Pork Preference for Consumers in China, Japan and South Korea
S.-H. Oh (Oh SH), M. T. See (See MT)
Asian-Australas J Anim Sci. 2012;25(1):143-150.   Published online 2011 Dec 21     DOI: https://doi.org/10.5713/ajas.2011.11368
Citations to this article as recorded by Crossref logo
Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science
Sumin Kang, Gyoungok Gang, Gwang-woong Go
Food Science and Biotechnology.2024; 33(1): 23.     CrossRef
Centre pork chop colour classification using image analysis on the ventral surface of the loin
X. Wei, B. Bohrer, B. Uttaro, M. Juárez
Canadian Journal of Animal Science.2024; 104(1): 123.     CrossRef
Product-based marketing strategies: pork consumption in Taiwan and Japan
Ching Yin Ip, Chaoyun Liang
British Food Journal.2024; 126(3): 1202.     CrossRef
The South Korean Perspective on German Animal Welfare Certified Pork
Rebecca Derstappen, Annika Johanna Thies
German Journal of Agricultural Economics.2024;[Epub]     CrossRef
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
Xinyan Zhang, Lina Guo, Zhongyuan Chen, Haile Ma
Journal of the Science of Food and Agriculture.2024;[Epub]     CrossRef
Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surface
X. Wei, B. Bohrer, B. Uttaro, M. Juárez
Meat Science.2023; 204: 109237.     CrossRef
Identification of key adipogenic transcription factors for the pork belly parameters via the association weight matrix
Seung-Hoon Lee, Sang-Hoon Lee, Hee-Bok Park, Jun-Mo Kim
Meat Science.2023; 195: 109015.     CrossRef
Breeding potential for pork belly to the novel economic trait
Seung-Hoon Lee, Jun-Mo Kim
Journal of Animal Science and Technology.2023; 65(1): 1.     CrossRef
Total and cause-specific mortality associated with meat intake in a large cohort study in Korea
Anthony Kityo, Sang-Ah Lee, Daehee Kang
Frontiers in Nutrition.2023;[Epub]     CrossRef
Isocaloric Substitution of Plant-Based Protein for Animal-Based Protein and Cardiometabolic Risk Factors in a Multiethnic Asian Population
Yu Qi Lee, Airu Chia, Clare Whitton, David Cameron-Smith, Xueling Sim, Rob M. van Dam, Mary F-F Chong
The Journal of Nutrition.2023; 153(5): 1555.     CrossRef
A deep learning-based framework for predicting pork preference
Eunyoung Ko, Kyungchang Jeong, Hongseok Oh, Yunhwan Park, Jungseok Choi, Euijong Lee
Current Research in Food Science.2023; 6: 100495.     CrossRef
Association between the intake of animal offal and depressive symptoms: a TCLSIH cohort study
Hanzhang Wu, Yeqing Gu, Ge Meng, Qing Zhang, Li Liu, Hongmei Wu, Shunming Zhang, Xuena Wang, Juanjuan Zhang, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song, Hong Chang, Kaijun Niu
Food & Function.2023; 14(8): 3722.     CrossRef
Relationship of pig carcass grade with the amount of pork belly estimated with AutoFom III
Eunyoug Ko, Yunhwan Park, Kwangwook Park, Changhyun Woo, Sanghun Park, Yun-a Kim, Gyutae Park, Sehyuk Oh, Jaeyoung Kim, Jungseok Choi, D. Y. Wang
Animal Production Science.2023; 63(6): 604.     CrossRef
Meat Consumption, Sustainability and Alternatives: An Overview of Motives and Barriers
Maria Font-i-Furnols
Foods.2023; 12(11): 2144.     CrossRef
Comparison of the gut microbiota and metabolites between Diannan small ear pigs and Diqing Tibetan pigs
Xuancheng Guan, Junhong Zhu, Lanlan Yi, Haichao Sun, Minghua Yang, Ying Huang, Hongbin Pan, Hongjiang Wei, Hongye Zhao, Yanguang Zhao, Sumei Zhao
Frontiers in Microbiology.2023;[Epub]     CrossRef
Estimation of genetic parameters for pork belly traits
Seung-Hoon Lee, Sang-Hoon Lee, Hee-Bok Park, Jun-Mo Kim
