Hack-Youn Kim (Hack Youn Kim)

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 59

Top Topics

Computed Tomography

Saccharomyces Cerevisiae

Top Venues

Food science of animal resources

Journal of animal science and technology

Foods (Basel, Switzerland)

Animals : an open access journal from MDPI

This page only lists publications with an associated author ORCID identifier.

Publications

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system. Journal of animal science and technology 66 (3) (2024)
Kyu-Min Kang, Hack-Youn Kim
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats. Food science of animal resources 44 (4) (2024)
Ui-Bin Baek, Hack-Youn Kim
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients. Food science of animal resources 44 (5) (2024)
Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages. Food science of animal resources 44 (5) (2024)
Sun-Gyeom Kim, Hack-Youn Kim
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham. Food science of animal resources 44 (3) (2024)
Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review. Food science of animal resources 44 (3) (2024)
Ui-Bin Baek, Hack-Youn Kim
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders. Food science of animal resources 44 (2) (2024)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system. Journal of animal science and technology 66 (3) (2024)
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. Food science of animal resources 44 (3) (2024)
Kyu-Min Kang, Hack-Youn Kim
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats. Food science of animal resources 44 (4) (2024)
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. Food science of animal resources 44 (3) (2024)
Ui-Bin Baek, Hack-Youn Kim
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders. Food science of animal resources 44 (2) (2024)
Sun-Gyeom Kim, Hack-Youn Kim
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham. Food science of animal resources 44 (3) (2024)
Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review. Food science of animal resources 44 (3) (2024)
Sun-Gyeom Kim, Hack-Youn Kim
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham. Food science of animal resources 43 (3) (2023)
Han-Gyeol Cho, Hack-Youn Kim
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham. Food science of animal resources 43 (6) (2023)
Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim
Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages. Animals : an open access journal from MDPI 13 (4) (2023)
Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System. Food science of animal resources 43 (3) (2023)
Sun-Gyeom Kim, Hack-Youn Kim
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham. Food science of animal resources 43 (3) (2023)
Sol-Hee Lee, Hack-Youn Kim
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine. Food science of animal resources 43 (4) (2023)
Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim
Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system. Food science and biotechnology 32 (10) (2023)
Sol-Hee Lee, Hack-Youn Kim
Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis. Foods (Basel, Switzerland) 12 (10) (2023)
Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System. Food science of animal resources 43 (3) (2023)
Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim
Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages. Animals : an open access journal from MDPI 13 (4) (2023)
Da-Mi Choi, Kyu-Min Kang, Sun-Moon Kang, Hack-Youn Kim
Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages. Animals : an open access journal from MDPI 13 (4) (2023)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. Food science of animal resources 43 (5) (2023)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Food science of animal resources 42 (6) (2022)
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage. Food science of animal resources 42 (1) (2022)
Ha-Yoon Go, Sol-Hee Lee, Hack-Youn Kim
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings. Food science of animal resources 42 (4) (2022)
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods (Basel, Switzerland) 11 (11) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Sol-Hee Lee, Hack-Youn Kim
Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer. Foods (Basel, Switzerland) 11 (16) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder. Polymers 14 (10) (2022)
Jeong-Ah Lee, Hack-Youn Kim, Kuk-Hwan Seol
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties. Foods (Basel, Switzerland) 11 (15) (2022)
Sin-Young Park, Hack-Youn Kim
Fried pork loin batter quality with the addition of various dietary fibers. Journal of animal science and technology 63 (1) (2021)
Sin-Young Park, Dong-Seob Byeon, Gye-Woong Kim, Hack-Youn Kim
Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age. Journal of animal science and technology 63 (1) (2021)
Sol-Hee Lee, Hack-Youn Kim
Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea. Animals : an open access journal from MDPI 11 (9) (2021)
Sin-Young Park, Hack-Youn Kim
Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin. Food science of animal resources 41 (2) (2021)
Jeong-Ah Lee, Hack-Youn Kim
Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages. Food science of animal resources 41 (3) (2021)
Sin-Young Park, Hack-Youn Kim
Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods (Basel, Switzerland) 10 (9) (2021)
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Quality properties of whole milk powder on chicken breast emulsion-type sausage. Journal of animal science and technology 63 (2) (2021)
Sol-Hee Lee, Hack-Youn Kim
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System. Food science of animal resources 40 (6) (2020)
Sol-Hee Lee, Gye-Woong Kim, Hack-Youn Kim
Physicochemical properties analysis of bamboo salt on chicken emulsion sausage. Journal of animal science and technology 62 (1) (2020)
Sin-Young Park, Tae-Seok Oh, Gye-Woong Kim, Hack-Youn Kim
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems. Journal of animal science and technology 62 (1) (2020)
Sol-Hee Lee, Sung-Duck Joe, Gye-Woong Kim, Hack-Youn Kim
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Journal of animal science and technology 62 (6) (2020)
Sol-Hee Lee, Juhui Choe, Jong-Chan Kim, Hack-Youn Kim
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System. Food science of animal resources 40 (3) (2020)
Gye-Woong Kim, Hack-Youn Kim
Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows. Food science of animal resources 40 (3) (2020)
Sin-Young Park, Hack-Youn Kim
Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin. Food science of animal resources 40 (2) (2020)
Honggyun Kim, Karna Ramachandraiah, Young Chan Yun, In Suk Kwon, Ha Neul Park, Hack-Youn Kim, Eun-Jung Lee, Geun-Pyo Hong
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure. Food science of animal resources 40 (6) (2020)
Jeong-Ah Lee, Hack-Youn Kim
Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin. Journal of animal science and technology 62 (5) (2020)
Sin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim
Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce. Food science of animal resources 40 (5) (2020)
Jeong-Ah Lee, Gye-Woong Kim, Hack-Youn Kim, Juhui Choe
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System. Food science of animal resources 39 (2) (2019)
Juhui Choe, Hack-Youn Kim
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham. Food science of animal resources 39 (2) (2019)
Sin-Young Park, Hack-Youn Kim, Juhui Choe
Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging. Food science of animal resources 39 (4) (2019)
Juhui Choe, Gye-Woong Kim, Hack-Youn Kim
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages. Journal of animal science and technology 61 (1) (2019)
Gye-Woong Kim, Hack-Youn Kim
Physicochemical properties of M. longissimus dorsi of Korean native pigs. Journal of animal science and technology 60 (2018)