ScholarWorks@Gyeongsang National University: Jin, Sang Keun

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Jin, Sang Keun (진상근)

농업생명과학대학 (축산과학부)

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Tel 0557723283
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TBARS:19||quality characteristics:16||Quality characteristics:14||pH adjustment:14||Meat quality:14||surimi:13||meat quality:12||Sausage:11||Fatty acid:11||physicochemical characteristics:10||Pork:9||chicken breast:9||fatty acid:9||VBN:8||Fermented pork:8||Surimi:7||pork:7||sensory properties:7||sensory evaluation:7||Sensory evaluation:7||pH:6||Berkshire:6||Physicochemical characteristics:6||Sensory Evaluation:5||Growth:5||Plane of nutrition:5||emulsified sausage:5||Meat color:5||amino acid:5||alkaline processing:4||Storage:4||meat color:4||texture:4||Drycured ham:4||probiotics:4||microbiological:4||Finishing pig:4||lipid oxidation:4||MDCM:4||Korean traditional sauce:4||Quality:4||physicochemical:4||Korean traditional seasoning:4||color:4||crossbred pigs:4||Spent laying hen:4||wild ginseng:3||Sweet persimmon powder:3||LYD:3||Breed:3||physical properties:3||Pork sausage:3||Total plate counts:3||sausage:3||Hot Air Dried Tomato Powder:3||Quality properties:3||Meat patties:3||Duroc:3||Pork patties:3||sensory:3||Backfat:3||Physicochemical and Sensory Properties:3||Sodium caseinate:3||cholesterol:3||Seasoned pork:3||Chicken breast:3||pork loin:3||spent laying hens meat:3||Meat Quality:3||sensory score:3||pork leg:3||Emulsiontype sausage:3||sex:3||Korean traditional seasonings:3||Sodium chloride:3||backfat thickness:3||Free amino acid:3||Potassium chloride:3||microorganism:3||Alaska pollack:3||Physicochemical characteristics:3||spent laying hen:3||NaCl:3||Pleurotus eryngii:3||sensory scores:2||sensory trait:2||silkworm cocoon:2||Washing:2||Landrace pig:2||Belly:2||Carcass:2||storage:2||storage characteristics:2||YBB:2||storage stability:2||Yakibuda products:2||acceptability:2||acidity:2||textural property:2||age:2||thermal denaturation:2||Pork loin:2||tomato:2||Lipid oxidation:2||Feeding:2||Pork quality:2||venison jerky:2||Fermented:2||Loin:2||yield:2||Postmortem storage:2||Carcass quality:2||Crossbred:2||bellies:2||Lycopene:2||bioactive components:2||Magnesium chloride:2||돼지:2||branded pork:2||Crossbred pigs:2||Qualiting characteristics:2||canned deer meat:2||삼겹살:2||carcass grade:2||소시지:2||chicken:2||염화마그네슘:2||Functional material:2||chilling storage:2||육질:2||Cryoprotectants:2||저장성:2||Gel characteristics:2||Meat cholesterol:2||consumers' purchase behavior:2||cooking loss:2||Red pepper paste:2||Chicken breast meat:2||Gilt:2||cryoprotectants:2||curing:2||품질특성:2||Saccharinity:2||Salinity:2||domestic:2||domestic or imported pork butts:2||Chicken breast surimi:2||Meat qualities:2||Mechanically Deboned Chicken Meat Hydrolysates:2||fatty acids:2||Growing period:2||Sensory evaluation):2||flounder skin:2||formulation:2||Growingfinishing pig:2||Microorganism:2||gel properties:2||gender:2||Sensory test:2||grilled pork products:2||Shear force:2||Chicken muscle:2||Silage:2||imitation crab stick:2||Modified Atmosphere Packaging:2||Myofibrillar