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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

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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
Animal Bioscience. 2023;36(5):797-809   Crossref logo
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Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)
Ji-Kang Jeong, Young-Wook Kim, Hye-Sun Choi, Dong Sun Lee, Soon-Ah Kang, Kun-Young Park
International Journal of Food Science & Technology. 2011;46(10):2015-2021   Crossref logo
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Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins
Danuta Jaworska, Katarzyna Neffe, Danuta Kołożyn-Krajewska, Zbigniew Dolatowski
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INFLUENCE OF pH AT 24 H POSTMORTEM ON QUALITY CHARACTERISTICS OF PORK LOINS AGED 45 DAYS POSTMORTEM
B.S. ANDREWS, S. HUTCHISON, J.A. UNRUH, M.C. HUNT, J.E. BOYER, R.C. JOHNSON
Journal of Muscle Foods. 2007;18(4):401-419   Crossref logo
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Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes
Kwang Soo Lee, Yang Bong Lee, Dong Sun Lee, Sun Kyung Chung
International Journal of Food Science and Technology. 2006;41(10):1158-1163   Crossref logo
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Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops
B. J. Klehm, M. F. Overholt, J. E. Lowell, D. A. King, S. D. Shackelford, A. C. Dilger, D. D. Boler
Meat and Muscle Biology. 2018;2(1):   Crossref logo
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Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins
Hong C. Lee, Koo B. Chin
International Journal of Food Science & Technology. 2011;46(5):1038-1043   Crossref logo
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Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
Laura Lorido, Sonia Ventanas, Tolga Akcan, Mario Estévez
Food Chemistry. 2016;196:1310-1314   Crossref logo
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Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins
Derico Setyabrata, Anna D. Wagner, Bruce R. Cooper, Yuan H. Brad Kim
Foods. 2021;10(10):2503   Crossref logo
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Effects of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storage
Keun-Taik Lee, Won-Sun Choi, Chan-Suk Yoon
Meat Science. 2004;66(1):77-82   Crossref logo
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