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Animal Products
Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(4):662-669.  Published online July 1, 2019
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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(3):501-505.  Published online August 3, 2019
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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Asian-Australas J Anim Sci. 2019;32(12):1933-1941.  Published online May 27, 2019
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Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent
Sawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, Chanporn Chaosap
Asian-Australas J Anim Sci. 2019;32(12):1923-1932.  Published online May 27, 2019
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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
Tae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, Ki-Hong Jeon, Young-Boong Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2019;32(10):1603-1610.  Published online February 7, 2019
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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim
Asian-Australas J Anim Sci. 2017;30(7):1021-1028.  Published online January 26, 2017
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Relationship between sensory attributes and volatile compounds of polish dry-cured loin
Ewa Górska, Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Krzysztof Tambor
Asian-Australas J Anim Sci. 2017;30(5):720-727.  Published online July 14, 2016
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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Jee-Hwan Choe, Mi-Hee Choi, Min-Suk Rhee, Byoung-Chul Kim
Asian-Australas J Anim Sci. 2016;29(7):1029-1036.  Published online September 10, 2015
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Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products
Sanchai Jaturasitha, Punnares Ratanapradit, Witapong Piawong, Michael Kreuzer
Asian-Australas J Anim Sci. 2016;29(4):555-563.  Published online February 24, 2016
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Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
Min Yu Piao, Cheorun Jo, Hyun Joo Kim, Hyun Jung Lee, Hyun Jin Kim, Jong-Youl Ko, Myunggi Baik
Asian-Australas J Anim Sci. 2015;28(11):1629-1640.  Published online August 12, 2015
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Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Sun Moon Kang, Geunho Kang, Pil-Nam Seong, Beomyoung Park, Soohyun Cho
Asian-Australas J Anim Sci. 2014;27(9):1336-1344.  Published online August 20, 2014
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Animal Breeding and Genetics
Proteome Analysis of Bovine Longissimus dorsi Muscle Associated with the Marbling Score
Y. N. Shen, S. H. Kim, D. H. Yoon, H. G. Lee, H. S. Kang, K. S. Seo
Asian-Australas J Anim Sci. 2012;25(8):1083-1088.  Published online June 21, 2012
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Animal Products
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee, D. G. Lim, K. H. Seol, Y. Erwanto, M. Lee
Asian-Australas J Anim Sci. 2006;19(5):756-762.  Published online March 29, 2006
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Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma
Asian-Australas J Anim Sci. 2006;19(1):102-108.  Published online December 6, 2005
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Animal Breeding and Genetics
Real Effect of pH on CIE L, a and b of Loins during 24 h Chilling of Beef Carcasses
J. S. Min, I. S. Kim, Y. T. Yoon, M. Lee
Asian-Australas J Anim Sci. 2002;15(2):279-282.  Published online January 1, 2002
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