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Author: Huilin Cheng
7 Articles are founded.
Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions
Food Sci Anim Resour 2025;45(1):185-198.
https://doi.org/10.5851/kosfa.2024.e125
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https://doi.org/10.5851/kosfa.2024.e125
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production
Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e119
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https://doi.org/10.5851/kosfa.2024.e119
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds
Food Sci Anim Resour 2024;44(5):1181-1194.
https://doi.org/10.5851/kosfa.2024.e73
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https://doi.org/10.5851/kosfa.2024.e73
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality
Food Sci Anim Resour 2024;44(4):758-778.
https://doi.org/10.5851/kosfa.2024.e39
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https://doi.org/10.5851/kosfa.2024.e39
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures
Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40
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https://doi.org/10.5851/kosfa.2022.e40
Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles
Food Sci Anim Resour 2022;42(2):266-279.
https://doi.org/10.5851/kosfa.2022.e2
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https://doi.org/10.5851/kosfa.2022.e2
Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum ) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66
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https://doi.org/10.5851/kosfa.2020.e66