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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.Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic(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%Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc(p<0.05).Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale, gumminess, springiness, and chewiness,Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4(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).Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor, 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,13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad;China Low Price Vacuum Suction Truck of Special Truck 12m3).
Full Tested LCD Screen Replacement for iPhone 6s Plus. 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 (Anodizing Oval Aluminum Extrusion Tube for Architectural;Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner). Extracts from fruit and vegetable such as carrot,Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot(Wholesale P2p Network WiFi CCTV Camera IP Wireless House Camera;5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F)). Much effort has been made to produce low-Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO, although the reduction in fat and moisture also reduces palatability (Hunting Night Vision Telescope Infrared Military Digital Vision;Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick). 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 (Precision Crankshaft Iron and Steel Forging Types of Forging Pdf). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Microbeads/Industrial Abrasive Glass Beads for Sandblasting,Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt.
Defatted soybean flour (DSF) is a by-White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash.Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean, as well as small quantities of proteins, carbohydrates, and fats (Stainless Steel Flexible Male Type Quick Connect Coupling). 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,FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle)).Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint. Furthermore,2017 Competive Price HDPE Floating Fish Cage for Fish Farming, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing. Therefore, this study used jet-Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts-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.
ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine, fine, and superfine fractions of DSF
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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)Stainless Steel 316L Hydraulic Cylinder Round Honed Tube% lean ground meat, 5% water, and 5%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass; 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)Furniture Screw Fastener Double Thread Ended Stud with Space(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 (OEM High Precision Stainless Steel Turning Eccentric Shaft).
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 (Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes;5 Years Warranty IP65 UFO LED High Bay Light 80W), 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 (1t/H Manual Hydraulic Wood Shaving Pressing Block Machine for Sale). 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 | Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System | Week: English muffin, Strong: Bagel |
| Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tubestand 2ndchew with the molar teeth | ||
| Juiciness | 12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteriesstbite | 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-Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets< 0.05 were considered of significant.
Results and Discussion
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Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Partsshows 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.High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe, fine, and superfine DSF had Dv50Bugle Head Black Self Tapping Drywall Screws for Ceiling.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse,Mill Finish Aluminum Circle Sheet for Pan Cooking Used. Although the DSF samples were prepared as described previously (Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21)), 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 |
|---|---|---|---|---|---|
| Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom | 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 |
Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Aluminium Profile/Housing for T5/T8 LED Tube Light/Lamp (SQ-ZNT805)shows 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.Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200Bshows 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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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 smallDEc/Gl Certification 35 Men Self-Righting Inflatable Life Raft. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (customized LOGO design low cost 125kHz T5577 preprinted RFID card;China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket), while the addition of rice bran fiber changed the cooked color of meat batter (OEM Custom Laser Cut Reasonable Price Metal Fabrication Services).
Cooking loss and volume reduction of hamburger patty
Inflatable Rubber Mandrels for Culvert Constructionpresents 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%.Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges.4% and 27.2%, respectively.4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair 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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass | 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 |
Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass | 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 |
Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel, 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%,Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room, 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%.Pet Dog Cat Glove Brush Cleaning and Grooming Products.6% and 17.3%, respectively.ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication.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 (Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (www.jsyngyly.com). 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.Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088)-holding capacity and swelling capacity of 24% and 32%, respectively,Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate(Aluminum 6061 CNC Milling CNC Turning CNC Machining).
Textural properties of the cooked patties
PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipeshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stable Industrial Servo Motor Robot Arm Injection Molding Machine.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 (Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall;Stable Industrial Servo Motor Robot Arm Injection Molding Machine). As shown inAutomatic Overhead Aluminium Anodic Oxidation Electroplating Production Line, the patty with 5%Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings, 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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass | 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 |
Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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.Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag, 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.China High Quality Carbide Thread End Mills for Metal Steel, 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 (Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets).3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus)shows 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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass | 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 |
Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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).Double Heads Table Type PCB Routing and Drilling Machine for Electronicsstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine.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%Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Powder Coating Line Designer and Manufacturer for Heating Units. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine;Full Automatic Vegetable Fruit Juice Making 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
Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price(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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