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Author: Young-Hwa Hwang
5 Articles are founded.
Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario
J Anim Sci Technol 2024
https://doi.org/10.5187/jast.2024.e46
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https://doi.org/10.5187/jast.2024.e46
![](/journal/jast/jast-65-6/gif/jast-65-6-1151-g1.gif)
Aging mechanism for improving the tenderness and taste characteristics of meat
J Anim Sci Technol 2023;65(6):1151-1168.
https://doi.org/10.5187/jast.2023.e110
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https://doi.org/10.5187/jast.2023.e110
![](/journal/jast/jast-64-3/gif/jast-64-3-397-g1.gif)
Vascular rinsing and chilling carcasses improves meat quality and food safety: a review
J Anim Sci Technol 2022;64(3):397-408.
https://doi.org/10.5187/jast.2022.e29
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https://doi.org/10.5187/jast.2022.e29
![](/journal/jast/jast-62-5/gif/jast-62-5-753-g1.gif)
Effects of carcass weight increase on meat quality and sensory properties of pork loin
J Anim Sci Technol 2020;62(5):753-760.
https://doi.org/10.5187/jast.2020.62.5.753
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https://doi.org/10.5187/jast.2020.62.5.753
![](/journal/jast/jast-62-2/gif/jast-62-2-111-g1.gif)
Meat analog as future food: a review
J Anim Sci Technol 2020;62(2):111-120.
https://doi.org/10.5187/jast.2020.62.2.111
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https://doi.org/10.5187/jast.2020.62.2.111