Food Science of Animal Resources

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Author: Inho Hwang

8 Articles are founded.

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

Zhen Song, Inho Hwang

Food Sci Anim Resour 2023;43(3):531-539.
https://doi.org/10.5851/kosfa.2023.e15

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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Yoonkyung Ha, Inho Hwang, Hoa Van Ba, Sangdon Ryu, Younghoon Kim, Sun Moon Kang, Jinhyoung Kim, Yunseok Kim, Soohyun Cho

Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58

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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

Jieun Yang, Dashmaa Dashdorj, Inho Hwang

Food Sci Anim Resour 2019;39(3):474-493.
https://doi.org/10.5851/kosfa.2019.e43

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Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Yong An Kim, Hoa Van Ba, Inho Hwang

Food Sci Anim Resour 2019;39(3):355-370.
https://doi.org/10.5851/kosfa.2019.e27

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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces

Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang

Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4

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Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle

Jieun Yang, Dashmaa Dashdorj, Inho Hwang

Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515

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Biological Differences between Hanwoo longissimus dorsi and semimembranosus Muscles in Collagen Synthesis of Fibroblasts

Sivakumar Allur Subramaniyan, Inho Hwang

Korean J Food Sci Anim Resour 2017;37(3):392-401.
https://doi.org/10.5851/kosfa.2017.37.3.392

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Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature

Jieun Yang, Dawoon Jeong, Chong-Sam Na, Inho Hwang

Korean J Food Sci Anim Resour 2016;36(3):291-299.
https://doi.org/10.5851/kosfa.2016.36.3.291

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