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Abstract Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets...

Abstract We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and supe...

Abstract The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. ...

Abstract The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef...

Abstract This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-i...

Abstract This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and senso...

Abstract This study was conducted to investigate the effects of the addition levels of a phosphate replacer blend in ground pork sausages. The phosphate replacer consisted of 0.2% oyster shell calcium powder, 0.3% egg sh...

Abstract Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including...

Abstract Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) d...

Abstract The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, dr...

Abstract This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: ...

Abstract This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fres...

Abstract The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was repla...

Abstract This study aimed to research the possibilities of using retrograded flour produced in the laboratory environment in meatballs and the characteristics of these meatballs. In the use of retrograded flour to produc...

ABSTRACT This study evaluated the effects of crude glycerin (CG) supplied separately from the other dietary ingredients to goats during the feedlot and in the pre-slaughter lairage on the nutrient intake, performance, be...

Abstract Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the rec...

Abstract The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork saus...

Abstract The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were ...