Moon SS - Search Results

1

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork.

Hoa VB, Cho SH, Seong PN, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. Among authors: moon ss. Asian-Australas J Anim Sci. 2020 Apr;33(4):640-650. doi: 10.5713/ajas.19.0262. Epub 2019 Aug 3. Asian-Australas J Anim Sci. 2020. PMID: 31480159 Free PMC article.

2

Physico-chemical Meat Qualities of Loin and Top Round Beef from Holstein Calves with Different Slaughtering Ages.

Cho S, Kang SM, Seong P, Kang G, Choi S, Kwon E, Moon S, Kim D, Park B. Cho S, et al. Korean J Food Sci Anim Resour. 2014;34(5):674-82. doi: 10.5851/kosfa.2014.34.5.674. Epub 2014 Oct 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761502 Free PMC article.

3

Distribution Channel and Microbial Characteristics of Pig By-products in Korea.

Kang G, Seong PN, Moon S, Cho S, Ham HJ, Park K, Kang SM, Park BY. Kang G, et al. Korean J Food Sci Anim Resour. 2014;34(6):792-8. doi: 10.5851/kosfa.2014.34.6.792. Epub 2014 Dec 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761676 Free PMC article.

4

Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers.

Moon SS, Seong PN, Jeong JY. Moon SS, et al. Korean J Food Sci Anim Resour. 2015;35(5):646-52. doi: 10.5851/kosfa.2015.35.5.646. Epub 2015 Oct 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761893 Free PMC article.

5

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.

Seong PN, Ba HV, Kim YS, Kang SM, Cho SH, Kim JH, Park BY, Kang GH, Moon SS, Seo HW. Seong PN, et al. Among authors: moon ss. Korean J Food Sci Anim Resour. 2017;37(1):10-17. doi: 10.5851/kosfa.2017.37.1.10. Epub 2017 Feb 28. Korean J Food Sci Anim Resour. 2017. PMID: 28316466 Free PMC article.

6

The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses.

Van Ba H, Seo HW, Pil-Nam S, Kim YS, Park BY, Moon SS, Kang SJ, Choi YM, Kim JH. Van Ba H, et al. Among authors: moon ss. Meat Sci. 2018 Mar;137:16-23. doi: 10.1016/j.meatsci.2017.11.006. Epub 2017 Nov 6. Meat Sci. 2018. PMID: 29149625

7

Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods.

Kang G, Seong PN, Van Ba H, Moon S, Cho S, Park BY, Kang SM, Ham HJ, Kim D, Park K. Kang G, et al. Korean J Food Sci Anim Resour. 2018 Dec;38(6):1253-1260. doi: 10.5851/kosfa.2018.e61. Epub 2018 Dec 31. Korean J Food Sci Anim Resour. 2018. PMID: 30675118 Free PMC article.

8

The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying.

Van Ba H, Seo HW, Seong PN, Kang SM, Cho SH, Kim YS, Park BY, Moon SS, Kang SJ, Choi YM, Kim JH. Van Ba H, et al. Among authors: moon ss. Int J Food Microbiol. 2019 Apr 2;294:10-17. doi: 10.1016/j.ijfoodmicro.2019.01.015. Epub 2019 Jan 25. Int J Food Microbiol. 2019. PMID: 30711888

9

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat.

Ba HV, Seo HW, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH. Ba HV, et al. Among authors: moon ss. Anim Sci J. 2019 May;90(5):667-679. doi: 10.1111/asj.13187. Epub 2019 Feb 27. Anim Sci J. 2019. PMID: 30815949

10

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade.

Hoa VB, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. Among authors: moon ss. Asian-Australas J Anim Sci. 2019 Mar 7;32(9):1448-1457. doi: 10.5713/ajas.18.0965. Print 2019 Sep. Asian-Australas J Anim Sci. 2019. PMID: 31010986 Free PMC article.

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