Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Juae Gil"'
Autor:
Chang Wan Sun, Cheorun Jo, Hak-Pil Kim, Hoe-Yong Jung, Hye-Jin Kim, Juae Gil, Sethukali Anand Kumar, Seungchul Lee
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
This study aimed to investigate the relationship between the normal and yellow-colored fat on carcass on carotenoid contents in fat and meat quality of Hanwoo beef. A total of 20 female cattle, comprising 10 with normal carcass fat color (normal grou
Externí odkaz:
https://doaj.org/article/78e2f396be4a4b76b51ce828461ea627
Publikováno v:
Korean Journal for Food Science of Animal Resources
This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c800a39714d0c6f0759f147810e541b
https://doi.org/10.5851/kosfa.2016.36.2.275
https://doi.org/10.5851/kosfa.2016.36.2.275
Autor:
Beom-Young Park, Aera Jang, Dong-Wook Kim, Jun-Sang Ham, Juae Gil, Hee Jin Kim, Jae-In Pak, Ji-Yeol Yoon
Publikováno v:
Journal of Life Science. 25:740-747
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc5977fe965822f571a94215578dccfc
https://doi.org/10.5352/jls.2015.25.7.740
https://doi.org/10.5352/jls.2015.25.7.740
Publikováno v:
Journal of Life Science. 23:1477-1485
The aim of this study was to evaluate changes in the meat quality and natural di-peptide (carnosine and anserine) content in the loin and ham cuts of female, Korean Native Black Pigs (KNBP) during cold storage for 10 days. The pH value of the loin an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7099c29433c440ba1cc5500c07e4c56f
https://doi.org/10.5352/jls.2013.23.12.1477
https://doi.org/10.5352/jls.2013.23.12.1477