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Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef

Animal Bioscience, 2024, 37(1), , pp.123-130

2024

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Meat quality characteristics of pork bellies in relation to fat level

Animal Bioscience, 2021, 34(10), , pp.1663-1673

2021

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Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat

Animal science journal, 2021-01, Vol.92 (1), p.e13515-n/a

2021

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Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

Animal Bioscience, 2022, 35(8), , pp.1258-1269

2022

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A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

Animal Bioscience, 2020, 33(8), , pp.1339-1351

2020

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A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle

Current issues in molecular biology, 2023-04, Vol.45 (4), p.3279-3290

2023

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The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study

Journal of food science and technology, 2021-10, Vol.58 (10), p.3972-3980

2021

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A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle

Foods, 2023-02, Vol.12 (4), p.805

2023

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Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine

Animals (Basel), 2022-08, Vol.12 (17), p.2249

2022

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Role of caspase‐9 in the effector caspases and genome expressions, and growth of bovine skeletal myoblasts

Development, growth & differentiation, 2014-02, Vol.56 (2), p.131-142

2014

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Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits

Animals (Basel), 2022-11, Vol.12 (22), p.3155

2022

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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

한국축산식품학회지, 2019, 39(4), , pp.655-667

2019

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Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork

Foods, 2022-07, Vol.11 (13), p.1978

2022

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Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

한국축산식품학회지, 2024, 44(4), , pp.832-848

2024

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A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Animal Bioscience, 2021, 34(12), , pp.2012-2022

2021

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Assessment of frozen storage duration effect on quality characteristics of various horse muscles

Animal Bioscience, 2017, 30(12), , pp.1756-1763

2017

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Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

한국축산식품학회지, 2021, 41(2), , pp.224-236

2021

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Daily Supplementation with Bifidobacterium longum KACC91563 Alleviates Allergic Contact Dermatitis in an Animal Model

Foods, 2024-07, Vol.13 (14), p.2190

2024

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The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

Animal Bioscience, 2016, 29(1), , pp.89-99

2016

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Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

Animal bioscience, 2023-06, Vol.36 (6), p.943-952

2023

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Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

한국축산식품학회지, 2020, 40(6), , pp.908-923

2020

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Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Animal Bioscience, 2021, 34(1), , pp.127-133

2021

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Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

Food Science and Biotechnology, 2013, 22(3), , pp.651-658

2013

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Apoptosis induced by copper oxide quantum dots in cultured C2C12 cells via caspase 3 and caspase 7: a study on cytotoxicity assessment

Applied microbiology and biotechnology, 2013-06, Vol.97 (12), p.5545-5553

2013

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Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

Animal Bioscience, 2019, 32(2), , pp.249-256

2019

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Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef

Meat quality characteristics of pork bellies in relation to fat level

Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle

The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study

A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle

Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine

Role of caspase‐9 in the effector caspases and genome expressions, and growth of bovine skeletal myoblasts

Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Assessment of frozen storage duration effect on quality characteristics of various horse muscles

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

Daily Supplementation with Bifidobacterium longum KACC91563 Alleviates Allergic Contact Dermatitis in an Animal Model

The Differences in Chemical Composition, Physical Quality Traits and Nutritional Values of Horse Meat as Affected by Various Retail Cut Types

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

Apoptosis induced by copper oxide quantum dots in cultured C2C12 cells via caspase 3 and caspase 7: a study on cytotoxicity assessment

Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island

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