Handbook of Meat Processing

(Greg DeLong) #1

438 Chapter 24


Saiga , A. , T. Okumura , T. Makihara , S. Katsuta , T.
Shimizu , R. Yamada , and T. Nishimura. 2003a.
Angiotensin I - converting enzyme inhibitory peptides
in a hydrolyzed chicken breast muscle extract.
Journal of Agricultural and Food Chemistry 51 :
1741 – 1745.
Saiga , A. , S. Tanabe , and T. Nishimura. 2003b.
Antioxidant activity of peptides obtained from porcine
myofi brillar proteins by protease treatment. Journal
of Agricultural and Food Chemistry 51 : 3661 –
3667.
Sameshima , T. , C. Magome , K. Takeshita , K. Arihara ,
M. Itoh , and Y. Kondo. 1998. Effect of intestinal
Lactobacillus starter cultures on the behaviour of
Staphylococcus aureus in fermented sausage.
International Journal of Food Microbiology 41 :
1 – 7.
Sentandreu , M. A. , and F. Toldr á. 2007a. Oligopeptides
hydrolysed by muscle dipeptidyl peptidases can gen-
erate angiotensin - I converting enzyme inhibitory
dipeptides. European Food Research and Technology
224 : 785 – 790.
Sentandreu , M. A. , and F. Toldr á. 2007b. Evaluation of
ACE inhibitory activity of dipeptides generated by the
action of porcine muscle dipeptidyl peptidases. Food
Chemistry 102 : 511 – 515.
Sentandreu , M. A. , S. Stoeva , M. C. Aristoy , K. Laib ,
W. Voelter , and F. Toldr á. 2003. Identifi cation of
small peptides generated in Spanish dry - cured ham.
Journal of Food Science 68 : 64 – 69.
Sieber , R. , M. Collomb , A. Aeschlimann , P. Jelen , and
H. Eyer. 2004. Impact of microbial cultures on con-
jugated linoleic acid in dairy products — A review.
International Dairy Journal 14 : 1 – 15.
Sloan , A. E. 2008. The top 10 functional food trends.
Food Technology 62 ( 4 ): 25 – 44.
Stanton , C. , C. Desmond , M. Coakley , J. K. Collins , G.
Fitzgerald , and P. Ross. 2003. Challenges facing
development of probiotic - containing functional foods.
In Handbook of Fermented Functional Foods. Boca
Raton, Fla. : CRC Press.
Tanabe , S. , and T. Nishimura. 2006. Meat allergy. In
Nutraceutical Proteins and Peptides in Health and
Disease. Boca Raton, Fla. : CRC Press.
Tanaka , R. , and T. Sako. 2003. Prebiotics. In
Encyclopedia of Dairy Sciences. London : Academic
Press.
Toldr á , F. 2004. Dry. In Encyclopedia of Meat Sciences.
Oxford, UK : Elsevier.
Toldr á , F. 2007. Biochemistry of meat and fat. In
Handbook of Fermented Meat and Poultry. Hoboken,
N.J. : Wiley - Blackwell.
Ty ö pp ö nen , S. , E. Pet ä j ä , and T. Mattila - Sandholm.
2003. Bioprotectives and probiotics for dry sausages
(review). International Journal of Food Microbiology
83 : 233 – 244.
Valsta , L. M. , H. Tapanainen , and S. Mannisto. 2005.
Meat fats in nutrition. Meat Science 70 : 525 – 530.
Vercruysse , L. , J. Van Camp , and G. Smagghe. 2005.
ACE inhibitory peptides derived from enzymatic
hydrolysates of animal protein: A review. Journal of
Agricultural and Food Chemistry 53 : 8106 – 8115.

Nishimura , T. , and H. Kato. 1988. Mechanisms involved
in the improvement of meat taste during postmortem
aging. Food Science and Technology International
Tokyo 4 : 241 – 249.
Nishimura , T. , M. R. Rhue , A. Okitani , and H. Kato.
1988. Components contributing to the improvement
of meat taste during storage. Agricultural and
Biological Chemistry 52 : 2323 – 2330.
Okumura , T. , R. Yamada , and T. Nishimura. 2004.
Sourness - suppressing peptides in cooked pork loins.
Bioscience, Biotechnology and Biochemistry 68 :
1657 – 1662.
Ovesen , L. 2004a. Cardiovascular and obesity health
concerns. In Encyclopedia of Meat Sciences. Oxford,
UK : Elsevier.
Ovesen , L. 2004b. Cancer health concerns. In
Encyclopedia of Meat Sciences. Oxford, UK : Elsevier.
Pariza , M. W. , L. J. Loretz , J. M. Storkson , and N. C.
Holland. 1983. Mutagens and modulator of mutagen-
esis in fried ground beef. Cancer Research
43 ( Suppl. ): 2444S – 2446S.
Park , Y. J. , S. L. Volpe , and E. A. Decker. 2005.
Quantitation of carnosine in human plasma after
dietary consumption of beef. Journal of Agricultural
and Food Chemistry 53 : 736 – 4739.
Pennacchia , C. , D. Ercolini , G. Blaiotta , O. Pepe , G.
Mauriello , and F. Villani. 2004. Selection of
Lactobacillus strains from fermented sausages for
their potential use as probiotics. Meat Science
67 : 309 – 317.
Pennacchia , C. , E. E. Vaughan , and F. Villani. 2006.
Potential probiotic Lactobacillus strains from fer-
mented sausages: Further investigations on their pro-
biotic properties. Meat Science 73 : 90 – 101.
Pihlanto , A. , and H. Korhonen. 2003. Bioactive peptides
and proteins. Advances in Food and Nutrition
Research 47 : 175 – 276.
Playne , M. J. , L. E. Bennett , and G. W. Smithers. 2003.
Functional dairy foods and ingredients. Australian
Journal of Dairy Technology 58 : 242 – 263.
Pszczola , D. E. , F. Katz , and J. Giese. 2002. Research
trends in healthful foods. Food Technology
54 ( 10 ): 45 – 52.
Rastall , R. 2000. Enhancing the functionality of prebiot-
ics and probiotics. In Functional Dairy Foods. Boca
Raton, Fla. : CRC Press.
Rebucci , R. , L. Sangalli , M. Fava , C. Bersani , C.
Cantoni , and A. Baldi. 2007. Evaluation of functional
aspects in Lactobacillus strains isolated from dry
fermented sausages. Journal of Food Quality
30 : 187 – 201.
Roberfroid , M. B. 2008. Prebiotics: Concept, defi nition,
criteria, methodologies, and products. In Handbook of
Prebiotics. Boca Raton, Fla. : CRC Press.
Ruiz - Moyano , S. , A. Martin , M. J. Benito , F. P. Nevado ,
and B. A. M. De Guia Coordo. 2008. Screening of
lactic acid bacteria and bifi dobacteria for potential
probiotic use in Iberian dry fermented sausages. Meat
Science 80 : 715 – 721.
Ruusunen , M. , and E. Puolanne. 2005. Reducing sodium
intake from meat products. Meat Science
70 : 531 – 541.

Free download pdf