Evaluation of the quality characteristics of nitrogen gas-stunned chicken meat and small intestine

Authors: Muhammad Shahbubul Alam, Dong-Heon Song, Sun-Moon Kang, Inho Hwang, Kuk-Hwan Seol, Soo-Hyun Cho, Jung-Hwan Jeon, Hyoun Wook Kim

Source: Journal of Animal Science and Technology, Vol 66, Iss 4, Pp 792-806 (2024)

Subject Terms: Slaughtering process, Gas stun, Nitrogen-stunning, Chicken breast meat, Small intestine, Animal culture, SF1-1100

File Description: electronic resource

Relation: http://www.ejast.org/archive/view_article?doi=10.5187/jast.2024.e71; https://doaj.org/toc/2672-0191; https://doaj.org/toc/2055-0391

Access URL: https://doaj.org/article/77072a98cd1f4f8e9ec1e23245ff2891

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition

Authors: Van-Ba Hoa, Dong-Heon Song, Ye-Jin Min, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sung-Sil Moon, Soo-Hyun Cho

Source: Animal Bioscience, Vol 36, Iss 6, Pp 943-952 (2023)

Subject Terms: meat yield, quality, sensory property, woori heukdon, Zoology, QL1-991

File Description: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-22-0304.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

Access URL: https://doaj.org/article/52c36b5f04564f6788ee850325e6c2f3

A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle

Authors: Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, In-Seon Bae, Eun-Sung Kim, Yeon-Soo Park, Soo-Hyun Cho

Source: Current Issues in Molecular Biology, Vol 45, Iss 4, Pp 3279-3290 (2023)

Subject Terms: cattle breed, marbling, intramuscular fat, fatty acid, gene expression, Biology (General), QH301-705.5

File Description: electronic resource

Relation: https://www.mdpi.com/1467-3045/45/4/214; https://doaj.org/toc/1467-3037; https://doaj.org/toc/1467-3045

Access URL: https://doaj.org/article/fabb1dc17a894c31a4e1c2c2640db03a

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

Authors: Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sun-Sik Jang, Soo-Hyun Cho

Source: Animal Bioscience, Vol 35, Iss 8, Pp 1258-1269 (2022)

Subject Terms: castration, half-castration, meat quality, meat yield, tenderness, Zoology, QL1-991

File Description: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-21-0536.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

Access URL: https://doaj.org/article/86a6684baa304a93b44b558022b4d1d0

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

Authors: Van-Ba Hoa, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Soo-Hyun Cho

Source: Animal Bioscience, Vol 34, Iss 12, Pp 2012-2022 (2021)

Subject Terms: acceptability, color, off-flavor, pork belly, shelf life, Zoology, QL1-991

File Description: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-21-0172.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

Access URL: https://doaj.org/article/cbc8c72092ee414ca740447eba1b5421

Meat quality characteristics of pork bellies in relation to fat level

Authors: Van-Ba Hoa, Kuk-Hwan Seol, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Jin-Hyoung Kim, Soo-Hyun Cho

Source: Animal Bioscience, Vol 34, Iss 10, Pp 1663-1673 (2021)

Subject Terms: eating quality, fat level, flavor, pork belly, technological quality, Zoology, QL1-991

File Description: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ab-20-0612.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

Access URL: https://doaj.org/article/cdd32b6a192b44ee83ceb8728d601385

Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

Authors: Hyun-Woo Seo, Hoa Van Ba, Pil-Nam Seong, Yun-Seok Kim, Sun-Moon Kang, Kuk-Hwan Seol, Jin-Hyoung Kim, Sung-Sil Moon, Yong-Min Choi, Soohyun Cho

Source: Animal Bioscience, Vol 34, Iss 1, Pp 127-133 (2021)

Subject Terms: hanwoo, primal cuts, body size, Zoology, QL1-991

File Description: electronic resource

Relation: http://www.animbiosci.org/upload/pdf/ajas-19-0809.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235

Access URL: https://doaj.org/article/89ff46e34b2d418386b53198282a877f

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

Authors: Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol

Source: Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 4, Pp 640-650 (2020)

Subject Terms: cull sow meat, finishing pig meat, flavor compound, sensory quality, Animal culture, SF1-1100, Animal biochemistry, QP501-801

File Description: electronic resource

Relation: http://ajas.info/upload/pdf/ajas-19-0262.pdf; https://doaj.org/toc/1011-2367; https://doaj.org/toc/1976-5517

Access URL: https://doaj.org/article/4a48739500c94159b8164ed2dc6ba0e4

Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages

Authors: Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim

Source: Animals, Vol 13, Iss 4, p 692 (2023)

Subject Terms: black goat, slaughter age, physicochemical properties, Veterinary medicine, SF600-1100, Zoology, QL1-991

File Description: electronic resource

Relation: https://www.mdpi.com/2076-2615/13/4/692; https://doaj.org/toc/2076-2615

Access URL: https://doaj.org/article/078ca423aab64a01ae9f4abbb60ca345

A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle

Authors: Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, In-Seon Bae, Eun-Sung Kim, Yeon-Soo Park, Soo-Hyun Cho

Source: Foods, Vol 12, Iss 4, p 805 (2023)

Subject Terms: breed, Hanwoo, Chikso, meat quality, aroma, taste, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/4/805; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/1514435b5922450cb6d03a8459414a5d

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

Authors: Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwang Seol

Source: Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 9, Pp 1448-1457 (2019)

