JAST (Journal of Animal Science and Technology)

Exploring the in vitro protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties

Soeun Kim, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Seokhee Han, Minkyung Woo, Yun-Sang Choi, Samooel Jung, Seonmin Lee

J Anim Sci Technol 2025;67(2):439-452.
https://doi.org/10.5187/jast.2024.e74

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Exploring the multifaceted factors affecting pork meat quality

Sriniwas Pandey, Sheena Kim, Eun Sol Kim, Gi Beom Keum, Hyunok Doo, Jinok Kwak, Sumin Ryu, Yejin Choi, Juyoun Kang, Haram Kim, Yeongjae Chae, Kuk-Hwan Seol, Sun Moon Kang, Yunseok Kim, Pil Nam Seong, In-Seon Bae, Soo-Hyun Cho, Samooel Jung, Hyeun Bum Kim

J Anim Sci Technol 2024;66(5):863-875.
https://doi.org/10.5187/jast.2024.e56

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Recent strategies for improving the quality of meat products

Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun-Sang Choi, Samooel Jung

J Anim Sci Technol 2023;65(5):895-911.
https://doi.org/10.5187/jast.2023.e94

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Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel

Hyun Gyung Jeong, Jake Kim, Seonmin Lee, Kyung Jo, Hae In Yong, Yun-Sang Choi, Samooel Jung

J Anim Sci Technol 2023;65(5):1065-1080.
https://doi.org/10.5187/jast.2023.e7

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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

Tae-Kyung Kim, Hae In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

J Anim Sci Technol 2021;63(4):725-739.
https://doi.org/10.5187/jast.2021.e74

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Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor, Allomyrina dichotoma, and Protaetia brevitarsis seulensis

Tae-Kyung Kim, Hae In Yong, Samooel Jung, Jung-Min Sung, Hae Won Jang, Yun-Sang Choi

J Anim Sci Technol 2021;63(2):417-425.
https://doi.org/10.5187/jast.2021.e25

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Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

Seonmin Lee, Yun-Sang Choi, Kyung Jo, Tae-Kyung Kim, Hae In Yong, Samooel Jung

J Anim Sci Technol 2020;62(5):741-752.
https://doi.org/10.5187/jast.2020.62.5.741

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Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

Se-Myung Kim, Tae-Kyung Kim, Su-Kyung Ku, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi

J Anim Sci Technol 2020;62(4):553-564.
https://doi.org/10.5187/jast.2020.62.4.553

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Quality characteristics of the enhanced beef using winter mushroom juice

Yun-Sang Choi, Kyung Jo, Seonmin Lee, Hae In Yong, Samooel Jung

J Anim Sci Technol 2020;62(3):396-408.
https://doi.org/10.5187/jast.2020.62.3.396

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