Fig. 1. Change in viscosity of meat batter formulated with different drying methods
and concentrations of kimchi powder. () Control, meat batter without kimchi
powder; (4) FKP-1, meat batter with 1% freeze dried kimchi powder; (N) FKP-2,
meat batter with 2% freeze dried kimchi powder; (h) HKP-1, meat batter with 1%
hot air dried kimchi powder; (j) HKP-2, meat batter with 2% hot air dried kimchi
powder.