-
1
-
-
33746681820
-
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
-
DOI 10.1016/j.fm.2006.04.006, PII S0740002006001006
-
Ahn, J., I. U. Grun and A. Mustapha. 2007. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiol. 24:7-14. (Pubitemid 44164687)
-
(2007)
Food Microbiology
, vol.24
, Issue.1
, pp. 7-14
-
-
Ahn, J.1
Grun, I.U.2
Mustapha, A.3
-
2
-
-
70349837118
-
The antioxidative and antimicrobial activities of the three species of leek (allium tuberosum r.) ethanol extracts
-
Ahn, M. S., H. J. Kim and M. S. Seo. 2005. The antioxidative and antimicrobial activities of the three species of leek (Allium tuberosum R.) ethanol extracts. Korean J. Food Culture 20:186-193.
-
(2005)
Korean J. Food Culture
, vol.20
, pp. 186-193
-
-
Ahn, M.S.1
Kim, H.J.2
Seo, M.S.3
-
3
-
-
0041663912
-
Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky
-
DOI 10.1016/S0168-1605(02)00565-2
-
Calicioglu, M., J. N. Sofos and P. A. Kendall. 2003. Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky. Int. J. Food Microbiol. 86:283-292. (Pubitemid 36945572)
-
(2003)
International Journal of Food Microbiology
, vol.86
, Issue.3
, pp. 283-292
-
-
Calicioglu, M.1
Sofos, J.N.2
Kendall, P.A.3
-
4
-
-
21644461169
-
Safe and shelf-stable natural casing using hurdle technology
-
DOI 10.1016/j.foodcont.2004.09.011, PII S095671350400221X
-
Chawla, S. P., R. Chander and A. Sharma. 2006. Safe and shelf-stable natural casing using hurdle technology. Food Control 17:127-131. (Pubitemid 40931993)
-
(2006)
Food Control
, vol.17
, Issue.2
, pp. 127-131
-
-
Chawla, S.P.1
Chander, R.2
Sharma, A.3
-
5
-
-
4344586520
-
Determination of quality changes throughout processing steps in Chinese-style pork jerky
-
Chen, W. S., D. C. Liu and M. T. Chen. 2004. Determination of quality changes throughout processing steps in Chinese-style pork jerky. Asian-Aust. J. Anim. Sci. 17:700-704. (Pubitemid 39151554)
-
(2004)
Asian-Australasian Journal of Animal Sciences
, vol.17
, Issue.5
, pp. 700-704
-
-
Chen, W.S.1
Liu, D.C.2
Chen, M.T.3
-
6
-
-
84875705803
-
Quality characteristics of sponge cake added with leek (allium thberosum rottler) powder
-
Cho, K. R. 2010. Quality characteristics of sponge cake added with leek (Allium thberosum Rottler) powder. Korean J. Food Nutr. 23:478-484.
-
(2010)
Korean J. Food Nutr
, vol.23
, pp. 478-484
-
-
Cho, K.R.1
-
7
-
-
0002374333
-
Naturally occurring compounds
-
(Ed. P. M. Davidson and A. L. Branem). Dekker: New York. USA
-
Conner, D. E. 1993. Naturally occurring compounds. In: Antimicrobials and Foods (Ed. P. M. Davidson and A. L. Branem). Dekker: New York. USA. pp. 441-468.
-
(1993)
Antimicrobials and Foods
, pp. 441-468
-
-
Conner, D.E.1
-
8
-
-
0042504461
-
Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage
-
DOI 10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
-
El-Alim, S. S. L. A., A. Lugasi, J. Hóvári and E. Dworschák. 1999. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J. Sci. Food Agric. 79:277-285. (Pubitemid 29087564)
-
(1999)
Journal of the Science of Food and Agriculture
, vol.79
, Issue.2
, pp. 277-285
-
-
El-Alim, S.S.L.A.1
Lugasi, A.2
Hovari, J.3
Dworschak, E.4
-
9
-
-
0037125099
-
Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection
-
DOI 10.1021/jf020158y
-
Fan, X., C. H. Sommers, D. W. Thayers and S. J. Lehotay. 2002. Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection. J. Agric. Food Chem. 50:4257-4261. (Pubitemid 34756024)
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, Issue.15
, pp. 4257-4261
-
-
Fan, X.1
Sommers, C.H.2
Thayer, D.W.3
Lehotay, S.J.4
-
10
-
-
70449158340
-
A simple method for the isolation and purification of total lipids from animal tissues
-
Folch, J., M. Lee and S. G. H. Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
-
(1957)
J. Biol. Chem
, vol.226
, pp. 497-509
-
-
Folch, J.1
Lee, M.2
Stanley, S.G.H.3
-
11
-
-
34247339284
-
Effects of drying conditions on quality properties of pork jerky
-
Han, D. J., J. Y. Jeong, J. H. Choi, Y. S. Choi, H. Y. Kim, M. A. Lee, E. S. Lee, H. D. Paik and C. J. Kim. 2007. Effects of drying conditions on quality properties of pork jerky. Korean J. Food Sci. Ani. 27:29-34.
