MAJOR OF FOOD SCIENCE & TECHNOLOGY

＊S.K. Sung, D.H. Ahn and S.M. Kim, 1988. Effect of high temperature aging on physical and morphological characteristics of korean male beef. Korean J. Anim. Sci. 30(11) 666

＊ Ahn, D.H., A. Hattori, and K. Takahashi, 1993. Structural Changes in Z-Disks of Skeletal Muscle Myofibrils during Growth of Chicken, J. Biochem., Vol. 113, No. 3, pp. 383-388

＊ Kwon, Y.J., D.H. Ahn and S.K. Sung, 1995. The effects of breed on the collagen characteristics and tenderness of beef, Research papers of the institute of resource development youngnam university, Vol.14, No.1, pp. 101-108

＊ Ahn, D.H., 1996. Effect of Myofibrillar Z-Disk Backbone Structure on Difference of Chicken Meat Tenderness in Each Part, Korean J. Anim. Sci., Vol.38, No.4, pp. 403-410

＊ Ahn, D.H., 1996. Measurement of Meat Tenderization during Post-mortem Aging by the Indirect Immunofluorescence Method, Korean J. Food Sci. Tech.., Vol.28, No.3, pp. 566-572

＊ G.D. Han, D.G. Kim, S.M. Kim, D.H. Ahn and S.K. Sung, 1996. Effects of Aging on the Physico-Chemical and Morphological Properties in the Hanwoo Beef by the Grade, Korean J. Anim. Sci., Vol.38, No.6, pp. 589-596

＊ Ahn, D.H., 1996. Effect of Myofibrillar Z-line Structure and Constructive Phospholipids on Meat Tenderization during Post-mortem Aging, Research Center of Science ＆ Technology Pusan national University of Technology, Vol.11, pp. 177-186

＊ D.H. Ahn, S.Y. Park, Y.J. Kwon and S.K. Sung, 1997. Postmortem changes in myofibrillar proteins in muscles of korean native chickens. Korean J. Anim. Sci. 39(5) 577

＊ D.H. Ahn, T.H. Kim, J.I. Choi, S.N. Kim and S.Y. Park, 1998. Studies on the improvement pork meat quality using salt-fermented shrimp. J. Korean Soc. Food Sci. Nutr. 27(3) 482-488

＊ S.K. Sung, D.G. Kim, D.H. Ahn and S.M. Kim, 1998. Effect of electrical stimulation on the quality characteristics of hanwoo beef. Korean J. Anim. Sci. 40(2) 185-192

＊ D.G. Kim, D.H. Ahn, S.M. Kim and S.K. Sung, 1998. Effect of electrical stimulation and delayed chilling on the physicochemical characteristics of hanwoo beef. J. Korean Soc. Food Sci. Nutr. 27(2) 207-213

＊ K. Shimada, D.H. Ahn and K. Takahashi, 1998. Liberation of phospholipids from Z-disks of chicken skeletal muscle myofibrils by 0.1 mM calcium ions: weakening mechanism for Z-disks during post-mortem aging of meat. Biosci. Biotechnol. Biochem. 62(5) 919-926

＊ D.H. Ahn and S.M. Park, 1998. Postmortem changes in Z-disk domain of titin in the chicken muscle. Korean J. Food Sci. Ani. Resour. 18(4) 292-300

＊ S.M. park, S.K. Youn, H. J. Kim and D.H. Ahn, 1999. Studies on the improvement of storage property in meat sausage using chitosan-Ⅰ. J. Korean Soc. Food Sci. Nutr. 28(1) 167-171




-- 특허 출원 --

＊키토산이 함유된 소세지의 제조방법 (1999. 2. 출원)

Studies on the changes of myofibrillar Z-disks structure development, growth and ageing of meat in the domestic animal.