Jeong JY - Search Results

1

Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.

Kim GD, Ryu YC, Jeong JY, Yang HS, Joo ST. Kim GD, et al. Among authors: jeong jy. J Anim Sci. 2013 Nov;91(11):5525-34. doi: 10.2527/jas.2013-6614. Epub 2013 Aug 29. J Anim Sci. 2013. PMID: 23989883

2

The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers.

Hwang YH, Kim GD, Jeong JY, Hur SJ, Joo ST. Hwang YH, et al. Among authors: jeong jy. Meat Sci. 2010 Oct;86(2):456-61. doi: 10.1016/j.meatsci.2010.05.034. Epub 2010 May 26. Meat Sci. 2010. PMID: 20598446

3

Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry.

Kim GD, Jeong JY, Yang HS, Joo ST. Kim GD, et al. Among authors: jeong jy. Electrophoresis. 2013 May;34(9-10):1255-61. doi: 10.1002/elps.201300049. Epub 2013 Apr 18. Electrophoresis. 2013. PMID: 23463416

4

The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs.

Kim GD, Jeong JY, Jung EY, Yang HS, Lim HT, Joo ST. Kim GD, et al. Among authors: jeong jy. Meat Sci. 2013 Jun;94(2):267-73. doi: 10.1016/j.meatsci.2013.02.001. Epub 2013 Feb 8. Meat Sci. 2013. PMID: 23523735

5

Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.

Kim GD, Jung EY, Lim HJ, Yang HS, Joo ST, Jeong JY. Kim GD, et al. Among authors: jeong jy. Meat Sci. 2013 Oct;95(2):323-9. doi: 10.1016/j.meatsci.2013.05.007. Epub 2013 May 16. Meat Sci. 2013. PMID: 23747625

6

The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle.

Kim GD, Ryu YC, Jo C, Lee JG, Yang HS, Jeong JY, Joo ST. Kim GD, et al. Among authors: jeong jy. Meat Sci. 2014 Feb;96(2 Pt A):712-8. doi: 10.1016/j.meatsci.2013.09.028. Epub 2013 Oct 4. Meat Sci. 2014. PMID: 24200562

7

Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis.

Jeong JY, Jung EY, Jeong TC, Yang HS, Kim GD. Jeong JY, et al. Among authors: jeong tc. Korean J Food Sci Anim Resour. 2016;36(2):254-61. doi: 10.5851/kosfa.2016.36.2.254. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194935 Free PMC article.

8

Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.

Seo JK, Yum HW, Kim GD, Jeong JY, Yang HS. Seo JK, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2016;36(4):523-30. doi: 10.5851/kosfa.2016.36.4.523. Epub 2016 Aug 30. Korean J Food Sci Anim Resour. 2016. PMID: 27621694 Free PMC article.

9

Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysis.

Kim GD, Jeong TC, Cho KM, Jeong JY. Kim GD, et al. Among authors: jeong tc, jeong jy. Meat Sci. 2017 Mar;125:143-151. doi: 10.1016/j.meatsci.2016.12.002. Epub 2016 Dec 7. Meat Sci. 2017. PMID: 27960114

10

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles.

Kim GD, Yang HS, Jeong JY. Kim GD, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2016;36(6):819-828. doi: 10.5851/kosfa.2016.36.6.819. Epub 2016 Dec 31. Korean J Food Sci Anim Resour. 2016. PMID: 28115894 Free PMC article.

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