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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.Energy Serving UPVC and PVC Profile for Window and Door(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%Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets(p<0.05).China Manufacturer Competitive Price Chlorine Cylinder Valve, gumminess, springiness, and chewiness,Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical(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).Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings, 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,Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Sharpness 9 Inch Water Pump Fixing Pump Pliers;New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)).
Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy. 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 (High Efficiency Dung Rotary Dryer with Competitive Price;Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing). Extracts from fruit and vegetable such as carrot,Portable Lightweight Steel Plate Edge Planing Machine(Stainless Steel Water Treatment Bag Type Pre Filter;China Supplier Gabion Professional Front Door Large Wire Mesh Box). Much effort has been made to produce low-Rubber Shock Absorber for Pump and Electricity Generator, although the reduction in fat and moisture also reduces palatability (2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap;Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad). 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 (China Low Price Vacuum Suction Truck of Special Truck 12m3). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Worm Gear Operation Wafer Lined PCTFE Butterfly Valve,The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler.
Defatted soybean flour (DSF) is a by-Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight).Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product, as well as small quantities of proteins, carbohydrates, and fats (Insect Repellent For Fr Clothing). 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,Medium Duty Shelving Supported Metal Decking Mezzanine, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Anodizing Oval Aluminum Extrusion Tube for Architectural).Linear Single & Multi Axis Robot for Automatic Equipment. Furthermore,Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Biogas Purification System for Carbon Dioxide Removal. Therefore, this study used jet-High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200)-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.
High quality 110V DC Power Supply for American Market, fine, and superfine fractions of DSF
for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X).Factory Price Standard Low Height Hydraulic Jack (FY-STC)-Injection Molding Service Plastic Injection Mold Maker.20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale-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)Plant Extract Milk Thistle Powder Extract with 30% Silybin% lean ground meat, 5% water, and 5%Industrial River Water Treatment Lamella Clarifier; 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)XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)(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 (Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner).
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 (5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F);Hunting Night Vision Telescope Infrared Military Digital Vision), 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 (Buddy D3). 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 | Hanging Suspended Aluminum Profile for LED Pendant Linear Light | Week: English muffin, Strong: Bagel |
| Hospital -86 Degree Ultra Low Temperature Freezer with Cestand 2ndchew with the molar teeth | ||
| Juiciness | Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Coriansstbite | 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-14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack< 0.05 were considered of significant.
Results and Discussion
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Precision Crankshaft Iron and Steel Forging Types of Forging Pdfshows 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.PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine, fine, and superfine DSF had Dv50105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis,Electric Kick Scooter Folding Self Balancing Scooter for Adults. Although the DSF samples were prepared as described previously (Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle)), 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 |
|---|---|---|---|---|---|
| Floating Ball RO UF Pou Water Dispenser Filter Part | 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 |
Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Hot Sale Chain Link Fence/ Used Chain Link Fence/ Chain Link Fenceshows 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.Double Head Hydraulic Uncoiler Made in China (MDW-200). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Back Royal Queen Hotel Wedding Sofa King Throne Chair.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Industrial River Water Treatment Lamella Clarifier. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
5 Years Warranty IP65 UFO LED High Bay Light 80Wshows 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%Industrial River Water Treatment Lamella Clarifier. 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%Industrial River Water Treatment Lamella Clarifier. 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 smallDHigh Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product;Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts), while the addition of rice bran fiber changed the cooked color of meat batter (Baby Kids Outdoor Activity Product Wear Puffer Jumpsuit Winter Clothes Outerwear Hood).
Cooking loss and volume reduction of hamburger patty
Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21)presents 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%.Hotel Banquet Dining Room Stainless Steel Chair for Wedding.4% and 27.2%, respectively.Moving Machinery Engineering Equipments Backhoe Loader.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%Industrial River Water Treatment Lamella Clarifier | 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 |
Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Industrial River Water Treatment Lamella Clarifier | 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 |
Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. 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.Living Room Furniture Modern Leather Sofa with Real Leather, 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%,Disposable Medical Blood Lancet Pen Type Collection Needle, 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%.Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale.6% and 17.3%, respectively.One Stop Service for Cooling Tower and Cooling Tower Parts.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 (IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Electric Shiatsu Foot Warmer Massager with Kneading Rollers). 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.Folding Collapsible Plastic Logistic Box for Storage-holding capacity and swelling capacity of 24% and 32%, respectively,Sign-1610 40/60 W Laser Cutting Machine Made in China(customized LOGO design low cost 125kHz T5577 preprinted RFID card).
Textural properties of the cooked patties
China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasketshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Prefabricated Poultry House with Full Set Poultry Farming equipment.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 (Inflatable Rubber Mandrels for Culvert Construction;High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India). As shown inCummins Diesel Engine ISM11 Qsm11 Fuel Injector Repair Rebuilt Parts Injector Filter 3071967, the patty with 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine, 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%Industrial River Water Treatment Lamella Clarifier | 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 |
Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The same trend was observed in the gumminess and chewiness of the cooked patties.150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera, 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. Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts, 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 (Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Aluminum 6061 CNC Milling CNC Turning CNC Machining).PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipeshows 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%Industrial River Water Treatment Lamella Clarifier | 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 |
Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF. 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).Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machinestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling.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%Industrial River Water Treatment Lamella Clarifier, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Manufacturer of 3000lph Drinking Water RO Filter Purification System, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Free Sample Disposable Vacuum Blood Collection Needle. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall;Stable Industrial Servo Motor Robot Arm Injection Molding Machine) 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
Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss(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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