Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
Hyun Jung Lee, Juhui Choe, Kwan Tae Kim, Jungmin Oh, Da Gyeom Lee, Ki Moon Kwon, Yang Il Choi, Cheorun Jo
Asian-Australas J Anim Sci. 2017;30(12):1733-1738.   Published online 2017 Jun 26     DOI: https://doi.org/10.5713/ajas.17.0318
Citations to this article as recorded by Crossref logo
Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses
Hyun Jung Lee, Juhui Choe, Minsu Kim, Hyun Cheol Kim, Ji Won Yoon, Sung Wook Oh, Cheorun Jo
Meat Science.2019; 151: 82.     CrossRef
Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat
Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong, Cheorun Jo
Food Science of Animal Resources.2019; 39(1): 1.     CrossRef
Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts
Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo
Food Science of Animal Resources.2019; 39(1): 54.     CrossRef
Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time
Kyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, Se-Joo Kang, Chang-Bon Choi, Cheorun Jo, Juhui Choe
Food Science of Animal Resources.2019; 39(1): 139.     CrossRef
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, Hyemin Oh, Yohan Yoon, Cheorun Jo
Meat Science.2019; 153: 152.     CrossRef
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
Seonjin Kim, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Dong Jin Shin, Cheorun Jo
Food Science of Animal Resources.2019; 39(2): 266.     CrossRef
Electrical resistance and mold distribution on beef surface as indicators of dry aging
Jungmin Oh, Hyun Jung Lee, Ji Won Yoon, Juhui Choe, Cheorun Jo
Journal of Food Process Engineering.2019;[Epub]     CrossRef
Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef
Renyu Zhang, Michelle J. Y. Yoo, Mustafa M. Farouk
Journal of Food Quality.2019; 2019: 1.     CrossRef
Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins
Ji-Han Kim, Min-Young Jeon, Chi-Ho Lee
Asian-Australasian Journal of Animal Sciences.2019; 32(10): 1621.     CrossRef
Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach
Liqin You, Ruiming Luo
Journal of Food Quality.2019; 2019: 1.     CrossRef
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Yuan H. Brad Kim, Danyi Ma, Derico Setyabrata, Mustafa M. Farouk, Steven M. Lonergan, Elisabeth Huff-Lonergan, Melvin C. Hunt
Meat Science.2018; 144: 74.     CrossRef
Dry-aging improves meat quality attributes of grass-fed beef loins
Jordy Berger, Yuan H. Brad Kim, Jerrad F. Legako, Silvana Martini, Jiwon Lee, Paul Ebner, Stacy M. Scramlin Zuelly
Meat Science.2018; 145: 285.     CrossRef
The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi
Korean journal for food science of animal resources.2018; 38(5): 1101.     CrossRef
Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo
Korean journal for food science of animal resources.2018; 38(5): 1019.     CrossRef