Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast by Deshani S. Karunanayaka, Dinesh D. Jayasena, Cheorun Jo

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Flavour Chemistry of Chicken Meat: A Review by Dinesh D. Jayasena, Dong Uk Ahn, Ki Chang Nam, Cheorun Jo

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Use of alternative curing salts for processing salamis by Dong-Gyun Yim, Ku-Young Chung, Cheorun Jo, Ki-Chang Nam

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Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat by Minkyung Ryu, Minsu Kim, Hyun Young Jung, Cho Hyun Kim, Cheorun Jo

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Status of meat alternatives and their potential role in the future meat market — A review by Hyun Jung Lee, Hae In Yong, Minsu Kim, Yun-Sang Choi, Cheorun Jo

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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef by Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, Cheorun Jo

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Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins by Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minsu Kim, Cheorun Jo

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Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination by Dong-Jin Shin, Juhui Choe, Ko-Eun Hwang, Cheon-Jei Kim, Cheorun Jo

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Separation of Phosvitin from Egg Yolk without Using Organic Solvents by Samooel Jung, Dong Uk Ahn, Ki Chang Nam, Hyun Joo Kim, Cheorun Jo

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Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin by Juhui Choe, Kuk-Hwan Seol, Dong-In Son, Hyun Jung Lee, Mooha Lee, Cheorun Jo

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Analysis on difference of consumer’s evaluation on visual features of pork cuts by Yee Eun Lee, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Minkyung Ryu, Cheorun Jo

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Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats by Taemin Kang, Donggyun Yim, Sung-Su Kim, Ki Ho Baek, Hyun-Jun Kim, Cheorun Jo

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The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and en... by Ji-Eun Lee, Bong Jeun An, Cheorun Jo, Byungrok Min, Hyun-Dong Paik, Dong Uk Ahn

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Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging by Dongheon Lee, Hye-Jin Kim, Azfar Ismail, Sung-Su Kim, Dong-Gyun Yim, Cheorun Jo

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Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef by Juhui Choe, Kuk-Hwan Seol, Hyun-Jin Kim, Jin-Taek Hwang, Mooha Lee, Cheorun Jo

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Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers by Kyung Haeng Lee, Samooel Jung, Hyun Joo Kim, Il Suk Kim, Jun Heon Lee, Cheorun Jo

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Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail by Dinesh D. Jayasena, Samooel Jung, Amali U. Alahakoon, Ki Chang Nam, Jun Heon Lee, Cheorun Jo

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Impact of livestock industry on climate change: Case Study in South Korea — A review by Sun Jin Hur, Jae Min Kim, Dong Gyun Yim, Yohan Yoon, Sang Suk Lee, Cheorun Jo

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Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy by Hyun Cheol Kim, Ki Ho Baek, Yoon-Joo Ko, Hyun Jung Lee, Dong-Gyun Yim, Cheorun Jo

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Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil by Dong-Jin Shin, Dong-Gyun Yim, Jeong A. Kwon, Sung-Su Kim, Hyun Jung Lee, Cheorun Jo

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