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Author: Hack-Youn Kim
12 Articles are founded.
![](/journal/jast/jast-66-3/gif/jast-66-3-603-g1.gif)
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system
J Anim Sci Technol 2024;66(3):603-613.
https://doi.org/10.5187/jast.2023.e65
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https://doi.org/10.5187/jast.2023.e65
![](/journal/jast/jast-63-2/gif/jast-63-2-405-g1.gif)
Quality properties of whole milk powder on chicken breast emulsion-type sausage
J Anim Sci Technol 2021;63(2):405-416.
https://doi.org/10.5187/jast.2021.e30
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https://doi.org/10.5187/jast.2021.e30
![](/journal/jast/jast-63-1/gif/jast-63-1-180-g1.gif)
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
J Anim Sci Technol 2021;63(1):180-190.
https://doi.org/10.5187/jast.2021.e2
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https://doi.org/10.5187/jast.2021.e2
![](/journal/jast/jast-63-1/gif/jast-63-1-137-g1.gif)
Fried pork loin batter quality with the addition of various dietary fibers
J Anim Sci Technol 2021;63(1):137-148.
https://doi.org/10.5187/jast.2021.e15
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https://doi.org/10.5187/jast.2021.e15
![](/journal/jast/jast-62-6/gif/jast-62-6-903-g1.gif)
Physicochemical properties of sausage manufactured with carp (Carassius carassius ) muscle and pork
J Anim Sci Technol 2020;62(6):903-911.
https://doi.org/10.5187/jast.2020.62.6.903
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https://doi.org/10.5187/jast.2020.62.6.903
![](/journal/jast/jast-62-5/gif/jast-62-5-692-g1.gif)
Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin
J Anim Sci Technol 2020;62(5):692-701.
https://doi.org/10.5187/jast.2020.62.5.692
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https://doi.org/10.5187/jast.2020.62.5.692
![](/journal/jast/jast-62-1/gif/jast-62-1-94-g1.gif)
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
J Anim Sci Technol 2020;62(1):94-102.
https://doi.org/10.5187/jast.2020.62.1.94
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https://doi.org/10.5187/jast.2020.62.1.94
![](/journal/jast/jast-62-1/gif/jast-62-1-103-g1.gif)
Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
J Anim Sci Technol 2020;62(1):103-110.
https://doi.org/10.5187/jast.2020.62.1.103
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https://doi.org/10.5187/jast.2020.62.1.103
![](/journal/jast/jast-61-1/gif/jast-61-1-28-g1.gif)
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
J Anim Sci Technol 2019;61(1):28-34.
https://doi.org/10.5187/jast.2019.61.1.28
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https://doi.org/10.5187/jast.2019.61.1.28
Correction to: Physicochemical properties of M. longissimus dorsi of Korean native pigs
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0174-8
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https://doi.org/10.1186/s40781-018-0174-8
![](/journal/jast/jast-60-0/gif/jast-60-0-6-g1.gif)
Physicochemical properties of M. longissimus dorsi of Korean native pigs
J Anim Sci Technol 2018;60
https://doi.org/10.1186/s40781-018-0163-y
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https://doi.org/10.1186/s40781-018-0163-y
![](/journal/jast/jast-56-0/gif/jast-56-0-25-g1.gif)
Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigs
J Anim Sci Technol 2014;56
https://doi.org/10.1186/2055-0391-56-25
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https://doi.org/10.1186/2055-0391-56-25