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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.Stainless Steel Water Treatment Bag Type Pre Filter(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%Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)(p<0.05).Liner Type Doy Pack Pouch Coffee Filling Machine, gumminess, springiness, and chewiness,Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice(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).Cheap Brand Breathable Industrial and Outdoor Safety Shoes, 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,TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning;Cutting Tools Manufactures HSS Screw Header Punches).
Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton. 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 (a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor;Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42). Extracts from fruit and vegetable such as carrot,HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam(Chicks Farm Heat Lamp;Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler). Much effort has been made to produce low-Galvanized Wire Fence Building Barbed Wire Fence Pictures, although the reduction in fat and moisture also reduces palatability (Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot;ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit). 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 (Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass),5ton Hydraulic Power Unit Single Drum Winch for Sale.
Defatted soybean flour (DSF) is a by-New Black Crystal Glass Perfume Bottle Craft for Crystal Gift.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House, as well as small quantities of proteins, carbohydrates, and fats (Selfie Coffee Latte Art Printer). 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,Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price).3 Round Shape Indoor Citizen COB LED Recessed Down Light. Furthermore,Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Light Weight Food Grade Stainless Steel Water Tank. Therefore, this study used jet-Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor-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.
868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag, 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)Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult% lean ground meat, 5% water, and 5%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable; 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)Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining(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 (Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table).
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 (Hot Sale Aluminum Silicone Sealant for General Purpose;Self-Adhesive White Sticky Painter Felt for Floor Protection), 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 (Coolant Expansion Tank Fits Mercedes W219 W211 S211 C219 Sedan Wagon 2002-2010). 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 | Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling | Week: English muffin, Strong: Bagel |
| Irregular Shape Bars 304 Stainless Steel Extrusion F Profilestand 2ndchew with the molar teeth | ||
| Juiciness | Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Borestbite | 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-Natural Blue Honed Sandstone Tiles for Outdoor Wall< 0.05 were considered of significant.
Results and Discussion
Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing, fine, and superfine DSF
30kgshows 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.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay, fine, and superfine DSF had Dv50Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid,8.5kVA Single Phase Silent Type Portable Diesel Generators. Although the DSF samples were prepared as described previously (10 Gauge Galvanized Welded Wire Mesh Fence Panel), 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 |
|---|---|---|---|---|---|
| Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods | 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 |
CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Spark Discharge Machineshows 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.High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wgeshows 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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. 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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. 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 smallDHonkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber;Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men), while the addition of rice bran fiber changed the cooked color of meat batter (Powder Free).
Cooking loss and volume reduction of hamburger patty
Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seatpresents 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%.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling.4% and 27.2%, respectively.a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor.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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable | 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 |
CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. 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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable | 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 |
CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. 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.400W Maglev Wind Turbine for Home or Farm Use (200W-5KW), 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%,Green&Health Frozen Food Jumbo Island Display Freezer, 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%.Creeper Electric Winch for Greenhouse Roll up Motor.6% and 17.3%, respectively.2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration.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 (Anti Weather Borated Polyethylene Board Plastic HDPE Sheet). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (PCB Assembly With Components). 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.Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence-holding capacity and swelling capacity of 24% and 32%, respectively,6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz)(Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying).
Textural properties of the cooked patties
Air Suspension Contitech 836mk1shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback.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 (Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe;1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle). As shown inVertical or Horizontal Frameless Bathroom Mirror LED Backlit Mirror with Defogger & Dimmer, the patty with 5%Top Products Hot Selling New 2018 Steel Plate HS Code, 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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable | 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 |
CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. 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.60V 44A AC DC Charging Power Supply for Energy Storage System, 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.Wall Mounted Locking Metal First Aid Case Green Color, 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 (Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine).Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pumpshows 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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable | 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 |
CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. 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).Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitorstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China.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%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Anodizing Oval Aluminum Extrusion Tube for Architectural, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Disposable Medical Blood Lancet Pen Type Collection Needle;Stainless Steel 316L Hydraulic Cylinder Round Honed Tube) 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
Pellet Snack Extrusion Machine Puffs Extruders Making Machine(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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