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한국축산식품학회 제57차 국제 정기학술대회 구두 발표 순서

1. 대학원생 구두 발표 시간 : 5월 23일(금) 08:00~10:20
- 구두 발표자는 발표자료(ppt)를 5월 21일(수)까지 학회 메일(kosfa78@hanmail.net)로 제출 바랍니다.
- 1인당 질의응답 포함 발표시간 총 7~8분
- 영문 발표 자료와 영문 구두 발표를 권장함
※ 구두 발표자는 포스터를 게시하지 않습니다.

SP1 장소: Room 301
순서 분야 제목 발표자(제1저자) 소속
SP1-1 Meat Comparison of Cell Purity and Apoptosis Sensitivity in Satellite Cells Sorted from Hanwoo Muscle by FACS, Pre-plating, and Percoll Methods Sanghun Park Chungbuk National University
SP1-2 Meat Crusting-fabricated Soy Scaffolds Yield Three-dimensional Muscle Tissues for Cultured Chicken Production Ermie Jr. Mariano Chung-Ang University
SP1-3 Meat Development of a Dynamic Model for Escherichia coli on Chicken Breast Product Yejin Kim Korea Food Research Institute
SP1-4 Meat Effects of Decellularized Extracellular Matrix from Different Muscles on the Proliferation and Differentiation of Pig Muscle Stem Cells Eunil Kim Seoul National University
SP1-5 Meat Effects of Sous-vide Cooking under Pressure on the Physicochemical Properties of Pork Loin Yiseong Yoon Sejong University
SP1-6 Meat Exploring the Potential of Spectroscopic Techniques for Rapid Detection of Meat Adulteration with Plant Proteins Hafiz Ubaid ur Rahman University of Management and Technology, Pakistan
SP1-7 Meat From Waste to Functional Molecules: Efficient Screening and Mechanisms of Biological Activities of Bioactive Peptides Derived from Animal Byproducts Xuanying Xin Yanbian University, China
SP1-8 Meat Physicochemical and textural characteristics of sausages containing cultured Lentinula edodes mycelium Yu-Na Oh Kongju National University
SP1-9 Meat Physicochemical Properties of Low‑Fat Chicken Model Sausages with Cranberry Bean Powder from Different Drying Methods and Protein Isolate Ananta Muhammad Rifqi Chonnam National University
SP1-10 Meat Quercetin-fortified Oleogels Based on Candelilla Wax and Sunflower Oil: Characterization and Utilization as Solid Fat Replacements in Emulsion-type Sausage Hyun Ju Lee Konkuk University
SP1-11 Meat Regional Intramuscular Variation in Bovine and Porcine M. Psoas Major Jaehoon Baek Seoul National University
SP1-12 Meat The Impacts of κ-Carrageenan-Locust Bean Gum Emulsion Gel as an Animal Fat Substitute on the Freeze-Thaw Stability and In Vitro Protein Digestibility of Beef Patties Minkyung Woo Chungnam National University
SP1-13 Meat Treatment of Raw Beef with Bacteriophage as Biological Intervention Anum Ishaq University of Management and Technology, Pakistan
SP1-14 Meat Antioxidant activity and quality evaluation of meat products enhanced with mushroom powders Zuljargal Gantumur Hankyong National University

SP2 장소: Room 204-205
순서 분야 제목 발표자(제1저자) 소속
SP2-1 Dairy Characterization of Levilactobacillus brevis Isolated from Allium fistulosum L. and Its Application in Fermented Milk Natsag Lkhagvasuren Hankyong National University
