Presentation
한국축산식품학회 제56차 국제 정기학술대회 구두 발표 순서
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1. 대학원생 구두 발표 시간 : 5월 29일(수) 14:10~15:50 - 구두 발표자는 발표자료(ppt)를 5월 28일(화)까지 학회 메일(kosfa78@hanmail.net)로 제출 바랍니다. - 1인당 질의응답 포함 발표시간 총 9분 - 영문 발표 자료와 영문 구두 발표를 권장함 ※ 구두 발표자는 포스터를 게시하지 않습니다. |
| SP1 | |||||
|---|---|---|---|---|---|
| 순서 | 분야 | 제목 | 발표자 (제1저자) |
소속 | 장소 |
| SP1-1 | Meat | A Comparison of The Physicochemical and Storage Characteristics of Black Goat Meat and Other Animal Meat Emulsified Sausages | Da-Mi Choi | Kongju National university | Room 204 |
| SP1-2 | Meat | Characterization of Protease Activities from Cudrania tricuspidata, Figfruit, Ginger and Kiwifruit and Their Applications to Pork Myofibrillar Protein | Yu Jin Nam | Chonnam National University | |
| SP1-3 | Meat | Degradation pattern of FLNC and drip channels formation during pork postmorterm aging | Tongyao Du | Nanjing Agriculture University, China | |
| SP1-4 | Meat | Evaluation of antioxidant activity of Protaetia brevitarsis seulensis larvae and quality characteristics of chicken nuggets with larvae powder during refrigerated storage | Ju Yi Shin | Hankyong National University | |
| SP1-5 | Meat | Evaluation of Metabolite Compounds And Health-Promoting Properties In Goat Meat Fermented Sausage Incorporating Exogenous Enzymes | Shine Htet Aung | Sunchon National University | |
| SP1-6 | Meat | Influence of Hot-Boned Pork and Cold Plasma-Treated Cauliflower on Quality of Pork Gel Containing No Synthetic Nitrite and Phosphate | Hayeon Jeon | Chungnam National University | |
| SP1-7 | Meat | Investigating the Connection Between Distributor Preferences for Pork Belly and Belly Fat Levels in the Korean Pork Market: Utilizing Belly Fat Percentage Measured by VCS2000 and Belly Cross-Sectional Assessment | Youngho Lim | Chungbuk National University | |
| SP1-8 | Meat | Novel inspection method using hyperspectral imaging for detecting abscesses in the pork meat | Juntae Kim | Chungnam national university | |
| SP1-9 | Meat | Study on the impaired growth potential caused by cellular senescence of long-term cultured Hanwoo primary muscle cells | Sanghun Park | Chungbuk National University | |
| SP1-10 | Meat | Synergistic Effect of Crude Enzyme from Pineapple Pretreatment and Sous-Vide Cooking on Horse Semitendinosus Steak | Sangrok Lee | Kangwon National University | |
| SP1-11 | Meat | The Role of Oxidized Beef Tallow Induced by Plasma on the Flavor of Maillard Reaction Products | Dongheon Lee | Seoul National University | |
| SP2 | |||||
| 순서 | 분야 | 제목 | 발표자 (제1저자) |
소속 | 장소 |
| SP2-1 | Dairy | Assessment of cellular characteristics and milk component productivity in primary bovine mammary cells during serial passages | Hyun Su Jung | Konkuk University | Room 206-208 |
| SP2-2 | Dairy | Construction of a Maturation Medium for In Vitro Development of Primary Chicken Myofibers | Chan-Jin Kim | Gyeongsang National University | |
| SP2-3 | Dairy | Characteristics of Lactiplantibacillus argentoratensis isolated from blueberries and application to fermented milk | Natsag Lkhagvasuren | Hankyong National University | |
| SP2-4 | Dairy | Changes in Physicochemical Properties and Storage Stability of Plant-Based Pork Meatball during Frozen Storage | Minyeong Lee | Konkuk Universitiy | |
| SP2-5 | Dairy | Effect of Cold Plasma and Plasma-Treated Water on Inactivation of Salmonella Typhimurium and Cuticle Integrity of Shell Egg | Che Min Nam | Chungnam National University | |
| SP2-6 | Dairy | Effect of culture medium of Lacticaseibacillus paracasei isolated from Prunus × yedoensis on mouse small intestinal cells | Batchimeg Namshir | Hankyong National University | |
