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Author: Ki-Chang Nam
10 Articles are founded.
Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat
J Anim Sci Technol 2024;66(6):1221-1236.
https://doi.org/10.5187/jast.2023.e125
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https://doi.org/10.5187/jast.2023.e125
Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly
J Anim Sci Technol 2024;66(4):807-833.
https://doi.org/10.5187/jast.2023.e85
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https://doi.org/10.5187/jast.2023.e85
Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin
J Anim Sci Technol 2024;66(3):614-629.
https://doi.org/10.5187/jast.2023.e127
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https://doi.org/10.5187/jast.2023.e127
The impact of overnight lairage on meat quality and storage stability of pork loin
J Anim Sci Technol 2024;66(2):412-424.
https://doi.org/10.5187/jast.2023.e138
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https://doi.org/10.5187/jast.2023.e138
Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging
J Anim Sci Technol 2021;63(5):1169-1181.
https://doi.org/10.5187/jast.2021.e95
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https://doi.org/10.5187/jast.2021.e95
Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time
J Anim Sci Technol 2021;63(1):149-159.
https://doi.org/10.5187/jast.2021.e14
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https://doi.org/10.5187/jast.2021.e14
Sea tangle (Laminaria japonica ) supplementation on meat quality of Korean native black goat
J Anim Sci Technol 2019;61(6):352-358.
https://doi.org/10.5187/jast.2019.61.6.352
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https://doi.org/10.5187/jast.2019.61.6.352
Erratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
J Anim Sci Technol 2019;61(2):109
https://doi.org/10.5187/jast.2019.61.2.109
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https://doi.org/10.5187/jast.2019.61.2.109
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
J Anim Sci Technol 2019;61(1):35-40.
https://doi.org/10.5187/jast.2019.61.1.35
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https://doi.org/10.5187/jast.2019.61.1.35
Perception of the HACCP system operators on livestock product manufacturers
J Anim Sci Technol 2014;56
https://doi.org/10.1186/2055-0391-56-19
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https://doi.org/10.1186/2055-0391-56-19