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Author: Samooel Jung
23 Articles are founded.
Comparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e37
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https://doi.org/10.5851/kosfa.2024.e37
The Effect of Irradiation on Meat Products
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e35
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https://doi.org/10.5851/kosfa.2024.e35
![](/journal/kosfa/kosfa-43-5/gif/kosfa-43-5-889-g1.gif)
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
Food Sci Anim Resour 2023;43(5):889-900.
https://doi.org/10.5851/kosfa.2023.e45
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https://doi.org/10.5851/kosfa.2023.e45
![](/journal/kosfa/kosfa-43-2/gif/kosfa-43-2-305-g1.gif)
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
Food Sci Anim Resour 2023;43(2):305-318.
https://doi.org/10.5851/kosfa.2022.e77
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https://doi.org/10.5851/kosfa.2022.e77
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
Food Sci Anim Resour 2023;43(1):113-123.
https://doi.org/10.5851/kosfa.2022.e64
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https://doi.org/10.5851/kosfa.2022.e64
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-861-g1.gif)
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel
Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38
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https://doi.org/10.5851/kosfa.2022.e38
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-849-g1.gif)
Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36
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https://doi.org/10.5851/kosfa.2022.e36
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing
Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10
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https://doi.org/10.5851/kosfa.2022.e10
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-997-g1.gif)
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51
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https://doi.org/10.5851/kosfa.2021.e51
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18
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https://doi.org/10.5851/kosfa.2021.e18
![](/journal/kosfa/kosfa-41-2/gif/kosfa-41-2-185-g1.gif)
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Food Sci Anim Resour 2021;41(2):185-195.
https://doi.org/10.5851/kosfa.2020.e85
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https://doi.org/10.5851/kosfa.2020.e85
![](/journal/kosfa/kosfa-41-2/gif/kosfa-41-2-173-g1.gif)
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96
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https://doi.org/10.5851/kosfa.2020.e96
![](/journal/kosfa/kosfa-39-6/gif/kosfa-39-6-1000-g1.gif)
Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model
Food Sci Anim Resour 2019;39(6):1000-1007.
https://doi.org/10.5851/kosfa.2019.e73
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https://doi.org/10.5851/kosfa.2019.e73
![](/journal/kosfa/kosfa-39-4/gif/kosfa-39-4-632-g1.gif)
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54
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https://doi.org/10.5851/kosfa.2019.e54
![](/journal/kosfa/kosfa-38-6/gif/kosfa-38-6-1155-g1.gif)
Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine
Korean J Food Sci Anim Resour 2018;38(6):1155-1159.
https://doi.org/10.5851/kosfa.2018.e46
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https://doi.org/10.5851/kosfa.2018.e46
![](/journal/kosfa/kosfa-38-4/gif/kosfa-38-4-768-g1.gif)
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
Korean J Food Sci Anim Resour 2018;38(4):768-779.
https://doi.org/10.5851/kosfa.2018.e15
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https://doi.org/10.5851/kosfa.2018.e15
![](/journal/kosfa/kosfa-38-3/gif/kosfa-38-3-498-g1.gif)
Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork
Korean J Food Sci Anim Resour 2018;38(3):498-505.
https://doi.org/10.5851/kosfa.2018.38.3.498
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https://doi.org/10.5851/kosfa.2018.38.3.498
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Korean J Food Sci Anim Resour 2017;37(6):898-905.
https://doi.org/10.5851/kosfa.2017.37.6.898
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https://doi.org/10.5851/kosfa.2017.37.6.898
![](/journal/kosfa/kosfa-37-4/gif/kosfa-37-4-494-f001.gif)
Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494
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https://doi.org/10.5851/kosfa.2017.37.4.494
![](/journal/kosfa/kosfa-37-4/gif/kosfa-37-4-477-f001.gif)
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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https://doi.org/10.5851/kosfa.2017.37.4.477