| SP2-7 | Dairy | Ginseng Extract Function as a Natural Surfactant and Quality Enhancer in Yogurt | Dong Hyun Keum | Konkuk university | |
| SP2-8 | Dairy | Potential risk of microplastics in dairy food system: Dietary exposure and safety assessment using Caenorhabditis elegans animal model | Min-Geun Kang | Seoul National University | |
| SP2-9 | Dairy | Non-destructive Prediction of Pork Spoilage Utilizing Drip Metabolites to Estimate Volatile Basic Nitrogen Levels | Hyun-Jun Kim | Seoul National University | |
| SP2-10 | Dairy | Immune Stimulating Effects of Egg White Ovomucoid Hydrolysate Produced by Pepsin in RAW 264.7 Macrophages | Seung-Woo Yu | Konkuk University | |
| SP2-11 | Dairy | Probiotic-Derived Extracellular Vesicles Drive Enhanced Intestinal Development in an Organoid Model | Hye Jin Choi | Seoul National University | |
| SP3 | |||||
| 순서 | 분야 | 제목 | 발표자 (제1저자) |
소속 | 장소 |
| SP3-1 | Other | Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents | Kyu-Min Kang | Kongju National University | Room 209-211 |
| SP3-2 | Other | Characterization of Physicochemical and Sensory Characteristics of Hybrid Cultured Meat with Cultured meat and Plant-based meat | AMM Nurul Alam | Gyeongsang National University | |
| SP3-3 | Other | Comparison of protein quality properties among different parts of Gryllus bimaculatus | Jeong Heon Kim | Korea Food Research Institute | |
| SP3-4 | Other | Development of Hybrid Cultured Meat by Formulating Artificially Imitated Meat Fiber using Wet Spinning | Swati Kumari | Gyeongsang National University | |
| SP3-5 | Other | Effect of Drone Pupae (Apis mellifera) Extract on the Proliferation and Differentiation of Hanwoo Myosatellite Cells for the Development of Cultivated Meat | Nayoung Choi | Chungbuk National University | |
| SP3-6 | Other | Evaluation of Fusarium venenatum-based Mycoprotein as a Potential Alternative Protein and Anti-Obesity Agent. | Daniel Junpyo Lee | Seoul National University | |
| SP3-7 | Other | Exploring Culture Conditions (Temperature and Oxygen) of Hanwoo Myosatellite Cells for Cultured Meat Production | Gyutae Park | Chungbuk National University | |
| SP3-8 | Other | Nutritional Profiles and Sensory Characteristics of Tteokgalbi Made from Hanwoo Meat and Plant-based Meat Analogues | Soomin Oh | Kangwon National University | |
| SP3-9 | Other | Optimization of smooth muscle cell culture condition to increase collagen content for improving cultured meat texture | Beomjun Kim | Seoul national university | |
| SP3-10 | Other | Optimizing Horse Oil Purification by Supercritical Fluid Extraction with Deodorant Agent | Anneke | Kangwon National University | |
| SP3-11 | Other | Using xanthan gum/locust bean gum complex in high internal phase double emulsion for increasing saltiness | Jaehyun Jeong | Konkuk University | |
한국축산식품학회 제56차 국제 정기학술대회 포스터 발표 순서
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1. 포스터 발표 규격 2. 포스터는 다음 예에 따라 작성하시기 바랍니다. |
| Meat (58) | ||||
|---|---|---|---|---|
| 순서 | 분야 | 제목 | 발표자 (제1저자) |
소속 |
| P-101 | Meat | 3D-Printed hybrid chicken breast: Effects of pea and soy proteins, and transglutaminase on chemical interactions and structural properties | Jiyoon Kim | Kyungpook National University |
| P-102 | Meat | A Study on the Changes in Taste-Related Substances and Taste Characteristics of Beef Loin during Aging | Eun-Yeong Lee | Gyeongsang National university |
| P-103 | Meat | An Assessment of Physicochemical Traits, Umami Intensity and Sensory Characteristics of Hanwoo Beef During Aging | Md Jakir Hossain | Gyeongsang National university |
| P-104 | Meat | Antioxidant activity of Allium ampeloprasum as affected by different oven temperatures and Its Application to Pork Patties during refrigerated storage | Jun Ho Park | Chonnam National University |
