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

Meat Science

Volumn 84, Issue 1, 2010, Pages 212-218

  Choi, Yun Sang ^a   Choi, Ji Hun ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   Kim, Hyun Wook ^a   Lee, Ju Woon ^b   Chung, Hai Jung ^c   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b Korea Atomic Energy Research Institute   (South Korea)

^c Daejin University   (South Korea)

Author keywords

Dietary fiber; Grape seed oil; Low fat; Meat batter; Rice bran fiber

Indexed keywords

VEGETABLE OIL; WATER;

ANIMAL; ARTICLE; CHEMISTRY; DIETARY FIBER; EMULSION; FAT INTAKE; FOOD HANDLING; GRAPE; HEAT; LOW FAT DIET; MALE; MEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT SEED; PROTEIN INTAKE; QUALITY CONTROL; RICE; SOLUBILITY; SWINE; TIME; VISCOSITY;

ANIMALS; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; EMULSIONS; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MALE; MEAT PRODUCTS; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT OILS; QUALITY CONTROL; SEEDS; SOLUBILITY; SUS SCROFA; TIME FACTORS; VISCOSITY; VITIS; WATER;

ANIMALIA; VITACEAE;

EID: 70349838061     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.048     Document Type: Article

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