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Meat analog as future food: a review

한국축산학회지, 2020, 62(2), , pp.111-120

2020

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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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Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

Food and bioprocess technology, 2019-06, Vol.12 (6), p.1000-1009

2019

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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods, 2021-03, Vol.10 (3), p.560

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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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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Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

Food chemistry, 2020-08, Vol.320, p.126656-126656, Article 126656

2020

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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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Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods, 2020-02, Vol.9 (3), p.251

2020

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Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

Journal of food science and technology, 2019-11, Vol.56 (11), p.4809-4816

2019

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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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Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review

Foods, 2022-04, Vol.11 (9), p.1242

2022

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Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels

Journal of food science and technology, 2021-07, Vol.58 (7), p.2783-2791

2021

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Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus

Meat science, 2019-11, Vol.157, p.107882-107882, Article 107882

2019

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Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

Foods, 2023-12, Vol.13 (1), p.108

2023

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Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Food chemistry, 2021-05, Vol.343, p.128499-128499, Article 128499

2021

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Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef

Meat science, 2017-10, Vol.132, p.45-51

2017

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Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Foods, 2021-11, Vol.10 (11), p.2811

2021

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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Animal Bioscience, 2018, 31(2), , pp.293-300

2018

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Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat

Food chemistry advances, 2023-10, Vol.2, p.100307, Article 100307

2023

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Vascular rinsing and chilling carcasses improves meat quality and food safety: a review

한국축산학회지, 2022, 64(3), , pp.397-408

2022

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Aging mechanism for improving the tenderness and taste characteristics of meat

한국축산학회지, 2023, 65(6), , pp.1151-1168

2023

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Study on the current research trends and future agenda in animal products: an Asian perspective

한국축산학회지, 2023, 65(6), , pp.1124-1150

2023

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Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights

한국축산학회지, 2023, 65(6), , pp.1242-1253

2023

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Meat analog as future food: a review

Review of technology and materials for the development of cultured meat

Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femoris

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

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

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

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

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

Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

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

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review

Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels

Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat

Vascular rinsing and chilling carcasses improves meat quality and food safety: a review

Aging mechanism for improving the tenderness and taste characteristics of meat

Study on the current research trends and future agenda in animal products: an Asian perspective

Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights

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