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Author: Chan-Jin Kim

9 Articles are founded.

Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
AMM Nurul Alam, Eun-Yeong Lee, Md. Jakir Hossain, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2025;45(2):468-483.
https://doi.org/10.5851/kosfa.2024.e43
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Techniques and Emerging Trends in Flavor and Taste Development in Meat
Md Jakir Hossain, AMM Nurul Alam, So-Hee Kim, Chan-Jin Kim, Seon-Tea Joo, Young-Hwa Hwang
Food Sci Anim Resour 2025;45(1):266-281.
https://doi.org/10.5851/kosfa.2024.e131
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From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, AMM Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2025;45(1):13-30.
https://doi.org/10.5851/kosfa.2024.e105
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Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104
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Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo
Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72
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Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning
Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2024;44(5):1156-1166.
https://doi.org/10.5851/kosfa.2024.e69
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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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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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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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