참깨 전.후작물 도입이 작물생육 및 토양 물리적 특성에 미치는 영향

Effects of Introducing Pre-or Post-crops on Growth of Sesame and Soil Physical Properties

1. After 8 weeks of storage, TBARS, VBN and POV values of sausages treated with 0.3% EEP, 0.4% DREEP, 0.2% PS and 0.3% WEP at 4<TEX>$^{\circ}C$</TEX>, respectively, lower than that of the control samples. 2. The antioxidative effects of boiled WEP was stronger than room temperature WEP. 3. The results show that materials with low boiling point contain strong antioxidant compounds. 4. EEP, WEP and DREEP can serve as good chemical preservatives of pook meat products and can promote human health because they are naturally produced.