protein:2||imported:2||income:2||Sodium Nitrite:2||Chloride salts:2||lowfat emulsion type sausage:2||market weight:2||massaging:2||Sodium nitrite:2||Sodium substitution:2||Cholesterol:2||microbial and sensory properties:2||Nitrite replacement:2||Soy sauce:2||molecular docking:2||mugwort powder:2||Soybean paste:2||muscle protein:2||Hydrolysates:2||natural colorant:2||nitrite:2||Aging:2||Imitation crab:2||Elk deer:2||Citron peel powder:2||Cold storage:2||Irradiation:2||Color:2||peptic hydrolysate:2||Antioxidant:2||perception of branded pork:2||Alaska Pollack:2||physico chemical properties:2||physicochemical:2||physicochemical characteristic:2||physicochemical characteristics:2||Emulsiontype sausages:2||Escherichia coli:2||Korea traditional sauce:2||Alaska Pollock:2||Physicochemical properties:2||pork cutlets:2||Korean native pig:2||Tomato powder:2||pork meat:2||pork quality:2||Total amino acid:2||protease activity:2||Physiochemical characteristics:2||Pig:2||Troponin T:2||purchase behavior:2||Barrow:2||recovered fish protein:2||recovered protein:2||red beet:2||VBN):2||Vacuum package:2||Vacuumpackage:2||seasoned pork:2||seasoned venison:2||Korean traditional sauces:2||sensory attribute:2||sensory characteristics:2||Validation:1||Vegetable worm (Paecilomyces japonica):1||Vitamin E:1||WHC:1||Wagyu:1||Washing Time:1||Water content:1||Water holding capacity:1||Wild boars:1||Winter:1||aging:1||aging methods:1||alaska pollack:1||alternative protein foods:1||amino acid composition:1||animal cell:1||antimicrobial activity:1||antiwrinkle:1||antibiotics:1||antimicrobial activity:1||antioxidant:1||back fat thickness:1||bacterial:1||barbecue:1||beef patties:1||beef qualit:1||binder:1||black garlic:1||blood components:1||broiler chicken:1||bundling type:1||byproducts:1||calcium lactate:1||carcass characteristics:1||cellulose:1||chicken meat:1||chitosan:1||clove:1||collagenase inhibitor:1||color stability:1||colour:1||cordyceps ochraceostromat:1||crabflavored sausage:1||cremi:1||cryoprotectant:1||curing agent:1||daily gain:1||doneness:1||dryaging:1||drycured ham:1||duck:1||edible insects:1||emulsified pork sausage:1||emulsiontype pork sausages:1||fatty acid composition:1||fermented diet:1||fermented pork:1||finishing pig:1||garlic bulb:1||garlic husk:1||goats:1||heating:1||herb extracts:1||hydrolysate:1||imitation crab:1||imitation crabsticks:1||immersion in brine:1||king oyster mushroom:1||loin:1||longissimus dorsi muscle:1||marinade treatments:1||meat qualities:1||meatball:1||mechanically deboned chicken hydrolysates:1||mechanically deboned chicken meat:1||mechanically deboned chicken meat hydrolysates:1||microbe:1||microorganisms:1||moisture content:1||mugwort:1||mulberry leave:1||multifunctional properties:1||natural antioxidant:1||natural antioxidants:1||nonmeat protein binders:1||nonpreferred portion:1||onion:1||optimal processing:1||oxidation stability:1||pH Adjustment:1||packaging system:1||pathogenic germ:1||peptide:1||perilla seeds oil:1||persimmon leave:1||physicochemical properties:1||physicochemical property:1||pig:1||pigs:1||plane of nutrition:1||plant:1||plasma powder:1||polycyclic aromatic