Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Jong-Youn Jeong"'
Autor:
Su Min Bae, Jong Youn Jeong
Publikováno v:
Foods, Vol 13, Iss 18, p 2872 (2024)
In this study, we investigated the effects of different nitrite sources (sodium nitrite or white kimchi powder) and pink-generating ligands (cysteine, histidine, or nicotinamide) on the development and stability of cured meat color in pork sausage mo
Externí odkaz:
https://doaj.org/article/ff75ffea270c4f90bfa1e4455755b553
Publikováno v:
Journal of Animal Science and Technology, Vol 64, Iss 3, Pp 397-408 (2022)
Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chille
Externí odkaz:
https://doaj.org/article/43b65a940c0d4f029ab40cab9e4f9e78
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 5, Pp 955-976 (2021)
The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously
Externí odkaz:
https://doaj.org/article/fcb65e405afa48aa90e7d8ff985803ff
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 6, Pp 922-932 (2020)
Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have
Externí odkaz:
https://doaj.org/article/96397d2a73a14484baaf51eeee1d5345
Publikováno v:
Food Science of Animal Resources. 43:502-511
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::971bda043394c349a9ada69d425b5e0b
https://doi.org/10.5851/kosfa.2023.e12
https://doi.org/10.5851/kosfa.2023.e12
Autor:
James R. Claus, Jong Youn Jeong
Publikováno v:
Food Science of Animal Resources. 43:331-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd8855781c04fcad8f179a47f73273c5
https://doi.org/10.5851/kosfa.2023.e1
https://doi.org/10.5851/kosfa.2023.e1
Publikováno v:
Food Science of Animal Resources. 43:232-244
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b86d807d50b69db7baff18ede37068fb
https://doi.org/10.5851/kosfa.2022.e71
https://doi.org/10.5851/kosfa.2022.e71
Autor:
Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong Hyun Jung, Aera Jang, Jong Youn Jeong, Ki-Chang Nam
Publikováno v:
Food Science of Animal Resources. 43:245-268
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed927d125c76af2917b7812743f19a02
https://doi.org/10.5851/kosfa.2022.e72
https://doi.org/10.5851/kosfa.2022.e72
Publikováno v:
Food Science of Animal Resources. 42:389-397
Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2244c847a203c19cfc77adaa73995a9
https://doi.org/10.5851/kosfa.2022.e18
https://doi.org/10.5851/kosfa.2022.e18
Autor:
Hyejin Sohn, You Hyun Chang, Jong Hyeok Yune, Chang Hee Jeong, Dong Min Shin, Hyuk Cheol Kwon, Do Hyun Kim, Sung Wook Hong, Hyelyeon Hwang, Jong Youn Jeong, Sung Gu Han
Publikováno v:
Foods, Vol 9, Iss 12, p 1777 (2020)
The purpose of this study was to investigate the probiotic properties of lactic acid bacteria isolated from Korean radish water kimchi (dongchimi). A total of 800 isolates of lactic acid bacteria were isolated from kimchi, and the strain having reduc
Externí odkaz:
https://doaj.org/article/53693feaaf8e4d74993afc7a1e943bfa