1. Lefebvre N, Thibault C, Charbonneau R. Improvement of shelf-life and wholesomeness of ground beef by irradiation 1. Microbial aspects. Meat science. 1992;32(2):203-13. [ DOI:10.1016/0309-1740(92)90107-F] 2. Badr HM. Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat. Meat Science. 2004;67(4):541-8. [ DOI:10.1016/j.meatsci.2003.11.018] 3. FU A-H, Sebranek JG, Murano EA. Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation. Journal of food science. 1995;60(5):1001-5. [ DOI:10.1111/j.1365-2621.1995.tb06279.x] 4. Ahn H-J, Jo C, Kim J-H, Chung Y-J, Lee C-H, Byun M-W. Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage. Journal of food protection. 2002;65(9):1493-7. [ DOI:10.4315/0362-028X-65.9.1493] 5. Ahn HJ, Kim JH, Jo C, Lee CH, Byun MW. Reduction of carcinogenic n-nitrosamines and residual nitrite in model system sausage by irradiation. Journal of Food Science. 2002;67(4):1370-3. [ DOI:10.1111/j.1365-2621.2002.tb10291.x] 6. Ahn DU, Olson DG, Jo C, Love J, Jin SK. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage. Journal of Food Science. 1999;64(2):226-9. [ DOI:10.1111/j.1365-2621.1999.tb15870.x] 7. Brito MS, Villavicencio ALCH, Mancini-filho J. Effects of irradiation on trans fatty acids formation in ground beef. Radiation Physics and Chemistry. 2002;63(3-6):337-40. [ DOI:10.1016/S0969-806X(01)00647-8] 8. Yilmaz I, Geçgel U. Effects of gamma irradiation on trans fatty acid composition in ground beef. Food Control. 2007;18(6):635-8. [ DOI:10.1016/j.foodcont.2006.02.009] 9. 973.31 A. Official methods of analysis, 16th ed. In: Association of Official Analytical Chemists International. Virginia, USA; 1995. 10. Ahn H-J, Kim J-H, Jo C, Lee J-W, Yook H-S, Byun M-W. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage. Food Control. 2004;15(3):197-203. [ DOI:10.1016/S0956-7135(03)00047-1] 11. Kuo JCC, Chen H-L. Combination effect of sodium lactate and irradiation on color, lactic acid bacteria, lipid oxidation and residual nitrite in Chinese sausages during storage at 25� C. Journal of the Science of Food and Agriculture. 2004;84(8):903-8. [ DOI:10.1002/jsfa.1722] 12. Houser TA, Sebranek JG, Maisonet WN, Cordray JC, Wiegand BR, Ahn D, et al. The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage. Journal of food science. 2005;70(4). [ DOI:10.1111/j.1365-2621.2005.tb07200.x] 13. Khaksar R, Hoseini H, Ferdosi R, Tabatabai HA, Ahmadi H, Abbasi M. Investigation of the pattern of residual sodium nitrite changes in four heated meat samples (red) during storage at 4°C. Iranian journal of nutrition and sciences and food technology. 1386. 14. Ahn DU, Olson DG, Lee JI, Jo C, Wu C, Chen X. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. Journal of Food Science. 1998;63(1):15-9. [ DOI:10.1111/j.1365-2621.1998.tb15665.x] 15. Jo C, Ahn DU. Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey. Poultry Science. 1998;77(3):475-80. [ DOI:10.1093/ps/77.3.475] 16. Tarladgis BG, Watts BM, Younathan MT, Dugan L. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society. 1960;37(1):44-8. [ DOI:10.1007/BF02630824] 17. Jo C, Ahn DU, Byun MW. Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil. Food chemistry. 2002;76(3):299-305. [ DOI:10.1016/S0308-8146(01)00276-X] 18. Dempster JF, Hawrysh ZJ, SHAND P, LAHOLA-CHOMIAK L, CORLETTO L. Effect of low-dose irradiation (radurization) on the shelf life of beefburgers stored at 3oC. International Journal of Food Science & Technology. 1985;20(2):145-54. [ DOI:10.1111/j.1365-2621.1985.tb01912.x] 19. Jo C, Ahn DU. Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content. Journal of Food Science. 2000;65(2):270-5. [ DOI:10.1111/j.1365-2621.2000.tb15992.x] 20. Jo C, Lee JI, Ahn DU. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. Meat Science. 1999;51(4):355-61. [ DOI:10.1016/S0309-1740(98)00134-X] 21. Nam KC, Ko KY, Min BR, Ismail H, Lee EJ, Cordray J, et al. Effects of oleoresin--tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties. Meat science. 2007;75(1):61-70. [ DOI:10.1016/j.meatsci.2006.06.016] 22. Al-Bachir M, Mehio A. Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage. Food Chemistry. 2001;75(2):169-75. [ DOI:10.1016/S0308-8146(01)00192-3] 23. SHAHIDI F, Pegg RB, Shamsuzzaman K. Color and Oxidative Stability of Nitrite-Free Cured Meat after Gamma Irradiation. Journal of Food Science. 1991;56(5):1450-2. [ DOI:10.1111/j.1365-2621.1991.tb04795.x] 24. Fiddler W, Gates RA, Pensabene JW, Phillips JG, Wierbicki E. Investigations on nitrosamines in irradiation-sterilized bacon. Journal of agricultural and food chemistry. 1981;29(3):551-4. [ DOI:10.1021/jf00105a030] 25. Szczawinski J, Szczawinska M, Szulc M. Effect of irradiation on antibotulinal efficacy of nitrite. Journal of Food Science. 1989;54(5):1313-7. [ DOI:10.1111/j.1365-2621.1989.tb05981.x] 26. Jo C, Ahn HJ, Son JH, Lee JW, Byun MW. 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. [ DOI:10.1016/S0956-7135(02)00045-2] 27. Singhal RS, Kulkarni PK, Reg D V. Handbook of indices of food quality and authenticity. Elsevier; 1997. [ DOI:10.1533/9781855736474] 28. Whitburn KD, Shieh JJ, Sellers RM, Hoffman MZ, Taub IA. Redox transformations in ferrimyoglobin induced by radiation-generated free radicals in aqueous solution. J Biol Chem. 1982;257(4):1860-9. 29. Jo C, Jin SK, Ahn DU. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage. Meat Science. 2000;55(1):107-13. [ DOI:10.1016/S0309-1740(99)00132-1] 30. Akamittath JG, Brekke CJ, Schanus EG. Lipid oxidation and color stability in restructured meat systems during frozen storage. Journal of Food Science. 1990;55(6):1513-7. [ DOI:10.1111/j.1365-2621.1990.tb03557.x] |
