Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork

Meat Science

Volumn 96, Issue 1, 2014, Pages 548-553

  Kim, Hyun Wook ^a   Choi, Ji Hun ^a   Choi, Yun Sang ^a   Kim, Hack Youn ^b   Lee, Mi Ai ^c   Hwang, Ko Eun ^a   Song, Dong Heon ^a   Lee, Ju Woon ^d   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b Kongju National University   (South Korea)

^c World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

^d Korea Atomic Energy Research Institute   (South Korea)

Author keywords

Cooked sausage; Irradiation; Kimchi; Shelf life

Indexed keywords

COMBINED TREATMENT; COOKED SAUSAGE; KIMCHI; MICROBIAL NUMBERS; QUALITY CHARACTERISTIC; SENSORY EVALUATION; SHELF LIFE; VOLATILE COMPOUNDS;

IRRADIATION;

MEATS;

FOOD PRESERVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; COLD; COLOR; COOKED SAUSAGE; COOKING; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; HUMAN; IRRADIATION; KIMCHI; MEAT; METHODOLOGY; ODOR; PH; PHYSICAL CHEMISTRY; RADIATION EXPOSURE; SHELF LIFE; SWINE; TASTE;

COOKED SAUSAGE; IRRADIATION; KIMCHI; SHELF LIFE;

ANIMALS; COLD TEMPERATURE; COLOR; COOKING; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84883674172     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.023     Document Type: Article

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