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Korean Journal for Food Science of Animal Resources|March 21, 2017
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken BreastsJong Youn JeongKorean Journal for Food Science of Animal Resources|January 25, 2019
Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork ProductsJong Youn JeongPoultry Science|December 16, 2017
Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breastJames R Claus, Jong Youn JeongFood Science of Animal Resources|July 8, 2024
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish PowderSu Min Bae, Jong Youn JeongMeat Science|April 27, 2010
Color stability and reversion in carbon monoxide packaged ground beefJong Youn Jeong, James R ClausFoods (Basel, Switzerland)|September 28, 2024
Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi PowderSu Min Bae, Jong Youn JeongKorean Journal for Food Science of Animal Resources|January 25, 2019
Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork ProductsMin Guk Cho, Jong Youn JeongMeat Science|September 21, 2010
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJong Youn Jeong, James R ClausFood Science of Animal Resources|March 13, 2023
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground BreastsJames R Claus, Jong Youn JeongFood Science of Animal Resources|March 13, 2023
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork ProductsJiye Yoon, Su Min Bae, Jong Youn JeongPageof 5