PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Animal Bioscience10.5713/ab.21.042120223581270-1278Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscleGeon Ho Kim, Koo Bok Chinhttp://animbiosci.org/upload/pdf/ab-21-0421.pdf, http://animbiosci.org/journal/view.php?doi=10.5713/ab.21.0421, http://animbiosci.org/upload/pdf/ab-21-0421.pdf
2019 Reciprocal Meat Conference10.22175/mmb.10680201932Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork HamK. B. Chin, C. Lee, G. Kimhttps://www.iastatedigitalpress.com/mmb/article/10680/galley/10221/download/
Meat Science10.1016/j.meatsci.2006.05.0252006744727-737Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributesJ.W. Stephens, M.E. Dikeman, J.A. Unruh, M.D. Haub, M.D. Tokachhttps://api.elsevier.com/content/article/PII:S0309174006001938?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174006001938?httpAccept=text/plain
Journal of Food Quality10.1111/j.1745-4557.1997.tb00497.x1997206567-574PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGEDOUG M. ROTH, FLOYD K. MCKEITH, M. SUSAN BREWERhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.1997.tb00497.x, http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1997.tb00497.x/fullpdf
International Journal of Food Science & Technology10.1111/j.1365-2621.2011.02654.x20114671522-1528Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork hamHong C. Lee, Koo B. Chinhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2011.02654.x, http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02654.x/fullpdf
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A10.1007/s00217005034619982075363-368Oxidative 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 EClaus Jensen, Leif H. Skibsted, G. Bertelsenhttp://link.springer.com/content/pdf/10.1007/s002170050346.pdf, http://link.springer.com/article/10.1007/s002170050346/fulltext.html, http://link.springer.com/content/pdf/10.1007/s002170050346
Journal of the Science of Food and Agriculture10.1002/jsfa.8421201797155327-5334The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storageDominika Guzek, Dominika Głąbska, Marta Brodowska, Jolanta Godziszewska, Elżbieta Górska-Horczyczak, Ewelina Pogorzelska, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbickahttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.8421, https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8421
International Journal of Food Science & Technology10.1111/ijfs.139692018542550-557Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausagesChang Hoon Lee, Koo Bok Chinhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.13969, http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13969/fullpdf
Meat Science10.1016/s0309-1740(01)00043-22001584409-412Effect of substituting pork backfat with rind on quality characteristics of pork sausageS.S Abiola, S.W Adegbajuhttps://api.elsevier.com/content/article/PII:S0309174001000432?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174001000432?httpAccept=text/plain
Journal of Muscle Foods10.1111/j.1745-4573.1991.tb00439.x19912137-48METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE-CUT AND COARSE-GROUND PORK SAUSAGE PRODUCT CHARACTERISTICSC.B. FRYE, K.L. MYERS, C.L. KNIPE, J.G. SEBRANEKhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.1991.tb00439.x, http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1991.tb00439.x/fullpdf