Aksu, M. I. and Kaya M. (2005) The effect of α-tocopherol and butylated hydroxyanisole on the color properties and lipid oxidation of kavurma a cooked meat product. Meat Sci. 71, 277-283.
Cadun, A., Kişla, D., and Çakh, Ş. (2008) Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem. 109, 81-87.
Calvert, J. T. and Decker, E. A. (1992) Interactions between carnosine and selected antioxidants in ground turkey. J. Food Qual. 15, 423-433.
Cho, H. S., Shin, J. H., Lee, S. J., Kang, M. J., Cho, H. S., and Sung, N. J. (2007) Lipid compositions changes of seasoned pork prepared with medicinal plant extracts during storage. J. Life Sci. 17, 1675-1681.
Cho, S. H., Park, B. Y., Yoo Y. M., Chae, H. S., Wyi, J. J., Ahn, C. N., Kim, J. H., Lee, J. M., Kim, Y. K., and Yun, S. G. (2002) Physico-chemical and sensory characteristics of pork bulgogi containing ginseng saponin. Korean J. Food Sci. An. 22, 30-36.
Choi, W. S. and Lee, K. T. (2002) Quality changes and shelf-life of seasoned pork with soy sauce or Kochujang during chilled storage. Korean J. Food Sci. An. 22, 240-246.
Choi, Y. S., Choi, J. H., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., Lee, S. K., and Kim, C. J. (2011) Effect of Lotus (Nelumbo nucifera) leaf powder on the quality characteristics of chicken patties in refrigerated storage. Korean J. Food Sci. An. 31, 9-18.
Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alverez, J. A., and Kuri, V. (2005) Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci. 69, 371-380.
Han, G. J., Shin, D. S., Kim, J. S., Cho, Y. S., and Jeong, K. S. (2006) Effects of propolis addition on quality characteristics of oriental medicinal seasoning pork. Korean J. Food Sci. An. 38, 75-81.
Huss, H. H., Jeppesen, V. F., Johansen, C., and Gram, L. (1995) Biopreservation of fish products a review of recent approaches and results. J. Aquat. Food Prod. Tech. 4, 5-26.
Hwang, K. E., Choi, Y. S., Choi, S. M., Kim, H. W., Choi, J. H., Lee, M. A., and Kim, C. J. (2013) Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf-life in raw and deep fried chicken nuggets. Meat Sci. 95, 593-602.
Karabegović, I., Nikolova, M., Velièković, D., Stojièević, S., Veljković, V., and Lazić, M. (2011) Comparison of antioxidant and antimicrobial activities of methanolic extracts of the Artemisia sp. recovered by different extraction techniques. Chinese J. Chem. Eng. 19, 504-511.
Kim, C. R. and Kim, K. H. (2007) Quality evaluations of seasoning chicken containing pine needles during cold storage. Korean J. Food Sci. An. 27, 47-52.
Kim, H. J., Hwang, E. Y., Im, N. K., Park, S. K., and Lee, I. S. (2010) Antioxidant activities of Rumex crispus extracts and effects on quality characteristics of seasoned pork. Korean J. Food Sci. Technol. 42, 445-451.
Kim, I. S., Jin, S. K., Kang, S. N., Hur, I. C., and Choi, S. Y. (2009) Effect of olive-oil prepared tomato powder (OPTP) and refining lycopene on the physicochemical and sensory characteristics of seasoned raw pork during storage. Korean J. Food Sci. An. 29, 334-339.
Kim, S. J., Cho, A. R., and Han, J. (2013) Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control 29, 112-120.
Kim, Y. B., Ku, S. K., Joo, B. J., Lee, N. H., and Jang, A. (2012) Changes in nucleotide compounds, and chemical and sensory qualities of duck meat during aging at 0°C. Korean J. Food Sci. An. 32, 428-433.
Kohsaka, K. (1975) Freshness preservation of food and measurement. Food Ind. 18, 105-111.
Korkeala, H., Alanko, T., Mäkelä, P., and Lindroth, S. (1990) Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages. Int. J. Food Microbiol. 10, 245-254.
