돈육 유래 단백유화물을 이용하여 제조한 비가열 재구성삼겹살 및 가열 재구성 베이컨의 품질특성 평가

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L^*, a^* and b^* values were significantly (p