Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages von Seo, Jin-Kyu, Parvin, Rashida, Park, Junyoung, Yang, Han-Sul

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Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage von Yim, Dong-Gyun, Seo, Jin-Kyu, Yum, Hyeon-Woong, Zahid, Md Ashrafuzzaman, Park, Jun-Young, Parvin, Rashida, Go, Jonghyun, Jin, Sang-Keun, Koo, Ok-Kyung, Yang, Han-Sul

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Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology von Seo, Hyun-Woo, Jung, Eun-Young, Go, Gwang-woong, Kim, Gap-Don, Joo, Seon-Tea, Yang, Han-Sul

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Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage von Zahid, Mohammad Ashrafuzzaman, Eom, Jeong-Uk, Parvin, Rashida, Seo, Jin-Kyu, Yang, Han-Sul

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Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage von Seo, Jin-Kyu, Parvin, Rashida, Yim, Dong-Gyun, Zahid, Md Ashrafuzzaman, Yang, Han-Sul

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Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality von Kim, Gap-Don, Yang, Han-Sul, Jeong, Jin-Yeon

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Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage von Jin, Sang-Keun, Choi, Jung Seok, Yang, Han-Sul, Park, Tae-Seon, Yim, Dong-Gyun

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Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage von Zahid, Md. Ashrafuzzaman, Choi, Jin Young, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul

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Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis von Ahamed, Zubayed, Seo, Jin-kyu, Eom, Jeong-Uk, Yang, Han-Sul

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The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle von Kim, Gap-Don, Ryu, Youn-Chul, Jo, Cheorun, Lee, Jung-Gyu, Yang, Han-Sul, Jeong, Jin-Yeon, Joo, Seon-Tea

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Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties von Parvin, Rashida, Seo, Jin-kyu, Eom, Jeong-Uk, Ahamed, Zubayed, Yang, Han-Sul

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Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry von Kim, Gap-Don, Jeong, Jin-Yeon, Yang, Han-Sul, Joo, Seon-Tea

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Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle von Kim, Gap-Don, Jeong, Jin-Yeon, Yang, Han-Sul, Hur, Sun Jin

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Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage von Jung, Eun-Young, Yun, I.-Ran, Go, Gwang-woong, Kim, Gap-Don, Seo, Hyun-Woo, Joo, Seon-Tea, Yang, Han-Sul

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Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart von Rahman, M. Shafiur, Seo, Jin-Kyu, Zahid, Md. Ashrafuzzaman, Park, Jun-Young, Choi, Sung-Gil, Yang, Han-Sul

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Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology von Kim, Gap-Don, Jung, Tae-Chul, Jung, Eun-Young, Jeong, Jin-Yeon, Yang, Han-Sul, Joo, Seon-Tea

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Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics A... von Ahamed, Zubayed, Seo, Jin-Kyu, Eom, Jeong-Uk, Yang, Han-Sul

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Multivariate analysis of muscle fiber characteristics, intramuscular fat content and fatty acid composition in porcine longissimus thoracis muscle von Jeong, Jin-Yeon, Jeong, Tae-Chul, Yang, Han-Sul, Kim, Gap-Don

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Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms von Kim, Gap-Don, Ryu, Youn-Chul, Jeong, Jin-Yeon, Yang, Han-Sul, Joo, Seon-Tea

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Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Cha... von Eom, Jeong-Uk, Seo, Jin-Kyu, Y, Kang-Jin, Song, Sumin, Kim, Gap-Don, Yang, Han-Sul

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