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Author: Jin-Kyu Seo

10 Articles are founded.

Volatile compounds for discrimination between beef, pork, and their admixture using SPME-GC-MS and chemometrics analysis
Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
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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
Food Sci Anim Resour 2024;44(1):87-102.
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Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
Food Sci Anim Resour 2024;44(1):103-118.
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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Food Sci Anim Resour 2021;41(3):402-415.
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Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage
Food Sci Anim Resour 2020;40(4):601-612.
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Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage
Food Sci Anim Resour 2019;39(5):768-779.
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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
Korean J Food Sci Anim Resour 2018;38(5):1029-1042.
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Korean J Food Sci Anim Resour 2018;38(1):123-134.
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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
Korean J Food Sci Anim Resour 2016;36(4):523-530.
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Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality
Korean J Food Sci Anim Resour 2016;36(2):198-205.
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