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Browsing by Ismail, IshamriAuthor

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SCIESCOPUS
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storageopen access

Sabikun, Nahar; Bakhsh, Allah; Ismail, Ishamri; Hwang, Young-Hwa; Rahman, M. Shafiur; Joo, Seon-Tea

ArticleIssue Date2019CitationJournal of Food Science and Technology, v.56, no.11, pp 4809 - 4816PublisherScientific Publishers
SCIESCOPUSKCI
Changes in Sensory Compounds during Dry Aging of Pork Cutsopen access

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.3, pp 379 - 387PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunningopen access

Bakhsh, Allah; Ismail, Ishamri; Hwang, Young-Hwa; Lee, Jung-Gyu; Joo, Seon-Tea

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.6, pp 1286 - 1293PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Comparison of Meat Quality Characteristics of Wet-and Dry-aging Pork Belly and Shoulder Bladeopen access

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.5, pp 950 - 958PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goatopen access

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.1, pp 45 - 53PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times

Ismail, Ishamri; Hwang, Young-Hwa; Bakhsh, Allah; Lee, Se-Jin; Lee, Eun-Yeong; Kim, Chan-Jin; Joo, Seon-Tea

ArticleIssue Date2022CitationMeat Science, v.188PublisherElsevier BV
SCIESCOPUS
Effect of Different Temperature and Time Combinations on Quality Characteristics of Sous-vide Cooked Goat Gluteus Medius and Biceps Femorisopen access

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD AND BIOPROCESS TECHNOLOGY, v.12, no.6, pp 1000 - 1009PublisherSPRINGER
SCIESCOPUSKCI
Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goatsopen access

Hwang, Young-Hwa; Bakhsh, Allah; Ismail, Ishamri; Lee, Jung-Gyu; Joo, Seon-Tea

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.5, pp 1092 - 1100PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue Systemopen access

Hwang, Young-Hwa; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2020CitationFOODS, v.9, no.3PublisherMDPI
SCISCIESCOPUS
Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2019CitationMeat Science, v.157PublisherElsevier BV
SCIESCOPUS
Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2020CitationFood Chemistry, v.320PublisherElsevier BV
SCIESCOPUSKCI
Meat analog as future food: a reviewopen access

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2020CitationJOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY, v.62, no.2, pp 111 - 120PublisherKOREAN SOCIETY ANIMAL SCIENCE & TECHNOLOGY
SCIESCOPUSKCI
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat

Hwang, Young-Hwa; Joo, Sung-Hyun; Bakhsh, Allah; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.6, pp 948 - 954PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.6, pp 873 - 883PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat qualityopen access

Ismail, Ishamri; Hwang, Young-Hwa; Bakhsh, Allah; Joo, Seon-Tea

ArticleIssue Date2019CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.32, no.2, pp 282 - 289Publisher아세아·태평양축산학회
SCIESCOPUSKCI
The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue Systemopen access

Hwang, Young-Hwa; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.6, pp 1305 - 1314PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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