1. Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics. (November 2020) Authors: Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don Journal: Meat science Issue: Volume 169(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of myosin heavy chain content determined by label-free quantification between porcine longissimus thoracis, psoas major and semimembranosus muscles. (October 2017) Authors: Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon Journal: Food research international Issue: Volume 100 Part 1(2017) Page Start: 504 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle. (March 2019) Authors: Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul; Hur, Sun Jin Journal: Meat science Issue: Volume 149(2019) Page Start: 85 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage. (January 2021) Authors: Jin, Sang-Keun; Choi, Jung-Seok; Kim, Gap-Don Journal: Meat science Issue: Volume 171(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage. (July 2023) Authors: Jin, Sang-Keun; Kim, Gap-Don Journal: Meat science Issue: Volume 201(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System. (4th June 2021) Authors: Jin, Sang-Keun; Kim, Gap-Don; Jeong, Jin-Yeon Other Names: Patarata Luis Academic Editor. Journal: Journal of food quality Issue: Volume 2021(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysis. (March 2017) Authors: Kim, Gap-Don; Jeong, Tae-Chul; Cho, Kye Man; Jeong, Jin-Yeon Journal: Meat science Issue: Volume 125(2017) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon1. (12th May 2018) Authors: Overholt, Martin Franklin; Lowell, Jessica Erin; Kim, Gap-Don; Boler, Dustin Dee; Kerr, Brian Jay; Dilger, Anna C Journal: Journal of animal science Issue: Volume 96:Number 7(2018) Page Start: 2723 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops1. (3rd May 2018) Authors: Overholt, Martin Franklin; Kim, Gap-Don; Boler, Dustin Dee; Kerr, Brian Jay; Dilger, Anna C Journal: Journal of animal science Issue: Volume 96:Number 7(2018) Page Start: 2710 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality. (1st April 2018) Authors: Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon Journal: Food chemistry Issue: Volume 244(2018) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