ScholarWorks@Gyeongsang National University: Kim, Hyun Wook

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Kim, Hyun Wook (김현욱)

농업생명과학대학 (동물생명융합학부)

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gelatin:4||hardness:4||jelly food:4||shear force:3||chicken breast:3||seniorfriendly food:3||GCMS:3||duck skin:3||prerigor salting:3||Soy sauce:2||lowsalt:2||Pork loin:2||emulsion stability:2||Cull sow:2||waterholding capacity:2||enzymatic hydrolysis:2||dietary fiber:2||hotboning:2||Enose:2||shelf life:2||Lipid oxidation:2||antioxidant:2||edible insect:2||superheated steam:2||lipid oxidation:2||GCO:2||potassium chloride:2||DDGS:1||DSC:1||Defatting:1||Digestibility:1||Dry Aging:1||Duck meat:1||Etongue:1||Edible insect:1||Elderly food:1||Electronbeam:1||Emulsion stability:1||Emulsion systems:1||Fastfreezing:1||Fermented soy sauce:1||Finishing gilt:1||Finishing pig:1||Flocculants:1||Food composition:1||Frozen meat:1||Functional properties:1||Gammaray:1||Gelatin:1||HPLCMS/MS:1||Ham:1||Hotboning:1||Irradiation:1||Jelly:1||Key words: acid marination:1||Konjac:1||Korean native chicken:1||Lettuce:1||Loin:1||Maillard reaction product:1||Marination:1||Meat color:1||Meat product:1||Mineral content:1||Mitochondrial apoptosis:1||Muscle fiber transition:1||Myoglobin:1||Natural Nitrite:1||Nextgeneration sequencing:1||Nitric oxide:1||Nitrite scavenging activity:1||Nonvolatile compounds:1||Organic solvents:1||Oxidation:1||Oxidative stability:1||Perilla seed meal:1||Phenolic compounds:1||Physicochemical characteristics:1||Pork:1||Preconverted Nitrite:1||Prerigor salting:1||Protaetia brevitarsis:1||Protein characteristics:1||Protein gel:1||Protein oxidation:1||Protein solubility:1||Proteinprotein interaction:1||Red Beet:1||Red Glasswort:1||Reduced Salt:1||Reducedsalt:1||Residual nitrite:1||Salmon:1||Salmon Byproduct Enose GC–MS GC–O:1||Salt:1||Samgye:1||Samgyetang:1||Sensory attribute:1||Shear Force:1||Shelf life:1||Shrimp shell:1||Slaughter weight:1||Soybean meal:1||Spinach:1||Tenderness:1||Textural Properties:1||Transglutaminase:1||Trypsin:1||Tumbling:1||Volatile compounds:1||Water holding capacity:1||Waterholding capacity:1||Wet Aging:1||Xray:1||Xray diffraction:1||aerobic display:1||alkalinetreatment:1||amino acid profile:1||animal feed:1||anthocyanin:1||antiinflammation:1||antioxidant peptide:1||bioactive peptide:1||broiler:1||carcass yield:1||chicken breast ham:1||chicken sausage:1||collagen:1||collagen content:1||collagenase:1||colorant:1||commercial edible insect:1||cooked pork patty:1||crustacean shell:1||differential scanning calorimetry:1||discoloration:1||dog foods:1||duck:1||edible insects:1||egg white protein:1||emulsified pork sausage:1||entomophagy:1||essential amino acid:1||fat replacer:1||fatty acid:1||fatty acid composition:1||fatty acid profile:1||feed efficiency:1||feeding source:1||food resources:1||frankfurter:1||freezing rate:1||functionality:1||gel forming ability:1||gel strength:1||gelatin gel:1||glasswort:1||growth performance:1||heat stress:1||hydrocolloid:1||ionic strength:1||jerky:1||konjac:1||larvae:1||low salt:1||low sodium:1||marination:1||meat emulsion:1||meat quality:1||microwave:1||mineral component:1||myofibrillar fragmentation index:1||myofibrillar protein gel:1||nutritional composition:1||oxidative stability:1||pepsin:1||pepsinsoluble collagen:1||phospholipid:1||physicochemical characteristics:1||plant protease:1||polyphenol compounds:1||porcine:1||pork:1||pork patty:1||probiotic:1||processing characteristics:1||protein hydrolzsate:1||protein oxidation:1||protein solubility:1||proteolysis:1||quality characteristics:1||red maple leaf:1||reducedsalt:1||restructured jerky:1||salt:1||salt reduction:1||semidried:1||solvent extraction:1||sousvide cooking:1||sugarcane bagasse fiber:1||superheated steam:1||supercritical carbon dioxide extraction:1||tenderness:1||textural properties:1||texture control:1||thawing method:1||thermal denaturation:1||toxic heavy metal:1||tuna:1||water activity:1||water holding capacity:1||whey protein:1||도체율:1||사료효율:1||산육능력:1||삼계:1||Aging sequence:1||토종닭:1||Alcalase:1||Alginate:1||Amino acid:1||Antioxidant capacity:1||Arginine diet:1||Ascorbic acid:1||Beef:1||Beef Loin:1||Beef patty:1||Beef quality:1||Biochemical methane potential:1||Blue crabs:1||Byproduct:1||C/N ratio:1||Calcium oxide:1||Carrageenan:1||Celery:1||Chicken breast:1||Chitin/chitosan:1||Chitosan:1||Cirsium japonicum:1||Codigestion:1||Coldcut:1||Collagen:1||Color stability:1||Cooked Pork Loin Ham:1||

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