Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, +5

Meat Science

Food ChemistryRice Bran FiberFood ColloidAnimal NutritionVegetable Oils +7

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, +5

Meat Science

NutritionRice Bran FiberFood CompositionAnimal NutritionFood Analysis +7

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, +6

Meat Science

Rice Bran FiberFood EngineeringFood ProcessingGrape Seed OilFood Technology +2

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Juhui Choe, Hack-Youn Kim, Jong-Moon Lee, +2

Meat Science

Added Pig SkinMeat QualityFood QualityWheat Fiber MixtureFrankfurter-type Sausages +1

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, +5

Meat Science

Food ChemistryRice Bran FiberHeat-induced GelAnimal NutritionModel System +7

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Yun‐Sang Choi, Ji-Hun Choi, Doo‐Jeong Han, +5

Meat Science

Food ChemistryNutritionFood CompositionAnimal NutritionFood Analysis +8

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Mi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, +5

Meat Science

Food ChemistryMustard LeafFood Bioactive CompoundFood AnalysisLipid Oxidation +5

Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

Yun‐Sang Choi, Jong-Youn Jeong, Ji-Hun Choi, +6

Korean Journal for Food Science of Animal Resources

Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Ji-Hun Choi, Jong-Youn Jeong, Doo‐Jeong Han, +6

Meat Science

Food ProcessingPork/beef LevelsMeat QualityFood QualitySemi-dried Jerky +4

Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

Juhui Choe, Aera Jang, Eui-Soo Lee, +7

Meat Science

Food ChemistryGround PorkHordeum VulgareFood AnalysisLotus Leaf +4