Hoa VB - Search Results

1

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades.

Hoa VB, Seol K, Seo H, Kang S, Kim Y, Seong P, Moon S, Kim J, Cho S. Hoa VB, et al. Food Sci Anim Resour. 2021 Mar;41(2):224-236. doi: 10.5851/kosfa.2020.e91. Epub 2021 Mar 1. Food Sci Anim Resour. 2021. PMID: 33987545 Free PMC article.

2

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

Seong PN, Seo HW, Kang SM, Kim YS, Cho SH, Kim JH, Hoa VB. Seong PN, et al. Among authors: hoa vb. Asian-Australas J Anim Sci. 2016 Aug;29(8):1173-80. doi: 10.5713/ajas.15.0738. Epub 2015 Nov 25. Asian-Australas J Anim Sci. 2016. PMID: 26954136 Free PMC article.

3

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. 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.

4

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. 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.

5

Back-fat thickness as a primary index reflecting the yield and overall acceptance of pork meat.

Hoa VB, Seo HW, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. Anim Sci J. 2021 Jan-Dec;92(1):e13515. doi: 10.1111/asj.13515. Anim Sci J. 2021. PMID: 33522042

6

Meat quality characteristics of pork bellies in relation to fat level.

Hoa VB, Seol KH, Seo HW, Seong PN, Kang SM, Kim YS, Moon SS, Kim JH, Cho SH. Hoa VB, et al. Anim Biosci. 2021 Oct;34(10):1663-1673. doi: 10.5713/ab.20.0612. Epub 2021 Jan 1. Anim Biosci. 2021. PMID: 33561922 Free PMC article.

7

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display.

Hoa VB, Seol KH, Kang SM, Kim YS, Cho SH. Hoa VB, et al. Anim Biosci. 2021 Dec;34(12):2012-2022. doi: 10.5713/ab.21.0172. Epub 2021 Jun 23. Anim Biosci. 2021. PMID: 34237929 Free PMC article.

8

The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study.

Hoa VB, Cho SH, Seong PN, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. J Food Sci Technol. 2021 Oct;58(10):3972-3980. doi: 10.1007/s13197-020-04860-1. Epub 2020 Oct 27. J Food Sci Technol. 2021. PMID: 34471321 Free PMC article.

9

Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storage.

Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Kim JH, Cho SH. Hoa VB, et al. Meat Sci. 2022 Feb;184:108696. doi: 10.1016/j.meatsci.2021.108696. Epub 2021 Oct 13. Meat Sci. 2022. PMID: 34741876

10

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat.

Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Jang SS, Cho SH. Hoa VB, et al. Anim Biosci. 2022 Aug;35(8):1258-1269. doi: 10.5713/ab.21.0536. Epub 2022 Jan 21. Anim Biosci. 2022. PMID: 35073658 Free PMC article.

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