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Food Science of Animal Resources|November 19, 2021
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and PorkAllah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, et al.Food Science of Animal Resources|May 25, 2022
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A ReviewKoeun Hwang, James R Claus, Jong Youn Jeong, et al.Food Science of Animal Resources|April 30, 2026
Umami Characteristics and Taste Improvement Mechanism of MeatMd Jakir Hossain, Amm Nurul Alam, Eun-Yeong Lee, et al.Journal of Animal Science|August 31, 2013
Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoformsGap-Don Kim, Youn-Chul Ryu, Jin-Yeon Jeong, et al.Food Science of Animal Resources|January 18, 2020
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and EHyeong Sang Kim, Seung Yun Lee, Hea Jin Kang, et al.Journal of Food Science and Technology|November 20, 2019
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storageNahar Sabikun, Allah Bakhsh, Ishamri Ismail, et al.Food Science of Animal Resources|May 20, 2024
Umami Characteristics and Taste Improvement Mechanism of MeatMd Jakir Hossain, Amm Nurul Alam, Eun-Yeong Lee, et al.Food Science of Animal Resources|June 30, 2026
A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and SafetyYoung-Hwa Hwang, Abdul Samad, Ayesha Muazzam, et al.Meat Science|November 9, 2011
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agentsHan-Sul Yang, Sung-Gil Choi, Jin-Tae Jeon, et al.Meat Science|July 6, 2010
The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steersYoung-Hwa Hwang, Gap-Don Kim, Jin-Yeon Jeong, et al.Pageof 10