Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscleJEONG, Jin-Yeon; KIM, Gap-Don; YANG, Han-Sul et al.Food research international. 2011, Vol 44, Num 10, pp 3222-3228, issn 0963-9969, 7 p.Article

The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerkyYANG, Han-Sul; HWANG, Young-Hwa; JOO, Seon-Tea et al.Meat science. 2009, Vol 82, Num 3, pp 289-294, issn 0309-1740, 6 p.Article

Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodologyKIM, Gap-Don; JUNG, Tae-Chul; JUNG, Eun-Young et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 326-330, issn 0023-6438, 5 p.Article

The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steersHWANG, Young-Hwa; KIM, Gap-Don; JEONG, Jin-Yeon et al.Meat science. 2010, Vol 86, Num 2, pp 456-461, issn 0309-1740, 6 p.Article

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agentsYANG, Han-Sul; CHOI, Sung-Gil; JEON, Jin-Tae et al.Meat science. 2007, Vol 75, Num 2, pp 283-289, issn 0309-1740, 7 p.Article

56th International Congress of Meat Science and Technology (56th ICoMST), 15-20 August 2010, Jeju, KoreaJOO, Seon-Tea; SWATLAND, Howard J; LEE, Sung-ki H et al.Meat science. 2010, Vol 86, Num 1, issn 0309-1740, 250 p.Conference Proceedings

Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscleMIN DU; JINGDONG YIN; ZHU, Mei J et al.Meat science. 2010, Vol 86, Num 1, pp 103-109, issn 0309-1740, 7 p.Conference Paper

Healthier meat products as functional foodsDECKER, Eric A; PARK, Yeonhwa.Meat science. 2010, Vol 86, Num 1, pp 49-55, issn 0309-1740, 7 p.Conference Paper

Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat productsSOFOS, John N; GEORNARAS, Ifigenia.Meat science. 2010, Vol 86, Num 1, pp 2-14, issn 0309-1740, 13 p.Conference Paper

Preservation technologies for fresh meat: A reviewZHOU, G. H; XU, X. L; LIU, Y et al.Meat science. 2010, Vol 86, Num 1, pp 119-128, issn 0309-1740, 10 p.Conference Paper

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkersFADDA, Silvina; LOPEZ, Constanza; VIGNOLO, Graciela et al.Meat science. 2010, Vol 86, Num 1, pp 66-79, issn 0309-1740, 14 p.Conference Paper

A review of meat protein hydrolysates and hypertensionABDULATEF MRGHNI AHHMED; MUGURUMA, Michio.Meat science. 2010, Vol 86, Num 1, pp 110-118, issn 0309-1740, 9 p.Conference Paper

Auditing animal welfare at slaughter plantsGRANDIN, Temple.Meat science. 2010, Vol 86, Num 1, pp 56-65, issn 0309-1740, 10 p.Conference Paper

Biochemistry of postmortem muscle: Lessons on mechanisms of meat tenderizationHUFF LONERGAN, Elisabeth; WANGANG ZHANG; LONERGAN, Steven M et al.Meat science. 2010, Vol 86, Num 1, pp 184-195, issn 0309-1740, 12 p.Conference Paper

Myoglobin and lipid oxidation interactions: Mechanistic bases and controlFAUSTMAN, Cameron; QUN SUN; MANCINI, Richard et al.Meat science. 2010, Vol 86, Num 1, pp 86-94, issn 0309-1740, 9 p.Conference Paper

Prospects for new technology of meat processing in JapanSAKATA, Ryoichi.Meat science. 2010, Vol 86, Num 1, pp 243-248, issn 0309-1740, 6 p.Conference Paper

Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storageJUNG, Eun-Young; YUN, I.-Ran; GO, Gwang-Woong et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 2, pp 556-562, issn 0023-6438, 7 p.Article

Advances in ingredient and processing systems for meat and meat productsWEISS, Jochen; GIBIS, Monika; SCHUH, Valerie et al.Meat science. 2010, Vol 86, Num 1, pp 196-213, issn 0309-1740, 18 p.Conference Paper

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beefCHO, S. H; KIM, J; PARK, B. Y et al.Meat science. 2010, Vol 86, Num 1, pp 236-242, issn 0309-1740, 7 p.Conference Paper

Meat products and consumption culture in the EastNAM, Ki-Chang; JO, Cheorun; LEE, Mooha et al.Meat science. 2010, Vol 86, Num 1, pp 95-102, issn 0309-1740, 8 p.Conference Paper

Skeletal muscle fiber type and myofibrillar proteins in relation to meat qualityLEE, S. H; JOO, S. T; RYU, Y. C et al.Meat science. 2010, Vol 86, Num 1, pp 166-170, issn 0309-1740, 5 p.Conference Paper

Chemical safety of meat and meat productsANDREE, Sabine; JIRA, W; SCHWIND, K.-H et al.Meat science. 2010, Vol 86, Num 1, pp 38-48, issn 0309-1740, 11 p.Conference Paper

Consumer perception and the role of science in the meat industryTROY, D. J; KERRY, J. P.Meat science. 2010, Vol 86, Num 1, pp 214-226, issn 0309-1740, 13 p.Conference Paper

The support of meat value chains by genetic technologiesSOSNICKI, Andrzej A; NEWMAN, Scott.Meat science. 2010, Vol 86, Num 1, pp 129-137, issn 0309-1740, 9 p.Conference Paper

Theoretical aspects of water-holding in meatPUOLANNE, E; HALONEN, Marjo.Meat science. 2010, Vol 86, Num 1, pp 151-165, issn 0309-1740, 15 p.Conference Paper