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Author: Tae-Kyung Kim
9 Articles are founded.
Impact of naturally derived preservatives in sausage during refrigerated storage
Jae Hoon Lee 
, Min Kyung Park , Yea-Ji Kim , Tae-Kyung Kim , Ji Yoon Cha , Su-Kyung Ku , Seung-Hye Woo , Heeyoung Lee , Jung-Min Sung , Min-Cheol Kang , Yun-Sang Choi
, Min Kyung Park , Yea-Ji Kim , Tae-Kyung Kim , Ji Yoon Cha , Su-Kyung Ku , Seung-Hye Woo , Heeyoung Lee , Jung-Min Sung , Min-Cheol Kang , Yun-Sang Choi
J Anim Sci Technol 2026;68(1):273-289.
https://doi.org/10.5187/jast.2024.e109
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https://doi.org/10.5187/jast.2024.e109
Evaluation of Scaffold Properties for Cell-Cultured Food Based on Protein Sources and Their Mixtures
Seon-Min Oh , Jae Hoon LEe , Tae-Kyung Kim , Jinryong Park , Min-Cheol Kang , Min Kyung Park , Yun-Sang Choi
, Jae Hoon LEe , Tae-Kyung Kim , Jinryong Park , Min-Cheol Kang , Min Kyung Park , Yun-Sang Choi
J Anim Sci Technol 2025 [published online ahead of print: Jul 01, 2025]
https://doi.org/10.5187/jast.2500143
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https://doi.org/10.5187/jast.2500143
Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage
J Anim Sci Technol 2023;65(1):225-243.
https://doi.org/10.5187/jast.2022.e92
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https://doi.org/10.5187/jast.2022.e92
How to develop strategies to use insects as animal feed: digestibility, functionality, safety, and regulation
J Anim Sci Technol 2022;64(3):409-431.
https://doi.org/10.5187/jast.2022.e27
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https://doi.org/10.5187/jast.2022.e27
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review
J Anim Sci Technol 2021;63(4):725-739.
https://doi.org/10.5187/jast.2021.e74
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https://doi.org/10.5187/jast.2021.e74
Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor , Allomyrina dichotoma , and Protaetia brevitarsis seulensis
J Anim Sci Technol 2021;63(2):417-425.
https://doi.org/10.5187/jast.2021.e25
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https://doi.org/10.5187/jast.2021.e25
Quality characteristics and protein digestibility of Protaetia brevitarsis larvae
Seonmin Lee , Yun-Sang Choi , Kyung Jo , Tae-Kyung Kim , Hae In Yong , Samooel Jung
, 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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https://doi.org/10.5187/jast.2020.62.5.741
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly
J Anim Sci Technol 2020;62(4):587-594.
https://doi.org/10.5187/jast.2020.62.4.587
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https://doi.org/10.5187/jast.2020.62.4.587
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
J Anim Sci Technol 2020;62(4):553-564.
https://doi.org/10.5187/jast.2020.62.4.553
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https://doi.org/10.5187/jast.2020.62.4.553
