Anselme, J. (1979) The organic chemistry of N-nitrosamines (a brief review). Am. Chem. Soc., 101, 1-12.
AOAC (2000) Official methods of analysis of AOAC Intl. 17th edition. Method. 950.46, 991.36. Association of Analytical Chemists. Gaithersberg, MD, USA.
Bourne, M. C. (1978) Texture profile analysis. Food Technol., 32, 62-66, 72.
Cassens, R. G. (1997) Composition and safety of cured meat in the USA. Food Chem., 59, 561-566.
Cassens, R. G. (1998) Nitrite issue. Proceedings of 51st Reciprocal Meat Conference., 51, 162-163.
Chin, K. B. and Ban, G. H. (2008) Evaluation of two levels and types of acorn power on quality of low-fat sausages as a fat replacer. Korean J. Anim. Sci. Technol., 50, 217-226.
Chin, K. B., Lee, H. L., Kook, S. H., Yoo, S. S., and Chun, S. S. (2004) Evaluation of various combinations of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages. Food Sci. Biotechnol., 13, 481-485.
Choi, S. H. and Chin, K. B. (2002) Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart. Korean J. Food Sci. Ani. Resour., 34, 577-582.
Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Johnston, R. W., and Kautter, D. A. (1975) Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage. J. Food Sci., 40, 488-490.
Crehan, C. M., Hughes, E., Troy, D. J., and Buckley, D. J. (2000) Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci., 55, 463-469.
Dethmers, A. E., Rock, H., Fazio, T., and Johnston, R. W. (1975) Effect of added sodium nitrite and sodium nitrate on sensory quality and nitrosamine formation in thuringer sausage. J. Food Sci., 40, 491-495.
Dufosse, L. and Pintea, A. (2005) Third international congress on pigments in food. Food Res. Intern., 38, 831-832.
Elbe, J. H., Klement, J. T., Amundson, C. H., Cassens, R. G., and Lindsay, R. C. (1974) Evaluation of betalain pigments as sausage colorants. J. Food Sci., 39, 128-132.
Hadden, J. P., Ockerman, H. W., Cahill, V. R., Parrett, N. A., and Borton, R. J. (1975) Influence of sodium nitrite on the chemical and organoleptic properties of comminuted pork. J. Food Sci., 40, 626-630.
Jang, J. R., Kim, K. K., and Lim, S. Y. (2009) Effects of solvent extracts from dried beet (beta vulgaris) on antioxidant in cell systems and growth of human cancer cell lines. J. Korean Soc. Food Sci. Nutr., 38, 832-838.
Jauregui, C. A., Regenstein, J. N., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. J. Food Sci., 46, 1271-1273.
Kang, J. O. and Lee, G. H. (2003) Effects of pigment of red beet and chitosan on reduced nitrite sausage. Korean J. Food Sci. Ani. Resour., 23, 215-220.
Kang, J. O. and Lee, S. G. (2008) Effects of opuntia ficusindica pigment and sodium lactate on nitrite-reduced sausage. Korean J. Anim. Sci. Technol., 50, 551-560.
KFDA (2008) Korean Food Regulations. Food standards and criterions: meat and egg products. pp. 73-77.
Kozaki, S. (2000) Molecular mechanism of the action of Clostridium botulinum type B neurotoxin. J. Korean Soc. Microbiol., 35, 344-345.
Lee, H. C. and Chin, K. B. (2009) Physicochemical, textural, and sensory properties of low-fat/salt pork sausages as affected by salt levels and different type and level of milk proteins. Food Sci. Biotechnol., 18, 36-42.
Lee, S. Y., Cho, S. J., Lee, K. A., Byun, P. H., and Byun, S. M. (1989) Red pigment of the Korean cockcomb flower: color stability of the red pigment. Korean J. Food Sci. Technol., 21, 446-452.
Lee, T. S., Jang, Y. M., Hong, K. H., Park, S. K., Park, S. K., Kwon, Y. K., Park, J. S., Chang, S. Y., Hwang, H. S., Kim, E. J., Han, Y. J., Kim, B. S., Won, H. J., and Kim, M. C. (2005) Survey of beet red contents in foods using TLC, and HPLC. J. Food Hyg. Safety, 20, 244-252.
Lee, Y. J., Park, I. B., Kim, H. S., Shin, G. W., Park, J. W., and Jo, Y. C. (2009) Characteristics and stability of violet red pigment extracted from Salicornia herbacea L. J. Korean Soc. Food Sci. Nutr., 38, 885-891.
SPSS (2008) SPSS 17.0 for windows. SPSS Inc. USA.
Zarringhalamiv, S., Sahari, M. A., and Hamidi-Esfehani, Z. (2009) Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Sci., 81, 281-284.
정혜경 (2001) 생활양식 변화에 따른 한국 식생활문화의 변천. 한국식품영양과학회학술대회 발표집, pp. 17-24.