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Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions
TLDR
It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by- products in future. Expand
Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages
TLDR
Investigation of the physico-chemical and sensory properties of loin and top round beef beef from 3, 6, 9, and 12 mon-old Holstein calves found that top round muscle from the 3- and 12Mon-old groups had significantly higher scores for tenderness and overall likeness than those from the other age groups. Expand
Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
TLDR
The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. Expand
The quality characteristics of M. longissimus from Hanwoo (Korean cattle) steer with different raising altitudes and slaughter seasons
TLDR
The quality characteristics of M. longissimus from Hanwoo steer with different raising altitudes and slaughter seasons were studied to find out whether meat from high raising altitude had lower quality than that from low raising altitude. Expand
Relationship of Slaughter Age and Carcass Traits of Hanwoo Cattle
Two experiments were carried out to investigate the relationship of slaughter age and carcass traits of Hanwoo cattle. A total number of 11,284 heads of cattle (4,624 bulls, 6,120 steers, and 540Expand
Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract
This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausagesExpand
Effects of Tethering and Loose Housing on the Meat Quality of Hanwoo Bulls
TLDR
Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities. Expand
The Effects of Dietary Sulfur and Vitamin E Supplementation on the Quality of Beef from the Longissimus Muscle of Hanwoo Bulls
TLDR
The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat. Expand
Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons
TLDR
Investigation of the carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons found that carcass weight, ribeye area, yield index and grade, and meat color, firmness and maturity scores of carcass from bulls were significantly higher. Expand
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
TLDR
The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period, and no significant differences were noted in juiciness and flavor-likness scores among muscles and aging days. Expand
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