ScholarWorks@Gyeongsang National University: Joo, Seon Tea

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Joo, Seon Tea (주선태)

대학원 (응용생명과학부)

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Tel 0557721943
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Meat quality:11||meat quality:8||Hanwoo:6||cultured meat:6||Cultured meat:6||muscle fiber characteristics:6||Pork quality:6||fatty acid:5||beef:5||Finishing pig:5||Sousvide:4||Muscle fiber characteristics:4||Korean native black goat:4||intramuscular fat:4||goat meat quality:4||oleic acid:3||duck:3||Diet:3||Tenderness:3||Texture:3||Growth:3||Fatty acid:3||Pork:3||Carcass:3||Sensory:3||textured vegetable protein:3||Muscle fiber:3||Pig:3||tenderness:3||goat meat:3||Meat analog:3||Slaughter weight:3||Meat color:3||pork jerky:3||marbling:3||pork quality:3||texture:3||fatty acid profile:3||Electronic tongue:2||Marbling:2||Response surface methodology:2||Chicken nugget:2||Retail cut yield:2||waterholding capacity:2||oatmeal:2||wet spinning:2||beef jerky:2||optimization:2||Beef quality:2||Mating system:2||fiber type composition:2||Optimization:2||Semitendinosus:2||Physicochemical characteristics:2||Fatty acid composition:2||Beef:2||plantbased ingredients:2||IMP:2||pork loin:2||pork taste:2||Oxidative stability:2||challenges:2||Meat exudates:2||primal cuts:2||goat muscles:2||Goat meat quality:2||Plantbased meat:2||Goat muscles:2||Grape seed oil:2||Taste:2||Pork Quality:2||restructured meat:2||hybrid meat:2||Intramuscular fat:2||CLA:2||lipid:2||lipid oxidation:2||sensory attributes:2||Differentiation:2||lowfat sausage:2||marbled beef:2||Food safety:2||Press ham:2||Pressed ham:2||Proliferation:2||soy sauce:2||drying condition:2||Carcass weight:2||Muscle fiber types:2||Crossbred pigs:2||Quality properties:2||muscle architecture:2||Freezethawing:2||muscle fiber:2||muscle fiber composition:2||alternative protein:2||Culture temperature:2||Myosin heavy chain:2||Low temperaturelong time:1||Lowfat Sausage:1||MDCM:1||Market opportunities:1||Mass spectrometry:1||Meat:1||Meat Quality:1||Meat Type:1||Meat alternatives:1||Meat freezing:1||Meat nutrients:1||Meat paper:1||Meat product:1||Meat quality traits:1||Meat type:1||Methane emission:1||Microbiological:1||Milk fat:1||Milkfat:1||Muscle Fiber Characteristics:1||Muscle Types:1||Muscle fiber type:1||Muscle glycogen:1||Muscle profiling:1||Muscle type:1||Myofibrillar protein:1||Myosin isoforms:1||Myotube:1||New technologies:1||Nonvolatile:1||Nonvolatile taste compounds:1||Nucleotides:1||Oleic acid:1||PSE:1||Palatability:1||Performance:1||Perimysium thickness:1||Physical properties:1||Physicochemical property:1||Pig gender:1||Plant based meat analog:1||Plants:1||Plasma protein hydrolysates:1||Porcine carcass grade:1||Pork carcass:1||Pork jerky:1||Pork loin:1||Pork muscle:1||Pork sensory characteristics:1||Postprinting:1||Postmortem protein changes:1||Pre:1||Precooked pork sausage:1||Principle component analysis:1||Proteasome:1||Protein denaturation:1||Proteomics:1||Radix puerariae:1||Real meat:1||Red Pepper Paste:1||Red pepper paste:1||Red yeast rice:1||Replaced Salt:1||Replaced salt:1||Retail beef cuts:1||Rice Flour:1||Sarcomere length:1||Scaffolding:1||Secondary differentiation media:1||Sensory attributes:1||Sensory evaluation:1||Sensory traits:1||Serum:1||Shear Force:1||Sous Vide:1||Soy