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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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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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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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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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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The Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in M. longissimus lumborum of Hanwoo Steers

Seon-Tea Joo, Sung-Hyun Joo, Young-Hwa Hwang

Korean J Food Sci Anim Resour 2017;37(5):780-786.
https://doi.org/10.5851/kosfa.2017.37.5.780

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Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

Sung-Hyun Joo, Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(5):716-725.
https://doi.org/10.5851/kosfa.2017.37.5.716

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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(4):593-598.
https://doi.org/10.5851/kosfa.2017.37.4.593

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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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