저식염 돈육 등심 햄 제조를 위한 온도체 등심의 이용과 급속 냉동 효과

김하은 ,  진구복

한국식품영양과학회지

2021 .06

Quality Improvement of Pork Loin by Dry Aging

Lee ,  Cheol Woo ,  Lee 외 12명

한국축산식품학회지

2016 .01

Correlation of electrical conductivity and color with water loss and shear force of pork loin

Hayeon Jeon ,  Seul-Ki-Chan Jeong ,  Seonmin Lee 외 7명

Korean Journal of Agricultural Science

2024 .09

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi ,  Yun-Sang ,  Jeong 외 15명

한국축산식품학회지

2016 .01

Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

Cho ,  Youngjae ,  Lee 외 9명

Food science of animal resources

2019 .01

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

Kim ,  Hyun-Wook ,  Hwang 외 15명

한국축산식품학회지

2015 .01

Effects of different rigor states, salt levels and sea tangle extract content on quality characteristics of low-fat pork sausages

Geon-Ho Kim ,  Koo-Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

Lee ,  Da Gyeom ,  Lee 외 13명

한국축산식품학회지

2017 .01

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Lee ,  Hyun-Joo ,  Lee 외 11명

한국축산식품학회지

2017 .01

Comparison of Physicochemical Properties between Standard and Sow Pork

Kim ,  Gye-Woong ,  Kim 외 1명

한국축산식품학회지

2018 .01

Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator

Chun Ho Pa ,  k ,  Hye Sook Pa 외 3명

한국축산학회지

2021 .01

국내 순종 돼지의 품종별 등심의 품질특성 비교

배인규 ,  김권중 ,  최정석 외 2명

동물생명과학연구

2018 .06

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Min ,  Joong-Seok ,  Khan 외 12명

한국축산식품학회지

2016 .01

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Kim ,  Tae-Kyung ,  Hwang 외 9명

한국축산식품학회지

2018 .01

Effects of the Nitrate-reducing Bacteria and Incubation Time on the Physicochemical Properties of Naturally Cured Pork Loin Hams

Su Min Bae ,  Da Hun Jeong ,  Yeongmi Yoo 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

온도체 신선육과 동결육을 사용하여 제조한 저염 돈육 모델 소시지의 품질 특성

김건호 ,  진구복

한국식품영양과학회지

2019 .12

Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

Fadiloglu ,  Eylem Ezgi ,  Se 외 3명

한국축산식품학회지

2018 .01

Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal

An ,  Jeong Yeon ,  Yong 외 10명

한국축산식품학회지

2017 .01

Analysis on difference of consumer’s evaluation on visual features of pork cuts

Yee Eun Lee ,  Hyun Jung Lee ,  Minsu Kim 외 4명

한국축산학회지

2021 .01

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage

정현영 ,  Hyun Jung Lee ,  이학주 외 3명

한국축산학회지

2024 .05