| P-105 | Meat | Changes in microbial quality of five types of Korean beef cuts, according to various temperatures and packaging methods | Jong-Hui Kim | National Institute of Animal Science |
| P-106 | Meat | Comparison of Flavor Characteristics and Antioxidant Capacity in Korean Native Chicken Egg Yolk | Yousung Jung | Kangwon National University |
| P-107 | Meat | Comparison of nutritional and sensory characteristics between Korean native and crossbred goats | In-Seon Bae | National Institute of Animal Science |
| P-108 | Meat | Comparison of Quality Characteristics and Storage Stability of Commercial Broiler and Woorimatdag No. 2 Breast Meat During Cold Storage. | Dohyeon Song | Kangwon National University |
| P-109 | Meat | Comparison of the Amino Acid Compositions between Chicken Skeletal Muscle and Tissue Cultured Using Muscle Satellite Cells | Huilin Cheng | Seoul National University |
| P-110 | Meat | Deep Learning based detection model for objective Longissimus Dorsi (LD) muscle area in beef carcass | Je Hyeon Lee | Sejong university |
| P-111 | Meat | Deep learning-based classification model for determining beef carcass bone maturity | Juntae Kim | Chungnam National university |
| P-112 | Meat | Development of a portable NIR device for real-time beef carcass nutrition measurement | Juntae Kim | Chungnam National university |
| P-113 | Meat | Development of freshness indicator for monitoring freshness for chicken breast and leg during storage | Bu Min Kim | National Institute of Animal Science |
| P-114 | Meat | Development of meat products containing mushrooms instead of meat for carbon reduction | Jung Hoon Lee | MEATBANK Corporation |
| P-115 | Meat | Development of Next-Gen Hybrid Patty through Cutting-Edge Restructuring Technology and Bio-adhesives | Abdul Samad | Gyeongsang National University |
| P-116 | Meat | Digestibility and antioxidant activity changes of glycated porcine liver hydrolysate in a canine in-vitro model | Jun Hwang | Gyeongsang National University |
| P-117 | Meat | Effect of Calamansi (Citrus microcarpa) Extract on Storage Stability and Quality in Dakalbi Made from Woorimatdag No. 1 Breast Meat | Dowon Jeong | Kangwon National University |
| P-118 | Meat | Effect of Carbon Dioxide Gas Stunning on Color and Lipid Oxidation of Loin in LYD Pigs during Slaughter | Hyoun Wook Kim | National Institute of Animal Science |
| P-119 | Meat | Effect of Electric Field Strength on Quality Characteristics of Beef Loin | Yu-na Oh | Kongju National university |
| P-120 | Meat | Effect of Fetal Bovine Serum Replacements Obtained from Swine By-product Hydrolysates for Animal Cell Culture | Juhyun Lee | Chung-Ang University |
| P-121 | Meat | Effect of Gas Stunning on the Color and Physicochemical Characteristics of Small Intestine of Pork | Dong-Heon Song | National Institute of Animal Science |
| P-122 | Meat | Effect of Primary Cell Proportion on Cultured Tissue Characteristics | Sumin Song | Seoul National University |
| P-123 | Meat | Effect of Wet-ageing with Different Marination Methods on Quality Characteristics of Korean Native Black Goat Meat | Shine Htet Aung | Sunchon National University |
| P-124 | Meat | Effects of Chestnut Shell Powder and Chitosan on Quality Properties in Meat Batter as Alternatives to Sorbic Acid | Yejin Kim | Korea Food Research Institute |
| P-125 | Meat | Effects of Citrus Extract Powders on the Quality Attributes of Clean-label Sausages | Yeongmi Yoo | Kyungsung University |
| P-126 | Meat | Effects of Codium fragile and Suaeda glauca Used as Salt Substitutes on pH and Microbial Changes of Fermented Sausages | Junyoung Park | Seoul National University |