Sauce:1||Soy protein:1||Soy sauce:1||Soybean Paste:1||Soybean paste:1||Spent hen meat:1||Spent meat:1||Structuring:1||TBARS:1||Texture property:1||Textured vegetable protein:1||Total plate count):1||Toughness:1||Umami:1||Umami compounds:1||Umami intensity:1||Umami mechanism:1||Umami taste:1||Valueadded cuts:1||Volatile:1||Volatile compounds:1||Wagyu:1||Washing condition:1||Waterholding capacity:1||acceptability:1||adipocyte:1||adipogenic transdifferentiation:1||adult and young goat:1||alfalfa:1||alginate:1||anaerobic glycolysis:1||anchovy:1||and postrigor muscle:1||animal fat:1||animal meat:1||animal product:1||animal products:1||animal slaughterhouse blood:1||antioxidant:1||beef quality:1||beef tenderness:1||binding ability:1||biogenic amine:1||biopreservatives:1||blood:1||bovine microarray:1||bovine muscles:1||breast:1||breast meat quality:1||carcass:1||carcass chilling:1||carcass traits:1||castration:1||cereal flour:1||chemical component:1||chicken:1||chicken age:1||chicken breast meat:1||chicken breast muscle:1||chicken embryo fibroblast:1||chicken meat:1||chicken satellite cell:1||chilling water temperature:1||cholesterol:1||combined wetdry aging:1||commercial texture vegetable protein:1||confocal microscopy:1||conjugated linoleic acid:1||consumer acceptance:1||consumer preference:1||cordyceps ochraceostromat:1||culture media:1||cultured fat:1||cultured meat taste:1||cultured meats:1||cultured muscle tissue:1||discoloration of beef:1||drip loss:1||dry aging:1||dryaged pork:1||dryaging:1||duck breast meat:1||duck meat sausage:1||egg:1||electronic tastetraits:1||electronic tongue:1||electronic tongue analysis:1||electronic tongue system:1||endoprotease:1||energy metabolism:1||exoprotease:1||fabrication:1||fat content:1||fat substitute:1||fatty acid composition:1||fatty acid compositions:1||fatty meat cuts:1||fermented sausage:1||fetal bovine serum:1||fetal bovine serum substitute:1||fibers:1||filterpaper absorption water:1||finishing pig:1||food preservation:1||food processing:1||food shortage:1||food spoilage:1||gel color:1||gel property:1||genomics:1||glycine betaine:1||goat age:1||goat feed:1||goat meat storage:1||goat muscle fiber:1||grainfed:1||grassfed:1||green tea:1||green tea extract:1||growth:1||hanwoo beef:1||hanwoo muscles:1||high intensity ultrasound:1||highintensity ultrasound:1||humectant:1||hybrid cultured meat:1||hybrid fiber:1||hydrolysis:1||imitate muscle fiber:1||in vitro digestion:1||intramuscualr fat:1||intramuscular fat content:1||leg and chilling methods:1||longissimus dorsi muscle:1||low fat sausage:1||low temperaturelong time:1||market scenario:1||meat alternative:1||meat alternatives:1||meat analog:1||meat analogs:1||meat color:1||meat quality traits:1||meat tenderness:1||metabolomics:1||methylcellulose:1||microstructure:1||multiomics:1||muscle cells:1||muscle growth:1||muscle rigor states:1||muscle satellite cell:1||muscle stem cell:1||muscle types:1||mutagenicity:1||myofibrillar protein:1||myoglobin content:1||myoglobin oxidation:1||myosin heavy chain:1||nanotechnology:1||nonstunned:1||nucleotide compounds:1||opportunities:1||oxidation:1||packaging method:1||palatability:1||parallel:1||passage:1||pennate:1||pennation angle:1||physiochemical characteristics:1||pig:1||pig heart:1||plantbased meat analog:1||plantbased protein alternatives:1||pork:1||pork