hydrocarbon:1||porcine blood:1||pork belly:1||pork bicep femoris:1||pork jerky:1||pork leg surimi:1||pork 최근 소비자들은 소득 증대에 따라 여가 활동 증가 및 건강에 대한 관심이 고조됨에 따라:1||protease:1||protein extractability:1||protein recovery:1||proteome:1||purebred pigs:1||quality properties:1||recycling:1||red wine:1||residual nitrite:1||restructured pork ham:1||rosemary:1||salt:1||selfcarbon dioxidegeneration material:1||sensory attributes:1||shank bone extract:1||shear force:1||small peptide:1||sodium chloride:1||sodium nitrite:1||sodium substitution:1||spent hen:1||spent hens breast meat:1||squid viscera oil:1||storage property:1||surimilike material:1||swine:1||temperature:1||texture properties:1||thyme:1||tomato powder:1||tomato stewed products 마리네이드(marinade)라는 용어는 아마도 라틴어원의 “marine"에서 유래되었으며:1||total microbial counts:1||total plate count:1||total plate counts:1||tripolyphosphate:1||washing time:1||water activity (a(w)):1||water holding capacity:1||αtocopheryl acetate:1||가열 돈육 패티:1||건조－숙성햄:1||건조발효햄:1||관능검사:1||급여:1||누에고치분말:1||도체:1||도체중:1||돈육 품질:1||돈육껍질결체조직:1||돈육등심:1||돈육패티:1||동충하초분말:1||등심:1||등심햄:1||등지방:1||백년초 분말:1||보수력:1||사일리지:1||산란노계:1||생리 활성 효과를 가진 기능성 물질이 함유된 제품 및 유기농 수산물이 등장하고 있으며:1||스페인:1||아질산염:1||염화칼륨:1||유리아미노산:1||육색:1||이탈리아:1||저장:1||저장온도:1||조사:1||조직적 특성:1||지방대체제:1||지방산:1||지방산조성:1||진공포장:1||축산물에서도 기능성 제품과 유기 축산물 생산 등 육류에 대한 질적 요구 또한 높아지고 있다.:1||출하체중:1||콜레스테롤:1||크래미:1||포장방법:1||품종:1||품질:1||프랑스어로는 염지 용액에 침지/절임(soaking/pickling in salt brine)에 해당된다고 보고된다(Bjorkroth:1||호박:1||홍삼추출물:1||2DE:1||회수단백질:1||2005). 돈육이나 기타 육제품의 품질을 향상시키기 위한:1||660758:1||Achyranthes japonica Nakai Extract:1||Adding order:1||Aerobic package:1||Agricultural byproducts:1||Akebiaquinata:1||Alaska pollack surimi:1||Albumin:1||Amino acid:1||Amino acid):1||Amino acid)Corresponding author:IlSuk Kim:1||Amino acids:1||Aminolevulinic acid:1||Antihypertension:1||Antimicrobial activity:1||Antioxidant Activity:1||Antioxidant activity:1||Antioxidant and antimicrobial activity:1||Antioxidative Activity:1||Antioxidative activity:1||AutoFom III:1||Bacillus cereus:1||Beef Jerky:1||Berkshires:1||Bioactive components mixture:1||Biogenic amines:1||Biopolymer encapsulation:1||Blood cell profile:1||Boiled feed:1||Boiled fish paste:1||Brand pork:1||Branded pork:1||Breeds:1||Broiler:1||Broiler chicken meat:1||C. sappan:1||C. sappan L. extract:1||CLA:1||Calcium ascorbate:1||Calibration:1||Carcass Trait:1||Carcass weight:1||Cholesterol oxidation products:1||Colour:1||Cooked ham:1||Cooked pork patty:1||Cooked pork sausage:1||Cooking method:1||Cooking methods:1||Cool boxed beef:1||Coptis chinensis Franch:1||Cordyceps ochraceostromat:1||Crab Meat Analogue:1||Cryoprotectant:1||Curcumin extract addition:1||DPPH radical scavenging activity:1||Department of Animal Resources Technology:1||Dry sausage:1||DryCured Pork Neck:1||Email : iskim@jin:1||Egg white powder:1||Emulsification sausage:1||Emulsified pork sausage:1||Emulsified sausage:1||Emulsion stability:1||Emulsiontype Pork Sausage:1||Fat replacer:1||Fatreduced:1||Fatty Acid Composition:1||Fatty acid composition:1||Fatty acids:1||Fax : 82557513280:1||Fermented Persimmon Shell:1||Fermented feed:1||Formulation:1||Fried fish