SP2-2 Dairy Comparative Characterization of the VBNC State in Lactobacillus and Escherichia coli Hyein Kim Jeonbuk National University
SP2-3 Dairy Development of Edible Coating Films Based on Whey Protein Isolate for Cheese Preservation Yupa Tin Soe Sunchon National University
SP2-4 Dairy Effect of Ultrasound on Microbial inactivation and Physicochemical Properties of Milk for developing Innovative Low-Temperature Pasteurization Technology Prabhathma Yasasvi Rathnayake Chungnam National University
SP2-5 Dairy Physical and functional properties of nano delivery systems using epigalocatekin-3-galate (EGCG) - whey protein hydrolysate (WPH) conjugates with
calcium enhancement		 Ui-Seong Lim Gyeongsang National University

SP3 장소: Room 204-205
순서 분야 제목 발표자(제1저자) 소속
SP3-1 Other A novel GH11 Xylanase from Trichoderma citrinoviride with Potential for Development of Prebiotic Xylooligosaccharides as a Feed Additive for Livestock Beomsoo Kim Gyeongsang National University
SP3-2 Other Enhancing Proliferation and Differentiation of Muscle Satellite Cells via AKT/mTOR Activation and FoxO3a inhibition by Ginseng Leaf-Stem Extract Su Min Park Konkuk University
SP3-3 Other Enzymatic Hydrolysis of the Drone Pupae (Apis mellifera L.) Increases Antioxidant Activity and BCAA Content Gyutae Park Chungbuk National University
SP3-4 Other Influence of High-Pressure Incubation on Protein Reduction and Sensory Properties of Low-Protein White Rice Chaiwon Kim Sejong University
SP3-5 Other Inhibition of MEK pathway promotes differentiation of pig muscle stem cells through cell cycle arrest Soyoon Yun Seoul National University
SP3-6 Other Optimizing Enzymatic Hydrolysis and Antioxidant Potential of Edible Insects during In Vitro Human Digestion Hye Won Lee Gyeongsang National University
SP3-7 Other Ovomucoid hydrolysates prepared using alcalase suppress adipogenesis at an early stage of 3T3-L1 cell differentiation Seung-Woo Yu Konkuk University
SP3-8 Other Quality and Fatty Acid Composition of Egg Yolks from Korean Native Chicken Breeds: Implications for Functional Yolk Product Development Dowon Jeong Kangwon National University
SP3-9 Other Strain-specific CLA biosynthesis of Bifidobacterium breve JKL2022: Transcriptomic evidence of constitutive expression
of the linoleic acid isomerase gene		 Arxel G. Elnar Chung-Ang University
SP3-10 Other Sustainable Bioconversion of Cell Culture Waste by Brevibacillus spp. for polyhydroxybutyrate production Arthur Junghun Kim Seoul National University
SP3-11 Other Genetic Effects of Antibiotic-Induced Persister Formation and Resuscitation in Escherichia coli Garin Park Jeonbuk National University
한국축산식품학회 제57차 국제 정기학술대회 포스터 발표 순서

1. 포스터 발표 규격
** 포스터 발표 게시판 크기 : 가로 950mm x 세로 2380mm

2. 포스터는 다음 예에 따라 작성하시기 바랍니다.
- 각 포스터는 1m 거리에서 선명하게 읽거나 볼 수 있도록 작성해 주시기 바랍니다.
- 모든 포스터는 5월 22일(목) 13시 30분까지 지정된 장소에 부착하시기 바랍니다. (포스터 미부착시 차후 학술대회 참가가 제한될 수 있습니다.)
- 포스터 부착을 위한 모든 준비물 (테이프 등)은 발표자가 준비해 주십시오.
- 모든 포스터는 5월 23일(금) 13시 이후 발표자가 철거해 주십시오.

