Jin-Kyu Seo

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Publications (13)

• Exudate-based biomarkers as minimally invasive tools for monitoring meat freshness under refrigerated storage
  Food Chemistry 2026 DOI: 10.1016/j.foodchem.2026.151507
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• Impact of storage-induced chemical changes on heterocyclic amine formation in chicken breast meat
  Food Chemistry: X 2026 DOI: 10.1016/j.fochx.2026.104136
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• Application of volatilomics for meat quality, authenticity, and adulteration detection
  Applied Food Research 2025 DOI: 10.1016/j.afres.2025.101182
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• A novel method for analyzing residual nitrite level in sausage model via size-exclusion chromatography and optimization of nitrite addition levels
  LWT 2025 DOI: 10.1016/j.lwt.2025.118480
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• Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis
  Food Science of Animal Resources 2024 DOI: 10.5851/kosfa.2024.e32
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• Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
  International Journal of Food Science & Technology 2024 DOI: 10.1111/ijfs.16985
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• Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
  Food Science of Animal Resources 2024 DOI: 10.5851/kosfa.2023.e60
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• Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
  Food Science of Animal Resources 2024 DOI: 10.5851/kosfa.2023.e58
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• Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis
  LWT 2023 DOI: 10.1016/j.lwt.2023.115374
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• Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality
  Journal of Animal Science and Technology 2023 DOI: 10.5187/jast.2023.e21
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• Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
  Food Science of Animal Resources 2021 DOI: 10.5851/kosfa.2021.e5
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• Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage
  Food Science of Animal Resources 2020 DOI: 10.5851/kosfa.2020.e37
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• Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage
  Food Science of Animal Resources 2019 DOI: 10.5851/kosfa.2019.e67
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