Food Science of Animal Resources

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

Sol Hee Lee, Juhui Choe, Jong-Chan Kim, Hack Youn Kim

Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18

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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

Sin-Young Park, Hack-Youn Kim, Juhui Choe

Food Sci Anim Resour 2019;39(4):668-676.
https://doi.org/10.5851/kosfa.2019.e59

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Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

Juhui Choe, Hack-Youn Kim

Food Sci Anim Resour 2019;39(2):345-353.
https://doi.org/10.5851/kosfa.2019.e31

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Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Jeong-A Lee, Gye-Woong Kim, Hack-Youn Kim, Juhui Choe

Food Sci Anim Resour 2019;39(2):286-295.
https://doi.org/10.5851/kosfa.2019.e23

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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo

Food Sci Anim Resour 2019;39(1):54-64.
https://doi.org/10.5851/kosfa.2019.e3

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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

Kyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, Se-Joo Kang, Chang-Bon Choi, Cheorun Jo, Juhui Choe

Food Sci Anim Resour 2019;39(1):139-150.
https://doi.org/10.5851/kosfa.2019.e11

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Optimization of 1D ¹H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat

Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong, Cheorun Jo

Food Sci Anim Resour 2019;39(1):1-12.
https://doi.org/10.5851/kosfa.2018.e54

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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim

Korean J Food Sci Anim Resour 2018;38(5):927-935.
https://doi.org/10.5851/kosfa.2018.e25

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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties

Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(5):1019-1028.
https://doi.org/10.5851/kosfa.2018.e35

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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433

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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage

Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Seonjin Kim, Hyemin Oh, Yohan Yoon, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(2):251-258.
https://doi.org/10.5851/kosfa.2018.38.2.251

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494

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