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Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties
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 Title & Authors
Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties
Choi, Yun-Sang; Jeon, Ki-Hong; Ku, Su-Kyung; Sung, Jung-Min; Choi, Hyun-Wook; Seo, Dong-Ho; Kim, Cheon-Jei; Kim, Young-Boong;
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 Abstract
The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.
 Keywords
pork head meat;hamburger patty;cooking yield;shear force;water holding capacity;
 Language
Korean
 Cited by
1.
돈육 부산물의 전처리 조건에 따른 품질특성 연구,김태경;구수경;이혜진;이철원;김영붕;전기홍;최윤상;

한국식품조리과학회지, 2016. vol.32. 6, pp.716-723 crossref(new window)
2.
Replacement of Pork Meat with Pork Head Meat for Frankfurters,;;;;;;;;;

한국축산식품학회지, 2016. vol.36. 4, pp.445-451 crossref(new window)
1.
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains, Meat Science, 2017, 132, 90  crossref(new windwow)
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Replacement of Pork Meat with Pork Head Meat for Frankfurters, Korean Journal for Food Science of Animal Resources, 2016, 36, 4, 445  crossref(new windwow)
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Study on the Quality Characteristics of Pork By-product on the Different Pretreatment Process, Korean Journal of Food & Cookery Science, 2016, 32, 6, 716  crossref(new windwow)
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Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties, Korean Journal of Food & Cookery Science, 2017, 33, 1, 20  crossref(new windwow)
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