paste:1||Functional ingredients:1||Gardenia red:1||Gel Properties:1||Gender:1||Gleditsia sinensis Lam.:1||Growth performance:1||Ham:1||Hanwoo:1||Herb extracts:1||Heterocyclic amines:1||Imitation Fish Paste:1||Imitation crab stick:1||Inhibition of sodium absorption:1||Ion water:1||Isolated soy protein:1||Itoyori surimi:1||Jinju:1||Jinju National University:1||KCl:1||Kiwi:1||Korea traditional seasonings:1||Korea. Tel : 82557513288:1||Korean native pigs:1||LY×D:1||Landrace?Yorkshire? Duroc:1||Least cost formulation:1||Lipid Oxidation:1||Liriopeplatyphylla:1||Liver protection Effect:1||Loin ham:1||Longissimus dorsi muscle:1||Low sodium sausage:1||Lowfat:1||Lowfat sausages:1||Lowgrade Beef:1||Maltodextrin:1||Marination:1||Market weight:1||Materials:1||Meat Color:1||Meat Patties:1||Meat cholesterol content:1||Meat guality:1||Meat products:1||Mechanically deboned chicken meat:1||MgCl2:1||Microorganisms:1||Mixed salt:1||Natural Antioxidant:1||Natural curing agents:1||Natural products:1||Nitrite:1||Nitriterich substance:1||Nitrosomyoglobin:1||Noncooked pork patty:1||Nucleic acids:1||OSCP:1||Objective quality:1||Olive oil:1||Opuntia ficusindica var. saboten:1||Oriental medicinal plants byproduct:1||Packaging method:1||Packaging methods:1||Packaging type:1||Peroxide Value:1||Phsycochemical and Sensory Properties:1||Physicochemical properties:1||Physicochemical Characteristics:1||Physicochemical characteristic:1||Physicochemical traits:1||Pigmentrich substitute:1||Plant extract:1||Polyunsaturated fatty acid:1||Porcine blood plasma:1||Porcine plasma:1||Pork Leg:1||Pork Loaves:1||Pork Patties:1||Pork Sausage:1||Pork emulsion:1||Pork loaf:1||Pork patty:1||Pork plasma protein:1||Pork sausages:1||Pork skin:1||Potassium lactate.:1||Potential carcinogenic substances:1||Prediction:1||Premixed mineral:1||Pressed pork ham:1||Primal Cuts:1||Proximate composition:1||Pumpkin:1||Purple sweet potato:1||Purplefleshed Sweet Potato:1||Quality characteristic:1||Raw Material Components:1||Raw material:1||Recovered protein:1||Red Pepper Paste:1||Red ginseng:1||Red ginseng extract:1||Refrigerated storage:1||Replaced Salt:1||Replacement:1||Sausage binder:1||Schisandra chinensis:1||Semidry sausage:1||Sensory:1||Sensory Analysis:1||Sensory attribute:1||Sensory evaluation:1||Sensory properties:1||Sensory traits:1||Shelflife:1||Silkworm powder:1||Single Nucleotide Polymorphism Markers:1||Slaughter weight:1||Sodium Substitution:1||Sodium replacement:1||Sodiumreduced pork patty:1||Soy Sauce:1||Soy protein isolate:1||Soybean Paste:1||Spent mushroom substrate:1||Storage characteristics:1||Storage properties):1||Storage stability:1||Storage temperature:1||Substitution:1||Summer:1||Surimi):1||Surimilike Materials:1||Sweet Persimmon Powder:1||Textural Property:1||Textural properties:1||Textural property:1||Texture:1||Texture improvement:1||Texture properties:1||Texture property:1||Thiobarbituric Acid Reacted Substance:1||Thiobarbituric acid reactive substances:1||Tomato:1||Tomato Powder:1||Trace substance:1||Traditional seasonings:1||Turkey:1||U. australis hydrolysate:1||USFA:1||Ultrasound:1||

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