| P-127 | Meat | Effects of extracellular matrix components from fibrotic adipose-derived mesenchymal stem cells to myogenesis of porcine muscle satellite cells | Jong Hyeon Han | Konkuk University |
| P-128 | Meat | Effects of High-intensity Ultrasound Treatment on Tenderness and Meat Quality of Hanwoo beef Longissimus lumborum During Aging | Eun-Yeong Lee | Gyeongsang National university |
| P-129 | Meat | Effects of Konjac/Carrageenan and Soy Protein Isolate on Quality Characteristics of Low-Fat Chicken Model Sausages | Ananta Muhammad Rifqi | Chonnam National University |
| P-130 | Meat | Effects of ultrasonic-assisted vacuum tumbling on the flavor of spiced beef | Feiyan Jiang | Nanjing Agriculture University |
| P-131 | Meat | Enzymatic hydrolysis under high pressure on the characteristics of pork loin hydrolysate | Chang-Geun Son | Sejong University |
| P-132 | Meat | Evaluating Fatty Acid and Metabolite Profile in Young Hanwoo Steers for Quality Improvement and Sustainable Production | Ramesh Nimantha Rupasinghe | Sunchon National University |
| P-133 | Meat | Evaluation of Antioxidant Activity of Decolorized Rosemary Power and its application to Pork Patties during Refrigerated Storage | Yu Jin Nam | Chonnam National University |
| P-134 | Meat | Evaluation of the Product Quality Characteristics of Emulsified Model Sausages added with Rhynchosia nulubilis Powders with Different Drying Methods and Protein Extracts | Min Jae Kim | Chonnam National University |
| P-135 | Meat | Evaluation of Various Pulse Protein Emulsions on Rheological Properties of Pork Myofibrillar Protein Gels for the Replacement of Pork Fat | Geon Ho Kim | Chonnam National University |
| P-136 | Meat | Exploring the Relationship between Metabolites and Pork Loin Freshness through Vis/NIR HSI Analysis | Minwoo Choi | Seoul National University |
| P-137 | Meat | Flavoromic based analysis of flavor variations in pork cooked using grilling and superheated steam thermal methods | Liu xi | Jeonbuk National University |
| P-138 | Meat | Impact of Carbon Dioxide Stunning on Stress and Physical Characteristics of Loin in LYD Pigs | Hyoun Wook Kim | National Institute of Animal Science |
| P-139 | Meat | Impact of high pressure and sous-vide cooking on stabilization of pickled and frozen pork | Yiseong Yoon | Sejong University |
| P-140 | Meat | Improved adhesion, proliferation, and differentiation of adipose-derived stem cells on soy-agarose scaffolds through gelatin coating | Seong Joon Hong | Konkuk university |
| P-141 | Meat | Longitudinal Variations in the Meat Quality and Muscle Fiber Characteristics of Beef Tenderloin (M. psoas major) | Lixin Du | Seoul National University |
| P-142 | Meat | Peptide Markers for Differentiating Fresh Meat from Bacteria-spoiled Meat | Sumin Song | Seoul National University |
| P-143 | Meat | Physicochemical Properties of Low-Fat Pork Sausages added with Edible Insect Protein Powder and Transglutaminase: Application to In vitro Digestion Model | Ji Seon Choi | Chonnam National University |
| P-144 | Meat | Predicting Intramuscular Fat Contents in Meat Using Artificial Intelligence-based Technologies | Junyoung Park | Seoul National University |
| P-145 | Meat | Properties of Quercetin-loaded Candelilla Wax/Sunflower Oil Oleogel and its Application in Emulsion-type Sausage as a Solid Fat Substitute | Hyun Ju Lee | Konkuk university |
| P-146 | Meat | Quality characteristics of bracken powder as a textured vegetable protein (TVP) in meat analogs | Heeyeon Choi | Gangneung-Wonju National University |
| P-147 | Meat | Quality Properties of Low-Fat Chicken Sausage Containing Cauliflower Powder | Minkyung Woo | Chungnam National University |
| P-148 | Meat | Rheological properties of pomegranate shells and pomegranate pulp and Application to Chicken Breast Myofibre Protein System | Ju A Woo | Chonnam National University |