KS Q ISO (2003) International standard 8586-1. Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: selected assessors. International Organization for Standardization.
KS Q ISO (2009) International standard 5496. Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours. International Organization for Standardization.
Lawless, H. T. and Heymann, H. (1999) Sensory evaluation of food principles and practices. Springer Science + Business Media, NY, pp. 450-457.
Lee, S. H., Jeong, E. J., Jung, T. S., and Park, L. Y. (2009) Antioxidant activities of seasoning sauces prepared with Geranium thunbergii sieb. et Zucc. and Crataegi fructus and the quality changes of seasoned pork during storage. Korean J. Food Sci. Technol. 41, 57-63.
Leroi, F. (2010) Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol. 27, 698-709.
Leroi, F., Joffraud, J. J., Chevalier, F., and Cardinal, M. (2001) Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. J. Appl. Microbiol. 90, 578-587.
Mantis, F., Burriel, A. R., Sabatakou, O., Vacalopoulos, A., and Ramantanis, R. (2007) Some factors determining the shelf-life of vacuum packed heat treated Greek sausages. Vet. Arhiv. 77, 229-235.
Mexis, S. F., Chouliara, E., and Kontominas, M. G. (2009) Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4°C. Innov. Food Sci. Emerg. Tech. 4, 572-579.
Nassos, P. S., King, D., and Stafford, A. E. (1983) Relationship between lactic acid concentration and bacterial spoilage in ground beef. Appl. Environ. Microbiol. 46, 894-900.
Naveena, B, M., Sen, A. R., Vaithiyanathan, S., Babji, Y., and Kondaiah, N. (2008) Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80, 1304-1308.
Paludan-Müller, C., Dalgaard, P., Huss, H. H., and Gram, L. (1998) Evaluation of the role of carnobacterium piscicola in spoilage of vacuum and modified atmosphere-packed-smoked salmon stored at 5°C. Int. J. Food Microbiol. 39, 155-166.
Seol, K. H., Seol, H. C., Prayad, T., Kim, H. W., Jang, A. R., Ham, J. S., Oh, M. H., Kim, D. H., and Lee, M. (2010) The effect of the water extracts of digestive medicinal plants on the shelf-life of pork patties. Korean J. Food Sci. An. 30, 780-786.
Sheard, P. R., Enser, M., Wood, J, D., Nute, G. R., Gill, B. P., and Richardson, R. I. (2000) Shelf-life and quality of pork and pork products with raised n-3 PUFA. Meat Sci. 55, 213-221.
Signorini, M. L., Ponce-Alquicira, E., and Guerrero-Legarreta, I. (2008) Effect of lactic acid and lactic acid bacteria on growth of spoilage microorganisms in vacuum-packaged beef. J. Muscle Foods 17, 277-290.
SPISLP (Standard for Processing and Ingredient Specifications of Livestock Product) (2011) Animal, Plant and Fisheries Quarantine and Inspection Agency (APFQIA), Korea, pp. 300-302.
Tarladgis, B. G., Watts, B. M., Younthan, M. T., and Dugan, L. R. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 403-406.
Turp, G. Y. and Serdaroglu, M. (2004) The Effects of ascorbic acid, rosemary extract and α-tocopherol/ascorbic acid on some quality characteristics of chicken patties stored at 4°C for 7 Days. J. Food Technol. 2, 153-157.
Valli, M., Sauer, M., Branduardi, P., Borth, N., Porro, D., and Mattanovich, D. (2006) Improvement of lactic acid production in saccharomyces cerevisiae by cell Sorting for high intracellular pH. Am. Soc. Microbiol. 72,5492-5499.
Vermeiren, L., Devlieghere, F., and Debevere, J. (2004) Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int. J. Food Microbiol. 96, 149-164.
Youn, S. K., Choi, J. S., Park, S. M., and Ahn, D. H. (2004) Studies on the improvement of shelf-life and quality of vacuum-packaged seasoned pork meat by added chitosan during storage. J. Anim. Sci. Technol. 46, 1023-1030.
Zhang, H., Kong, B. L., Xiong, Y. L., and Sun, X. (2009) Antimicrobial activities of spice extract against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Sci. 81, 686-692.