| Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality YM Choi, BC Kim Livestock Science 122 (2), 105-118, 2009 | 379 | 2009 |
| The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality JH Choe, YM Choi, SH Lee, HG Shin, YC Ryu, KC Hong, BC Kim Meat Science 80 (2), 355-362, 2008 | 243 | 2008 |
| Comparing the histochemical characteristics and meat quality traits of different pig breeds YC Ryu, YM Choi, SH Lee, HG Shin, JH Choe, JM Kim, KC Hong, BC Kim Meat science 80 (2), 363-369, 2008 | 188 | 2008 |
| Influence of myosin heavy-and light chain isoforms on early postmortem glycolytic rate and pork quality YM Choi, YC Ryu, BC Kim Meat science 76 (2), 281-288, 2007 | 126 | 2007 |
| The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds SH Lee, JH Choe, YM Choi, KC Jung, MS Rhee, KC Hong, SK Lee, ... Meat science 90 (2), 284-291, 2012 | 124 | 2012 |
| Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage YM Choi, KC Jung, HM Jo, KW Nam, JH Choe, MS Rhee, BC Kim Meat science 96 (1), 21-25, 2014 | 113 | 2014 |
| Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle YM Choi, YC Ryu, SH Lee, GW Go, HG Shin, KH Kim, MS Rhee, BC Kim LWT-Food Science and technology 41 (2), 317-322, 2008 | 94 | 2008 |
| Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates YC Ryu, YM Choi, BC Kim Meat science 71 (3), 522-529, 2005 | 88 | 2005 |
| Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle YM Choi, SH Lee, JH Choe, MS Rhee, SK Lee, ST Joo, BC Kim Livestock Science 127 (2), 183-191, 2010 | 82 | 2010 |
| Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus HG Shin, YM Choi, HK Kim, YC Ryu, SH Lee, BC Kim LWT-Food Science and Technology 41 (8), 1389-1395, 2008 | 82 | 2008 |
| Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics YJ Nam, YM Choi, SH Lee, JH Choe, DW Jeong, YY Kim, BC Kim Meat science 83 (4), 731-736, 2009 | 80 | 2009 |
| Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157: H7 in marinades and … YM Choi, YY Bae, KH Kim, BC Kim, MS Rhee Meat science 82 (4), 419-424, 2009 | 72 | 2009 |
| Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat CH Park, B Lee, E Oh, YS Kim, YM Choi Poultry Science, 2020 | 69 | 2020 |
| Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs DW Jeong, YM Choi, SH Lee, JH Choe, KC Hong, HC Park, BC Kim Meat science 86 (3), 607-615, 2010 | 69 | 2010 |
| Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds WY Jung, YM Choi, MS Rhee International journal of food microbiology 136 (1), 66-70, 2009 | 66 | 2009 |
| Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs YK Kang, YM Choi, SH Lee, JH Choe, KC Hong, BC Kim Meat science 89 (4), 384-389, 2011 | 63 | 2011 |
| Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed SH Lee, YM Choi, JH Choe, JM Kim, KC Hong, HC Park, BC Kim Meat science 86 (3), 794-800, 2010 | 60 | 2010 |
| Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli … YM Choi, OY Kim, KH Kim, BC Kim, MS Rhee Letters in applied microbiology 49 (4), 510-515, 2009 | 60 | 2009 |
| Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution YM Choi, HJ Park, HI Jang, SA Kim, JY Imm, IG Hwang, MS Rhee Research in veterinary science 94 (3), 413-418, 2013 | 59 | 2013 |
| Effect of myosin heavy chain isoforms on muscle fiber characteristics and meat quality in porcine longissimus muscle YM Choi, YC Ryu, BC Kim Journal of Muscle Foods 17 (4), 413-427, 2006 | 50 | 2006 |
Kichoon LeeProfessor of Animal Science, Ohio State UniversityVerified email at osu.edu
