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Food Science of Animal Resources|July 6, 2026
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based PattyAmm Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Meat Science|June 11, 2013
Influence of meat exudates on the quality characteristics of fresh and freeze-thawed porkGap-Don Kim, Eun-Young Jung, Hyun-Jung Lim, et al.
Food Science of Animal Resources|September 9, 2024
Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat TissueChan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, et al.
Meat Science|March 26, 2013
The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigsGap-Don Kim, Jin-Yeon Jeong, Eun-Young Jung, et al.
Food Science of Animal Resources|January 22, 2025
Techniques and Emerging Trends in Flavor and Taste Development in MeatMd Jakir Hossain, Amm Nurul Alam, So-Hee Kim, et al.
Food Science of Animal Resources|November 23, 2022
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat ProductionSo-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, et al.
Food Science of Animal Resources|July 14, 2025
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based PattyAmm Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, et al.
Meat Science|March 14, 2022
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and timesIshamri Ismail, Young-Hwa Hwang, Allah Bakhsh, et al.
Gels (Basel, Switzerland)|February 26, 2026
A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured MeatAmm Nurul Alam, Abdul Samad, Ayesha Muazzam, et al.
Foods (Basel, Switzerland)|June 12, 2026
Impact of Functional Feed Additives and Lower Antibiotic Use on Poultry Meat Quality and Consumer PerceptionAbdul Samad, Ayesha Muazzam, Amm Nurul Alam, et al.
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