저자의 연구 키워드

저자의 연구 키워드

#5'-inosine monophosphate

#Alginate

#Animal products

#Betaine

#Betaine Concentration

#Binding Ability

#Breast

#Broiler

#Calcium ascorbate

#Carcass

#Chicken breast

#Chicken Breast Meat

#chicken breast muscle

#chicken meat

#Chicken meat)

#Cholesterol

#Cholesterol oxidation products

#Cholesterol oxides products

#Citron peel powder

#CLA)

#College of Agriculture and Life Science

#Conjugated linoleic acid

#Cooking method

#Cryoprotectants

#Deboning time

#Diet

#Division of Animal Science and Technology

#Duck

#Duck Breast Meat

#duck meat

#Egg yolk

#Emulsion-type sausage

#Fat metabolism)

#Fatty acid

#Fatty acid composition

#Fatty acid)

#Finishing pig

#Frankfurter

#Gel Color

#Gel Properties

#Gel Property

#Glycine Betaine

#Grape seed oil

#green tea

#Growth performance

#Gyeongnam 660-70

#Gyeongsang National University

#Hot steam water

#Inosine

#Irradiation

#Jinju

#Jinju 660-7

#Korean traditional sauce

#Leg and Chilling Methods

#lipid oxidation

#Lipid oxidation)Corresponding author: Gu Boo Park

#Meat color

#Meat quality

#Meat Science Laboratory

#Meat type

#Minerals content

#Muscle Rigor States

#Muscle Types

#Myofibrillar Protein

#packaging method

#Packaging methods

#pH Adjustment

#Physico-chemical property)

#Pig

#Pig diet

#Pig Heart

#Pork

#Pork evaluation

#Pork loin

#Pork Quality

#Potassium lactate

#Poultry Meat Characteristics

#Press ham

#Pressed ham

#Quality characteristics

#Restructured Meat

#Sarcomere Length

#self life

#Sensory

#Sensory analysis)Corresponding author : Seon Tea Joo

#Sensory Attributes

#Slaughter weight

#Sodium citrate

#Storage properties)

#Surimi

#Surimi-like material

#Surimi-like Materials

#Surimi-like Pork

#Taste compound

#TBARS

#Texture

#Texture property

#Total plate count)

#Tumbling

#Turkey

#vacuum packaging

#Vitamin A and C

#Washing condition

#Washing Time

#Water-holding Capacity