Food Science of Animal Resources

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 [published online ahead of print: Mar 25, 2024]
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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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76

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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo

Food Sci Anim Resour 2023;43(6):1067-1086.
https://doi.org/10.5851/kosfa.2023.e63

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Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production

So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61

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Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40

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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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A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50

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Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Sumin Song, Huilin Cheng, Eun-Young Jung, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66

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Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Young-Hwa Hwang, Allah Bakhsh, Jung-Gyu Lee, Seon-Tea Joo

Food Sci Anim Resour 2019;39(6):988-999.
https://doi.org/10.5851/kosfa.2019.e92

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Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Hyeong Sang Kim, Seung Yun Lee, Hea Jin Kang, Seon-Tea Joo, Sun Jin Hur

Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66

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Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

Food Sci Anim Resour 2019;39(3):379-387.
https://doi.org/10.5851/kosfa.2019.e29

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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2019;39(1):45-53.
https://doi.org/10.5851/kosfa.2019.e2

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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66

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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1286-1293.
https://doi.org/10.5851/kosfa.2018.e64

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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(5):950-958.
https://doi.org/10.5851/kosfa.2018.e27

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Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats

Young-Hwa Hwang, Allah Bakhsh, Ishamri Ismail, Jung-Gyu Lee, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(5):1092-1100.
https://doi.org/10.5851/kosfa.2018.e42

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Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load

Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(4):823-828.
https://doi.org/10.5851/kosfa.2018.e18

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Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat

Young-Hwa Hwang, Sung-Hyun Joo, Allah Bakhsh, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(6):948-954.
https://doi.org/10.5851/kosfa.2017.37.6.948

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