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Author: Seon-Tea Joo
34 Articles are founded.
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat
Food Sci Anim Resour 2024 [published online ahead of print: Jul 19, 2024]
https://doi.org/10.5851/kosfa.2024.e60
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https://doi.org/10.5851/kosfa.2024.e60
![](/journal/kosfa/kosfa-44-4/gif/kosfa-44-4-899-g1.gif)
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations
Food Sci Anim Resour 2024;44(4):899-911.
https://doi.org/10.5851/kosfa.2024.e26
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https://doi.org/10.5851/kosfa.2024.e26
Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e43
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https://doi.org/10.5851/kosfa.2024.e43
![](/journal/kosfa/kosfa-44-3/gif/kosfa-44-3-723-g1.gif)
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive
Food Sci Anim Resour 2024;44(3):723-737.
https://doi.org/10.5851/kosfa.2024.e33
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https://doi.org/10.5851/kosfa.2024.e33
![](/journal/kosfa/kosfa-44-3/gif/kosfa-44-3-515-g1.gif)
Umami Characteristics and Taste Improvement Mechanism of Meat
Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29
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https://doi.org/10.5851/kosfa.2024.e29
![](/journal/kosfa/kosfa-44-2/gif/kosfa-44-2-284-g1.gif)
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18
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https://doi.org/10.5851/kosfa.2024.e18
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76
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https://doi.org/10.5851/kosfa.2023.e76
![](/journal/kosfa/kosfa-43-6/gif/kosfa-43-6-1067-g1.gif)
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics
Food Sci Anim Resour 2023;43(6):1067-1086.
https://doi.org/10.5851/kosfa.2023.e63
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https://doi.org/10.5851/kosfa.2023.e63
![](/journal/kosfa/kosfa-42-6/gif/kosfa-42-6-942-g1.gif)
Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production
Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61
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https://doi.org/10.5851/kosfa.2022.e61
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-874-g1.gif)
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
![](/journal/kosfa/kosfa-42-3/gif/kosfa-42-3-389-g1.gif)
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review
Food Sci Anim Resour 2022;42(3):389-397.
https://doi.org/10.5851/kosfa.2022.e18
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https://doi.org/10.5851/kosfa.2022.e18
![](/journal/kosfa/kosfa-42-1/gif/kosfa-42-1-175-g1.gif)
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72
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https://doi.org/10.5851/kosfa.2021.e72
![](/journal/kosfa/kosfa-41-6/gif/kosfa-41-6-983-g1.gif)
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50
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https://doi.org/10.5851/kosfa.2021.e50
![](/journal/kosfa/kosfa-40-6/gif/kosfa-40-6-957-g1.gif)
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
![](/journal/kosfa/kosfa-39-6/gif/kosfa-39-6-988-g1.gif)
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat
Food Sci Anim Resour 2019;39(6):988-999.
https://doi.org/10.5851/kosfa.2019.e92
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https://doi.org/10.5851/kosfa.2019.e92
![](/journal/kosfa/kosfa-39-6/gif/kosfa-39-6-877-g1.gif)
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66
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https://doi.org/10.5851/kosfa.2019.e66
![](/journal/kosfa/kosfa-39-3/gif/kosfa-39-3-379-g1.gif)
Changes in Sensory Compounds during Dry Aging of Pork Cuts
Food Sci Anim Resour 2019;39(3):379-387.
https://doi.org/10.5851/kosfa.2019.e29
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https://doi.org/10.5851/kosfa.2019.e29
![](/journal/kosfa/kosfa-39-1/gif/kosfa-39-1-45-g1.gif)
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat
Food Sci Anim Resour 2019;39(1):45-53.
https://doi.org/10.5851/kosfa.2019.e2
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https://doi.org/10.5851/kosfa.2019.e2
![](/journal/kosfa/kosfa-38-6/gif/kosfa-38-6-1305-g1.gif)
The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66
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https://doi.org/10.5851/kosfa.2018.e66
![](/journal/kosfa/kosfa-38-6/gif/kosfa-38-6-1286-g1.gif)
Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
Korean J Food Sci Anim Resour 2018;38(6):1286-1293.
https://doi.org/10.5851/kosfa.2018.e64
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https://doi.org/10.5851/kosfa.2018.e64