Physical and Sensory Characteristics of Korean Style Meat Products
2005
Kim, I.S. (Jinju National University, Jinju, Republic of Korea), E-mail: [email protected] | Jin, S.K. (Jinju National University, Jinju, Republic of Korea) | Hah, K.H. (Jinju National University, Jinju, Republic of Korea) | Lyou, H.J. (Jinju National University, Jinju, Republic of Korea) | Park, K.H. (Jinju National University, Jinju, Republic of Korea)
The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5%(J3)~12.7% (J2), 5.3%(B2)~7.5%(B1), 5.2%(K4)~6.6%(K1, K2, K5), and 6.6%(D4)~14.4%(D1), respectively. Percentage of salinity in J, B, K and D ranged 2.26%(J3)~2.38%(J4), 1.85%(B2)~2.45%(B3), 1.94%(K1)~2.40% (K3), and 1.83%(D2)~2.19%(D1), respectively.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Korea Agricultural Science Digital Library
Découvrez la collection de ce fournisseur de données dans AGRIS