Kinetic Modeling for Predicting the Qualities of Beef and Color of Enzyme Time-Temperature Integrator During Storage

Lee, Jin Myoung; Lee, Seung Ju

doi:10.13050/foodengprog.2008.12.4.241

Food Eng. Prog. 2008; 12(4):241-246

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.4.241

Article

저장 중 쇠고기의 품질변화와 효소형 Time-temperature Integrator 색 변화의 Kinetic 모델링

이진명¹, 이승주¹^,^*

Kinetic Modeling for Predicting the Qualities of Beef and Color of Enzyme Time-Temperature Integrator During Storage

Jin Myoung Lee¹, Seung Ju Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea

^*Corresponding author: Seung Ju Lee, Professor, Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea. Tel: +82-2-2260-3372; Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ Copyright 2008 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2008