Jo K - Search Results

1

Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data.

Jo K, Lee S, Jeong SK, Kim HB, Seong PN, Jung S, Lee DH. Jo K, et al. Meat Sci. 2025 Jan 10;222:109754. doi: 10.1016/j.meatsci.2025.109754. Online ahead of print. Meat Sci. 2025. PMID: 39799874

2

Prediction of cooking loss of pork belly using quality properties of pork loin.

Jo K, Lee S, Jeong HG, Lee DH, Kim HB, Seol KH, Kang S, Jung S. Jo K, et al. Meat Sci. 2022 Dec;194:108957. doi: 10.1016/j.meatsci.2022.108957. Epub 2022 Aug 27. Meat Sci. 2022. PMID: 36058092

3

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.

Jeong HG, Jo K, Lee S, Yong HI, Choi YS, Jung S. Jeong HG, et al. Among authors: jo k. Meat Sci. 2023 Mar;197:109070. doi: 10.1016/j.meatsci.2022.109070. Epub 2022 Dec 6. Meat Sci. 2023. PMID: 36508862

4

High-pressure processing of beef increased the in vitro protein digestibility in an infant digestion model.

Lee S, Jo K, Jeong SK, Choi YS, Jung S. Lee S, et al. Among authors: jo k. Meat Sci. 2023 Nov;205:109318. doi: 10.1016/j.meatsci.2023.109318. Epub 2023 Aug 20. Meat Sci. 2023. PMID: 37647738

5

Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model.

Lee S, Jo K, Jeong SK, Jeon H, Choi YS, Jung S. Lee S, et al. Among authors: jo k. Meat Sci. 2024 Jun;212:109468. doi: 10.1016/j.meatsci.2024.109468. Epub 2024 Feb 28. Meat Sci. 2024. PMID: 38428150

6

Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices.

Jeong SK, Jo K, Lee S, Jeon H, Kim S, Han S, Woo M, Kim HB, Seong PN, Jung S. Jeong SK, et al. Among authors: jo k. Food Chem X. 2024 Jul 30;23:101704. doi: 10.1016/j.fochx.2024.101704. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39220416 Free PMC article.

7

Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system.

Jeong SK, Jo K, Lee S, Jeon H, Choi YS, Jung S. Jeong SK, et al. Among authors: jo k. Meat Sci. 2025 Mar;221:109716. doi: 10.1016/j.meatsci.2024.109716. Epub 2024 Nov 26. Meat Sci. 2025. PMID: 39608344

8

Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder.

Jo K, Lee S, Jeong SK, Jeon H, Eom JU, Yang HS, Jung S. Jo K, et al. Meat Sci. 2025 Jan;219:109649. doi: 10.1016/j.meatsci.2024.109649. Epub 2024 Sep 6. Meat Sci. 2025. PMID: 39265385

9

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages.

Choe J, Lee J, Jo K, Jo C, Song M, Jung S. Choe J, et al. Among authors: jo k, jo c. Meat Sci. 2018 Sep;143:114-118. doi: 10.1016/j.meatsci.2018.04.038. Epub 2018 May 1. Meat Sci. 2018. PMID: 29734004

10

Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham.

Jo K, Lee S, Jo C, Jeon HJ, Choe JH, Choi YS, Jung S. Jo K, et al. Among authors: jo c. Meat Sci. 2020 Aug;166:108151. doi: 10.1016/j.meatsci.2020.108151. Epub 2020 Apr 11. Meat Sci. 2020. PMID: 32305801

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