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Author: Md. Jakir Hossain

4 Articles are founded.

Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty
AMM Nurul Alam, Md. Jakir Hossain, Eun-Yeong Lee, So-Hee Kim, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2025;45(3):775-793.
https://doi.org/10.5851/kosfa.2024.e60
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Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
AMM Nurul Alam, Eun-Yeong Lee, Md. Jakir Hossain, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2025;45(2):468-483.
https://doi.org/10.5851/kosfa.2024.e43
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Umami Characteristics and Taste Improvement Mechanism of Meat
Md. Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
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Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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