Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930]. (30th July 2021) - Kim, Tae-Kyung; Lee, Min Hyeock; Yong, Hae In; Jang, Hae Won; Jung, Samooel; Choi, Yun-Sang