Dairy (11)
순서 분야 제목 발표자(제1저자) 소속
P-201 Dairy Alleviation of Colitis and Fecal Odor by Limosilactobacillus fermentum via Gut Microbiota Modulation in Mice Gil Ha Kim Hankyong National University
P-202 Dairy Cholesterol-lowering and Neuroprotective Effects of Taurine-enriched Synbiotic in in vitro and in vivo Models Joohyun Kang Sookmyung Women’s University
P-203 Dairy Comparative Analysis of Ice Cream from Jersey and Holstein Milk Ji-Woo Mun Jeju National University
P-204 Dairy Effects of Eggshell Powder Supplementation on Ruminal pH and Ammonia Nitrogen in Hanwoo and Dairy Cattle Yeongchan Lee Sejong University
P-205 Dairy Establishment of an Antibiotic-Induced Colitis Mouse Model for Probiotic Intervention Studies Kwangjun Lee Jeonbuk National University
P-206 Dairy Functional Differences between Progesterone and Prolactin for Milk Production in Cultured Bovine Mammary Epithelial Cells: Regulation of Matrix Metalloproteinase Activity Hyun Su Jung Konkuk University
P-207 Dairy Identification and Functional Properties of Pediococcus pentosaceus Isolated from Korean Cabbage (Baechu) Seon-A Jeong Hankyong National University
P-208 Dairy Isolation and Identification of Ligilactobacillus salivarius Strain with Casein Protein-Degrading Capability Jae Seung Lee Dankook University
P-209 Dairy Lactobacillus J215 and Lactobacillus J 216 Promote Post-DSS Recovery by Re-balancing Metabolites Wonmin Park Jeonbuk National University
P-210 Dairy Production of Casein Phosphopeptides from Ultrafiltration (UF) and Their Effects on Growth, Differentiation and Calcium Deposition of Osteoblasts (MC3T3-E1) Hee Song Kim Daegu University
P-211 Dairy Quality Characteristics of Fermented Milk Pudding with Pumpkin Seed Powder Seon-Ok Jang Kongju National University

Meat (64)
순서 분야 제목 발표자(제1저자) 소속
P-101 Meat Antioxidant and antimicrobial activities of solvent extracted elephant garlic and its effects on the quality or pork patties during refrigerated storage Jun Ho Park Chonnam National University
P-102 Meat Beef Quality Preservation Using an Essential Oil-Infused Absorbent Pad: Anti-Discoloration and Antioxidant Effects Jong Hyeon Han Konkuk University
P-103 Meat Bioactivity Evaluation and Identification of Low-Molecular-Weight Peptides from Pork Loin Myofibrillar Proteins Kang-Jin Jeong Gyeongsang National University
P-104 Meat Changes in pH and VBN of Hanwoo Sirloin and Shank Under Different Packaging Methods and Storage Temperatures Eun-seon Lee National Institute of Animal Science
P-105 Meat Characteristics of Intramuscular Fat Particles in Bovine Longissimus Thoracis et Lumborum Muscle Junyoung Park Seoul National University
P-106 Meat Characteristics of Nitrite-Gelatin Extracted by Neutralization with Atmospheric Cold Plasma Hayeon Jeon Chungnam National University
P-107 Meat Combined Quality Assessment and Biological Evaluation of Chicken Karaage with Tenebrio molitor Larvae Powder during Refrigerated Storage and in a Rat Model Chan-Hui Gwak Hankyong National University
P-108 Meat Comparative Analysis of Meat Quality and Fatty Acid Profiles in Hanwoo Cattle Across Slaughter Ages and Genetic Potentials Ramesh Nimantha Rupasinghe Sunchon National University
P-109 Meat Comparative Analysis of Microbial Contamination in Skin-on and Skinless Chicken Breasts Euna Jung Dong-eui University
P-110 Meat Comparative Analysis on the Metabolome of Dry-aged Beef Crust Hydrolysates from Different Aging Period Dongheon Lee Seoul National University
P-111 Meat Comparative evaluation of the quality characteristics of emulsion-type meat analogs prepared with various polysaccharides Dong Hyun Keum Korea Food Research Institute
