Food Science of Animal Resources

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo

Food Sci Anim Resour 2019;39(1):54-64.
https://doi.org/10.5851/kosfa.2019.e3

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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

Kyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, Se-Joo Kang, Chang-Bon Choi, Cheorun Jo, Juhui Choe

Food Sci Anim Resour 2019;39(1):139-150.
https://doi.org/10.5851/kosfa.2019.e11

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Optimization of 1D ¹H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat

Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong, Cheorun Jo

Food Sci Anim Resour 2019;39(1):1-12.
https://doi.org/10.5851/kosfa.2018.e54

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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties

Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(5):1019-1028.
https://doi.org/10.5851/kosfa.2018.e35

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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433

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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage

Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Seonjin Kim, Hyemin Oh, Yohan Yoon, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(2):251-258.
https://doi.org/10.5851/kosfa.2018.38.2.251

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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

Da Gyeom Lee, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(6):898-905.
https://doi.org/10.5851/kosfa.2017.37.6.898

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494

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Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens

Min-A Lee, Yoojin Jung, Cheorun Jo, Ji-Young Park, Ki-Chang Nam

Korean J Food Sci Anim Resour 2017;37(3):469-476.
https://doi.org/10.5851/kosfa.2017.37.3.469

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Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

Kyung-A An, Yunhee Jo, Muhammad Sajid Arshad, Gui-Ran Kim, Cheorun Jo, Joong-Ho Kwon

Korean J Food Sci Anim Resour 2017;37(2):297-304.
https://doi.org/10.5851/kosfa.2017.37.2.297

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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal

Jeong Yeon An, Hae In Yong, So Yeon Kim, Han Bit Yoo, Yoo Yong Kim, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(2):191-199.
https://doi.org/10.5851/kosfa.2017.37.2.191

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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494

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Quality Improvement of Pork Loin by Dry Aging

Cheol Woo Lee, Ju Ri Lee, Min Kyu Kim, Cheorun Jo, Kyung Haeng Lee, Insin You, Samooel Jung

Korean J Food Sci Anim Resour 2016;36(3):369-376.
https://doi.org/10.5851/kosfa.2016.36.3.369

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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Hyun-Joo Kim, Hae In Yong, Hyun Jung Lee, Samooel Jung, Joong-Ho Kwon, Kang Nyung Heo, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283

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Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

Dong-Gyun Yim, Cheorun Jo, Hyun Cheol Kim, Kang Seok Seo, Ki-Chang Nam

Korean J Food Sci Anim Resour 2016;36(2):215-222.
https://doi.org/10.5851/kosfa.2016.36.2.215

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Postmortem Aging of Beef with a Special Reference to the Dry Aging

Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159

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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

Amali U. Alahakoon, Cheorun Jo, Dinesh D. Jayasena

Korean J Food Sci Anim Resour 2016;36(2):137-144.
https://doi.org/10.5851/kosfa.2016.36.2.137

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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23

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