aging:1||poultry meat:1||poultry meat characteristics:1||poultry meat quality:1||preplating:1||preplating time:1||preslaughter stress:1||primary fibroblast:1||processing technique:1||proteomics:1||purification:1||quality:1||quality characteristics:1||quality grade:1||real retail cut yield:1||recovered protein:1||red pepper paste:1||released water:1||replaced salt:1||response surface methodology (RSM):1||salt concentration:1||saltedfermented fish:1||sarcomere length:1||satellite cell:1||sausage quality:1||scaffolding:1||scaffolds:1||seasoned chicken:1||self life:1||semitendinosus:1||sensory:1||sensory evaluation:1||sensory evaluation methods:1||sensory property:1||sensory quality:1||shear force:1||shrimp:1||silkworm cocoon:1||slaughter method:1||slaughter weight:1||sous vide:1||sousvide:1||soybean paste:1||starter culture:1||storage characteristics:1||stunning:1||surimilike materials:1||surimilike pork:1||sustainability:1||systematic review:1||taste characteristics:1||taste traits:1||temperature:1||tenderizer:1||terminal sire:1||textural property:1||texture profiling:1||texture soy isolate protein:1||tofu:1||total amino acid:1||transcriptome:1||transcriptomics:1||tumbling:1||umami:1||umami intensity:1||vitamin C:1||vitamin E:1||wet aging:1||wetaging:1||yeast protein:1||간장:1||계란품질:1||고추장:1||녹차 추출물:1||도체형질:1||돈육품질:1||돼지도체등급:1||된장:1||마늘껍질생균제:1||산란계:1||생산성:1||소금대체제:1||양념계육:1||우육포:1||육색:1||육색등급:1||저장 품질:1||지방산:1||품질특성:1||풍미:1||:1||한우:1||2DE/MS:1||3D bioprinting:1||3D printing:1||5'nucleotides:1||Acceptability:1||Amino acids:1||Animal:1||Animal products:1||Antioxidant activity:1||Barrow loin taste:1||Beef Jerky:1||Beef jerky:1||Betaine:1||Betaine Concentration:1||Biomaterials:1||Blood removal:1||C2C12 myoblast cell:1||CLATG:1||CO2 gas stunning:1||Captive bolt stunning:1||Carcass Weight:1||Carcass chilling method:1||Carcass trait:1||Cattle:1||Cell culture media:1||Cellulose microfibril:1||Cereal protein:1||Challenges:1||Chicken muscle:1||Chicken satellite cell:1||Collagen solubility:1||Color:1||Color grade:1||Color stability:1||Confocal microscopy:1||Consumer:1||Cooking Method:1||Core Temperature:1||Crossbred Pig:1||Cutting edge technology:1||DPPH radical scavenging activity:1||Dairy products:1||Deboning time:1||Dietary lysine:1||Dry meat:1||Edible insects:1||Edible scaffolding:1||Egg quality:1||Electrospinning:1||Emulsified lipids:1||Extra cellular matrix:1||Fatty acid composition):1||Fe2+ chelating activity:1||Fiber size:1||Flavor:1||Free fatty acid:1||Freezethawed meat:1||Freezethawing cycle:1||Fresh meat:1||Future agenda:1||Future food:1||Garlichusk probiotics:1||Gel electrophoresis:1||Goat meat:1||Goat meat color:1||Goat meat cuts:1||Goat meat tenderness:1||Growth Performance:1||Guar gum:1||Hanwoo (Korean native cattle):1||Hanwoo Beef:1||Hanwoo beef:1||Hanwoo beef quality:1||Hanwoo muscles:1||Hanwoo myosatellite cell:1||Hanwoo steers:1||Heat map:1||Heat stress:1||Heavy slaughter weight:1||Holstein:1||Hot steam water:1||Hybrid fiber:1||Hydrogel:1||In vitro digestion:1||Inosinic Acid:1||Insect:1||Intermediate moisture meat (IMM):1||Isolation:1||Korean Native Black Goat:1||Korean native cattle:1||Lactoferrin:1||Laying hens:1||Legume protein:1||Lipid Oxidation:1||Lipid oxidation:1||Longissimus dorsi:1||Low Temperaturelong Time:1||

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