P-112 Meat Comparative study on Flavor Compounds in Pan-Grilled Meatballs from Meat and Plant-Based Protein Soomin Oh Kangwon National University
P-113 Meat Comparison of Meat Quality and Fatty Acid Composition among Hanwoo, Jeju Black cattle, and Korean Black Cattle Ko Kyoungbo Jeju National University
P-114 Meat Comparison of Quality Characteristics by Slaughtering Process of Black Goat Carcass Jun-Won Sung Gyeongsang National University
P-115 Meat Comprehensive Non-Destructive Assessment of Beef Quality Using AI and Hyperspectral Imaging Hyunseok Kang Sejong University
P-116 Meat Computer Vision-Based Classification of Pork Sensory Quality using Color Features Jeong Beom Ju Seoul National University
P-117 Meat Development and Evaluation of Sodium Alginate Active Films Incorporating Rosemary Extract for Improving Oxidative Stability of Pork Patties During Refrigerated Storage Yu Jin Nam Chonnam National University
P-118 Meat Development of a Size Exclusion Chromatography Method for the Determination of Nitrite Residues in Meat Products Jeong-Uk Eom Gyeongsang National University
P-119 Meat Development of Mugwort Essential Oil–Supplemented Chitosan/Gelatin Coatings for Enhancing Quality and Microbiological Safety of Chicken Meat Ji Hwan Ryoo Konkuk University
P-120 Meat Differences in Quality and Muscle Fiber Characteristics of Beef from Hanwoo Steers and Cows Junyoung Park Seoul National University
P-121 Meat Effect of chiller ageing on volatile flavor components duck breast meat Lijie Zhang Jeonbuk National University
P-122 Meat Effect of Frozen Storage on Physicochemical Properties and Fatty Acid Composition of Korean Native Chicken Meat Yousung Jung Kangwon National University
P-123 Meat Effect of Sueada Glauca as a Salt Replacer on the Fermented Sausage Quality Eun-Young Jung Seoul National University
P-124 Meat Effect of Wet-ageing with Different Marination Methods on Quality Characteristics of Korean Native Black Goat Meat Oni Faith Oluwaseyi Sunchon National University
P-125 Meat Effects of Aging Status and Method on the Physicochemical Properties of Frozen Pork Belly Sumin Bae Kyungsung University
P-126 Meat Effects of Creatine Addition on the Quality Characteristics of Emulsified Pork Sausages Jiwoo Kang Chungbuk National University
P-127 Meat Effects of Different Plant Extract Powders on the Physicochemical Properties and Storage Stability of Retort-Type Pet Food Jibin Park Kyungsung University
P-128 Meat Effects of ginger and kiwifruit extracts on tenderization and quality stability of beef sirloin during dry aging Ha Eun Kim Chonnam National University
P-129 Meat Effects of Goat Horn Extract on the Physicochemical and Sensory Properties of Black Goat Hot Pot Chang-Hwan Jeong Korea Food Research Institute
P-130 Meat Effects of High Pressure on Enzymatic Degradation and Functional Attributes of Pork Loin Chaiwon Kim Sejong University
P-131 Meat Effects of Proteolytic Hydrolysis on the Quality Attributes of Chicken Breast Proteins Conjugated with Polyphenols from Silkworm Thorn Fruit (Cudrania tricuspidata) Woo-Young Son Gyeongsang National University
P-132 Meat Effects of slaughter age and wet aging on the physicochemical and quality characteristics of Hanwoo striploin Ramesh Nimantha Rupasinghe Sunchon National University
P-133 Meat Effects of Sous-vide Combined with High-Pressure on the Physicochemical Properties of Moisture-Enhanced Ground Pork Yiseong Yoon Sejong University
P-134 Meat Effects of Various Oil-in-Emulsions Stabilized with Pulse Proteins on Functional and Structural Properties of Pork Model Sausages Geon Ho Kim Chonnam National University
P-135 Meat Evaluation of the physicochemical properties and sensory characteristics of pork patties produced with different addition ratios of alternative proteins Jeong-heon Kim Korea Food Research Institute
