참고문헌
- Aran, N. 2001. The effects of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse. Int. J. Food Microbiol. 63:117-123. https://doi.org/10.1016/S0168-1605(00)00412-8
-
Blom, H., E. Nerbrink, R. Dainty, T. Hagtvedt, E. Borch, H. Nissen and T. Nesbakken. 1997. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at
$4{^{\circ}C}$ . Int. J. Food Microbiol. 38:71-79. https://doi.org/10.1016/S0168-1605(97)00088-3 - Daengprok, W., W. Garnjanagoonchorn and Y. Mine. 2002. Fermented pork sausage fortified with commercial or hen eggshell calcium lactate. Meat Sci. 62:199-204. https://doi.org/10.1016/S0309-1740(01)00247-9
- Djenane, D., A. Sanchez-Escalante, J. A. Beltran and P. Roncales. 2003. Extension of the shelf life of beef steaks packaged in modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Sci. 64:417-426. https://doi.org/10.1016/S0309-1740(02)00210-3
- Erkan, N., G. Ayranci and E. Ayranci. 2008. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chem. 110:76-82. https://doi.org/10.1016/j.foodchem.2008.01.058
- Esmer, O. K., R. Irkin, N. Degirmencioglu and A. Degirmencioglu. 2011. The effect of modified atmosphere gas composition on microbial criteria, color and oxidation values of minced beef meat. Meat Sci. 88:221-226. https://doi.org/10.1016/j.meatsci.2010.12.021
- Estevez, M., S. Ventanas and R. Cava. 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. https://doi.org/10.1111/j.1365-2621.2005.tb11464.x
- Frankel, E. N., S. W. Huang, R. Aeschbach and E. Prior. 1996. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. J. Agric. Food Chem. 44:131-135. https://doi.org/10.1021/jf950374p
-
Georgantelis, D., G. Blekas, P. Katikou, I. Ambrosiadis and D. J. Fletouris. 2007. Effect of rosemary extract, chitosan and
$\alpha$ -tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 75:256-264. https://doi.org/10.1016/j.meatsci.2006.07.018 - Haak, L., K. Raes and S. De Smet. 2009. Effect of plant phenolic, thocopherol, and ascorbic acid on oxidative stability of pork patties. J. Sci. Food Agric. 89:1360-1365. https://doi.org/10.1002/jsfa.3595
- Jakobsen, M. and G. Bertelsen. 2000. Color stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci. 54:49-57. https://doi.org/10.1016/S0309-1740(99)00069-8
-
Jakobsen, M. and G. Bertelsen. 2002. The use of
$CO_2$ in packaging of fresh red meats and its effect on chemical quality of changes in the meat: A review. J. Muscle Foods 13:143-168. https://doi.org/10.1111/j.1745-4573.2002.tb00326.x - Jensen, J. M., K. L. Robbins, K. J. Ryan, C. Homco-Ryan, F. K. McKeith and M. S. Brewer. 2003. Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. Meat Sci. 63:501-508. https://doi.org/10.1016/S0309-1740(02)00111-0
- Kim, Y. H., J. T. Keeton, S. B. Smith, J. E. Maxim, H. S. Yang and J. W. Savell. 2009. Evaluation of antioxidant capacity and color stability of calcium lactate enhancement on fresh beef under highly oxidizing condition. Food Chem. 115:272-278. https://doi.org/10.1016/j.foodchem.2008.12.008
- Knock, R. C., M. Seyfert, M. C. Hunt, M. E. Dikeman, R. A. Mancini, J. A. Unruh, J. J. Higgins and R. A. Monderen. 2006. Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Meat Sci. 74:312-318. https://doi.org/10.1016/j.meatsci.2006.03.029
- Kohsaka, K. 1975. Freshness preservation of food and measurement. Food Ind. 18:105-111.
- Lara, M. S., J. I. Gutierrez, M. Timon and A. I. Andres. 2011. Evaluation of two natural extract (Rosmarinus officinalis L. and Meissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. Meat Sci. 88:481-488. https://doi.org/10.1016/j.meatsci.2011.01.030
- 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. 60:147-54. https://doi.org/10.1016/S0309-1740(01)00116-4
- Livingston, M., M. S. Brewer, J. Killifer, B. Bidner and F. McKeith. 2004. Shelf-life characteristics of enhanced modified atmosphere packaged pork. Meat Sci. 68:115-122. https://doi.org/10.1016/j.meatsci.2003.10.020
- Mancini, R. A. and M. C. Hunt. 2005. Current research in meat colour. Meat Sci. 71:100-121. https://doi.org/10.1016/j.meatsci.2005.03.003
- McCarthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch and D. J. Buckley. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57:177-184. https://doi.org/10.1016/S0309-1740(00)00090-5
- 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
- Nychas, G. J. E. 1994. Modified atmosphere packaging of meat. In: Minimal processing of foods and process optimization (Ed. R. P. Singh and F. A. R. Oliviera). An Interface CRC Press, London. pp. 417-436.
- Okamura, N., Y. Fujimoto, S. Kuwabara and A. Yagi. 1994. High performance liquid chromatography determination of carnosic acid and carnosol in Rosmarinus officinalis and Salvia officinalis. J. Chrom. A. 679:381-386. https://doi.org/10.1016/0021-9673(94)80582-2
- Renerre, M. and J. Labadie. 1993. Proceedings of the 39th International Congress of Meat Science and Technology, 1993 August 1-6; Calgary, AB.
-
Schirmer, B. C., R. Heiberg, T. Eie, T. Møretrø, T. Maugesten, M. Carlehog and S. Langsrud. 2009. A novel packaging methods with dissolving
$CO_2$ headspace combined with organic acids prolongs the self-life of fresh salmon. Int. J. Food Microbiol. 133:154-160. https://doi.org/10.1016/j.ijfoodmicro.2009.05.015 -
Schirmer, B. C. and S. Langsrud. 2010. A dissolving
$CO_2$ headspace combined with organic acids prolonged the shelf-life of fresh pork. Meat Sci. 85:280-284. https://doi.org/10.1016/j.meatsci.2010.01.013 - Sebranek, J. G., V. J. H. Sewalt, K. L. Robbins and T. A. Houser. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69:289-296. https://doi.org/10.1016/j.meatsci.2004.07.010
- Shelef, L. A. and V. Potluri. 1995. Behaviour of foodborne pathogens in cooked liver sausage-containing lactates. Food Microbiol. 12:221-227. https://doi.org/10.1016/S0740-0020(95)80101-4
- 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. 26:259-67.
- Smith, J. P., H. S. Ramaswamy and B. K. Simpson. 1990. Development in food packaging technology. Part II. Storage aspects. Trends Food Sci. Technol. 1:111-118. https://doi.org/10.1016/0924-2244(90)90086-E
- Velugoti, P. R., L. Rajagopal, V. Juneja and H. Thippareddi. 2007. Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork. Food Microbiol. 24:687-694. https://doi.org/10.1016/j.fm.2007.04.004
피인용 문헌
- Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.494
- Ready-to-cook fresh meal: study for shelf life prolongation vol.53, pp.2, 2016, https://doi.org/10.1007/s13197-015-2136-1
- Alternativas para um produto cárneo mais saudável: uma revisão vol.16, pp.3, 2013, https://doi.org/10.1590/s1981-67232013005000021
- The Effect of Modified Atmosphere Packaging on the Quality of Sturgeon Caviar at 0°C vol.941, pp.None, 2014, https://doi.org/10.4028/www.scientific.net/amr.941-944.1099