저자의 연구 키워드

저자의 연구 키워드

#90 kg 도달일령

#가공특성

#가슴살 경화

#간장

#검류

#계란품질

#고추장

#냉동-해동

#도축 방법

#돈육 등심

#돈육 등심 돈가스

#돈육 품질

#돈육껍질결체조직

#돈육등심

#돈육패티

#돈육품질

#돼지도체등급

#된장

#등지방두께

#마늘껍질생균제

#모돈

#미생물학적 안전성

#배터링

#비침습적 촉진 장치

#사과

#사후대사

#산국생균제

#산란계

#생산성

#성장율

#소금

#소금대체제

#수리미 유사물

#수분함량

#수분활성도

#식육부산물

#염침지

#예비염지

#오존수

#요크셔

#우육 심장

#우육포

#육계

#육색

#육색등급

#육질

#이화학적 특성

#인산염

#일당증체량

#재래흑염소

#조직감

#지방대체제

#지방산

#지방산조성

#지질산화

#천연항산화제

#콜레스테롤

#탄산수소나트륨

#파프리카 추출물

#표현형 상관

#품질특성

#호박

#AB grade

#acceptability

#Age at 90 kg

#Alaska pollack

#Alaska Pollock

#Alginate

#antimicrobial effect

#antioxidant activity

#Antioxidant ingredient

#Apple

#apple snail

#Arbor Acres

#Astaxanthin

#Average daily gain

#Backfat thickness

#bactericidal efficacy

#Battering

#Beef

#Beef heart

#Beef Jerky

#Berkshire

#Betaine

#Betaine Concentration

#Bicarbonate

#Binding Ability

#Brine soaking

#broiler

#By-products

#Carcass

#Carcass traits

#Cardiovascular disease

#Chicken Breast

#Chicken Breast Meat

#chicken meat

#Chicken thigh

#Cholesterol

#Chrysanthemum boreale probiotics

#CLA

#CLA-TG

#College of Agriculture and Life Science

#Color grade

#Conjugated linoleic acid

#Conjugated Linoleic Acid (CLA)

#Crossbred pigs

#Cryoprotectants

#de novo lipogenesis

#Deboning time

#Division of Animal Science and Technology

#Dry-fermented sausage

#Duck Breast Meat

#duck meat

#Dyslipidemia

#E. coli

#Egg quality

#Egg yolk

#Emulsified sausage

#Emulsion-type Sausage

#Fat-replacer

#Fatty acid

#fatty acid composition

#Fatty acid composition)

#Fatty acid content

#Finishing pig

#Frankfurter

#Freeze-thaw

#Freeze-thawed

#Functional ingredients

#garlic husk probiotics

#Garlic-husk probiotics

#GC-MS

#Gel Color

#Gel Properties

#Gel Property

#Glycine Betaine

#Goat meat

#Growth

#Growth performance

#Growth trait

#Gum types

#Gyeongsang National University

#Hanwoo Steer

#hepatic steatosis

#Hot steam water

#Hydrolysis plasma proteins

#Imitation Fish Paste

#intermediate moisture

#Jinju 660-7

#Korean native black goat

#Laying hens

#Lipid oxidation

#Lipid peroxidation

#Low-fat Sausage

#M longissimus lumborum

#Mating system

#MDCM

#Meat color

#Meat Quality

#Meat quality trait

#Meat Science Laboratory

#Meat Type

#Mechanically Deboned Chicken Meat Hydrolysates

#Medicinal Plant By-products

#methylsulfonylmethane

#Microbial

#Moisture content

#Muscle Characteristic

#Muscle Fatty Acid Profile

#Muscle Rigor States

#Muscle Types

#Myofibrillar Protein

#MyotonPRO<SUP>®</SUP>

#Non-volatile compounds

#nutrient sensing mTOR pathway

#Olive oil

#organic matter

#Oxidation

#Oxidative stability

#Ozonated water

#Ozone

#Ozone water

#packaging method

#Paprika extract

#Performance

#pH adjustment

#Phenotypic correlation.

#Phosphate

#Physicochemical properties

#Pig

#Pig diet

#Pig Heart

#Plasma protein hydrolysates

#Porcine carcass grade

#Pork

#Pork belly

#Pork belly production

#Pork cutlet

#Pork evaluation

#Pork Leg

#Pork loin

#Pork patties

#Pork patty

#Pork preference

#Pork quality

#Pork skin

#Post-mortem

#Poultry Meat Characteristics

#Preblend

#Press ham

#Processing characteristics

#Pumpkin

#Quality characteristics

#Quality properties

#Quality property

#Real retail cut yield

#Recovered protein

#Red Pepper Paste

#Replaced salt

#Residual Nitrite

#Restructured Meat

#Retail cut yield

#Rice Flour

#Ross 308

#S. aureus

#Salt

#Sanitary process

#Sarcomere Length

#Saturated fatty acids

#Sausage

#self life

#Sensory analysis)Corresponding author : Seon Tea Joo

#Sensory Attributes

#Sensory properties

#Shear force

#Slaughter method

#Slaughter weight

#Sodium Bicarbonate

#Sow meat

#Soy sauce

#Soybean paste

#Spent laying hen

#Storage properties)

#Substitution

#Surimi

#Surimi-like material

#Surimi-like materials

#Surimi-like Pork

#TBARS

#tenderizer

#Terminal Sire

#Terminal Sire)

#Textural properties

#Texture

#Texture and Acceptability

#Texture properties

#Texture property

#Total plate count)

#triglyceride synthesis

#Tumbling

#vacuum packaging

#Volatile compounds

#Vortex tube

#Washing condition

#Washing Time

#Water activity

#Water-holding Capacity

#woody breast

#Yorkshire