Seo JK - 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. 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

Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.

Seo HW, Seo JK, Yang HS. Seo HW, et al. Among authors: seo jk. Korean J Food Sci Anim Resour. 2016;36(2):198-205. doi: 10.5851/kosfa.2016.36.2.198. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194928 Free PMC article.

3

Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum.

Seo HW, Seo JK, Yang HS. Seo HW, et al. Among authors: seo jk. J Anim Sci Technol. 2016 Aug 17;58:31. doi: 10.1186/s40781-016-0111-7. eCollection 2016. J Anim Sci Technol. 2016. PMID: 27536381 Free PMC article.

4

Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures.

Kim GD, Seo JK, Yum HW, Jeong JY, Yang HS. Kim GD, et al. Among authors: seo jk. Food Chem. 2017 Feb 15;217:163-170. doi: 10.1016/j.foodchem.2016.08.100. Epub 2016 Aug 27. Food Chem. 2017. PMID: 27664622

5

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.

Yum HW, Seo JK, Jeong JY, Kim GD, Rahman MS, Yang HS. Yum HW, et al. Among authors: seo jk. Korean J Food Sci Anim Resour. 2018 Feb;38(1):123-134. doi: 10.5851/kosfa.2018.38.1.123. Epub 2018 Feb 28. Korean J Food Sci Anim Resour. 2018. PMID: 29725230 Free PMC article.

6

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.

Zahid A, Seo JK, Park JY, Jeong JY, Jin SK, Park TS, Yang HS. Zahid A, et al. Among authors: seo jk. Korean J Food Sci Anim Resour. 2018 Oct;38(5):1029-1042. doi: 10.5851/kosfa.2018.e36. Epub 2018 Oct 31. Korean J Food Sci Anim Resour. 2018. PMID: 30479509 Free PMC article.

7

Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.

Rahman MS, Seo JK, Zahid MA, Park JY, Choi SG, Yang HS. Rahman MS, et al. Among authors: seo jk. Meat Sci. 2019 May;151:89-97. doi: 10.1016/j.meatsci.2019.01.011. Epub 2019 Jan 30. Meat Sci. 2019. PMID: 30784961

8

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.

Zahid MA, Choi JY, Seo JK, Parvin R, Ko J, Yang HS. Zahid MA, et al. Among authors: seo jk. Meat Sci. 2020 Mar;161:107972. doi: 10.1016/j.meatsci.2019.107972. Epub 2019 Oct 23. Meat Sci. 2020. PMID: 31675647

9

Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.

Zahid MA, Seo JK, Parvin R, Ko J, Yang HS. Zahid MA, et al. Among authors: seo jk. Food Sci Anim Resour. 2019 Oct;39(5):768-779. doi: 10.5851/kosfa.2019.e67. Epub 2019 Oct 31. Food Sci Anim Resour. 2019. PMID: 31728446 Free PMC article.

10

Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage.

Seo JK, Parvin R, Yim DG, Zahid MA, Yang HS. Seo JK, et al. J Food Sci Technol. 2019 Nov;56(11):4946-4955. doi: 10.1007/s13197-019-03965-6. Epub 2019 Aug 1. J Food Sci Technol. 2019. PMID: 31741518 Free PMC article.

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