저지방 육제품의 제조 및 평가

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials, (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholestrol content of meat products. Low-fat meat products were manufactured with fat replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(