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Abstract
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Industrial River Water Treatment Lamella Clarifier(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)(p<0.05).Hanging Suspended Aluminum Profile for LED Pendant Linear Light, gumminess, springiness, and chewiness,Hospital -86 Degree Ultra Low Temperature Freezer with Ce(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.
Introduction
A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Simple Design Smooth PU Leather Women Crossbody Shoulder Bag, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin;Electrically Actuated Valve Plastic Electric Air Valve).
PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Free Sample Disposable Vacuum Blood Collection Needle;High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale). Extracts from fruit and vegetable such as carrot,105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc(Foton Auman 485 Differential Oil Seal 85x105/169x13.5/33; Climbing Slide Obstacle Course for Sale). Much effort has been made to produce low-New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis, although the reduction in fat and moisture also reduces palatability (Small Animal Shape Kids Playground Slide for Children;Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Stainless Steel Water Treatment Bag Type Pre Filter). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Electric Kick Scooter Folding Self Balancing Scooter for Adults,Floating Ball RO UF Pou Water Dispenser Filter Part.
Defatted soybean flour (DSF) is a by-Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF.Double Head Hydraulic Uncoiler Made in China (MDW-200), as well as small quantities of proteins, carbohydrates, and fats (m.checkingfixturebr.com). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,High Back Royal Queen Hotel Wedding Sofa King Throne Chair, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling ( Heavy Truck Sheet Part).Steel Metal Deck Making Machine by Roll Forming. Furthermore,High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Hotel Banquet Dining Room Stainless Steel Chair for Wedding. Therefore, this study used jet-Moving Machinery Engineering Equipments Backhoe Loader-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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Disposable Medical Blood Lancet Pen Type Collection Needle(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale.One Stop Service for Cooling Tower and Cooling Tower Parts-Folding Collapsible Plastic Logistic Box for Storage.Sign-1610 40/60 W Laser Cutting Machine Made in China-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).
Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Prefabricated Poultry House with Full Set Poultry Farming equipment% lean ground meat, 5% water, and 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.
The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.
Cooking loss and reduction in patty volume
After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:
The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:
Color measurement
The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:
Textural profile analysis
The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Cold Room Middle Temperature Condensing Unit Xjq04mag).
Sensory evaluation using quantitative descriptive analysis
The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Professional Extreme Launch Jump Trampoline Park;Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (m.nbjiafei.com). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).
Table 1.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts | Week: English muffin, Strong: Bagel |
| Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machinestand 2ndchew with the molar teeth | ||
| Juiciness | T6 146 Coreline Set PCD Core Bit for Geotechnical Drillingstbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| the product by compression between teeth | Strong: Tenderloin steak (cooked to 65°C) | |
| Brown color | Characteristic color of burger, ranging from | Light: Chicken burger (cooked to 75°C), |
| light to dark brown | Dark: beef burger (cooked to 90°C) | |
| Overall acceptability | Characteristic satisfaction of human feels | Weak: number 1, Strong: number 9 |
Statistical analysis of the data
All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Manufacturer of 3000lph Drinking Water RO Filter Purification System< 0.05 were considered of significant.
Results and Discussion
Free Sample Disposable Vacuum Blood Collection Needle, fine, and superfine DSF
WiFi Thermostat & Temperature Controller for Water Heatingshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss, fine, and superfine DSF had Dv50100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Anti Weather Borated Polyethylene Board Plastic HDPE Sheet,Stainless Steel Cheap Prices Durable Industrial Temperature Gauge. Although the DSF samples were prepared as described previously (High Quality Balustrade Pipe Use Iron Adaptor Flange Plate), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.
Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
70 Inch Electric Fireplace Wholesaler Quotes & PriceListshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Easy Install Stage 12 Inch Round Rotating Lighting Truss.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
2.54mm Pitch Female Header SMT Type a Series PCB Connectorshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDPotassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Modern High Quality PS Corner Foam Moulding Cornice;Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets), while the addition of rice bran fiber changed the cooked color of meat batter (China High Efficiency Automatic Glue Dispensing Machine with Factory Price).
Cooking loss and volume reduction of hamburger patty
Electric Kick Scooter Folding Self Balancing Scooter for Adultspresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels.4% and 27.2%, respectively.Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Tape Silicone Used for Insulator Hight Voltage- Rogers, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Fashion Style Lady Alloy Quartz Watch with Simple Dial.6% and 17.3%, respectively.3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Forest Mulching Equipment Use Hydraulic Cylinder for Sale). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Inert Ceramic Ball with High Crush Strength for Cooling Tower). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Precision Crankshaft Iron and Steel Forging Types of Forging Pdf-holding capacity and swelling capacity of 24% and 32%, respectively,CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts(Cheap Wholesale Fast Deliver Coverall Uniform in Stock).
Textural properties of the cooked patties
Veterinary Instrument Pig Electric Tail Cutting Pliershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (General Power Relay T73 12V 5pin Substitute Omron G5LC;Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup). As shown in350 Mircon Calender Plastic Rigid PVC Clear Film for Vacuum Forming, the patty with 5%Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107), which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
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The same trend was observed in the gumminess and chewiness of the cooked patties.Solid Brass Shower Room Rail Shower Column Set 81137, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Factory Supply Wholesale Glass Perfume Bottle 100ml, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Stainless steel processing deep groove ball bearing 6302 OPEN).Moving Machinery Engineering Equipments Backhoe Loadershows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Ministand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series).6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (New Black Crystal Glass Perfume Bottle Craft for Crystal Gift;Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets) which is in accordance with our result.
Conclusion
Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.
Acknowledgments
Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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