Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System by Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

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Meat analog as future food: a review by Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

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The alternative approach of low temperature-long time cooking on bovine meat quality by Ishamri Ismail, Young-Hwa Hwang, Allah Bakhsh, Seon-Tea Joo

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Effects of carcass weight increase on meat quality and sensory properties of pork loin by Young-Hwa Hwang, Se-Jin Lee, Eun-Yeong Lee, Seon-Tea Joo

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Vascular rinsing and chilling carcasses improves meat quality and food safety: a review by Koeun Hwang, James R. Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon-Tea Joo

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Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

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Chicken Embryo Fibroblast Viability and Trans-Differentiation Potential for Cultured Meat Production Across Passages by So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

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A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration by Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang, Seon-Tea Joo

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Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects by Swati Kumari, Amm Nurul Alam, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

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Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review by Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, Chan-Jin Kim, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo

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Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat by Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Yu-Min Son, Allah Bakhsh, Young-Hwa Hwang, Seon-Tea Joo

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Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario by AMM Nurul Alam, Eun-Yeong Lee, Md Jakir Hossain, Abdul Samad, So-Hee Kim, Young-Hwa Hwang, Seon-Tea Joo

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Aging mechanism for improving the tenderness and taste characteristics of meat by Seon-Tea Joo, Eun-Yeong Lee, Yu-Min Son, Md. Jakir Hossain, Chan-Jin Kim, So-Hee Kim, Young-Hwa Hwang

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Effects of an extra-high slaughter weight and a low-lysine diet on growth and meat quality of finishing gilts by Chul Young Lee, Eun-Yeong Lee, Tae-Whan Park, Yeon-Hae Jeong, Yu-Min Son, Sang-Hyon Oh, Seon-Tea Joo, Jae-Cheol Jang

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Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights by Tae-Whan Park, Eun-Yeong Lee, Yeunhae Jung, Yu Min Son, Sang-Hyon Oh, Doo-Hwan Kim, Chul Young Lee, Seon-Tea Joo, Jae-Cheol Jang

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Study on the current research trends and future agenda in animal products: an Asian perspective by Seung Yun Lee, Da Young Lee, Ermie Jr Mariano, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Seon-Tea Joo, Sun Jin Hur

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Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry by Abdul Samad, SoHee Kim, Chan Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, AMM Nurul Alam, Ayesha Muazzam, Uzma Bilal, Young-Hwa Hwang, Seon-Tea Joo

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