P-136 Meat Evaluation of the Rheological Properties of Pork Myofibrillar Protein Gels Added with Rhynchosia nulubilis Protein Isolate for Use in In Vitro Digestion Models Min Jae Kim Chonnam National University
P-137 Meat Functional Characteristics of Seaweed Powders and Their Impact on the Quality of Pet Food Minhyeong Kim Kyungsung University
P-138 Meat Growth of Escherichia coli in Chicken Feet During Storage at Different Temperatures Hyun Uk Cho Chungnam National University
P-139 Meat Impact of Steak Doneness on the Digestibility of Beef Proteins Huilin Cheng Seoul National University
P-140 Meat Influence of Repeated Freeze-Thaw Cycles on Physicochemical and Oxidative Stability of Chicken Leg Meat Sania Tariq Gyeongsang National University
P-141 Meat Kinetic Models to Describe Kinetic Behavior of Total Aerobic Bacteria in Beef Sangeun Park Sookmyung Women’s University
P-142 Meat Meat Quality Characteristics and Carcass Grade Distribution of Jeju Black Cattle Kim Gwangheun Jeju National University
P-143 Meat Modeling Microbial Growth of Pork Patties added with Mealworm (Tenebrio Molitor) Powder Hyun Uk Cho Chungnam National University
P-144 Meat Multivariate Analysis-Based Discrimination of Pig Breeds Using Physicochemical and Textural Meat Quality Parameters Mia Nayeem Gyeongsang National University
P-145 Meat Myotube Width and Expression of MuRF1 and MAFbx in Senescence-Induced C2C12 Cells Treated with Goat Meat Ethanol Extracts Sosoh Kim Sookmyung Women’s University
P-146 Meat Natural Antioxidant Potential of Grifola frondosa (Maitake) in Meat Products Soyoung Jang Chungbuk National University
P-147 Meat Optimizing the Enzymatic Hydrolysis Condition of Dry-aged Beef Crust as Salt Seokjun Lee Seoul National University
P-148 Meat Physicochemical Differences in Freeze-Dried Meat Batter Produced by Different Freezing Temperatures Seokhee Han Chungnam National University
P-149 Meat Physicochemical Properties of an Almond Protein Isolate and κ-Carrageenan-based Emulsion Gel as a Pork Fat Substitute in Frankfurters Seong Joon Hong Konkuk University
P-150 Meat Physicochemical Properties of Imported Boer Goat Meat: A Comparative Analysis by Cut and Sex Joko Sujiwo Kangwon National University
P-151 Meat Potential for Quality Improvement of Lean Meat by Sous-vide Method and Comparison with Fatty Cuts across Species Minjun Kim Chungbuk National University
P-152 Meat Pre-plating-Based Strategy for Sorting Muscle Cells from Hanwoo Tissue Sol-Hee Lee Chungbuk National University
P-153 Meat Profiling volatile flavor compounds in Cherry Valley ducks using SPME-GC/MS Ying Wang Jeonbuk National University
P-154 Meat Quality Properties of Meat Substitute Partially Restructured Using Lentinula edodes Mycelium Nak-Won Choi Kongju National University
P-155 Meat Spoiled Meat Detection Based on Meat Protein Degradation by Bacteria Sumin Song Seoul National University
P-156 Meat Study on the feasibility of using livestock adult serum as a fetal bovine serum substitute for cultured meat Da Young Lee Chung-Ang University
P-157 Meat Study on the Price Status and Determinants of Hanwoo Fresh Meat at Each Distribution Stage Lee Jae Kyung Korea Institute for Animal Products Quality Evalution
P-158 Meat A Vulnerability Assessment of the Impact of Climate Change on Chickens Damage Scale Suhyup Lee Korea National University of Agriculture and Fisheries
P-159 Meat Technology for Enhancing Nitrous Pigments Formation and Quality of Cured Meat: Natural Nitrite from Angelica keiskei and High Hydrostatic Pressure Yea-Ji Kim Korea Food Research Institute
