References

Choi, S.H., H.C. Kwon, D.J. An, J.R. Park and D.H. Oh, 2003. Nitrite contents and storage properties of sausage added with green tea powder. Korean J. Food Sci. Anim. Resour., 23: 299-308.

Herrero, A.M., L.D.L. Hoz, J.A. Ordonez, B. Herranz and M.R.D. Avila et al., 2008. Tensile properties of cooked meatsausages and their correlation with Texture Profile Analysis (TPA) parameters and physico-chemical characteristics. Meat Sci., 8: 690-696.
Direct Link  |  

Lee, J.R., J.D. Jung, J.I. Lee, Y.M. Song and S.K. Jin et al., 2003. The effects of emulsion-type sausages containing mulberry leaf and persimmon leaf powder on lipid oxidation, nitrite, VBN and fatty acid composition. Korean J. Food Sci. Anim. Resour., 23: 1-8.
Direct Link  |  

Lee, N., C.S. Kim, G.S. Yu, M.C. Park and W.O. Jung et al., 2015. Effect of nitrite substitution of sausage with addition of purple sweet potato powder and purple sweet potato pigment. J. Korean Soc. Food Sci. Nutr., 44: 896-903.
CrossRef  |  Direct Link  |  

Lee, N., Y.J. Jo and H.S. Yook, 2015. Quality characteristics and antioxidant activities of sausages made from a mixture of purple sweet potato powder and purple sweet potato pigment. J. Korean Soc. Food Sci. Nutr., 44: 1317-1324.
CrossRef  |  Direct Link  |  

Lim, D.H., 2015. Effects of the sow parity on reproductive traits and meat quality of piglets. Master Thesis, Jeju National University, Jeju City, South Korea.

Liu, Y.N., D.H. Jeong, J.H. Jung and H.S. Kim, 2013. Quality characteristics and antioxidant activities of cookies added with purple sweet potato powder. Korean J. Food Cookery Sci., 29: 275-281.
CrossRef  |  Direct Link  |  

Lorenzo, J.M., 2014. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal cecina. Meat Sci., 96: 256-263.
Direct Link  |  

Morin, L.A., F. Temelli and L. McMullen, 2002. Physical and Sensory characteristics of reduced-fat breakfast sausages formulated with barley β‐Glucan. J. Food Sci., 67: 2391-2396.
CrossRef  |  Direct Link  |  

Shand, P.J., 2000. Textural, water holding and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J. Food Sci., 65: 101-107.
CrossRef  |  Direct Link  |