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 J, Kim GD (Food Chemistry, 2024)

Longitudinal and transversal intramuscular variation of muscle fiber and meat quality characteristics in bovine M. longissimus thoracis 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)

Comparison of muscle fiber and meat quality characteristics of beef strip loin, tenderloin, and round cuts among Jeju black cattle, Hanwoo, and their crossbreeds

Cho SH, Hoa VB, Song DH, Kim DK, Kim YS, Kim HW, Bae IS, Sung PN, Park J, Song S, Cheng H, Du L, Im C, Kim GD (Food Science of Animal Resources, 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)

Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat

Lee DY, Yun SH, Lee SY, Lee J, Mariano EJ, Joo ST, Choi I, Choi JS, Kim GD, Lee J, Choi SH, Hur SJ (Food Research International, 2023)

Culturing characteristics of Hanwoo myostellite cells and C2C12 cells incubated at 37℃ and 39℃ for cultured meat

Oh S, Park S, Park Y, Kim Y, Park G, Cui X, Kim K, Joo S, Hur S, Kim G, Choi J (Journal of Animal Science & Technology, 2023)

Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage

Jin SK, Kim GD (Meat Science, 2023)

Studies on meat alternatives with a focus on structuring technologies

Lee SY, Lee DY, Jeong JW, Kim JH, Yun SH, Joo ST, Choi I, Choi JS, Kim GD, Hur SJ (Food & Bioprocess Technology, 2023)

Effect of freezing raw meat on the physicochemical characteristics of beef jerky

Cheng H, Jung EY, Song S, Kim GD (Meat Science, 2023)

Muscle fiber type-specific proteome distribution and protease activity in relation to proteolysis trends in beef striploin (M. longissimus lumborum) and tenderloin (M. psoas major)

Song S, Cheng H, Im C, Park J, Jung EY, Park TS, Kim GD (LWT-Food Science & Technology, 2022)

Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

Cheng H, Song S, Park TS, Kim GD (Poultry Science, 2022)

Review of the current research on fetal bovine serum and the development of cultured meat

Lee DY, Lee SY, Yun SH, Jeong JW, Jim JH, Kim WH, Choi JS, Kim GD, Joo ST, Choi IH, Hur SJ (Food Science of Animal Resources, 2022)

Comparison of meat quality and muscle fiber characteristics between porcine skeletal muscles with different architectures

Park JY, Song S, Cheng H, Im C, Jung EY, Moon SS, Choi JS, Hur SJ, Joof ST, Kim GD (Food Science of Animal Resources, 2022)

Review of technology and materials for the development of cultured meat

Lee DY, Lee SY, Jeong JW, Kim JW, Oh DH, Kim HW, Kang JH, Choi JS, Kim GD, Joo ST, Hur SJ (Critical Reviews in Food Science & Nutrition, 2022)

Alternative experimental approaches to reduce animal use in biomedical studies

Lee SY, Lee DY, Kang JH, Jeong JW, Kim JW, Kim HW, Oh DH, Kim JM, Rhim SJ, Kim GD, Kim HS, Jang YD, Park Y, Hur SJ (Journal of Drug Delivery Science & Technology, 2022)

Comparison of meat quality characteristics and proteolysis trends associated with muscle fiber type distribution between duck pectoralis major and iliotibialis muscles 

Cheng H, Song S, Park TS, Kim GD (Food Science of Animal Resources, 2022)

A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles

Joo ST, Choi JS, Hur SJ, Kim GD, Kim CJ, Lee EY, Bakhsh A, Hwang YH (Food Science of Animal Resources, 2022)

Morc2a p.S87L mutant mice develop peripheral and central neuropathies associated with neuronal DNA damage and apoptosis

Lee GS, Kwak G, Bae JH, Han JP, Nam SH, Lee JH, Song S, Kim GD, Park TS, Choi YK, Choi BO, Yeom SC (Disease Models & Mechanisms, 2021)

Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscle

Cheng H, Song S, Kim GD (Scientific Reports, 2021)

Evaluation of the effect of inhibiting lipid oxidation of natural plant sources in a meat model system

Jin SK, Kim GD, Jeong JY (Journal of Food Quality, 2021)

Optimal raw material formulation to produce pressed pork ham at the least cost

Jin SK, Kim HS, Kim GD (Meat Science, 2021)

Physicochemical and histochemical characteristics of bovine longissimus lumborum muscle defected as muscular steatosis (massive adipocyte infiltration)

Kim DJ, Song S, Cheng H, Park SP, Jung YB, Kim GD (Food Chemistry, 2021)

Pork loin chop quality and muscle fiber characteristics as affected by the direction of cut

Song S, Ahn CH, Song M, Kim GD (Foods, 2021)

Quantitative changes in peptides derived from proteins in beef tenderloin (posas major muscle) and striploin (longissimus lumborum muscle) during cold storage

Kim GD, Lee SY, Jung EY, Song S, Hur SJ (Food Chemistry, 2021)

Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type sausage during cold storage

Jin SK, Choi JS, Kim GD (Meat Science, 2021)

Muscle fiber characteristics on chop surface on pork loin (M. longissimus thoracis et lumborum) associated with muscle fiber pennation angle and their relationships with pork loin quality

Song S, Cheng H, Jung EY, Joo ST, Kim GD (Food Science of Animal Resources, 2020)

Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Cheng H, Song S, Jung EY, Jeong JY, Joo ST, Kim GD (Meat Science, 2020)

Generation of myostatin-knockout chickens mediated by D10A-Cas9 nickase

Kim GD, Lee JY, Song S, Kim SW, Han JS, Shin SP, Park BC, Park TS (The FASEB Journal, 2020)

Muscle fiber typing in bovine and porcine skeletal muscles using immunofluorrescence with monoclonal antibodies specific to myosin heavy chain isoforms

Song S, Ahn CH, Kim GD (Food Science of Animal Resources, 2020)

Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lomborum muscle

Kim GD, Jeong JY, Yang HS, Hur SJ (Meat Science, 2019)

Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality

Kim GD, Yang HS, Jeong JY (Food Chemistry, 2018)

Evaluation of muscle fiber characteristics based on muscle fiber volume in porcine longissimus muscle in relation to pork quality

Kim GD, Overholt MF, Lowell, JE, Harsh BN, Klehm BJ,  Dilger AC, Boler DD (Meat & Muscle Biology, 2018)

Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration

Jin SK, Hwang JW, Hur SJ, Kim GD (LWT-Food Science & Technology, 2018)

Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride

Kim GD, Hur SJ, Park TS, Jin SK (LWT-Food Science & Technology, 2018)