Animal Bioscience.2023; 36(8): 1156.     CrossRef
Enhancing Animal Welfare with Interaction Recognition: A Deep Dive into Pig Interaction Using Xception Architecture and SSPD-PIR Method
Jung Kim, Alwin Poulose, Savina Colaco, Suresh Neethirajan, Dong Han
Agriculture.2023; 13(8): 1522.     CrossRef
Comparative analysis of changes in diarrhea and gut microbiota in Beigang pigs
Meng Wang, Hao Zheng, Shuaiwei Wang, Houqiang Luo, Ziwei Li, Xianzhang Song, Hongxi Xu, Peide Li, Siyu Sun, Yan Wang, Zhenjie Yuan
Microbial Pathogenesis.2023; 185: 106441.     CrossRef
The current status of Korean native pig production
Esther Lee, Jae-Cheol Jang, Sang-Hyon OH
Journal of Animal Science and Technology.2023; 65(6): 1169.     CrossRef
Correlation between the Korean pork grade system and the amount of pork primal cut estimated with AutoFom III
Yunhwan Park, Eunyoung Ko, Kwangwook Park, Changhyun Woo, Jaeyoung Kim, Sanghun Lee, Sanghun Park, Yun-a Kim, Gyutae Park, Jungseok Choi
Journal of Animal Science and Technology.2022; 64(1): 135.     CrossRef
Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meat
Keisuke Sasaki
Animal Science Journal.2022;[Epub]     CrossRef
Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal
Lihong Niu, Hui Yu, Lili Zhang, Qin Zhao, Keqiang Lai, Yongle Liu, Yiqun Huang
Journal of Food Composition and Analysis.2022; 112: 104681.     CrossRef
Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes
Chien Duong, Billy Sung, Sean Lee, Julia Easton
Meat Science.2022; 193: 108954.     CrossRef
Anisotropic effect on the predictability of intramuscular fat content in pork by hyperspectral imaging and chemometrics
Christopher T. Kucha, Li Liu, Michael Ngadi, Claude Gariépy
Meat Science.2021; 176: 108458.     CrossRef
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
Van-Ba Hoa, Kukhwan Seol, Hyunwoo Seo, Sunmoon Kang, Yunseok Kim, Pilnam Seong, Sungsil Moon, Jinhyoung Kim, Soohyun Cho
Food Science of Animal Resources.2021; 41(2): 224.     CrossRef
Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
Dong Kook Cho, Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi
Food Science of Animal Resources.2021; 41(2): 214.     CrossRef
Consumers' perception and purchase behaviour of meat in China
Kevin Kantono, Nazimah Hamid, Qianli Ma, Diksha Chadha, Indrawati Oey
Meat Science.2021; 179: 108548.     CrossRef
Analysis on difference of consumer’s evaluation on visual features of pork cuts
Yee Eun Lee, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Minkyung Ryu, Cheorun Jo
Journal of Animal Science and Technology.2021; 63(3): 614.     CrossRef
Meat quality characteristics of pork bellies in relation to fat level
Van-Ba Hoa, Kuk-Hwan Seol, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Jin-Hyoung Kim, Soo-Hyun Cho
Animal Bioscience.2021; 34(10): 1663.     CrossRef
Qualitative assessment of value in Australian pork across cultures
E. P. Bittner, H. Ashman, R. J. van Barneveld, A. McNamara, N. Thomson, A. H. Hearn, F. R. Dunshea
Animal Production Science.2021; 62(12): 1181.     CrossRef
Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion
Shengnan Liu, Rong Zhang, Liumin Fan, Yunfang Ma, Qisen Xiang
Journal of the Science of Food and Agriculture.2020; 100(4): 1735.     CrossRef
Exploring Meal and Snacking Behaviour of Older Adults in Australia and China
Behannis Mena, Hollis Ashman, Frank R. Dunshea, Scott Hutchings, Minh Ha, Robyn D. Warner
Foods.2020; 9(4): 426.     CrossRef
The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
Hojeong Jeong, Soohyung Lee, Gi Dong Han
Food Science and Biotechnology.2020; 29(9): 1195.     CrossRef
