Choi YM - Search Results

1

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.

Choi YM, Choe JH, Cho DK, Kim BC. Choi YM, et al. Meat Sci. 2012 Feb;90(2):292-6. doi: 10.1016/j.meatsci.2011.07.013. Epub 2011 Jul 23. Meat Sci. 2012. PMID: 21843917

2

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics.

Nam YJ, Choi YM, Lee SH, Choe JH, Jeong DW, Kim YY, Kim BC. Nam YJ, et al. Among authors: choi ym. Meat Sci. 2009 Dec;83(4):731-6. doi: 10.1016/j.meatsci.2009.08.015. Epub 2009 Aug 13. Meat Sci. 2009. PMID: 20416630

3

The relation of blood glucose level to muscle fiber characteristics and pork quality traits.

Choe JH, Choi YM, Lee SH, Nam YJ, Jung YC, Park HC, Kim YY, Kim BC. Choe JH, et al. Among authors: choi ym. Meat Sci. 2009 Sep;83(1):62-7. doi: 10.1016/j.meatsci.2009.03.011. Epub 2009 Apr 5. Meat Sci. 2009. PMID: 20416649

4

Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork.

Choi YM, Bae YY, Kim KH, Kim BC, Rhee MS. Choi YM, et al. Meat Sci. 2009 Aug;82(4):419-24. doi: 10.1016/j.meatsci.2009.02.016. Epub 2009 Mar 3. Meat Sci. 2009. PMID: 20416694

5

Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed.

Lee SH, Choi YM, Choe JH, Kim JM, Hong KC, Park HC, Kim BC. Lee SH, et al. Among authors: choi ym. Meat Sci. 2010 Nov;86(3):794-800. doi: 10.1016/j.meatsci.2010.06.024. Epub 2010 Jul 7. Meat Sci. 2010. PMID: 20659784

6

Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs.

Jeong DW, Choi YM, Lee SH, Choe JH, Hong KC, Park HC, Kim BC. Jeong DW, et al. Among authors: choi ym. Meat Sci. 2010 Nov;86(3):607-15. doi: 10.1016/j.meatsci.2010.04.011. Epub 2010 Jul 24. Meat Sci. 2010. PMID: 20659787

7

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs.

Kang YK, Choi YM, Lee SH, Choe JH, Hong KC, Kim BC. Kang YK, et al. Among authors: choi ym. Meat Sci. 2011 Dec;89(4):384-9. doi: 10.1016/j.meatsci.2011.04.019. Epub 2011 May 4. Meat Sci. 2011. PMID: 21636221

8

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.

Lee SH, Choe JH, Choi YM, Jung KC, Rhee MS, Hong KC, Lee SK, Ryu YC, Kim BC. Lee SH, et al. Among authors: choi ym. Meat Sci. 2012 Feb;90(2):284-91. doi: 10.1016/j.meatsci.2011.07.012. Epub 2011 Jul 23. Meat Sci. 2012. PMID: 21840135

9

Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates.

Ryu YC, Choi YM, Kim BC. Ryu YC, et al. Among authors: choi ym. Meat Sci. 2005 Nov;71(3):522-9. doi: 10.1016/j.meatsci.2005.04.034. Epub 2005 Jul 1. Meat Sci. 2005. PMID: 22060928

10

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality.

Choe JH, Choi YM, Lee SH, Shin HG, Ryu YC, Hong KC, Kim BC. Choe JH, et al. Among authors: choi ym. Meat Sci. 2008 Oct;80(2):355-62. doi: 10.1016/j.meatsci.2007.12.019. Epub 2007 Dec 28. Meat Sci. 2008. PMID: 22063340

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