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List of works by Seon-Tea Joo

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

scientific article published on 01 January 2022

Changes in Sensory Compounds during Dry Aging of Pork Cuts

scientific article published on 30 June 2019

Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System

scientific article published in 2021

Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

scientific article published on 31 December 2018

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

scientific article published on 28 February 2019

Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

scientific article published on 31 December 2019

Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time

scientific article published on 13 November 2019

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

scientific article published on 31 December 2019

Effects of carcass weight increase on meat quality and sensory properties of pork loin

scientific article published on 30 September 2020

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.

scientific article published on 6 July 2017

Meat analog as future food: a review

scientific article published on 31 March 2020

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. <i>longissimus thoracis et lumborum</i>) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

scientific article published on 01 November 2020

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

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