Food Science of Animal Resources

Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics

Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin y, Sumin Song, Gap-Don Kim, Han-Sul Yang

Food Sci Anim Resour 2024;44(1):87-102.
https://doi.org/10.5851/kosfa.2023.e58

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Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40

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Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Jung Seok Choi, Gap-Don Kim, Seon Tea Joo, Inho Choi, Sun Jin Hur

Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46

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Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles

Huilin Cheng, Sumin Song, Tae Sub Park, Gap-Don Kim

Food Sci Anim Resour 2022;42(2):266-279.
https://doi.org/10.5851/kosfa.2022.e2

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A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

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Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Sumin Song, Huilin Cheng, Eun-Young Jung, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66

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Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms

Sumin Song, Chi-Hoon Ahn, Gap-Don Kim

Food Sci Anim Resour 2020;40(1):132-144.
https://doi.org/10.5851/kosfa.2019.e97

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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Hyeon-Woong Yum, Jin-Kyu Seo, Jin-Yeon Jeong, Gap-Don Kim, M. Shafiur Rahman, Han-Sul Yang

Korean J Food Sci Anim Resour 2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123

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Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim

Korean J Food Sci Anim Resour 2017;37(2):200-209.
https://doi.org/10.5851/kosfa.2017.37.2.200

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Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Gap-Don Kim, Han-Sul Yang, Jin-Yeon Jeong

Korean J Food Sci Anim Resour 2016;36(6):819-828.
https://doi.org/10.5851/kosfa.2016.36.6.819

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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

Jin-Kyu Seo, Hyeon-Woong Yum, Gap-Don Kim, Jin-Yeon Jeong, Han-Sul Yang

Korean J Food Sci Anim Resour 2016;36(4):523-530.
https://doi.org/10.5851/kosfa.2016.36.4.523

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Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis

Jin-Yeon Jeong, Eun-Young Jung, Tae-Chul Jeong, Han-Sul Yang, Gap-Don Kim

Korean J Food Sci Anim Resour 2016;36(2):254-261.
https://doi.org/10.5851/kosfa.2016.36.2.254

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