###### Abstract  
Here, we investigated the physicochemical and storage characteristics of Tteokgalbi using _n_-3 fatty acid-enriched pork (_n_-_6_/_n_-3 ratio: 3.220) and explored the effects of treatment with watermelon radish powder (W; 0-4%). Tteokgalbi groups were prepared with 0% W (control (CON)), 1% W (W1), 2% W (W2), 4% W (W3), or 0.05% ascorbic acid as a reference (REF) treatment. W addition to Tteokgalbi increased the moisture and ash contents and water-holding capacity, but reduced cooking loss. W-prepared Tteokgalbi had markedly decreased L* (brightness) and increased b* (yellowness) values, but significantly increased a* (redness) values. W treatment markedly altered the textural properties of Tteokgalbi by improving the hardness and chewiness (W3 treatment), but decreasing springiness (W3) and brittleness (W2 and W3). W addition dose-dependently increased the total polyphenol and flavonoid contents, thereby increasing the 2,2-diphenyl-1-picryhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazzone-6-sulfonic acid) radical-scavenging activities of Tteokgalbi over 7 days in cold storage. W-treatment Tteokgalbi decreased the pH slightly (compared to CON treatment) and significantly attenuated the induction of 2-thiobarbituric acid, volatile basic nitrogen, and total microbial counts during 7 days in cold storage. Therefore, W may be a suitable food antioxidant that can act as a natural radical scavenger in Tteokgalbi prepared from _n_-3 fatty acid-enriched pork. w +
Footnote †: journal: Applied Sciences  
Among HMR products, meat-based HMR products have been widely recognized as essential amino acid-rich protein resources [4], and Tteokgalbi is considered to meet the daily nutritional requirements (i.e., essential amino acids and fatty acids with a guaranteed calorie intake). Tteokgalbi is a royal Korean cousin made from beef, pork, and various vegetables [5]. Briefly, rib meat is minced and marinated with soy sauce, sugar, sesame oil, minced green onions, and garlic, and then shaped and cooked on a grill [5]. In the meat industry, pork-based Tteokgalbi is more price-competitive than beef-based Tteokgalbi, because beef is relatively more expensive than pork in Korea. Similar to other meat products, the consumption of Tteokgalbi, as an HMR, also requires considerable caution because the meat naturally contains higher levels of saturated fatty acids (SFAs) than plant-based processed food products, and thus may induce dyslipidemia. In recent studies, the replacement of SFAs with polyunsaturated fatty acids (PUFAs) significantly prevented dyslipidemia in metabolically complicated rodents [6; 7; 8; 9]. Moreover, the results from these experiments revealed that decreasing the _n-6/n-3_ fatty acid ratio is highly important for controlling blood lipid panels [6; 7; 8; 9]. Therefore, a growing demand exists for _n-3_-enhanced meat products, which can be obtained by feeding animals a special diet (i.e., pomace of perilla, a plant-based food ingredient that increases the _n-3_ contents in metals). Consuming _n-3_-enhanced meat products is beneficial for consumers. However, the meat industry should carefully consider the feasibility of maintaining the intact _n-3_-enhanced meat products owing to the instability of PUFAs. PUFAs are naturally more unstable than SFAs because they contain two or more double bonds. Multiple double bonds in PUFAs increase oxidative stress and require higher levels of antioxidants, such as alphatocopherol [10]. Therefore, _n-3_-enhanced meat offers both advantages and disadvantages, considering its biological functions and relative instability. Unstable meat products may undergo extra lipid peroxidation, which may deteriorate their physicochemical properties and storage characteristics. Synthetic and artificial antioxidants have been widely applied by meat-based product producers to maintain the physiochemical properties and storage characteristics of their products [5]. However, recently, consumers have tended to select food products with natural ingredients rather than artificial food additives.