천연 보존제와 저장 온도가 돈육의 품질과 Shelf-life에 미치는 영향

목차 (Table of Contents)

• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 문헌

참고문헌 (Reference)

1 "The storage life of chilled pork packaged under carbon dioxide" 313-324, 1989

2 "The microbiological examination of meat" Applied Science Publishers Ltd 423-520, 1982

3 "The effect of film permeability on the storage life and microbiology of vacuum packed meat" 47 : 433-436, 1979

4 "The effect of chitosan supplementation on pH moisture and color of pork" 2001

5 "Short-chain fatty acids as sanitizers for beef" 168-171, 1980

6 "SAS User's Guide" Inc 1995

7 "Proceedings of the 39th International Congress of Meat Science and Technology" illi (illi): 361-387, 1993

8 "Physicochemical and sensory characteristics of domestic vacuum package pork loins for export during chilled storage" 401-412, 1998

9 "Microbiological decontamination of food animal carcasses by washing and saniting systems" 133-140, 1992

10 "Microbial interactions in country-style ground porks" 498-509, 1977

11 "Korea Food and Drug Administration." 222-223, 2002

12 "Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation on Vitamin E" 858-862, 1989

13 "Fermentation charateristics of kochujang containg horseradish or mustard" 32 : 1350-1357, 2000

14 "Environmental conditions and the role of Brochothrix themosphacta in the spoilage of fresh and processed meat Psychrotroph Microorganisms in Spoilage and Pathogenicity" Academic Press 1981

15 "Effects of vacuum packaging on lipid oxidation and meat color of chilled pork" 1-6, 2002

16 "Effects of sanitary treatment of pork cut surface on shelf-life of chilled pork" 36 : 403-408, 1994

17 "Effects of garlic addition on lipid oxidation of ground pork during storage" 17 : 117-122, 2001

18 "Effect of organic acid on value of VBN color and sensory property of pork meat" 443-452, 2002

19 "Compounds determining pH in dry sausage" 161-164, 1979

20 "Compendium of methods for the microbiological examination of foods" 1992

21 "Comparison of physicochemical characteristics among han woo" 211-216, 1994

22 "Changes of color aqueous beef extract caused by Pseudomonas fragi" 824-827, 1977

23 "Antioxiant activities of rosemary and sage extracts and vitamin E in a model meat system" 43 : 2707-2712, 1995

24 "Antimicrobial and antioxidant activity of grapefruit and seed extract on fishery products" 289-296, 1990