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Abstract Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt con...

Abstract The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1°. AHR was mixed at concentrations of 0.5% (w/w, ...

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 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 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 ...