Food Science of Animal Resources

Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages

Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2024;44(5):1069-1079.
https://doi.org/10.5851/kosfa.2024.e40

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Quality and storage characteristics of Hanwoo Pemmican by replacing canola oil

Soyoung Jang, Youngho Lim, Sanghun Park, Gyutae Park, Nayoung Choi, Sehyuk Oh, Chaeri Kim, Jimin An, Yeongi Hong, Sol-Hee Lee, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2024 [published online ahead of print: Jul 30, 2024]
https://doi.org/10.5851/kosfa.2024.e68

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Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee

Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8

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The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Sol-Hee Lee, Jungseok Choi

Food Sci Anim Resour 2024;44(2):269-283.
https://doi.org/10.5851/kosfa.2023.e81

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Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42

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Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine

Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2023;43(4):580-593.
https://doi.org/10.5851/kosfa.2023.e20

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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56

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The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings

Ha-Yoon Go, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022;42(4):593-608.
https://doi.org/10.5851/kosfa.2022.e24

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Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63

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Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System

Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68

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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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