Kim GD - Search Results

1

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: kim gd. 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.

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: kim gd. 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. 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. 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. 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

Transcriptome changes favoring intramuscular fat deposition in the longissimus muscle following castration of bulls.

Jeong J, Bong J, Kim GD, Joo ST, Lee HJ, Baik M. Jeong J, et al. Among authors: kim gd. J Anim Sci. 2013 Oct;91(10):4692-704. doi: 10.2527/jas.2012-6089. Epub 2013 Jul 26. J Anim Sci. 2013. PMID: 23893995

7

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. 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

8

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. 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

9

Comparison of live performance and meat quality parameter of cross bred (korean native black pig and landrace) pigs with different coat colors.

Hur SJ, Jeong TC, Kim GD, Jeong JY, Cho IC, Lim HT, Kim BW, Joo ST. Hur SJ, et al. Among authors: kim bw, kim gd. Asian-Australas J Anim Sci. 2013 Jul;26(7):1047-53. doi: 10.5713/ajas.2013.13005. Asian-Australas J Anim Sci. 2013. PMID: 25049884 Free PMC article.

10

Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste.

Lim HJ, Kim GD, Jung EY, Seo HW, Joo ST, Jin SK, Yang HS. Lim HJ, et al. Among authors: kim gd. Asian-Australas J Anim Sci. 2014 Aug;27(8):1174-80. doi: 10.5713/ajas.2013.13853. Asian-Australas J Anim Sci. 2014. PMID: 25083112 Free PMC article.

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