{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:17:34Z","timestamp":1792790254209,"version":"4.5.0"},"reference-count":48,"publisher":"Korean Society of Animal Science and Technology","issue":"5","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"funder":[{"name":"Chungnam National University","id":[{"id":"https:\/\/ror.org\/0227as991","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":["www.ejast.org"],"crossmark-restriction":true},"short-container-title":["J Anim Sci Technol"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:p>In the study, we aimed to evaluate the effects of chitosan and chestnut shell, individually\n     or in combination, as alternatives to sorbate addition on the microbial safety and quality of\n     pork meat batter. We prepared meat batters without an additive (control) and with potassium\n     sorbate 2,000 ppm, chitosan 1%, chestnut shell 1%, and chitosan 0.5% + chestnut shell 0.5% were\n     prepared, respectively, and stored at 4\u00b0C for 7 days. In all storage days, total aerobic\n     bacteria, Pseudomonas spp. and lactic acid bacteria were not detected in the\n     meat batter added with chitosan 0.5% + chestnut shell 0.5%. On storage day 7, the counts of\n      Staphylococcus aureus and Escherichia coli O157:H7 were the\n     lowest in the meat batter added with chitosan 1%, followed by that added with chitosan 0.5% +\n     chestnut shell 0.5% (p &lt; 0.05). Thiobarbituric acid reactive substances\n     (TBARS) value of meat batter was lowest with the addition of 1% chestnut shell, whereas the\n     addition of chitosan 0.5% + chestnut shell 0.5% resulted in the next lowest value\n      (p &lt; 0.05). Cooking loss was significantly higher in meat batter added\n     with sorbate, chitosan 1%, and chitosan 0.5% + chestnut shell 0.5%, compared to the control\n      (p &lt; 0.05). In conclusion, the combined addition of chitosan 0.5% and\n     chestnut shell 0.5% to meat batter can be used as a sorbate substitute to prevent microbial\n     growth and changes in quality. However, further studies are required to verify these effects in\n     sausages and to assess additional quality changes for industrial applications.<\/jats:p>","DOI":"10.5187\/jast.2500334","type":"journal-article","created":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T00:41:02Z","timestamp":1762303262000},"page":"1617-1630","update-policy":"https:\/\/doi.org\/10.5187\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Combined effects of chitosan and chestnut shell on microbial safety and quality\n     of pork meat matter as potassium sorbate alternatives"],"prefix":"10.5187","volume":"68","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-7233-483X","authenticated-orcid":false,"given":"Rina","family":"Yu","sequence":"first","affiliation":[{"name":"Department of Animal Science & Biotechnology, Chungnam National University, Daejeon, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4727-7504","authenticated-orcid":false,"given":"Yejin","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Animal Science & Biotechnology, Chungnam National University, Daejeon, Korea"},{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0667-0243","authenticated-orcid":false,"given":"Prabhathma Yasasavi","family":"Rathnayake","sequence":"additional","affiliation":[{"name":"Department of Animal Science & Biotechnology, Chungnam National University, Daejeon, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6115-9179","authenticated-orcid":false,"given":"Heeyoung","family":"Lee","sequence":"additional","affiliation":[{"name":"Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8060-6237","authenticated-orcid":false,"given":"Yun-Sang","family":"Choi","sequence":"additional","affiliation":[{"name":"Food Standard Research Center, Korea Food Research Institute, Wanju, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0970-4496","authenticated-orcid":false,"given":"Hae In","family":"Yong","sequence":"additional","affiliation":[{"name":"Department of Animal Science & Biotechnology, Chungnam National University, Daejeon, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"3132","published-online":{"date-parts":[[2026,9,30]]},"reference":[{"key":"key2.0261013094154e+13_B1","doi-asserted-by":"crossref","first-page":"2418","DOI":"10.3390\/foods10102418","article-title":"Application of natural preservatives for meat and meat products against\n      food-borne pathogens and 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Husb."},{"key":"key2.0261013094154e+13_B38","doi-asserted-by":"crossref","first-page":"102377","DOI":"10.1016\/j.fbio.2023.102377","article-title":"Effects of edible insect extracts on the antioxidant, physiochemical, and\n      microbial properties of Tteokgalbi during refrigerated storage","volume":"52","author":"Yong","year":"2023","journal-title":"Food Biosci."},{"key":"key2.0261013094154e+13_B39","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.indcrop.2015.04.017","article-title":"Antioxidant and deodorizing activities of phenolic components in chestnut inner\n      shell extracts","volume":"73","author":"Ham","year":"2015","journal-title":"Ind Crops Prod."},{"key":"key2.0261013094154e+13_B40","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.foodres.2018.06.053","article-title":"Application of hull, bur and leaf chestnut extracts on the shelf-life of beef\n      patties stored under MAP: evaluation of their impact on physicochemical properties, 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