P-160 Meat Temperature-Dependent Changes in Surface Hydrophobicity during Heat-Induced Denaturation of Porcine Myofibrillar Proteins Seonmin Lee Chungnam National University
P-161 Meat The Enhancement of the Maillard Reaction in Meat-Based Model Systems using Banana Peel Extract Nayoon Park Seoul National University
P-162 Meat A Comparative Study on Egg Productivity, Egg Quality, and Welfare Indicators by Stocking Density in Animal Welfare Certified Layer Farms Suhyup Lee Korea National University of Agriculture and Fisheries
P-163 Meat The Impacts of Lipid Types and Sodium Alginate Addition on the Protein Adsorption at the Oil-Water Interface in the Pork Emulsion Soeun Kim Chungnam National University
P-164 Meat Up-to-date research on the composition of blood slaughterhouse by-products derived FBS substitutes and their applicability to animal cell culture Da Young Lee Chung-Ang University

Other (41)
순서 분야 제목 발표자(제1저자) 소속
P-301 Other A Eutectic KCl-Based PCM for Improving Cold Storage Stability of Frozen Meat Products Chaeeun Lee Sejong University
P-302 Other Antioxidant Activity and Digestibility of Black Soldier Fly Larvae Hydrolyzed with Alcalase and Pepsin for Pet Food Applications Jun Hwang Gyeongsang National University
P-303 Other Antioxidant activity of Molecular Weight Extracted Collagen Hydrolysates from Chicken Feet Fed with Abelmoschus manihot Ho Gun Jang Gyeongsang National University
P-304 Other Application of Direct Steam Injection for Tomato Chicken Sauce Quality Evaluation Jun Bo Shim Seoul National University of Science and Technology
P-305 Other Application of Green-Synthesized Silver Nanoparticles Using Bacteriocin-Producing Probiotic Strains Against Foodborne Pathogens Gawon Hwang Chung-Ang University
P-306 Other Bifidobacterium adolescentis SY827 Enhances Epithelial Barrier Integrity in a 3D Villi Culture System Saeyoun Shin Chonnam National University
P-307 Other Bioactive hetero-exopolysaccharide from Latilactobacillus curvatus KU15003: Production, characterization and functional properties Manoj Kumar Yadav Dankook University
P-308 Other Characterization and Evaluation of a Broad-Host-Range Salmonella Phage Cocktail for Food and Poultry Applications Youbin Choi Seoul National University
P-309 Other Chitosan from Edible Insects: Physicochemical and Functional Characterization Ji Yoon Cha Korea Food Research Institute
P-310 Other Comparative Analysis of Sweet Potato Stalk Kimchi Microorganisms by Storage Conditions at 5°C and 20°C Using Next Generation Sequencing (NGS) Seong Hyun Park Konkuk University
P-311 Other Development and characterization of gelatin-based food-grade microcarriers for cultured meat applications Chan-Jin Kim Gyeongsang National University
P-312 Other Differential Growth and Differentiation Capacities of Chick Muscle Types-Derived Satellite Cells Hyo jin Lee Gyeongsang National University
P-313 Other Effect of Oil and Emulsifier Selection on the Formation and Cell Compatibility of Gelatin-Based Edible Microcarriers Si-Hoon An Gyeongsang National University
P-314 Other Effects of Different Inducers on Myoblast Differentiation of Porcine Skeletal Muscle Stem Cells Sumin Choi Seoul National University
P-315 Other Effects of Electron Beam on the Physicochemical Properties and Microbiological Quality of Raw Duck Meat Ui-Bin Baek Kongju National University
P-316 Other Effects of Dietary Probiotics (Bacillus licheniformis) on Growth Performance, Biological Safety, and Gut Morphology in Broilers Suhyup Lee Korea National University of Agriculture and Fisheries
P-317 Other Effects of Magnolol and Honokiol from Magnolia denudata extracts on Myogenin and Myosin Heavy Chain Expression Beobmo Ku Chungbuk National University
