Food Science of Animal Resources

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Young-Hwa Hwang, Allah Bakhsh, Jung-Gyu Lee, Seon-Tea Joo

Food Sci Anim Resour 2019;39(6):988-999.
https://doi.org/10.5851/kosfa.2019.e92

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Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Hyeong Sang Kim, Seung Yun Lee, Hea Jin Kang, Seon-Tea Joo, Sun Jin Hur

Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66

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Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

Food Sci Anim Resour 2019;39(3):379-387.
https://doi.org/10.5851/kosfa.2019.e29

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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2019;39(1):45-53.
https://doi.org/10.5851/kosfa.2019.e2

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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66

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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1286-1293.
https://doi.org/10.5851/kosfa.2018.e64

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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(5):950-958.
https://doi.org/10.5851/kosfa.2018.e27

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Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats

Young-Hwa Hwang, Allah Bakhsh, Ishamri Ismail, Jung-Gyu Lee, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(5):1092-1100.
https://doi.org/10.5851/kosfa.2018.e42

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Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load

Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(4):823-828.
https://doi.org/10.5851/kosfa.2018.e18

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Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat

Young-Hwa Hwang, Sung-Hyun Joo, Allah Bakhsh, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(6):948-954.
https://doi.org/10.5851/kosfa.2017.37.6.948

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Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(6):873-883.
https://doi.org/10.5851/kosfa.2017.37.6.87

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The Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in M. longissimus lumborum of Hanwoo Steers

Seon-Tea Joo, Sung-Hyun Joo, Young-Hwa Hwang

Korean J Food Sci Anim Resour 2017;37(5):780-786.
https://doi.org/10.5851/kosfa.2017.37.5.780

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Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

Sung-Hyun Joo, Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(5):716-725.
https://doi.org/10.5851/kosfa.2017.37.5.716

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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(4):593-598.
https://doi.org/10.5851/kosfa.2017.37.4.593

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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef

Takafumi Gotoh, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(6):709-718.
https://doi.org/10.5851/kosfa.2016.36.6.709

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Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699

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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(5):679-688.
https://doi.org/10.5851/kosfa.2016.36.5.679

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Health Implications of Beef Intramuscular Fat Consumption

Declan J. Troy, Brijesh K. Tiwari, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577

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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer

Eun-Young Jung, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145

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