The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 11 Issue 5
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- Pages.475-481
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Studies on Preparation of Low-Fat Press Ham and Its Quality Properties during Storage
저지방 프레스햄의 제조와 품질특성에 관한 연구
Abstract
This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4