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Author: Samooel Jung
10 Articles are founded.
Correlation between muscle fiber type, muscle-to-fat ratio, and physicochemical properties in pork belly and mokshim (neck)
Sheena Kim 
, Hyunok Doo , Jinok Kwak , Yejin Choi , Juyoun Kang , Haram Kim , Yeongjae Chae , Suyoung Lee , Pil Nam Seong , Samooel Jung , Hyo Jung Kwon , Youngwon Lee , Suphot Wattanaphansak 
, Hyeun Bum Kim
, Hyunok Doo , Jinok Kwak , Yejin Choi , Juyoun Kang , Haram Kim , Yeongjae Chae , Suyoung Lee , Pil Nam Seong , Samooel Jung , Hyo Jung Kwon , Youngwon Lee , Suphot Wattanaphansak , Hyeun Bum Kim
J Anim Sci Technol 2025 [published online ahead of print: Nov 17, 2025]
https://doi.org/10.5187/jast.2500172
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https://doi.org/10.5187/jast.2500172
Exploring the in vitro protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties
J Anim Sci Technol 2025;67(2):439-452.
https://doi.org/10.5187/jast.2024.e74
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https://doi.org/10.5187/jast.2024.e74
Exploring the multifaceted factors affecting pork meat quality
J Anim Sci Technol 2024;66(5):863-875.
https://doi.org/10.5187/jast.2024.e56
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https://doi.org/10.5187/jast.2024.e56
Recent strategies for improving the quality of meat products
J Anim Sci Technol 2023;65(5):895-911.
https://doi.org/10.5187/jast.2023.e94
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https://doi.org/10.5187/jast.2023.e94
Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel
J Anim Sci Technol 2023;65(5):1065-1080.
https://doi.org/10.5187/jast.2023.e7
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https://doi.org/10.5187/jast.2023.e7
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review
J Anim Sci Technol 2021;63(4):725-739.
https://doi.org/10.5187/jast.2021.e74
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https://doi.org/10.5187/jast.2021.e74
Physicochemical and textural properties of emulsions prepared from the larvae of the edible insects Tenebrio molitor , Allomyrina dichotoma , and Protaetia brevitarsis seulensis
J Anim Sci Technol 2021;63(2):417-425.
https://doi.org/10.5187/jast.2021.e25
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https://doi.org/10.5187/jast.2021.e25
Quality characteristics and protein digestibility of Protaetia brevitarsis larvae
Seonmin Lee , Yun-Sang Choi , Kyung Jo , Tae-Kyung Kim , Hae In Yong , Samooel Jung
, Yun-Sang Choi , Kyung Jo , Tae-Kyung Kim , Hae In Yong , Samooel Jung
J Anim Sci Technol 2020;62(5):741-752.
https://doi.org/10.5187/jast.2020.62.5.741
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https://doi.org/10.5187/jast.2020.62.5.741
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
J Anim Sci Technol 2020;62(4):553-564.
https://doi.org/10.5187/jast.2020.62.4.553
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https://doi.org/10.5187/jast.2020.62.4.553
Quality characteristics of the enhanced beef using winter mushroom juice
J Anim Sci Technol 2020;62(3):396-408.
https://doi.org/10.5187/jast.2020.62.3.396
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https://doi.org/10.5187/jast.2020.62.3.396
