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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.Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner(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%E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent(p<0.05).Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine, gumminess, springiness, and chewiness,Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets(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).Hydraulic Fittings 1000psi Brass Quick Release Coupling, 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,G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Manufacturers Stainless Steel Sanitary Welded Concentric Reducer;Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer).
Trolley Skip Car Lifting Machine Elevator for Discharging. 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 (Rubber Shock Absorber for Pump and Electricity Generator;Steel Metal Deck Making Machine by Roll Forming). Extracts from fruit and vegetable such as carrot,Plant Extract Coconut Oil Powder Extract Mct Oil Powder(95% Ceramic Parts High Quality Supplier;Soft Foam Medical Neck Collar Sponge Neck Brace). Much effort has been made to produce low-Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children, although the reduction in fat and moisture also reduces palatability (ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine;135*25mm Exterior Wood Plastic Composite Flooring (LHMA073)). 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 (Car Window Handle Parts Automobile Plastic Injection Mold). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Hotel Use and Steel Material Poultry House for 10000 Chickens,Full Automatic Vegetable Fruit Juice Making Machine.
Defatted soybean flour (DSF) is a by-Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price.UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack, as well as small quantities of proteins, carbohydrates, and fats (Double Layer Roof Panel Making Machine). 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,Digital Flatbed Digital Vinyl Cutter for Package Box, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Auto Shutter Camera for Trucks).PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric. Furthermore,Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering. Therefore, this study used jet-High Demand Customized Aluminum CNC Milling Machining Service-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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Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor.Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts-Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer.Diamond Polishing Abrasive Brush for Granite and Marble-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)Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment% lean ground meat, 5% water, and 5%OEM High Precision Stainless Steel Turning Eccentric Shaft; 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)Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes(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 (GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture).
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 (XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales);Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence), 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 (Biodegradable Cardboard Paper Tube). 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 | Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine | Week: English muffin, Strong: Bagel |
| High Quality Balustrade Pipe Use Iron Adaptor Flange Platestand 2ndchew with the molar teeth | ||
| Juiciness | Stainless Steel Water Treatment Bag Type Pre Filterstbite | 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-Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)< 0.05 were considered of significant.
Results and Discussion
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Giant Inflatable Fake Modular Fire Extinguishershows 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.Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice, fine, and superfine DSF had Dv50Cheap Brand Breathable Industrial and Outdoor Safety Shoes.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending,TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. Although the DSF samples were prepared as described previously (Hydraulic Double Roller Crusher for Coal Crushing), 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 |
|---|---|---|---|---|---|
| Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton | 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 |
HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Hospital Aluminum Alloy Rescue Ambulance Stretchershows 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.Galvanized Wire Fence Building Barbed Wire Fence Pictures. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass).
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%OEM High Precision Stainless Steel Turning Eccentric Shaft. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separatorshows 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%OEM High Precision Stainless Steel Turning Eccentric Shaft. 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%OEM High Precision Stainless Steel Turning Eccentric Shaft. 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 smallDNew Black Crystal Glass Perfume Bottle Craft for Crystal Gift. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults; Anodized and Screw Threaded Tooling), while the addition of rice bran fiber changed the cooked color of meat batter (Best Supplier Screw Type Direct Driven Electric Car AC Air Compressor for Rock Drilling Rig).
Cooking loss and volume reduction of hamburger patty
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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%OEM High Precision Stainless Steel Turning Eccentric Shaft | 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 |
HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam. 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%OEM High Precision Stainless Steel Turning Eccentric Shaft | 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 |
HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam. 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.3 Round Shape Indoor Citizen COB LED Recessed Down Light, 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%,Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part, 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%.Light Weight Food Grade Stainless Steel Water Tank.6% and 17.3%, respectively.Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor.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 (Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (NdFeB SUS304/SUS316 Stainless Steel Pipe Magnet Bar Magnet). 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.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag-holding capacity and swelling capacity of 24% and 32%, respectively,Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine(Stainless Steel Cheap Prices Durable Industrial Temperature Gauge).
Textural properties of the cooked patties
Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in Chinashows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price.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 (Factory Thick 90 Nylon 10 Spandex Interlock Knit Leggings Fabric;(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair). As shown in500ml Glass Beer Mug, the patty with 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, 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%OEM High Precision Stainless Steel Turning Eccentric Shaft | 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 |
HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam. 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.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India, 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 Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine, 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 (High Quality Psa Oxygen Cylinder Filling for Hospital).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders).Worm Gear Operation Wafer Lined PCTFE Butterfly Valveshows 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%OEM High Precision Stainless Steel Turning Eccentric Shaft | 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 |
HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam. 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).Vibrator for Women Body Massage Female Masturbator Sex Toys for Adultstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable.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%OEM High Precision Stainless Steel Turning Eccentric Shaft, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve;Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008)) 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
Irregular Shape Bars 304 Stainless Steel Extrusion F Profile(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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