Assessment of frozen storage duration effect on quality characteristics of various horse muscles
Pil Nam Seong (Seong PN), Hyun Woo Seo (Seo HW), Jin-Hyoung Kim (Kim JH), Geun Ho Kang (Kang GH), Soo-Hyun Cho (Cho SH), Hyun Seok Chae (Chae HS), Beom Young Park (Park BY), Hoa Van Ba (Ba HV)
Asian-Australas J Anim Sci. 2017;30(12):1756-1763.   Published online 2017 Jun 27     DOI: https://doi.org/10.5713/ajas.17.0039
Citations to this article as recorded by Crossref logo
Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Soo-Hyun Cho
Animal Bioscience.2024; 37(1): 123.     CrossRef
Performance, Carcass Composition, and Meat Quality during Frozen Storage in Male Layer-Type Chickens
Teodora Popova, Evgeni Petkov, Krasimir Dimov, Desislava Vlahova-Vangelova, Nikolay Kolev, Desislav Balev, Stefan Dragoev, Maya Ignatova
Agriculture.2024; 14(2): 185.     CrossRef
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)
Dawei Li, Wangang Zhang
Food Science and Biotechnology.2023;[Epub]     CrossRef
Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi
Mingming Zhu, Juan Zhang, Lingxia Jiao, Changming Ma, Zhuangli Kang, Hanjun Ma
LWT.2022; 153: 112529.     CrossRef
A Fibre‐ vs. cereal grain‐based diet: Which is better for horse welfare? Effects on intestinal permeability, muscle characteristics and oxidative status in horses reared for meat production
Federica Raspa, Francesca Rita Dinardo, Ingrid Vervuert, Domenico Bergero, Maria Teresa Bottero, Daniele Pattono, Alessandra Dalmasso, Marica Vinassa, Ermenegildo Valvassori, Elena Bruno, Pasquale De Palo, Emanuela Valle
Journal of Animal Physiology and Animal Nutrition.2022; 106(2): 313.     CrossRef
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage
Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, Jin-Hyoung Kim, Soo-Hyun Cho
Meat Science.2022; 184: 108696.     CrossRef
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
Sam Al-Dalali, Cong Li, Baocai Xu
Food Chemistry.2022; 376: 131881.     CrossRef
Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle
Minchao Su, Dong Chen, Jing Zhou, Qingwu Shen
Animals.2022; 12(9): 1136.     CrossRef
Changes in meat quality of Musculus Longissimus thoracis et lumborum after 1 and 4 months of frozen storage at -18°C, obtained from lambs
Nikolay Ivanov, Stayka Laleva, Georgi Kalaydzhiev, Daniela Miteva
Biotechnology in Animal Husbandry.2022; 38(1): 67.     CrossRef
Effect of Dietary Enrichment with Flaxseed, Vitamin E and Selenium, and of Market Class on the Broiler Breast Meat—Part 2: Technological and Sensorial Traits
Ambrogina Albergamo, Rossella Vadalà, Daniela Metro, Daniele Giuffrida, Francesco Monaco, Stefano Pergolizzi, Michelangelo Leonardi, Giovanni Bartolomeo, Massimiliano Petracci, Nicola Cicero
Foods.2022; 11(17): 2567.     CrossRef
Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh
Suprakash Chakma, Md. Arifur Rahman, Sujan Kanti Mali, Sourav Debnath, Md. Sazedul Hoque, Muhammad A.B. Siddik
Food Chemistry Advances.2022; 1: 100139.     CrossRef
A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display
Van-Ba Hoa, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Soo-Hyun Cho
Animal Bioscience.2021; 34(12): 2012.     CrossRef
Perspectives and safety of horsemeat consumption
Yuriy Balji, Martin Knicky, Galia Zamaratskaia
International Journal of Food Science & Technology.2020; 55(3): 942.     CrossRef
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Asian-Australasian Journal of Animal Sciences.2020; 33(4): 640.     CrossRef
Effects of different freezing methods on the quality of conditioned beef steaks during storage
Ying Wang, Xiaofan Wang, Zhouping Wang, Xinfu Li, Cong Li, Baocai Xu
Journal of Food Processing and Preservation.2020;[Epub]     CrossRef
Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Soohyun Cho, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba
Food Science of Animal Resources.2020; 40(4): 497.     CrossRef
Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island
Pil-Nam Seong, Geun-Ho Kang, Soo-Huyn Cho, Beom-Young Park, Nam-Geon Park, Jin-Hyoung Kim, Hoa Van Ba
Asian-Australasian Journal of Animal Sciences.2019; 32(2): 249.     CrossRef
Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Asian-Australasian Journal of Animal Sciences.2019; 32(9): 1448.     CrossRef
Effect of broiler breast abnormality and freezing on meat quality and metabolites assessed by 1 H-NMR spectroscopy
F. Soglia, A.K. Silva, L.M. Lião, L. Laghi, M. Petracci
Poultry Science.2019; 98(12): 7139.     CrossRef
The impact of frozen storage duration on physical, chemical and microbiological properties of pork
Helga Medić, Ivona Djurkin Kušec, Jelka Pleadin, Lidija Kozačinski, Bela Njari, Brigita Hengl, Goran Kušec
Meat Science.2018; 140: 119.     CrossRef
Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin
Adela Abellán, Eva Salazar, Javier Vázquez, José Mª Cayuela, Luis Tejada
LWT.2018; 96: 507.     CrossRef