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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a reviewopen access

Kim, Tae-Kyung; Yong, Hae In; Jung, Samooel; Kim, Hyun-Wook; Choi, Yun-Sang

ArticleIssue Date2021CitationJOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY, v.63, no.4, pp 725 - 739PublisherKOREAN SOCIETY ANIMAL SCIENCE & TECHNOLOGY
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Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae

Kim, Tae-Kyung; Yong, Hae In; Kim, Young-Boong; Jung, Samooel; Kim, Hyun-Wook; Choi, Yun-Sang

ArticleIssue Date2021CitationFood Chemistry, v.336PublisherElsevier BV
SCISCIESCOPUS
Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

Kim, Hyun-Joo; Jung, Samooel; Yong, Hae In; Bae, Young Sik; Kang, Suk Nam; Kim, Il Suk; Jo, Cheorun

ArticleIssue Date2014CitationRADIATION PHYSICS AND CHEMISTRY, v.98, pp 22 - 28PublisherPERGAMON-ELSEVIER SCIENCE LTD
SCIESCOPUSKCI
Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processingopen access

Jung, Samooel; Yun, Hyejeong; Kim, Hyun Joo; Ham, Jun Sang; Kim, Il Suk; Lee, Mooha; Jo, Cheorun

ArticleIssue Date2012CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.32, no.1, pp 1 - 5PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steamopen access

Kim, Se-Myung; Kim, Tae-Kyung; Kim, Hyun-Wook; Jung, Samooel; Yong, Hae In; Choi, Yun-Sang

ArticleIssue Date2021CitationFOODS, v.10, no.4PublisherMDPI
SCIESCOPUS
Reduction of<i> N</i>-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder

Jo, Kyung; Lee, Seonmin; Jeong, Seul-Ki-Chan; Jeon, Hayeon; Eom, Jeong-Uk; Yang, Han-Sul; Jung, Samooel

ArticleIssue Date2025CitationMeat Science, v.219PublisherElsevier BV
SCIESCOPUS
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Reviewopen access

Kim, Tae-Kyung; Yong, Hae-In; Jung, Samooel; Kim, Hyun-Wook; Choi, Yun-Sang

ArticleIssue Date2021CitationFOODS, v.10, no.5PublisherMDPI
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