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SCIESCOPUSKCI
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Joo, Seon-Tea; Choi, Jung-Suk; Hur, Sun-Jin; Kim, Gap-Don; Kim, Chan-Jin; Lee, Eun-Yeong; Bakhsh, Allah; Hwang, Young-Hwa

ArticleIssue Date2022CitationFood Science of Animal Resources, v.42, no.1, pp 175 - 185PublisherKorean Society For Food Science Animal Resources
SCIESCOPUSKCI
Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysisopen access

Jeong, Jin-Yeon; Jung, Eun-Young; Jeong, Tae-Chul; Yang, Han-Sul; Kim, Gap-Don

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.2, pp 254 - 261PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don

ArticleIssue Date2020CitationMeat Science, v.169PublisherElsevier BV
SCIESCOPUSKCI
Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Musclesopen access

Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp 819 - 828PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Comparison of myosin heavy chain content determined by label-free quantification between porcine longissimus thoracis, psoas major and semimembranosus muscles

Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon

ArticleIssue Date2017CitationFOOD RESEARCH INTERNATIONAL, v.100, pp 504 - 513PublisherELSEVIER SCIENCE BV
SCISCIESCOPUS
Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle

Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul; Hur, Sun Jin

ArticleIssue Date2019CitationMeat Science, v.149, pp 85 - 95PublisherElsevier BV
SCISCIESCOPUS
Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Jeong, Jin-Yeon; Kim, Gap-Don; Yang, Han-Sul; Joo, Seon-Tea

ArticleIssue Date2011CitationFOOD RESEARCH INTERNATIONAL, v.44, no.10, pp 3222 - 3228PublisherELSEVIER
SCISCIESCOPUS
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing

Jin, Sang-Keun; Choi, Yeung-Joon; Jeong, Jin-Yeon; Kim, Gap-Don

ArticleIssue Date2011CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.44, no.10, pp 2154 - 2158PublisherELSEVIER
SCIESCOPUS
Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Jin, Sang-Keun; Choi, Jung-Seok; Kim, Gap-Don

ArticleIssue Date2021CitationMeat Science, v.171PublisherElsevier BV
SCIESCOPUSKCI
Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticksopen access

Jin, Sang-Keun; Choi, Jung-Seok; Kim, Gap-Don

ArticleIssue Date2017CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.2, pp 200 - 209PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage

Jung, Eun-Young; Yun, I. -Ran; Go, Gwang-woong; Kim, Gap-Don; Seo, Hyun-Woo; Joo, Seon-Tea; Yang, Han-Sul

ArticleIssue Date2012CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.46, no.2, pp 556 - 562PublisherELSEVIER
SCISCIESCOPUS
Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

Lee, Seung-Jae; Lee, Seung Yun; Kim, Gap-Don; Kim, Geun-Bae; Jin, Sang Keun; Hur, Sun Jin

ArticleIssue Date2017CitationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v.97, no.11, pp 3642 - 3648PublisherWILEY
SCIESCOPUS
Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model Systemopen access

Jin, Sang-Keun; Kim, Gap-Don; Jeong, Jin-Yeon

ArticleIssue Date2021CitationJournal of Food Quality, v.2021PublisherBlackwell Publishing Inc.
SCISCIESCOPUS
Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysis

Kim, Gap-Don; Jeong, Tae-Chul; Cho, Kye Man; Jeong, Jin-Yeon

ArticleIssue Date2017CitationMEAT SCIENCE, v.125, pp 143 - 151PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry

Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul; Joo, Seon-Tea

ArticleIssue Date2013CitationELECTROPHORESIS, v.34, no.9-10, pp 1255 - 1261PublisherWILEY-BLACKWELL
SCIESCOPUS
Improved culture procedure for bovine muscle satellite cells for cultured meat

Yun, Seung Hyeon; Lee, Da Young; Lee, Seung Yun; Lee, Juhyun; Mariano, Ermie; Joo, Seon-Tea; Choi, Inho; Choi, Jung Seok; Kim, Gap-Don; Hur, Sun Jin

ArticleIssue Date2023CitationFood Research International, v.174PublisherElsevier BV
SCISCIESCOPUS
Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

Kim, Gap-Don; Jung, Eun-Young; Lim, Hyun-Jung; Yang, Han-Sul; Joo, Seon-Tea; Jeong, Jin-Yeon

ArticleIssue Date2013CitationMEAT SCIENCE, v.95, no.2, pp 323 - 329PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality

Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon

ArticleIssue Date2018CitationFOOD CHEMISTRY, v.244, pp 143 - 152PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Multivariate analysis of muscle fiber characteristics, intramuscular fat content and fatty acid composition in porcine longissimus thoracis muscle

Jeong, Jin-Yeon; Jeong, Tae-Chul; Yang, Han-Sul; Kim, Gap-Don

ArticleIssue Date2017CitationLIVESTOCK SCIENCE, v.202, pp 13 - 20PublisherELSEVIER SCIENCE BV
SCIESCOPUSKCI
Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Qualityopen access

Song, Sumin; Cheng, Huilin; Jung, Eun-Young; Joo, Seon-Tea; Kim, Gap-Don

ArticleIssue Date2020CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.40, no.6, pp 957 - 968PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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