Influence of rosemary–tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

Dong Uk Ahn, D. G. OLSON, Cheorun Jo et al. · Meat Science · 1998 · 284 citations

Agriculture, Animal Sciences, Food Science +17

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Dong Uk Ahn, Cheorun Jo, D. G. OLSON · Meat Science · 2000 · 216 citations

Agriculture, Food Science, Food Analysis +15

Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions

Dong Uk Ahn, Cheorun Jo, ‬Min Du et al. · Meat Science · 2000 · 168 citations

Agriculture, Food Science, Food Packaging +16

Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat

Ki‐Chang Nam, Dong Uk Ahn · Meat Science · 2002 · 163 citations

Agriculture, Biochemistry, Food Science +14

Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties

Ki‐Chang Nam, Dong Uk Ahn · Meat Science · 2002 · 141 citations

Agriculture, Biochemistry, Food Science +16