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 (Seong PN), Geun-Ho Kang (Kang GH), Soo-Huyn Cho (Cho SH), Beom-Young Park (Park BY), Nam-Geon Park (Park NG), Jin-Hyoung Kim (Kim JH), Hoa Van Ba (Ba HV)
Asian-Australas J Anim Sci. 2019;32(2):249-256.   Published online 2018 Jul 26     DOI: https://doi.org/10.5713/ajas.18.0159
Citations to this article as recorded by Crossref logo
A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits
María López-Pedrouso, José M. Lorenzo, Aurora Cittadini, María V. Sarries, Mohammed Gagaoua, Daniel Franco
Food Chemistry.2023; 405: 134805.     CrossRef
A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova
Foods.2022; 11(23): 3886.     CrossRef
Perspectives and safety of horsemeat consumption
Yuriy Balji, Martin Knicky, Galia Zamaratskaia
International Journal of Food Science & Technology.2020; 55(3): 942.     CrossRef
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment
Dah-Sol Kim, Nami Joo
Food Science of Animal Resources.2020; 40(1): 74.     CrossRef
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment
Dah-Sol Kim, Nami Joo
Food Science of Animal Resources.2020; 40(1): 74.     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