Zobrazeno 1 - 10 of 102 pro vyhledávání: '"Sin-Young Park"'
1
Akademický článek
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
Autor: Sin-Young Park, Dong-Seob Byeon, Gye-Woong Kim, Hack-Youn Kim
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
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2
Akademický článek
Fried pork loin batter quality with the addition of various dietary fibers
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
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3
Akademický článek
Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin
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
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4
Akademický článek
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
Autor: Sin-Young Park, Tae-Seok Oh, Gye-Woong Kim, Hack-Youn Kim
Publikováno v: Journal of Animal Science and Technology, Vol 62, Iss 1, Pp 94-102 (2020)
This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respective
Externí odkaz: https://doaj.org/article/db7958c0b17c4d82a98b73fa2bde3e78
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6
Akademický článek
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat
Autor: Sin-Young Park, Hack-Youn Kim
Publikováno v: Foods, Vol 10, Iss 9, p 2152 (2021)
This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing ag
Externí odkaz: https://doaj.org/article/78c5313b9c5a49ccb7dc2750fe80c5ae
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