Food Science of Animal Resources

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung

Food Sci Anim Resour 2023;43(5):889-900.
https://doi.org/10.5851/kosfa.2023.e45

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Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Seul-Ki-Chan Jeong, Jung In Park, Hae In Yong, Yun-Sang Choi, Samooel Jung

Food Sci Anim Resour 2023;43(2):305-318.
https://doi.org/10.5851/kosfa.2022.e77

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Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Dae-Hyun Lee, Sangwon Yoon, Yoonji Chung, Samooel Jung

Food Sci Anim Resour 2023;43(1):113-123.
https://doi.org/10.5851/kosfa.2022.e64

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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Yun Jeong Kim, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36

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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10

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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Tae-Kyung Kim, Samooel Jung

Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51

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Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

Hyun Gyung Jeong, Doo Yeon Jung, Kyung Jo, Seonmin Lee, Yun-Sang Choi, Hae In Yong, Samooel Jung

Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18

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Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Samooel Jung, Hae Won Jang, Yun-Sang Choi

Food Sci Anim Resour 2021;41(2):185-195.
https://doi.org/10.5851/kosfa.2020.e85

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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96

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Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model

Seonmin Lee, Kyung Jo, Sun Jin Hur, Yun-Sang Choi, Hyun-Joo Kim, Samooel Jung

Food Sci Anim Resour 2019;39(6):1000-1007.
https://doi.org/10.5851/kosfa.2019.e73

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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Samooel Jung, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54

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Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine

Eun Young Ko, Jaesung Cho, Jin Ho Cho, Kyung Jo, Seung Hwan Lee, Yoon Ji Chung, Samooel Jung

Korean J Food Sci Anim Resour 2018;38(6):1155-1159.
https://doi.org/10.5851/kosfa.2018.e46

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Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Kyung Jo, Juri Lee, Samooel Jung

Korean J Food Sci Anim Resour 2018;38(4):768-779.
https://doi.org/10.5851/kosfa.2018.e15

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Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork

Eun Young Ko, Samooel Jung, Hyun Kyu Jeong, Jeong Hee Han, Jung Ho Son

Korean J Food Sci Anim Resour 2018;38(3):498-505.
https://doi.org/10.5851/kosfa.2018.38.3.498

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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

Da Gyeom Lee, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(6):898-905.
https://doi.org/10.5851/kosfa.2017.37.6.898

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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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Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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Quality Improvement of Pork Loin by Dry Aging

Cheol Woo Lee, Ju Ri Lee, Min Kyu Kim, Cheorun Jo, Kyung Haeng Lee, Insin You, Samooel Jung

Korean J Food Sci Anim Resour 2016;36(3):369-376.
https://doi.org/10.5851/kosfa.2016.36.3.369

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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Hyun-Joo Kim, Hae In Yong, Hyun Jung Lee, Samooel Jung, Joong-Ho Kwon, Kang Nyung Heo, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283

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