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Generation of myostatin‐knockout chickens mediated by D10A‐Cas9 nickase

The FASEB journal, 2020-04, Vol.34 (4), p.5688-5696

2020

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Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Scientific reports, 2021-06, Vol.11 (1), p.13354-13354, Article 13354

2021

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Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat

Food research international, 2023-12, Vol.174 (Pt 1), p.113617, Article 113617

2023

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Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Poultry science, 2022-12, Vol.101 (12), p.102185-102185, Article 102185

2022

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The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers

Meat science, 2010-10, Vol.86 (2), p.456-461

2010

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The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

Meat science, 2013-06, Vol.94 (2), p.267-273

2013

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Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Food research international, 2011-12, Vol.44 (10), p.3222-3228

2011

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Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

Journal of food quality, 2021, Vol.2021, p.1-8

2021

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Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

Journal of the science of food and agriculture, 2017-08, Vol.97 (11), p.3642-3648

2017

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Comparative review of muscle fiber characteristics between porcine skeletal muscles

한국축산학회지, 2024, 66(2), , pp.251-265

2024

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Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

Food chemistry, 2015-10, Vol.185, p.106-111

2015

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The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4089-4097

2016

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Morc2a p.S87L mutant mice develop peripheral and central neuropathies associated with neuronal DNA damage and apoptosis

Disease models & mechanisms, 2021-10, Vol.14 (10)

2021

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Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

한국축산식품학회지, 2022, 42(5), , pp.874-888

2022

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Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major)

Food chemistry, 2024-01, Vol.430, p.137036-137036, Article 137036

2024

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Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage

Meat science, 2023-07, Vol.201, p.109193-109193, Article 109193

2023

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Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing

Food science & technology, 2024-04, Vol.198, p.116081, Article 116081

2024

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Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

Foods, 2020-12, Vol.10 (1), p.43

2020

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Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Meat science, 2021-01, Vol.171, p.108293-108293, Article 108293

2021

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Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality

Food chemistry, 2018-04, Vol.244, p.143-152

2018

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Review of technology and materials for the development of cultured meat

Critical reviews in food science and nutrition, 2023-10, Vol.63 (27), p.8591-8615

2023

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Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

Food and bioprocess technology, 2013-02, Vol.6 (2), p.522-529

2013

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The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle

Meat science, 2014-02, Vol.96 (2), p.712-718

2014

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Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Meat science, 2020-11, Vol.169, p.108206-108206, Article 108206

2020

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Optimal raw material formulation to produce pressed pork ham at the least cost

Meat science, 2021-06, Vol.176, p.108460-108460, Article 108460

2021

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Generation of myostatin‐knockout chickens mediated by D10A‐Cas9 nickase

Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers

The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs

Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

Comparative review of muscle fiber characteristics between porcine skeletal muscles

Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage

Morc2a p.S87L mutant mice develop peripheral and central neuropathies associated with neuronal DNA damage and apoptosis

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major)

Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage

Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality

Review of technology and materials for the development of cultured meat

Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Optimal raw material formulation to produce pressed pork ham at the least cost

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