Zobrazeno 1 - 10
of 194
pro vyhledávání: '"Hack-Youn Kim"'
Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken
Autor:
Farouq Heidar Barido, Puruhita, Bayu Setya Hertanto, Muhammad Cahyadi, Lilik Retna Kartikasari, Joko Sujiwo, Juntae Kim, Hack-Youn Kim, Aera Jang, Sung Ki Lee
Publikováno v:
Animal Bioscience, Vol 37, Iss 7, Pp 1277-1288 (2024)
Objective This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of
Externí odkaz:
https://doaj.org/article/260075e4a08848778b460c9e1c2c8c8e
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 3, Pp 603-613 (2024)
This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks
Externí odkaz:
https://doaj.org/article/59775bef132c40e68c99bb6d0a0edd14
Autor:
Sol-Hee Lee, Hack-Youn Kim
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101905- (2024)
In this study, we aimed to analyze the effects of slaughter age on black goat meat's physicochemical and nutritional characteristics. Goats (age: 3, 6, 9, 12, 24, and 36 months) reared under identical conditions were used in this study. The key param
Externí odkaz:
https://doaj.org/article/1e3f9cec42a24cbcbb72663fbb1b7ee4
Autor:
Sol-Hee Lee, Hack-Youn Kim
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e17091- (2023)
The purpose of the study is to check the possibility of developing dry-cured meat from Hanwoo (South Korean native cattle) and Holstein cattle considering the differences between breeds and use this data for the preparation and development of dry cur
Externí odkaz:
https://doaj.org/article/a0c9eb8ab73c460797c5df82828573e1
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 2, Pp 405-416 (2021)
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuri
Externí odkaz:
https://doaj.org/article/04f61cfcb3454e7c9f7a8b4e38b1adc1
Autor:
Sol-Hee Lee, Hack-Youn Kim
Publikováno v:
Foods, Vol 12, Iss 10, p 1974 (2023)
The purpose of this study was to check the applicability of seawater as a natural curing agent by analyzing the difference it causes in the flavor of dry-aged bacon. Pork belly was cured for seven days, and dried and aged for twenty-one days. The cur
Externí odkaz:
https://doaj.org/article/3eba32e3fc8743059eb1c80f3eee30d9
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 1, Pp 180-190 (2021)
This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight.
Externí odkaz:
https://doaj.org/article/3ac1d77eb829494499b34680298306ed
Autor:
Sin-Young Park, Hack-Youn Kim
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 1, Pp 137-148 (2021)
The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electro
Externí odkaz:
https://doaj.org/article/c1767f5e8bbb4c50a8bf0a8adfb3d54c
Autor:
Sin-Young Park, Hack-Youn Kim
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100216- (2022)
Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash content
Externí odkaz:
https://doaj.org/article/e1397a1663f94d1a8eb8ebf08ca3308b
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 6, Pp 903-911 (2020)
The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle
Externí odkaz:
https://doaj.org/article/fe8cc647c37349f3b80e4c02e54dff92