Recently published
Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoriacis et lumborum
Park J, Sun CW, Song S, Cheng H, Im C, Shin TS, Kim GD (Meat Science, 2024)
Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing
Im C, Song S, Cheng H, Park J, Kim GD (LWT-Food Science & Technology, 2024)
Comparative review of muscle fiber characteristics between porcine skeletal muscles
Park J, Moon SS, Song S, Cheng H, Im C, Du L, Kim GD (Journal of Animal Science & Technology, 2024)
Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major)
Song S, Cheng H, Park JY, Kim GD (Food Chemistry, 2024)
Assessing individual muscle characteristics to enhance frozen-thawed meat quality
Im C, Song S, Cheng H, Park J, Kim GD (Food Science of Animal Resources, 2024)
