Food Science of Animal Resources

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e34

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The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e22

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Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour 2023;43(3):502-511.
https://doi.org/10.5851/kosfa.2023.e12

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Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts

James R. Claus, Jong Youn Jeong

Food Sci Anim Resour 2023;43(2):331-345.
https://doi.org/10.5851/kosfa.2023.e1

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Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives

Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong Hyun Jung, Aera Jang, Jong Youn Jeong, Ki-Chang Nam

Food Sci Anim Resour 2023;43(2):245-268.
https://doi.org/10.5851/kosfa.2022.e72

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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

Jiye Yoon, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2023;43(2):232-244.
https://doi.org/10.5851/kosfa.2022.e71

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Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review

Koeun Hwang, James R. Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(3):389-397.
https://doi.org/10.5851/kosfa.2022.e18

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Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong

Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48

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Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong

Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41

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Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69

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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63

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Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2020;40(4):636-648.
https://doi.org/10.5851/kosfa.2020.e41

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Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite

Hyelyeon Hwang, Ho Jae Lee, Mi-Ai Lee, Hyejin Sohn, You Hyun Chang, Sung Gu Han, Jong Youn Jeong, Sung Ho Lee, Sung Wook Hong

Food Sci Anim Resour 2020;40(4):512-526.
https://doi.org/10.5851/kosfa.2020.e29

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The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7

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Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4

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Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products

Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(6):1246-1252.
https://doi.org/10.5851/kosfa.2018.e59

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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(6):1179-1188.
https://doi.org/10.5851/kosfa.2018.e49

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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417

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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Min Guk Cho, Su Min Bae, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(3):456-463.
https://doi.org/10.5851/kosfa.2017.37.3.456

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