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Author: Junyoung Park

5 Articles are founded.

Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions
Hyun-Jun Kim, Junyoung Park, Sumin Song, Huilin Cheng, Jaehoon Baek, Gap-Don Kim
Food Sci Anim Resour 2025;45(1):185-198.
https://doi.org/10.5851/kosfa.2024.e125
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Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds
Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim
Food Sci Anim Resour 2024;44(5):1181-1194.
https://doi.org/10.5851/kosfa.2024.e73
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Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality
Choeun Im, Sumin Song, Huilin Cheng, Junyoung Park, Gap-Don Kim
Food Sci Anim Resour 2024;44(4):758-778.
https://doi.org/10.5851/kosfa.2024.e39
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Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures
Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim
Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40
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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang
Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5
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