Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork bac...

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Detalles Bibliográficos
Autores principales: Imm, Bue-Young, Kim, Chung Hwan, Imm, Jee-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662153/
https://www.ncbi.nlm.nih.gov/pubmed/26761287
http://dx.doi.org/10.5851/kosfa.2014.34.4.496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662153/
https://www.ncbi.nlm.nih.gov/pubmed/26761287
http://dx.doi.org/10.5851/kosfa.2014.34.4.496

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