AOAC (1995) Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.
Cheigh, H. S. and Park, K. Y. (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food Sci. Nutr. 34, 175-203.
Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci. 71, 278-286.
Choi, Y. I. and An, K. Y. (1996) Effects of phosphate type and addition level on binding ability, microstructure and storage characteristics of restructured pork jerky. Korean Soc. Anim. Sci. Technol. 38, 159-170.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. Y., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271.
Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Shim, S. Y., Paik, H. D., and Kim, C. J. (2007a) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J. Food Sci. Ani. Resour. 27, 228-234.
Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Paik, H. D., and Kim, C. J. (2007b) Effect of packaging methods on the quality properties of stick type restructured jerky. Korean J. Food Sci. Ani. Resour. 27, 290-298.
Cofrades, S., Guerra, M. A., Carballo, J., Fernandes-Martin, F., and Colmenero, F. J. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci. 65, 281-287.
Eim, V. S., Simal, S., Rossello, C., and Femenia, A. (2008) Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). Meat Sci. 80, 173-182.
Faustman, C. and Cassens, R. G. (1990) The biochemical basis for discoloration in fresh meat; A review. J. Muscle Foods. 1, 217-243.
Garcyia, M. L., Dominguez, R., Galvez, M. D., Casas, C., and Selgas, M. D. (2002) Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci. 60, 227-236.
Govindarajan, S., Hultin, H. O., and Kotula, A. W. (1977) Myoglobin oxidation in ground beef: mechanistic studies. J. Food Sci. 42, 571-577.
Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effect of various humectants on quality properties of pork jerky. Korean J. Food Sci. Ani. Resour. 28, 486-492.
Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2007) Effects of drying conditions on quality properties of pork jerky. Korean J. Food Sci. Ani. Resour. 27, 29-34.
Hood, D. E. (1980) Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Sci. 4. 247-265.
Huffman, D. L., Ly, A. M., and Cordray, J. C. (1981) Effect of salt concentration on quality of restructured pork chops. J. Food Sci. 46, 1563-1565.
Hwang, J. W. and Song, Y. O. (2000) The effects of solvent fractions of kimchi on plasma lipid concentration of rabbit fed high cholesterol diet. J. Korean Soc. Food Nutr. 29, 204-209.
Jose, F. S., Rafael, G., and Miguel, A. C. (1994) Water activity of Spanish intermediate-moisture meat products. Meat Sci. 38, 341-350.
Kim, J. M., Choi, J. H., Han, D. J., Choi, Y. S., Jeong, J. Y., Choi, G. H., Paik, H. D., and Kim, C. J. (2008) Effect of Protease Produced from Bacillus polyfermenticus SCD on quality of jerky. Food Sci. Biotechnol. 17, 389-395.
Kryzwicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3, 1-10.
Kuo, J. C. and Ockerman, H. W. (1985) Effect of salt, sugar and storage time on the microbiological, chemical and sensory properties of Chinese style dried pork. Journal of Food Science. 50, 1384-1388.
Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci. 69. 741-747.
Lee, M. A., Han D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714.
Lee, S. W. and Kang, C. S. (2003) Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky. Nahrung Food 47, 330-333.
Lim, J. G. (1992) Effect of water activity on the quality and shelf-life of beef jerky. MS thesis, Korea University, Seoul, Korea.
Miller, M. F., Davis, G. W., Ramsey, C. B., and Irizarry, H. (1996) Water activity theory and application to food. In: L. B. Rockland and L. R. Beuchat (Eds). Marcel Dekker, New York, pp. 295-328.
Oh, J. S., Park, J. N., Kim, J. H., Lee, J. W., Byun, M. W., and Chun, S. S. (2007) Quality characteristics of pork jerky added with Capsicum annuum L. and Prunus mume Sieb. et Zucc. extract. J. Korean Soc. Food Sci. Nutr. 36, 81-86.
Park, K. Y. (2000) Nutrition, function, and anticancer effect of kimchi. Kimchi Research Institute, Pusan National University, Pusan, Korea, pp. 124-131.
Park, K. Y., Ha, J. O., and Rhee, S. H. (1996) A study on the contents dietary fibers and crude fiber in kimchi ingredients and kimchi. J. Korean Soc. Food Nutr. 25, 69-75.
Park, S. H. and Lee, J. H. (2005) The correlation of physicchemical characteristics of kimchi with sourness and overall acceptability. Korean J. Soc. Food Cookery Sci. 21, 103-109.
Pegg, R. B., Amarowicz, R., and Code, W. E. (2006) Nutritional characteristics of emu (Dromaius novaehollandiae) meat and its value-added products. Food Chem. 97, 193-202.
Rhee, K. S., Terrell, R. N., Quintanilla, M., and Vanderzant, C. (1983) Effect of addition of chloride salts on rancidity of ground pork inoculated with a Moraxella or a Lactobacillus species. J. Food Sci. 48, 302-303.
SAS (1999) SAS user's guide: Basic statistical analysis. Cary, NC: SAS Inst.
Sherwin, C. P. and Labuza, T. P. (2003) Role of moisture in maillard browning reaction rate in intermediate moisture foods: comparing solvent phase and matrix properties. J. Food Sci. 68, 588-593.
Tarladgis, B. G., Watts, B. M., Younathan, M. T., and Dugan, L. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chemists' Soc. 37, 44-48.
Trout, G. R. (1989) The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks. Meat Sci. 25, 63-175.
Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Ann. Report Food Res. Inst., Aichi Prefecture Government. 27, 69-73.
Yang, C. Y. (2006) Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts. The Korean J. Culinary Res. 12, 237-250.
Yang, C. Y. and Lee, S. H. (2002) A evaluation of quality of the marketing jerky in domestic - I. Investigation of outward appearance, food additives, nutrient content and sanitary state. Korean J. Food Nutr. 15, 197-202.