Food Science of Animal Resources

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e34

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The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e22

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Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour 2023;43(3):502-511.
https://doi.org/10.5851/kosfa.2023.e12

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Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

Jiye Yoon, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2023;43(2):232-244.
https://doi.org/10.5851/kosfa.2022.e71

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Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong

Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48

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Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong

Food Sci Anim Resour 2021;41(5):840-854.
https://doi.org/10.5851/kosfa.2021.e41

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Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69

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Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63

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Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2020;40(4):636-648.
https://doi.org/10.5851/kosfa.2020.e41

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The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7

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Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4

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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417

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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Min Guk Cho, Su Min Bae, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(3):456-463.
https://doi.org/10.5851/kosfa.2017.37.3.456

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