-
(2007)
Korean J. Food Sci. Ani
, vol.27
, pp. 29-34
-
-
Han, D.J.1
Jeong, J.Y.2
Choi, J.H.3
Choi, Y.S.4
Kim, H.Y.5
Lee, M.A.6
Lee, E.S.7
Paik, H.D.8
Kim, C.J.9
-
12
-
-
29244433743
-
Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran
-
DOI 10.1016/j.foodcont.2005.02.008, PII S0956713505000575
-
Javanmard, M., N. Rokni, S. Bokaie and G. Shahahosseini. 2006. Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran. Food Control 17:469-473. (Pubitemid 41824081)
-
(2006)
Food Control
, vol.17
, Issue.6
, pp. 469-473
-
-
Javanmard, M.1
Rokni, N.2
Bokaie, S.3
Shahhosseini, G.4
-
13
-
-
33644782774
-
Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using γ-radiation as one of the hurdles
-
DOI 10.1016/j.lwt.2005.03.016, PII S0023643805000903
-
Kanatt, S. R., S. P. Chawla, R. Chander and A. Sharma. 2006. Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using γ-irradiation as one of the hurdles. LWT-Food Sci. Technol. 39:621-626. (Pubitemid 43340486)
-
(2006)
LWT - Food Science and Technology
, vol.39
, Issue.6
, pp. 621-626
-
-
Kanatt, S.R.1
Chawla, S.P.2
Chander, R.3
Sharma, A.4
-
14
-
-
0030999970
-
An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat
-
Keene, W. E., E. Sazie, J. Kok, D. H. Rice, D. D. Hancock, V. K. Balan, T. Zhao and M. P. Doyle. 1997. An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat. J. Am. Med. Assoc. 227:1229-1231. (Pubitemid 27172747)
-
(1997)
Journal of the American Medical Association
, vol.277
, Issue.15
, pp. 1229-1231
-
-
Keene, W.E.1
Sazie, E.2
Kok, J.3
Rice, D.H.4
Hancock, D.D.5
Balan, V.K.6
Zhao, T.7
Doyle, M.P.8
-
15
-
-
42149126356
-
Development of ice cream with improved microbiological safety and acceptable organoleptic quality using irradiation
-
Kim, H. J., A. Jang, J. S. Ham, S. G. Jeong, J. N. Ahn, M. W. Byun and C. Jo. 2007. Development of ice cream with improved microbiological safety and acceptable organoleptic quality using irradiation. J. Anim. Sci. Technol. 49:515-522.
-
(2007)
J. Anim. Sci. Technol
, vol.49
, pp. 515-522
-
-
Kim, H.J.1
Jang, A.2
Ham, J.S.3
Jeong, S.G.4
Ahn, J.N.5
Byun, M.W.6
Jo, C.7
-
16
-
-
84878531200
-
Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky
-
Kim, H. J., M. Kang and C. Jo. 2012. Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky. CNU J. Agric. Sci. 39:341-347.
-
(2012)
CNU J. Agric. Sci
, vol.39
, pp. 341-347
-
-
Kim, H.J.1
Kang, M.2
Jo, C.3
-
17
-
-
0001876491
-
Oxidation pathways to the formulation of off-flavours
-
(2nd eds) Balckie Academic & Professional. London
-
Kochhar, S. P. 1996. Oxidation pathways to the formulation of off-flavours. In: Food Taints and Off-flavours, 2nd eds) Balckie Academic & Professional. London. pp. 168-225.
-
(1996)
Food Taints and Off-flavours
, pp. 168-225
-
-
Kochhar, S.P.1
-
18
-
-
0002384997
-
The effect of water activity on reaction kinetics of food deterioration
-
Labuza, T. P. 1980. The effect of water activity on reaction kinetics of food deterioration. Food Technol. 34:36-41.
-
(1980)
Food Technol
, vol.34
, pp. 36-41
-
-
Labuza, T.P.1
-
19
-
-
85052168242
-
Shelf stable product and intermediate moisture foods based on meat
-
(Ed. L. Rockland and L. R. Beuchat). Marcel Dekker Inc. New York
-
Leistner, L. 1987. Shelf stable product and intermediate moisture foods based on meat. In: Water activity theory and application to food (Ed. L. Rockland and L. R. Beuchat). Marcel Dekker Inc., New York. pp. 295-328.
