참고문헌 (41)

1. J. Food Nutr. Res. Abdalhai 2 312 2014 10.12691/jfnr-2-6-8 Effect of ultrasound treatment prior to vacuum and modified atmosphere packaging on microbial and physical characteristics of fresh beef 

   

2. Int. Food Res. J. Adzitey 18 11 2011 Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review 

3. Food Packaging Shelf Life. Azlin-Hasim 4 26 2015 10.1016/j.fpsl.2015.03.003 Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets 

   상세보기

4. Korean J. Food Sci. Anim. Bae 34 73 2014 10.5851/kosfa.2014.34.1.73 Differentiation of deboned fresh chicken thigh meat from the frozen-thawed one processed with different deboning conditions 

   원문보기 상세보기

5. Antonie Van Leeuwenhoek. Balamatsia 89 9 2006 10.1007/s10482-005-9003-4 Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators 

   상세보기

6. J. Sci. Food Agric. Boothe 82 315 2002 10.1002/jsfa.1036 Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage 

   상세보기

7. J. Food Sci. Brewer 57 558 1992 10.1111/j.1365-2621.1992.tb08042.x TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: effects of packaging 

   상세보기

8. Brewer S. 2011. Preserving beef quality with natural antioxidants. White paper Product Enhancement Research Beef Facts, Research and Knowledge Management, Cattlemen's Beef Board and National Cattlemen's Beef Association, New York, USA. 1-15. 

9. Food Chem. Cai 126 1354 2011 10.1016/j.foodchem.2010.11.098 Determination of total volatile basic nitrogen (TVB-N) content and Warner-Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy 

   상세보기

10. Korean J. Food Sci. Anim. Chae 31 100 2011 10.5851/kosfa.2011.31.1.100 Effect of gas mixture ratio of modified atmosphere packaging on quality of chicken breast 

    원문보기 상세보기

11. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat. Meat Sci. Chandra Mohan 128 47 2017 Active compound diffusivity of particle size reduced S 

12. J. Nutr. Food Sci. Cheng 6 12 2016 Lipid oxidation in meat 

13. Food Control. Duan 75 70 2017 10.1016/j.foodcont.2016.12.017 Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses 

    상세보기

14. Sensors. El Barbri 8 142 2008 10.3390/s8010142 Electronic nose based on metal oxide semiconductor sensors as an alternative technique for the spoilage classification of red meat 

    상세보기

15. Am. Eurasian. J. Sci. Res. Ghatass 3 62 2008 Dielectric technique for quality control of beef meat in the range 10 kHz-1 MHz 

16. Meat Sci. Gray 43 111 1996 10.1016/0309-1740(96)00059-9 Oxidative quality and shelf life of meats 

    상세보기

17. Meat Sci. Huff-Lonergan 71 194 2005 10.1016/j.meatsci.2005.04.022 Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes 

    상세보기

18. Korean J. Poult. Sci. Jang 37 405 2010 10.5536/KJPS.2010.37.4.405 Effect of dietary supplementation of quercetin on oxidative stability of chicken thigh 

    원문보기 상세보기

19. Asian Australas. J. Anim. Sci. Jayasena 26 1038 2013 10.5713/ajas.2012.12684 Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines 

    원문보기 상세보기

20. Korean J. Poult. Sci. Jung 42 101 2015 10.5536/KJPS.2015.42.2.101 Comparison of pH, water holding capacity and color among meats from Korean native chickens 

    원문보기 상세보기

21. Meat Sci. Keenan 84 691 2010 10.1016/j.meatsci.2009.11.004 The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles 

    상세보기

22. Food Control. Kim 29 112 2013 10.1016/j.foodcont.2012.05.060 Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation 

    상세보기

23. J. Food Sci. Knox 73 M104 2008 10.1111/j.1750-3841.2008.00667.x Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins 

    상세보기

24. Vet. Arh. Kozacinski 76 305 2006 Microbiological quality of poultry meat on the Croatian market 

25. Food Control. Kruk 22 6 2011 10.1016/j.foodcont.2010.06.003 The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet 

    상세보기

26. J. Math. Fund. Sci. Kuswandi 47 236 2015 10.5614/j.math.fund.sci.2015.47.3.2 Simple and low-cost on-package sticker sensor based on litmus paper for real-time monitoring of beef freshness 

    

27. BMC Genet. Le Bihan-Duval 9 53 2008 10.1186/1471-2156-9-53 Chicken meat quality: genetic variability and relationship with growth and muscle characteristics 

    상세보기

28. CyTA - J. Food. Marcinkowska-Lesiak 14 41 2016 10.1080/19476337.2015.1042054 Effect of packaging method and cold-storage time on chicken meat quality 

    상세보기

29. Asian Australas. J. Anim. Sci. Min 20 1278 2007 10.5713/ajas.2007.1278 Relationship between the concentration of biogenic amines and volatile basic nitrogen in fresh beef, pork, and chicken meat 

    원문보기 상세보기

30. Sensors. Najam ul 12 15542 2012 10.3390/s121115542 Meat and fish freshness inspection system based on odor sensing 

    상세보기

31. Polish J. Food Nut. Nowak 14 91 2005 Predominant microflora of vacuum-packed frankfurters 

32. Rev. Bras. Cienc. Avic. Pelicano 3 207 2003 10.1590/S1516-635X2003000300009 Effect of different probiotics on broiler carcass and meat quality 

    상세보기

33. J Food Sci. Rey 41 111 1976 10.1111/j.1365-2621.1976.tb01114.x Microbiology of pale, dark and normal pork 

    상세보기

34. Analyst. Salinas 137 3635 2012 10.1039/c2an35211g Monitoring of chicken meat freshness by means of a colorimetric sensor array 

    상세보기

35. Food Chem. Silva 78 241 2002 10.1016/S0308-8146(01)00404-6 Bioactive amines in chicken breast and thigh after slaughter and during storage at 4±1 °C and in chicken-based meat products 

    상세보기

36. Clin. Microbiol. Infect. Skarp 22 103 2016 10.1016/j.cmi.2015.11.019 Campylobacteriosis: the role of poultry meat 

    상세보기

37. Meat Sci. Vaithiyanathan 88 409 2011 10.1016/j.meatsci.2011.01.019 Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C) 

    상세보기

38. J Food Sci. Witte Vernon 35 582 1970 10.1111/j.1365-2621.1970.tb04815.x A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage 

    상세보기

39. J. Texture Studies. Xiong 37 179 2006 10.1111/j.1745-4603.2006.00045.x Comparison of Allo-Kramer, Warner-Bratzler and Razor Blade Shears for Predicting Sensory Tenderness of Broiler Breast Meat 

    상세보기

40. Poult. Sci. Young 76 1587 1997 10.1093/ps/76.11.1587 Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat 

    상세보기

41. Meat Sci. Zhou 86 119 2010 10.1016/j.meatsci.2010.04.033 Preservation technologies for fresh meat-a review 

    상세보기

활용도 Top5 논문

더보기

해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.