Subject Terms: Quality Grade, Meat Quality, Fatty Acid, Flavor Compound, Sensory Quality, Animal culture, SF1-1100, Animal biochemistry, QP501-801

File Description: electronic resource

Relation: http://www.ajas.info/upload/pdf/ajas-18-0965.pdf; https://doaj.org/toc/1011-2367; https://doaj.org/toc/1976-5517

Access URL: https://doaj.org/article/359d5d490d5048a38aba809ad2aed728

Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits

Authors: Muhammad Shahbubul Alam, Dong-Heon Song, Jeong-Ah Lee, Van-Ba Hoa, Hyoun-Wook Kim, Sun-Moon Kang, Soo-Hyun Cho, Inho Hwang, Kuk-Hwan Seol

Source: Animals, Vol 12, Iss 22, p 3155 (2022)

Subject Terms: rabbit, inert gases, heme-pigment solutions, carbon-dioxide stunning, halal method, Veterinary medicine, SF600-1100, Zoology, QL1-991

File Description: electronic resource

Relation: https://www.mdpi.com/2076-2615/12/22/3155; https://doaj.org/toc/2076-2615

Access URL: https://doaj.org/article/6b8bd6fc83134054870902c05a00b63f

Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine

Authors: Muhammad Shahbubul Alam, Dong-Heon Song, Jeong-Ah Lee, Van-Ba Hoa, Inho Hwang, Hyoun-Wook Kim, Sun-Moon Kang, Soo-Hyun Cho, Kuk-Hwan Seol

Source: Animals, Vol 12, Iss 17, p 2249 (2022)

Subject Terms: nitrogen gas stunning, pigs, quality, loin, small intestine, Veterinary medicine, SF600-1100, Zoology, QL1-991

File Description: electronic resource

Relation: https://www.mdpi.com/2076-2615/12/17/2249; https://doaj.org/toc/2076-2615

Access URL: https://doaj.org/article/57ba52a1b6964d5286c6b34a1960fb95

Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork

Authors: Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Jin-Hyoung Kim, Sung-Sil Moon, Soo-Hyun Cho

Source: Foods, Vol 11, Iss 13, p 1978 (2022)

Subject Terms: pork, chitosan, oleic acid, coating, shelf-life, discoloration, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/13/1978; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/d48b06ca50fc4094a19c2a46f7ad3ae9

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Authors: Pil-Nam Seong, Hyun-Woo Seo, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Geun-Ho Kang, Beom-Young Park, Sung-Sil Moon, Van-Ba Hoa

Source: Czech Journal of Food Sciences, Vol 35, Iss 2, Pp 149-159 (2017)

Subject Terms: technological quality, salt replacement, sodium content, Agriculture

File Description: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-201702-0007_potential-use-of-glasswort-powder-as-a-salt-replacer-for-production-of-healthier-dry-cured-ham-products.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

Access URL: https://doaj.org/article/60a5db77601f49a2bf0aa0c628fc0044

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

Authors: Pil-Nam Seong, Hyun-Woo Seo, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Jin-Hyoung Kim, Van-Ba Hoa

Source: Asian-Australasian Journal of Animal Sciences, Vol 29, Iss 8, Pp 1173-1180 (2016)

Subject Terms: Fermented Sausage, Traditional Seasonings, Lipid Oxidation, Cholesterol, Sensory, Animal culture, SF1-1100, Animal biochemistry, QP501-801

File Description: electronic resource

Relation: http://www.ajas.info/upload/pdf/ajas-29-8-1173.pdf; https://doaj.org/toc/1011-2367; https://doaj.org/toc/1976-5517

Access URL: https://doaj.org/article/9a77cd81bde849c5ac05e08a7a956b89

Carcass trait, meat yield and quality characteristics of recentlysynthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.

Authors: Van-Ba Hoa, Dong-Heon Song, Ye-Jin Min, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Sung-Sil Moon, Soo-Hyun Cho

Source: Animal Bioscience; Jun2023, Vol. 36 Issue 6, p943-952, 10p

Subject Terms: LAMB (Meat), MEAT quality, SWINE breeding, SWINE farms, SWINE, HIGH-fat diet, OLEIC acid, ANIMAL science

Geographic Terms: SOUTH Korea

Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly.

Authors: Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Ye-Jin Min, Soo-Hyun Cho

Source: Journal of the Korean Society of Food Culture; Aug2021, Vol. 36 Issue 4, p362-372, 11p

Subject Terms: MEAT quality, FATTY acids, MONOUNSATURATED fatty acids, LINOLENIC acids, UNSATURATED fatty acids, FLAVOR, OLEIC acid

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

Authors: Van-Ba Hoa, Hyun-Woo Seo, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol

Source: Animal Science Journal; Jan-Dec2021, Vol. 92 Issue 1, p1-11, 11p

Subject Terms: ERECTOR spinae muscles, PORK, MEAT quality, MEAT, FAT

Effect of yogurt containing deep sea water on health-related serum parameters and intestinal microbiota in mice.

Authors: Sun Moon Kang¹, Jin Woo Jhoo², Jae In pak², Kyoung Kwon², Sung Ki Lee², Gur Yoo Kim² gykim@kangwon.ac.kr

Source: Journal of Dairy Science. Sep2015, Vol. 98 Issue 9, p5967-5973. 7p.

Subject Terms: Yogurt, Seawater, Serum, Mice, Triglycerides