Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Jin-Kyu Seo"'
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 5, Pp 1081-1093 (2023)
This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were us
Externí odkaz:
https://doaj.org/article/77903bb2067e4337896c6dfcfdc82056
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100936- (2023)
In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. The pork patties used in the study were added with 0.7 mg sodium n
Externí odkaz:
https://doaj.org/article/bc68381bef75428c9527aa71db4e91a4
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 534 (2022)
This study was accomplished by comparing the oxidative stability of (0.1%) Syzygium aromaticum extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All sample
Externí odkaz:
https://doaj.org/article/47cd9f353fb6458c8da01d14b0570b3d
Autor:
Hyun-Wook Kim, Traci Cramer, Osamudiamen O. E. Ogbeifun, Jin-Kyu Seo, Feifei Yan, Heng-Wei Cheng, Yuan H. Brad Kim
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 81-89 (2017)
This study was performed to evaluate the effect of probiotic feeding level on meat quality and protein functionality of breast muscle from chickens exposed to cyclic heat challenge. A total of 180 one-d-old male chicks were randomly allocated in 36 f
Externí odkaz:
https://doaj.org/article/439db2d55e16488c8b70646880681315
Publikováno v:
Antioxidants, Vol 10, Iss 3, p 407 (2021)
The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), th
Externí odkaz:
https://doaj.org/article/26b0daeb49f140889b68a7c2cf9e2b61
Publikováno v:
Journal of Animal Science and Technology, Vol 58, Iss 1, Pp 1-8 (2016)
Abstract Background Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the
Externí odkaz:
https://doaj.org/article/b92c0db7e8664ad7a1a113dff54c97b2
Autor:
Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, Han-Sul Yang
Publikováno v:
Antioxidants, Vol 9, Iss 8, p 670 (2020)
The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over fla
Externí odkaz:
https://doaj.org/article/e1dbdd7202e54557921997530ba74473
Publikováno v:
Journal of Agriculture & Life Science. 55:97-107
This study investigated the quality characteristics of dry-fermented sausage using goat meat and evaluated its applicability. For this, the samples were prepared by dry-fermenting a control (100% pork) and two treatments (50% goat meat replacement or
Publikováno v:
Food Science of Animal Resources
This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yor
Publikováno v:
Meat Science. 197:109064
Identification and inhibition of mutagenic and carcinogenic heterocyclic amines (HCAs) from pan-roasted beef patties were performed by adding (0.02%) tertiary butyl hydroquinone (TBHQ) and (0.05%) ethanol-extracted nutmeg (ENE) using HPLC and princip