Zobrazeno 1 - 10
of 190
pro vyhledávání: '"Pil Nam Seong"'
Autor:
Sriniwas Pandey, Sheena Kim, Eun Sol Kim, Gi Beom Keum, Hyunok Doo, Jinok Kwak, Sumin Ryu, Yejin Choi, Juyoun Kang, Haram Kim, Yeongjae Chae, Kuk-Hwan Seol, Sun Moon Kang, Yunseok Kim, Pil Nam Seong, In-Seon Bae, Soo-Hyun Cho, Samooel Jung, Hyeun Bum Kim
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 5, Pp 863-875 (2024)
The significance of pork meat quality extends far beyond mere consumer satisfaction, encompassing crucial aspects such as health and nutrition, economic impact, reputation and branding, food safety, and sustainability within the global food system. I
Externí odkaz:
https://doaj.org/article/1457ecf3ef4f4b21aacb5221b700c712
Autor:
Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101704- (2024)
This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of semispinalis capitis (SC) with the cooking loss (CL) of pork shoulder butt and the CL and Warner–Bratzler shea
Externí odkaz:
https://doaj.org/article/cf82d5ac51994c1988720a2826b65500
Autor:
Seong Shin Lee, Jisoo Wi, Hyun Sang Kim, Pil Nam Seong, Sung Dae Lee, Jungeun Kim, Yookyung Lee
Publikováno v:
Animals, Vol 14, Iss 18, p 2637 (2024)
This study investigated the impact of Rheum palmatum root (RP) for reducing methane and its impact on rumen fermentation and blood metabolites in cattle. Rumen fluid was collected from three cannulated steers (736 ± 15 kg) and mixed with buffer (1:3
Externí odkaz:
https://doaj.org/article/f0d9b20faf324e21bb5c4a0ac8d33d69
Autor:
Dimas Hand Vidya Paradhipta, Myeong Ji Seo, Seung Min Jeong, Young Ho Joo, Seong Shin Lee, Pil Nam Seong, Hyuk Jun Lee, Sam Churl Kim
Publikováno v:
Animal Bioscience, Vol 36, Iss 5, Pp 720-730 (2023)
Objective This study investigated the effects of corn silage as a source of microbial inoculant containing antifungal and carboxylesterase-producing bacteria on fermentation, aerobic stability, and nutrient digestibility of fermented total mixed rati
Externí odkaz:
https://doaj.org/article/57721f5545d64d41b7e051e3424a6bc3
Autor:
Nam Young Kim, Jun Kyu Son, In Cheol Cho, Sang Min Shin, Seol Hwa Park, Pil Nam Seong, Jae Hoon Woo, Nam Geon Park, Hee Bok Park
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 8, Pp 1098-1102 (2018)
Objective Temperament can be defined as a type of behavioral tendency that appears in a relatively stable manner in responses to various external stimuli over time. The aim of this study was to estimate genetic parameters for the records of temperame
Externí odkaz:
https://doaj.org/article/cc173384992943898f02ae7a89b6747d
Autor:
Pil Nam Seong, Hyun Woo Seo, Jin-Hyoung Kim, Geun Ho Kang, Soo-Hyun Cho, Hyun Seok Chae, Beom Young Park, Hoa Van Ba
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 12, Pp 1756-1763 (2017)
Objective The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods Five representative muscles: longissimus dorsi (LD), gluteus medius (GM),
Externí odkaz:
https://doaj.org/article/14bb1ea59bb147f4b6099ce576444103
Autor:
Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hyun Seok Chae, Hoa Van Ba
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 29, Iss 1, Pp 89-99 (2016)
The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts i
Externí odkaz:
https://doaj.org/article/fe1518708eb7479d9b2eb4f319139b8e
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 5, Pp 677-685 (2015)
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins wer
Externí odkaz:
https://doaj.org/article/a499bddc697f47cfa99a2f9e601bfa96
Autor:
Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 27, Iss 8, Pp 1164-1173 (2014)
The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 f
Externí odkaz:
https://doaj.org/article/c3373d6a37b84bffa5d6c19055e35de5
Autor:
Sun-Moon Kang, Jin Hyoung Kim, Van-Ba Hoa, Yoon-Seok Kim, Pil-Nam Seong, Kuk-Hwan Seol, Soo-Hyun Cho, Sung-Sil Moon, Hyun-Woo Seo
Publikováno v:
Animal Bioscience, Vol 34, Iss 10, Pp 1663-1673 (2021)
Animal Bioscience
Animal Bioscience
Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies.Methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f4e3d21cba227d348bed2c58fe2efc5
http://www.animbiosci.org/upload/pdf/ab-20-0612.pdf
http://www.animbiosci.org/upload/pdf/ab-20-0612.pdf