Microbiological Changes in Various Cuts of Hanwoo Beef during Storage under Different Temperature and Packaging Conditions

Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.5 pp.275-286

DOI:https://doi.org/10.7318/KJFC/2024.39.5.275

Effects of Various Temperatures and Packaging Methods on the Storage Properties of Hanwoo Tenderloin

Jong-Hui Kim, Eun-Seon Lee, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.39 No.2 pp.119-126

DOI:https://doi.org/10.7318/KJFC/2024.39.2.119

Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

Sun Moon Kang, Dalrae Ahn, Pil-Nam Seong, Jin-Hyoung Kim, Soohyun Cho, Beom-Young Park, Yunseok Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.771-778

DOI:https://doi.org/10.7318/KJFC/2019.34.6.771