-
(1987)
Water Activity Theory and Application to Food
, pp. 295-328
-
-
Leistner, L.1
-
20
-
-
0034887833
-
Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the united states, 1990 to 1999
-
Levine, P., B. Rose, S. Green, G. Ransom and W. Hill. 2001. Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999. J. Food Prot. 64:1188-1193. (Pubitemid 32763560)
-
(2001)
Journal of Food Protection
, vol.64
, Issue.8
, pp. 1188-1193
-
-
Levine, P.1
Rose, B.2
Green, S.3
Ransom, G.4
Hill, W.5
-
21
-
-
72249094054
-
Physical and sensory characteristics of cookies with added leek (allium thberosum rottler) powder
-
Lim, E. J., C. O. Huh, S. H. Kwon, B. S. Yi, K. R. Cho, S. G. Shin, S. Y. Kim and J. Y. Kim. 2009. Physical and sensory characteristics of cookies with added leek (Allium thberosum Rottler) powder. Korean J. Food Nutr. 22:1-7.
-
(2009)
Korean J. Food Nutr
, vol.22
, pp. 1-7
-
-
Lim, E.J.1
Huh, C.O.2
Kwon, S.H.3
Yi, B.S.4
Cho, K.R.5
Shin, S.G.6
Kim, S.Y.7
Kim, J.Y.8
-
22
-
-
79951655532
-
Package systems and storage times serve as postlethality controls for listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks
-
Lobaton-Sulabo, A. S., T. J. Axman, K. J. Getty, E. A. Boyle, N. M. Harper, K. K. Uppal, B. Barry and J. J. Higgins. 2011. Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks. J. Food Prot. 74:188-192.
-
(2011)
J. Food Prot
, vol.74
, pp. 188-192
-
-
Lobaton-Sulabo, A.S.1
Axman, T.J.2
Getty, K.J.3
Boyle, E.A.4
Harper, N.M.5
Uppal, K.K.6
Barry, B.7
Higgins, J.J.8
-
23
-
-
33746253218
-
Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins
-
DOI 10.1016/j.meatsci.2006.04.004, PII S0309174006001069
-
Nam, K. C., K. Y. Ko, B. R. Min, H. Ismail, E. J. Lee, J. Cordray and D. U. Ahn. 2006. Influence of rosemary-tocophrol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Sci. 74:380-387. (Pubitemid 44093125)
-
(2006)
Meat Science
, vol.74
, Issue.2
, pp. 380-387
-
-
Nam, K.C.1
Ko, K.Y.2
Min, B.R.3
Ismail, H.4
Lee, E.J.5
Cordray, J.6
Ahn, D.U.7
-
24
-
-
0002592857
-
Lipids
-
(2nd eds) Revised and expanded. Marcel Dekker, New York
-
Nawar, W. W. 1985. Lipids. In: Food Chemistry, 2nd eds) Revised and expanded. Marcel Dekker, New York. pp. 139-244.
-
(1985)
Food Chemistry
, pp. 139-244
-
-
Nawar, W.W.1
-
25
-
-
0035882228
-
Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.)
-
DOI 10.1016/S0168-1605(01)00436-6, PII S0168160501004366
-
Ouattara, B., S. F. Sabato and M. Lacroix. 2001. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). Int. J. Food Microbiol. 68:1-9. (Pubitemid 32703719)
-
(2001)
International Journal of Food Microbiology
, vol.68
, Issue.1-2
, pp. 1-9
-
-
Ouattara, B.1
Sabato, S.F.2
Lacroix, M.3
-
26
-
-
33749680953
-
Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
-
DOI 10.1016/j.foodcont.2005.11.009, PII S0956713505002872
-
Oussalah, M., S. Caillet, L. Saucier and M. Lacroix. 2007. Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18:414-420. (Pubitemid 44550770)
-
(2007)
Food Control
, vol.18
, Issue.5
, pp. 414-420
-
-
Oussalah, M.1
Caillet, S.2
Saucier, L.3
Lacroix, M.4
-
27
-
-
77955175650
-
Effect of drying method and medicinal herb extract addition on the microstructure of beef jerky
-
Park, C. J., M. L. Kim and C. S. Park. 2009. Effect of drying method and medicinal herb extract addition on the microstructure of beef jerky. Korean J. Food Preserv. 16:875-883.
