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Author: Yun-Sang Choi
10 Articles are founded.
Recent strategies for improving the quality of meat products
J Anim Sci Technol 2023;65(5):895-911.
https://doi.org/10.5187/jast.2023.e94
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https://doi.org/10.5187/jast.2023.e94
Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel
J Anim Sci Technol 2023;65(5):1065-1080.
https://doi.org/10.5187/jast.2023.e7
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https://doi.org/10.5187/jast.2023.e7
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
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
Quality characteristics of the enhanced beef using winter mushroom juice
J Anim Sci Technol 2020;62(3):396-408.
https://doi.org/10.5187/jast.2020.62.3.396
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https://doi.org/10.5187/jast.2020.62.3.396