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Author: Ishamri Ismail

8 Articles are founded.

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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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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