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Author: Sang-Keun Jin
7 Articles are founded.
Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs
Food Sci Anim Resour 2022;42(3):398-410.
https://doi.org/10.5851/kosfa.2022.e7
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https://doi.org/10.5851/kosfa.2022.e7
Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
Food Sci Anim Resour 2020;40(5):844-851.
https://doi.org/10.5851/kosfa.2020.e22
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https://doi.org/10.5851/kosfa.2020.e22
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.
https://doi.org/10.5851/kosfa.2018.e36
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https://doi.org/10.5851/kosfa.2018.e36
Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract
Korean J Food Sci Anim Resour 2017;37(2):313-319.
https://doi.org/10.5851/kosfa.2017.37.2.313
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https://doi.org/10.5851/kosfa.2017.37.2.313
Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages
Korean J Food Sci Anim Resour 2017;37(2):274-287.
https://doi.org/10.5851/kosfa.2017.37.2.274
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https://doi.org/10.5851/kosfa.2017.37.2.274
Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks
Korean J Food Sci Anim Resour 2017;37(2):200-209.
https://doi.org/10.5851/kosfa.2017.37.2.200
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https://doi.org/10.5851/kosfa.2017.37.2.200
Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689
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https://doi.org/10.5851/kosfa.2016.36.5.689