Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
Kim, Hyun-Wook, Kim, Ji-Han, Seo, Jin-Kyu, Setyabrata, Derico, Kim, Yuan H. Brad
Published in Meat science (01.05.2018)
Published in Meat science (01.05.2018)
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Journal Article
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
Seo, Jin‐Kyu, Kim, Hyun‐Wook, Lee, Yong‐Jae, Yang, Han‐Sul, Kim, Brad Yuan H.
Published in International journal of food science & technology (01.04.2024)
Published in International journal of food science & technology (01.04.2024)
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Journal Article
Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage
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
Published in Food science & technology (01.09.2019)
Published in Food science & technology (01.09.2019)
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Journal Article
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs
Parvin, Rashida, Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Park, Junyoung, Ko, Jonghyun, Yang, Han-Sul
Published in Antioxidants (01.08.2020)
Published in Antioxidants (01.08.2020)
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Journal Article
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
Ahamed, Zubayed, Seo, Jin-kyu, Eom, Jeong-Uk, Yang, Han-Sul
Published in Food science & technology (01.10.2023)
Published in Food science & technology (01.10.2023)
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Journal Article
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Seo, Jin-Kyu, Ko, Jonghyun, Park, Junyoung, Eom, Jeong-Uk, Yang, Han-Sul
Published in Food science of animal resources (31.05.2021)
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Published in Food science of animal resources (31.05.2021)
Journal Article
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures
Kim, Gap-Don, Seo, Jin-Kyu, Yum, Hyeon-Woong, Jeong, Jin-Yeon, Yang, Han-Sul
Published in Food chemistry (15.02.2017)
Published in Food chemistry (15.02.2017)
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Journal Article
Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes
Tuell, Jacob R., Kim, Hyun-Wook, Zhang, Jiaying, Guedes, Juliana, Seo, Jin-Kyu, Schoonmaker, Jon P., Kim, Yuan H. Brad
Published in Food chemistry (01.05.2021)
Published in Food chemistry (01.05.2021)
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Journal Article
Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart
Rahman, M. Shafiur, Seo, Jin-Kyu, Zahid, Md. Ashrafuzzaman, Park, Jun-Young, Choi, Sung-Gil, Yang, Han-Sul
Published in Meat science (01.05.2019)
Published in Meat science (01.05.2019)
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Journal Article
Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage
Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Published in Food science of animal resources (31.10.2019)
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Published in Food science of animal resources (31.10.2019)
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