathan, M. K. R. Konda, G. Dady, B. M. Naveena and I. Lopez-Lopez. 2010. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci. 84:329-333. https://doi.org/10.1016/j.meatsci.2009.08.051
- Troutt, E. S., M. C. Hunt, D. E. Johnson, J. R. Claus, C. L. Kastner and D. H. Kropf. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci. 57:19-24. https://doi.org/10.1111/j.1365-2621.1992.tb05415.x
- Viana, E. S., L. A. M. Gomide and M. C. D. Vanetti. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci. 71:696-705. https://doi.org/10.1016/j.meatsci.2005.05.013