Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (<i>Opuntia humifusa</i> f. <i>jeollaensis</i>) Fruit Powders.

Food Sci Anim Resour · 2019 · PMC6949519 · PMID 31950111

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an increasing trendno p-value reported

Introduction Currently, there is an increasing trend in the consumption of processed meat products in Korea due to an increase in consumer income level and changes in dietary culture ( Korea Meat Industries Association, 2018 ).

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a decreasing trendno p-value reported

The crude protein content showed a decreasing trend with increasing concentrations of WCF powder and was significantly lower (p<0.05) than that in the control group.

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