Yang HS - Search Results

1

The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle.

Kim GD, Ryu YC, Jo C, Lee JG, Yang HS, Jeong JY, Joo ST. Kim GD, et al. Among authors: yang hs. Meat Sci. 2014 Feb;96(2 Pt A):712-8. doi: 10.1016/j.meatsci.2013.09.028. Epub 2013 Oct 4. Meat Sci. 2014. PMID: 24200562

2

Effect of chilling temperature of carcass on breast meat quality of duck.

Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST. Ali MS, et al. Among authors: yang hs. Poult Sci. 2008 Sep;87(9):1860-7. doi: 10.3382/ps.2007-00194. Poult Sci. 2008. PMID: 18753455 Free article.

3

Discoloration characteristics of 3 major muscles from cattle during cold storage.

Jeong JY, Hur SJ, Yang HS, Moon SH, Hwang YH, Park GB, Joo ST. Jeong JY, et al. Among authors: yang hs. J Food Sci. 2009 Jan-Feb;74(1):C1-5. doi: 10.1111/j.1750-3841.2008.00983.x. J Food Sci. 2009. PMID: 19200079

4

Properties of duck meat sausages supplemented with cereal flours.

Yang HS, Ali MS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST. Yang HS, et al. Poult Sci. 2009 Jul;88(7):1452-8. doi: 10.3382/ps.2008-00361. Poult Sci. 2009. PMID: 19531717 Free article.

5

The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky.

Yang HS, Hwang YH, Joo ST, Park GB. Yang HS, et al. Meat Sci. 2009 Jul;82(3):289-94. doi: 10.1016/j.meatsci.2009.01.029. Epub 2009 Feb 10. Meat Sci. 2009. PMID: 20416733

6

The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females.

Moon SS, Yang HS, Park GB, Joo ST. Moon SS, et al. Among authors: yang hs. Meat Sci. 2006 Nov;74(3):516-21. doi: 10.1016/j.meatsci.2006.04.027. Epub 2006 May 12. Meat Sci. 2006. PMID: 22063056

7

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents.

Yang HS, Choi SG, Jeon JT, Park GB, Joo ST. Yang HS, et al. Meat Sci. 2007 Feb;75(2):283-9. doi: 10.1016/j.meatsci.2006.07.013. Epub 2006 Sep 28. Meat Sci. 2007. PMID: 22063660

8

Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry.

Kim GD, Jeong JY, Yang HS, Joo ST. Kim GD, et al. Among authors: yang hs. Electrophoresis. 2013 May;34(9-10):1255-61. doi: 10.1002/elps.201300049. Epub 2013 Apr 18. Electrophoresis. 2013. PMID: 23463416

9

The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs.

Kim GD, Jeong JY, Jung EY, Yang HS, Lim HT, Joo ST. Kim GD, et al. Among authors: yang hs. Meat Sci. 2013 Jun;94(2):267-73. doi: 10.1016/j.meatsci.2013.02.001. Epub 2013 Feb 8. Meat Sci. 2013. PMID: 23523735

10

Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.

Kim GD, Jung EY, Lim HJ, Yang HS, Joo ST, Jeong JY. Kim GD, et al. Among authors: yang hs. Meat Sci. 2013 Oct;95(2):323-9. doi: 10.1016/j.meatsci.2013.05.007. Epub 2013 May 16. Meat Sci. 2013. PMID: 23747625

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