doi: 10.7744/KJOAS.20160008


The effect of aging on the quality of Semimembranosus muscle from Hanwoo

  • Kim, Sun Hyo(Department of Animal Science and Biotechnology, Chungnam National University),
  • Kim, Hyun-Joo(Crop Post-Harvest Technol. Division, Dept. of Central Area Crop Science, National Institute of Crop Science, RDA),
  • Lee, Hyun Jung(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University),
  • Yong, Hae In(Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University),
  • Jo, Cheorun(Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University),
  • Nam, Ki-Chang(Department of Animal Science and Technology, Sunchon National University),
  • Jung, Samooel(Dept. of Animal and Dairy Science, Chungnam National University)

피인용문헌(Cited by)

  • . "Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus)" Food science and biotechnology, vol. 26(4), p.1077-. 2017. doi:10.1007/s10068-017-0146-7
  • . "Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards" Meat science, vol. 160 p.107944-. 2020. doi:10.1016/j.meatsci.2019.107944
  • . "Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue" Korean journal for food science of animal resources, vol. 37(6), p.823-. 2017. doi:10.5851/kosfa.2017.37.6.823
  • . "Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder" Korean journal for food science of animal resources, vol. 38(4), p.768-. 2018. doi:10.5851/kosfa.2018.e15
  • . "Changes in Sensory Compounds during Dry Aging of Pork Cuts" Food science of animal resources, vol. 39(3), p.379-. 2019. doi:10.5851/kosfa.2019.e29
  • . "Effect of bone boiling duration on bone extract supplement quality for broilers as to growth performance, leg bone length, and blood profile" Korean journal of agricultural science, vol. 44(1), p.60-. 2017. doi:10.7744/kjoas.20170007
  • . "Effect of the quality of gochujang on purchasing and recommendation intentions" Korean journal of agricultural science, vol. 44(2), p.283-. 2017. doi:10.7744/kjoas.20170028
  • . "Curing of meat batter by indirect treatment of atmospheric pressure cold plasma" Korean journal of agricultural science, vol. 45(1), p.94-. 2018. doi:10.7744/kjoas.20170069
  • . "Pre-slaughter stress, animal welfare, and its implication on meat quality" Korean journal of agricultural science, vol. 45(1), p.58-. 2018. doi:10.7744/kjoas.20180013
  • . "Quality comparison between imported hams from black and white pigs available in the market" Korean journal of agricultural science, vol. 45(4), p.799-. 2018. doi:10.7744/kjoas.20180042