Barbut, S. and G. S. Mittal. 1996. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters. Int. J. Food. Sci. Technol. 31:241-247.
Bloukas, J. G., E. D. Paneras, and G. C. Fournitzis. 1997. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 45:133-144.
Bourne, M. C. 1978. Texture profile analysis. Food. Technol. 32:72.
Conway, E. J. 1950. Microdiffusion Analysis and Volumetric Error. 3rd edn. Crosby Lockwood and Son Ltd., London, UK.
Egan, H., R. S. Kirk, R. Sawyer, and D. Pearson. 1981. Pearson's Chemical Analysis of Foods. 8th edn. Longman scientific and Technical, Essex, UK.
Gotterup, J., K. Olsen, S. Knochel, K. Tjener, L. H. Stahnke, and J. K. Moller. 2008. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Sci. 78:492-501.
Giese, J. 1996. Fats, oils and fat replacers. Food. Technol. 50:78-83.
Horwitz, W. 2000. Official Methods of Analysis of AOAC International. 17th edn. AOAC International, Gaithersburg, MD, USA.
Kris-Etherton, P. M., D. Krummel, M. E. Russell, D. Dreon, S. Mackey, J. Borchers, and P. D. Wood. 1988. The effect of diet on plasma lipids, lipoproteins, and coronary heart disease. J. Am. Diet. Assoc. 88:1373-1400.
Lee, J. G. and S. T. Joo. 1999. Effects of slaughter weight on backfat thickness, intramuscular fat and physical properties of pork loin from barrow. Korean J. Anim. Sci. 41:207-214.
Liaros, N. G., E. Katsanidis, and J. G. Bloukas. 2009. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Sci. 83:589-598.
Lin, K. W. and S. N. Lin. 2002. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage. Meat Sci. 60:147-154.
Mendoza, E., M. L. García, C. Casas, and M. D. Selgas. 2001. Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 57:387-393.
Muguerza, E., G. Fista, D. Ansorena, I. Astiasaran, and J. G. Bloukas. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61:397-404.
Nutrition Committee, American Heart Association. 1986. Dietary guidelines for healthy American adults. A statement for physicians and health professionals by the Nutrition Committee, American Heart Association. Circulation. 74:1465A-1468A.
Ockerman, H. W. 1976. Quality Control of Post-mortem Muscle and Tissue. Department of Animal Science, Ohio State University, Columbus, OH, USA.
Olivares, A., J. L. Navarro, A. Salvador, and M. Flores. 2010. Sensory acceptability of slow fermented sausages based on fat content and ripening time. Meat Sci. 86:251-257.
Perez-Alvarez, J. A., M. E. Sayas-Barbera, J. Fernandez-Lopez, and V. Aranda-Catala. 1999. Physicochemical characteristics of Spanish-type dry-cured sausage. Food. Res. Int. 32:599-607.
Papadima, S. N. and J. G. Bloukas. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51:103-113.
Quarantine and Inspection Agency. 2014. Standards for Processing and Ingredients Specifications of Livestock Products, Animal, Plant and Fisheries Quarantine and Inspection Agency Notification (No. 2012-118). Animal, Plant and Fisheries Quarantine and Inspection Agency, Anyang, Korea.
SAS. 2002. SAS/STAT Software for PC. Release 6.11. SAS Institute, Cary, NC, USA.
Soyer, A., A. H. Ertas, and U. Uzumcuoglu. 2005. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci. 69:135-141.
Wirth, F. 1988. Technologies for making fat-reduce meat products. What possibilities are there? Fleischwirtsch 68:1153-1156.
Witte, V. C., G. F. Krause, and M. E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork. Food. Technol. 8:326.
World Health Organization. 2003. Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series, 916, (Geneva).