JAST (Journal of Animal Science and Technology)

Combined Effects of Chitosan and Chestnut Shell on Microbial Safety and Quality of Pork Meat Batter as Potassium Sorbate Alternatives

Rina Yu, Yejin Kim, Prabhathma Rathnayake, Heeyoung Lee, Yun-Sang Choi, Hae In Yong

J Anim Sci Technol 2025
https://doi.org/10.5187/jast.2500334

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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

J Anim Sci Technol 2025
https://doi.org/10.5187/jast.2500143

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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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