Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality

por Seo, Jin-Kyu, Eom, Jeong-Uk, Yang, Han-Sul
Publicado 2023

Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality

por Seo, Hyun-Woo, Seo, Jin-Kyu, Yang, Han-Sul
Publicado 2016

Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum

por Seo, Hyun-Woo, Seo, Jin-Kyu, Yang, Han-Sul
Publicado 2016

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

por Seo, Jin-Kyu, Parvin, Rashida, Park, Junyoung, Yang, Han-Sul
Publicado 2021

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage

por Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Publicado 2019

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

por Seo, Jin-Kyu, Ko, Jonghyun, Park, Junyoung, Eom, Jeong-Uk, Yang, Han-Sul
Publicado 2021

Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage

por Zahid, Mohammad Ashrafuzzaman, Eom, Jeong-Uk, Parvin, Rashida, Seo, Jin-Kyu, Yang, Han-Sul
Publicado 2022

Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

por Seo, Jin-Kyu, Yum, Hyeon-Woong, Kim, Gap-Don, Jeong, Jin-Yeon, Yang, Han-Sul
Publicado 2016

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

por Parvin, Rashida, Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Park, Junyoung, Ko, Jonghyun, Yang, Han-Sul
Publicado 2020

Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

por Zahid, Md. Ashrafuzzaman, Seo, Jin-kyu, Parvin, Rashida, Ko, Jonghyun, Park, Jun-Young, Yang, Han-Sul
Publicado 2020

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

por Yum, Hyeon-Woong, Seo, Jin-Kyu, Jeong, Jin-Yeon, Kim, Gap-Don, Rahman, M. Shafiur, Yang, Han-Sul
Publicado 2018

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

por Zahid, Ashrafuzzaman, Seo, Jin-Kyu, Park, Jun-Young, Jeong, Jin-Yeon, Jin, Sang-Keun, Park, Tae-Seon, Yang, Han-Sul
Publicado 2018