Control of fresh meat quality through manipulation of muscle fiber characteristics von Joo, S.T., Kim, G.D., Hwang, Y.H., Ryu, Y.C.

Volltext

Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality von Lee, S.H., Joo, S.T., Ryu, Y.C.

Volltext

Formation of cholesterol oxidation products (COPs) in animal products von Hur, S.J., Park, G.B., Joo, S.T.

Volltext

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females von Moon, S.S., Yang, H.S., Park, G.B., Joo, S.T.

Volltext

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage von Jeong, J.Y, Hur, S.J, Yang, H.S, Moon, S.H, Hwang, Y.H, Park, G.B, Joo, S.T

Volltext

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle von Choi, Y.M., Lee, S.H., Choe, J.H., Rhee, M.S., Lee, S.K., Joo, S.T., Kim, B.C.

Volltext

Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins von Lee, S., Joo, S.T., Alderton, A.L., Hill, D.W., Faustman, C.

Volltext

Properties of duck meat sausages supplemented with cereal flours von Yang, H.S, Ali, M.S, Jeong, J.Y, Moon, S.H, Hwang, Y.H, Park, G.B, Joo, S.T

Volltext

Muscle profiling to improve the value of retail meat cuts von Jung, E.Y., Hwang, Y.H., Joo, S.T.

Volltext

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents von Yang, Han-Sul, Choi, Sung-Gil, Jeon, Jin-Tae, Park, Gu-Boo, Joo, Seon-Tea

Volltext

Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties von Hur, S.J., Lim, B.O., Park, G.B., Joo, S.T.

Volltext

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle von Joo, S.T, Kauffman, R.G, Kim, B.C, Park, G.B

Volltext

RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK von KANG, G.H, JOO, S.T, PARK, G.B, CHOI, S.G, HAN, C.Y, KIM, B.C

Volltext

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste von Lim, H J, Kim, G D, Jung, E Y, Seo, H W, Joo, S T, Jin, S K, Yang, H S

Volltext

THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE von KIM, Y.J., JIN, S.K., PARK, W.Y., KIM, B.W., JOO, S.T., YANG, H.S.

Volltext

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage von Hur, S.J., Ye, B.W., Lee, J.L., Ha, Y.L., Park, G.B., Joo, S.T.

Volltext

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck von Ali, M. S., Yang, H. S., Jeong, J. Y., Moon, S. H., Hwang, Y. H., Park, G. B., Joo, S. T.

Volltext

Comparison of live performance and meat quality parameter of cross bred (korean native black pig and landrace) pigs with different coat colors von Hur, S J, Jeong, T C, Kim, G D, Jeong, J Y, Cho, I C, Lim, H T, Kim, B W, Joo, S T

Volltext

EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO) von HUR, S.J., PARK, G.B., JOO, S.T.

Volltext

Corrigendum to “Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle” [Live... von Choi, Y.M., Lee, S.H., Choe, J.H., Rhee, M.S., Lee, S.K., Joo, S.T., Kim, B.C.

Volltext