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Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container: Sung-Su Kim, Dong-Jin Shin, Dong-Gyun Yim, Hye-Jin Kim, Doo Yeon Jung, Hyun-Jun Kim, Cheorun Jo; Anim Biosci. 2023;36(5):797-809. Published online January 11, 2023; DOI: https://doi.org/10.5713/ab.22.0438; Full text PubReader ePub PDF


Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods: Haeun Kim, Koo Bok Chin; Anim Biosci. 2022;35(3):494-502. Published online August 25, 2021; DOI: https://doi.org/10.5713/ab.21.0320
Web of Science 4 Crossref 4; Full text PubReader ePub PDF


Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham: Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2020;33(4):662-669. Published online July 1, 2019; DOI: https://doi.org/10.5713/ajas.19.0193
Web of Science 3 Crossref 6; Full text PubReader ePub PDF


Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin: Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi; Asian-Australas J Anim Sci. 2019;32(12):1933-1941. Published online May 27, 2019; DOI: https://doi.org/10.5713/ajas.19.0117
Web of Science 25 Crossref 26; Full text PubReader ePub PDF


Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent: Sawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, Chanporn Chaosap; Asian-Australas J Anim Sci. 2019;32(12):1923-1932. Published online May 27, 2019; DOI: https://doi.org/10.5713/ajas.19.0084
Web of Science 12 Crossref 12; Full text PubReader ePub PDF


Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin: Tae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, Ki-Hong Jeon, Young-Boong Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2019;32(10):1603-1610. Published online February 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0903
Web of Science 3 Crossref 3; Full text PubReader ePub PDF


Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements: Jee-Hwan Choe, Mi-Hee Choi, Min-Suk Rhee, Byoung-Chul Kim; Asian-Australas J Anim Sci. 2016;29(7):1029-1036. Published online September 10, 2015; DOI: https://doi.org/10.5713/ajas.15.0482
Crossref 39; Full text PubReader ePub PDF


Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins: K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma; Asian-Australas J Anim Sci. 2006;19(1):102-108. Published online December 6, 2005; DOI: https://doi.org/10.5713/ajas.2006.102
Crossref 14; PDF

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