Abstract:Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder)/FP (freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with polyvinyl wrap and stored at 4 for 8 days. CTL (control) and HP-3% meat patties were significantly (p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content t… Show more
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