Transcriptome Profiling Associated with Carcass Quality of Loin Muscles in Crossbred Pigs
Sang-Mo Kim, Kesavan Markkandan, Jong-Young Lee, Gye-Woong Kim, Jae Young Yoo
Animals.2020; 10(8): 1279.     CrossRef
Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs
Bryan Irvine Lopez, Kier Gumangan Santiago, Donghui Lee, Younggyu Cho, Dajeong Lim, Kangseok Seo
Genes.2020; 11(9): 1062.     CrossRef
Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Asian-Australasian Journal of Animal Sciences.2019; 32(9): 1448.     CrossRef
Microbiological evaluation of pork offal products collected from processing facilities in a major United States pork-producing region
Alan Erickson, Monte Fuhrman, William Mikel, Jon Ertl, Laura Ruesch, Debra Murray, Zachary Lau
Journal of Swine Health and Production.2019; 27(1): 34.     CrossRef
Evaluation of whole pork belly qualitative and quantitative properties using selective belly muscle parameters
Eun-A Lee, Ji-Hoon Kang, Jin-Hyung Cheong, Kyung-Chul Koh, Woo-Min Jeon, Jee-Hwan Choe, Ki-Chang Hong, Jun-Mo Kim
Meat Science.2018; 137: 92.     CrossRef
Predicting pork loin intramuscular fat using computer vision system
J.-H. Liu, X. Sun, J.M. Young, L.A. Bachmeier, D.J. Newman
Meat Science.2018; 143: 18.     CrossRef
Evaluation of alternative fabrication specifications to increase gross value of pork carcasses
Erin E Bryan, Martin F Overholt, Gap Don Kim, Anna C Dilger, Dustin D Boler
Translational Animal Science.2018; 2(1): 19.     CrossRef
Application of AutoFom III equipment for prediction of primal and commercial cut weight of Korean pig carcasses
Jung Seok Choi, Ki Mun Kwon, Young Kyu Lee, Jang Uk Joeng, Kyung Ok Lee, Sang Keun Jin, Yang Il Choi, Jae Joon Lee
Asian-Australasian Journal of Animal Sciences.2018; 31(10): 1670.     CrossRef
Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole
M. Font-i-Furnols, M.D. Aaslyng, G.B.C. Backus, J. Han, T.G. Kuznetsova, N. Panella-Riera, A.A. Semenova, Y. Zhang, M.A. Oliver
Meat Science.2016; 121: 96.     CrossRef
Antimicrobial use in Chinese swine and broiler poultry production
Vikram Krishnasamy, Joachim Otte, Ellen Silbergeld
Antimicrobial Resistance and Infection Control.2015;[Epub]     CrossRef
Characteristics of pork belly consumption in South Korea and their health implication
Jee-Hwan Choe, Han-Sul Yang, Sang-Hoon Lee, Gwang-Woong Go
Journal of Animal Science and Technology.2015;[Epub]     CrossRef
Estimation of Genetic Parameters for Pork Belly Components in Yorkshire Pigs
H. S. Kang, B. M. Lopez, T. H. Kim, H. S. Kim, S. H. Kim, K. C. Nam, K. S. Seo
Asian-Australasian Journal of Animal Sciences.2015; 28(7): 922.     CrossRef
Factors affecting the tissues composition of pork belly
K. Duziński, D. Knecht, D. Lisiak, P. Janiszewski
Animal.2015; 9(11): 1897.     CrossRef
Establishment of reference conditions for nutrients in an intensive agricultural watershed, Eastern China
Jiabo Chen, Jun Lu
Environmental Science and Pollution Research.2014; 21(4): 2496.     CrossRef
Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi)
Bue-Young Imm, Chung Hwan Kim, Jee-Young Imm
Korean Journal for Food Science of Animal Resources.2014; 34(4): 496.     CrossRef
Effects of Increasing Market Weight of Finishing Pigs on Backfat Thickness, Incidence of the 'Caky-fatty' Belly, Carcass Grade, and Carcass Quality Traits
Man Jong Park, Byung Chul Park, Duck-Min Ha, Jin-Bo Kim, Kyoung-Soon Jang, Do-Hyun Lee, Gwan-Tae Kim, Sang-Keun Jin, C. Young Lee
Journal of Animal Science and Technology.2013; 55(3): 195.     CrossRef