-
(2009)
Korean J. Food Preserv
, vol.16
, pp. 875-883
-
-
Park, C.J.1
Kim, M.L.2
Park, C.S.3
-
28
-
-
79959721012
-
Volatile flavor components of leek (allium tuberosum rottler)
-
Park, E. R., J. O. Jo, S. M. Kim, M. Y. Lee and K. S. Kim. 1998. Volatile flavor components of leek (Allium tuberosum Rottler). J. Korean Soc. Food Sci. Nutr. 27:563-567.
-
(1998)
J. Korean Soc. Food Sci. Nutr
, vol.27
, pp. 563-567
-
-
Park, E.R.1
Jo, J.O.2
Kim, S.M.3
Lee, M.Y.4
Kim, K.S.5
-
29
-
-
84859800726
-
The synergistic effects of combined naocl, gamma irradiation and vitamin b1 on populations of aeromonas hydrophila in squid
-
Park, S. Y., B. Y. Kim, H. H. Song and S. D. Ha. 2012. The synergistic effects of combined NaOCl, gamma irradiation and vitamin B1 on populations of Aeromonas hydrophila in squid. Food Control 27:194-199.
-
(2012)
Food Control
, vol.27
, pp. 194-199
-
-
Park, S.Y.1
Kim, B.Y.2
Song, H.H.3
Ha, S.D.4
-
30
-
-
0036122536
-
Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film
-
DOI 10.1016/S0969-806X(01)00516-3, PII S0969806X01005163
-
Quattara, B., M. Giroux, R. Myefsah, W. Smoragiewicz, L. Saucier, J. Borsa and M. Lacroix. 2002. Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film. Radiat. Phys. Chem. 63:299-304. (Pubitemid 34226745)
-
(2002)
Radiation Physics and Chemistry
, vol.63
, Issue.3-6
, pp. 299-304
-
-
Ouattara, B.1
Giroux, M.2
Yefsah, R.3
Smoragiewicz, W.4
Saucier, L.5
Borsa, J.6
Lacroix, M.7
-
31
-
-
0002819906
-
Influence of water activity on food product quality and stability
-
Rockland, L. B. and S. K. Nishi. 1980. Influence of water activity on food product quality and stability. Food Technol. 34:42-51.
-
(1980)
Food Technol
, vol.34
, pp. 42-51
-
-
Rockland, L.B.1
Nishi, S.K.2
-
32
-
-
65549107782
-
-
USDA/FSIS (US Department of Agriculture-Food Safety and Inspection Service). FSIS New Releases, October 2
-
USDA/FSIS (US Department of Agriculture-Food Safety and Inspection Service). 2003. New Mexico firm recalls beef jerky for possible Salmonella contamination. FSIS New Releases, October 2.
-
(2003)
New Mexico Firm Recalls Beef Jerky for Possible Salmonella Contamination
-
-
-
33
-
-
35348813019
-
Effect of oxygen barrier of packaging material on food preservation
-
Japan: Aichi Prefecture Government
-
Yamaguchi, N., S. Naito, Y. Okada and A. Nagase. 1986. Effect of oxygen barrier of packaging material on food preservation. Annual Report of the Food Research Institute, 27, Japan: Aichi Prefecture Government. pp. 69-73.
-
(1986)
Annual Report of the Food Research Institute
, vol.27
, pp. 69-73
-
-
Yamaguchi, N.1
Naito, S.2
Okada, Y.3
Nagase, A.4
-
34
-
-
34247332831
-
Evaluation of quality of the marketing jerky in domestic (1. Investigation of outward appearance, food additives, nutrient content and sanitary state)
-
Yang, C. Y. and S. H. Lee. 2002. Evaluation of quality of the marketing jerky in domestic (1. Investigation of outward appearance, food additives, nutrient content and sanitary state). Korean J. Food Nutr. 15:197-202.
-
(2002)
Korean J. Food Nutr
, vol.15
, pp. 197-202
-
-
Yang, C.Y.1
Lee, S.H.2
-
35
-
-
64049099628
-
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky
-
Yang, H. S., Y. H. Hwang, S. T. Joo and G. B. Park. 2009. The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82:289-294.
-
(2009)
Meat Sci
, vol.82
, pp. 289-294
-
-
Yang, H.S.1
Hwang, Y.H.2
Joo, S.T.3
Park, G.B.4
-
36
-
-
79957545931
-
Effect of several food ingredients on radiation inactivation of escherichia coli and listeria monocytogenes inoculated into ground pork
-
Yun, H., M. Lacroix, S. Jung, K. Kim, J. W. Lee and C. Jo. 2011. Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork. Radiat. Phys. Chem. 80:994-997.
-
(2011)
Radiat. Phys. Chem
, vol.80
, pp. 994-997
-
-
Yun, H.1
Lacroix, M.2
Jung, S.3
Kim, K.4
Lee, J.W.5
Jo, C.6
|