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| Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage |
| Ko-Eun Hwang, Tae-Kyung Kim, Hyun-Wook Kim, Dong-Ho Seo, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi |
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Anim Biosci. 2018;31(8):1358-1365. Published online January 26, 2018 DOI: https://doi.org/10.5713/ajas.17.0767 |
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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage Asian-Australasian Journal of Animal Sciences. 2018;31(8):1358-1365  Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage Food Control. 2003;14(1):7-12 Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage Meat Science. 2000;55(1):107-113 Effect of Water Extract ofUrtica dioicaL. on Lipid Oxidation and Color of Cooked Pork Sausage Journal of Food Processing and Preservation. 2016;41(2):e12818 Effect of carboxy-hemoglobin on color stability of cooked pork sausage Food Science and Biotechnology. 2012;21(1):267-272 Nitrite formation from vegetable sources and its use as a preservative in cooked sausage Journal of the Science of Food and Agriculture. 2016;97(6):1774-1783 Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage Journal of Food Protection. 2016;79(2):184-193 Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin E Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 1998;207(5):363-368 Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system Meat Science. 2011;88(1):139-144 Effect of nitrate on residual nitrite decomposition rate in cooked cured pork Meat Science. 2017;129:135-139 |
