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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Impact of naturally derived preservatives in sausage during refrigerated storage

Jae Hoon Lee, Min Kyuug Park, Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Seoung-Hye Woo, Heeyoung Lee, Jung-Min Sung, Min-Cheol Kang, Yun-Sang Choi

J Anim Sci Technol 2024
https://doi.org/10.5187/jast.2024.e109

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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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Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

Seung-Hye Woo, Jung-Min Sung, Heejin Park, Jake Kim, Yea-Ji Kim, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

J Anim Sci Technol 2023;65(1):225-243.
https://doi.org/10.5187/jast.2022.e92

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How to develop strategies to use insects as animal feed: digestibility, functionality, safety, and regulation

Jae-Hoon Lee, Tae-Kyung Kim, Ji Yoon Cha, Hae Won Jang, Hae In Yong, Yun-Sang Choi

J Anim Sci Technol 2022;64(3):409-431.
https://doi.org/10.5187/jast.2022.e27

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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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Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Young-Boong Kim, Jung-Min Sung, Hyun-Wook Kim, Yun-Sang Choi

J Anim Sci Technol 2020;62(4):587-594.
https://doi.org/10.5187/jast.2020.62.4.587

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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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