- Volume 42 Issue 2
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Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat
해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성
- Lee, Hae Lim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
- Koo, Bonjin (Department of Animal Science and Biotechnology, Chungnam National University) ;
- Choi, Song-i (Department of Animal Science and Biotechnology, Chungnam National University) ;
- Sung, Sang Hyun (Korea Institute for Animal Products Quality Evaluation) ;
- Park, Jung Hun (Korea Institute for Animal Products Quality Evaluation) ;
- Lee, Chul Woo (Department of Animal Science and Biotechnology, Chungnam National University) ;
- Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University) ;
- Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University)
- 이해림 (서울대학교 농업생명과학대학 농생명공학부) ;
- 구본진 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
- 최송이 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
- 성상현 (축산물품질평가원) ;
- 박정훈 (축산물품질평가원) ;
- 이철우 (충남대학교 농업생명과학대학 동물자원생명과학과) ;
- 조철훈 (서울대학교 농업생명과학대학 농생명공학부) ;
- 정사무엘 (충남대학교 농업생명과학대학 동물자원생명과학과)
- Received : 2015.03.10
- Accepted : 2015.06.11
- Published : 2015.06.30
This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at
Supported by : 농촌진흥청
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