P-318 Other Effects of physicochemical properties of emulsion-type meat analogs with mushrooms Yoo-Jeong Choi Korea Food Research Institute
P-319 Other Effects of Sea Lettuce Extracts Prepared by Subcritical Water on Extending Shelf Life of Chilled Pork Patties Jong Won Lee Sejong University
P-320 Other Enhanced Myogenic Differentiation of Porcine Skeletal Muscle Stem Cells by Synergistic Combination of Media Supplements Doo Yeon Jung Seoul National University
P-321 Other Evaluation of anti-obesity effects of Spore-Forming Clostridium spp. in high-fat diet-induced obese mice Seon-hui Son Seoul National University
P-322 Other Evaluation of Tuned Microarchitectures of Porous Scaffolds for Muscle Cell Culture Young-Seung Lee Seoul National University
P-323 Other Extraction and characterization of pork bone gelatin using natural enzyme extracts Van-Ba Hoa National Institute of Animal Science
P-324 Other Fabrication and Characterization of Hybrid Cultured Meat Using Wet-Spinning So-Hee Kim Gyeongsang National University
P-325 Other Investigating the Role of Next-Generation Probiotics Bacteroides spp. in Gut-Brain Axis Using Multi-omics Analysis Junha Park Seoul National University
P-326 Other Meat Quality Traits using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging AMM Nurul Alam Gyeongsang National University
P-327 Other Microbial Proteins as Functional Meat Analogs: Improving Texture, Flavor, and Nutritional Profile in Hybrid Patties Ayesha Muazzamq Gyeongsang National University
P-328 Other Modulating Hydrogel Stiffness to Control Adipogenic Differentiation for Cultured Fat Applications Hyun Young Jung Seoul National University
P-329 Other Modulating Physicochemical, Textural, and Microstructural Properties of Wet-Spun Plant-Based Fibers with Different Protein Ratios Swati Kumari Gyeongsang National University
P-330 Other More Than Meat: Rediscovering Goat By-products Through Color and Nutritional Composition Anneke Kangwon National University
P-331 Other Neuroprotective Evaluation of a Novel Probiotic Candidate in C. elegans and Mouse Model of Parkinson’s Disease Yeonsoo Kim Seoul National University
P-332 Other Optimization of Serum-Free Media for the Proliferation and Differentiation of Chicken Muscle Stem Cells Myung Yeo Seoul National University
P-333 Other Optimizing the cryoprotectant mixture to enhance the viability of Levilactobacillus brevis and Lactobacillus johnsonii Kiyeop Kim Chonnam National University
P-334 Other Potential Use of Exudate Metabolite Profiles as Indicators of Microbial Population in Beef Heesang Hong Seoul National University
P-335 Other Purified Puerarin from Pueraria lobata Enhances Lipid Metabolism and Attenuates Fat Accumulation in High-Fat Diet-Fed Mice Ji-Hwan Yoon Gachon University
P-336 Other Rapid Discrimination of Microbial Contamination of Pork During Refrigerated Storage Using 1H Nuclear Magnetic Resonance (NMR) analysis Hyun Cheol Kim Seoul National University
P-337 Other Stress-related host response differentially regulated by susceptibility to microplastic-induced toxicity in plastic-degrading bacteria Min-Geun Kang Seoul National University
P-338 Other Synergistic Effects of MTGase and Cellulose on the Texture, TBARS, and Sensory Attributes of Hybrid Meat Abdul Samad Gyeongsang National University
P-339 Other Temperature-Driven Enhancement of Chick Satellite Cell Growth and Protein Dong Bin Kim Gyeongsang National University
P-340 Other The Role of Synbiotics and Organic Acids to Support Post-Weanig Performance Suhyup Lee Korea National University of Agriculture and Fisheries
P-341 Other Volatile Profile Changes in Chicken Breast under Different Storage Temperatures Hyun-Jun Kim Seoul National University