참고문헌 (38)

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2. Journal of Animal Science Behrends 83 3 662 2005 10.2527/2005.833662x Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks 

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3. Meat Science Björkroth 70 3 477 2005 10.1016/j.meatsci.2004.07.018 Microbiological ecology of marinated meat products 

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4. International Journal of Food Microbiology Brown 62 1 7 2000 10.1016/S0168-1605(00)00408-6 The role of microbiological testing in systems for assuring the safety of beef 

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5. Methods in Enzymology Buege 52 302 1978 10.1016/S0076-6879(78)52032-6 [30] Microsomal lipid peroxidation 

   

6. International Journal of Food Microbiology Burt 94 3 223 2004 10.1016/j.ijfoodmicro.2004.03.022 Essential oils: Their antibacterial properties and potential applications in foods-A review 

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7. Morbidity and Mortality Weekly Report CDC 55 180 2006 Multistate outbreak of Salmonella Typhimurium infections associated with eating ground beef-United States, 2004 

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8. CDC 

9. Meat Science Choi 82 4 419 2009 10.1016/j.meatsci.2009.02.016 Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, and E. coli O157: H7 in marinades and marinated pork 

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10. Letters in Applied Microbiology Choi 49 4 510 2009 10.1111/j.1472-765X.2009.02702.x Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and E. coli O157: H7 in fresh pork 

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11. International Journal of Food Microbiology Govaris 137 2 175 2010 10.1016/j.ijfoodmicro.2009.12.017 The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage 

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12. Food Microbiology Hajmeer 23 5 446 2006 10.1016/j.fm.2005.06.005 Impact of sodium chloride on Escherichia coli O157: H7 and Staphylococcus aureus analysed using transmission electron microscopy 

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13. Food Microbiology Jo 21 5 543 2004 10.1016/j.fm.2003.11.005 Inactivation of foodborne pathogens in marinated beef rib by ionizing radiation 

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14. LWT - Food Science and Technology Kanatt 53 1 321 2013 10.1016/j.lwt.2013.01.019 Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage 

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15. Food Microbiology Kargiotou 28 1 158 2011 10.1016/j.fm.2010.09.013 Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef 

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16. Journal of Bioscience and Bioengineering Kataoka 100 3 227 2005 10.1263/jbb.100.227 Functional effects of Japanese style fermented soy sauce (shoyu) and its components 

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17. Journal of the Korean Society of Food Culture Kim 24 6 805 2009 Developing an attitude scale for Korean style flavors 

18. Applied and Environmental Microbiology Lin 70 9 5672 2004 10.1128/AEM.70.9.5672-5678.2004 Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies 

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19. Food Control Lues 18 4 326 2007 10.1016/j.foodcont.2005.10.010 The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group 

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20. Annals of Tourism Research Mak 39 1 171 2012 10.1016/j.annals.2011.05.010 Globalisation and food consumption in tourism 

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21. Journal of Food Protection Masuda 61 6 657 1998 10.4315/0362-028X-61.6.657 Reduction of Escherichia coli O157: H7 populations in soy sauce, a fermented seasoning 

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22. International Journal of Food Microbiology Moon 217 35 2016 10.1016/j.ijfoodmicro.2015.10.009 Synergism between carvacrol or thymol increases the antimicrobial efficacy of soy sauce with no sensory impact 

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23. Muras 2009 Mater of Science Escherichia coli O157: H7 and Salmonella Typhimurium risk assessment during the production of marinated beef inside skirts and tri-tip roasts 

24. Journal of Animal Science Neely 77 3 653 1999 10.2527/1999.773653x Beef customer satisfaction: Cooking method and degree of doneness effects on the top round steak 

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25. International Journal of Food Microbiology Pathania 139 3 214 2010 10.1016/j.ijfoodmicro.2010.01.039 Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp 

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26. Meat Science Quintavalla 62 3 373 2002 10.1016/S0309-1740(02)00121-3 Antimicrobial food packaging in meat industry 

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27. Emerging Infectious Diseases Rangel 11 4 603 2005 10.3201/eid1104.040739 Epidemiology of Escherichia coli O157: H7 outbreaks, United States, 1982-2002 

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28. Rhee 2014 Control of pathogenic Escherichia coli (research project number: 13162MFDS045) 

29. Food Microbiology Rhoades 36 2 248 2013 10.1016/j.fm.2013.06.010 Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef 

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30. Meat Science Røssvoll 96 2 695 2014 10.1016/j.meatsci.2013.09.009 Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers 

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31. Meat Science Scanga 56 2 145 2000 10.1016/S0309-1740(00)00032-2 Microbiological contamination of raw beef trimmings and ground beef 

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32. Journal of Food Science Schirmer 75 2 M98 2010 10.1111/j.1750-3841.2009.01485.x Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat 

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33. Meat Science Sebranek 77 1 136 2007 10.1016/j.meatsci.2007.03.025 Cured meat products without direct addition of nitrate or nitrite: What are the issues? 

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34. Meat Science Sofos 78 1 3 2008 10.1016/j.meatsci.2007.07.027 Challenges to meat safety in the 21st century 

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35. Meat Science Solomakos 80 2 159 2008 10.1016/j.meatsci.2007.11.014 The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157: H7 in minced beef during refrigerated storage 

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36. Food Microbiology Solomakos 25 1 120 2008 10.1016/j.fm.2007.07.002 The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage 

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37. Journal of Food Protection Veldhuizen 70 9 2127 2007 10.4315/0362-028X-70.9.2127 Low temperature and binding to food components inhibit the antibacterial activity of carvacrol against Listeria monocytogenes in steak tartare 

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38. Meat Science Yusop 85 4 657 2010 10.1016/j.meatsci.2010.03.020 Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat 

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