| P-149 | Meat | Stability Assessment of Eco-Friendly Paper Packaging in MAP Applications for Pakaged Meat | Dong Bin Lee | Pulmuone Co., Ltd |
| P-150 | Meat | Storage stability and sensory evaluation of steam-boiled chicken between secondary sterilized and non-sterilized treatments | Soyoung Jang | Chungbuk National university |
| P-151 | Meat | Synergistic Effect of Jeju Lava Water and High-Intensity Ultrasound on The Quality Characteristics of Jeju Black Pig Ham as a Green Brining Technique | AMM Nurul Alam | Gyeongsang National University |
| P-152 | Meat | The chemical property changes of top inside round according to the storage period and packaging method | Eun-Seon Lee | National Institute of Animal Science |
| P-153 | Meat | The effects of enzymatic reaction condition on physicochemical properties of emulsion gel prepared with textured soy protein and pork backfat | Yea-Ji Kim | Korea Food Research Institute |
| P-154 | Meat | The impact of aging period and marbling on beef tenderness evaluation | Dawoon Jeong | Jeonbuk National University |
| P-155 | Meat | The impact of the superheated steam thermal cooking method on the storage stability of cooked pork | Liu xi | Jeonbuk National University |
| P-156 | Meat | The Influence of Clove Extract Powder, Ascorbate, and Nitrite Sources on the Physicochemical Properties in Naturally Cured Pork Sausages | Sumin Bae | Kyungsung University |
| P-157 | Meat | The Influence of Time and Temperature in Sous-Vide Cooking on the Structure and Flavor Profile of Horse Loin | Joko Sujiwo | Kangwon National University |
| P-158 | Meat | TThe attributes of emulsion gel for meat alternative, made with textured vegetable protein and edible insect larvae, along with transglutaminase | Yea Ji Kim | Korea Food Research Institute |
| Dairy (28) | ||||
| 순서 | 분야 | 제목 | 발표자 (제1저자) |
소속 |
| P-201 | Dairy | Anti-inflammatory Effects of Fermented Herbals Extracts | SHUO CUI | Sejong University |
| P-202 | Dairy | Application of Gamma Irradiation to Warranty Shelf Stability of Pork Liver Homogenate for the Companion Dog Feeds | Ju-Woon Lee | Konkuk university |
| P-203 | Dairy | Assessment of Yeast Protein by Enzymatically Hydrolyzed as Sustainable Protein Alternatives | Ju Hyun Min | Kyoungpook National University |
| P-204 | Dairy | Changes in Volatile Compounds of Semi-moist Pet Food by Electron Beam and X-ray Irradiation | Dongbin Park | Seoul National University |
| P-205 | Dairy | Characteristics of Lactiplantibacillus plantarum isolated from Allium wakegi and their potential as postbiotics | Gil Ha Kim | Hankyong National University |
| P-206 | Dairy | Effects of Lacticaseibacillus casei isolated from milk on Alzheimer model mouse | Sujatha Kandasamy | National Institute of Animal Science |
| P-207 | Dairy | Enhanced Antioxidant Activity of Oriental Herb Extracts for Pet Foods by Solid-state Fermentation | Jin-Uk Jeong | Sangji University |
| P-208 | Dairy | Enhancing NREM Sleep and Microbiota with Limosilactobacillus fermentum-derived Extracellular Vesicles: Insights into the Gut-Brain Axis | Eunsol Seo | Seoul National University |
| P-209 | Dairy | Enhancing Strawberry Preservation with Whey Protein Isolate-Based Edible Coating | Gahee Hong | Sunchon National University |
| P-210 | Dairy | Evaluation of Anti-inflammatory Effect and ACE Inhibitory Activity for Water Soluble Extracts of Long-Term Ripened Gouda Cheese | Woo-Jin Ki | Chungnam National University |
| P-211 | Dairy | Exploring nitric oxide function in Bacillus subtilis and its impacts on canine gut microbiota and neurodegeneration | Anna Kang | Seoul National University |
| P-212 | Dairy | Extending Cherry Freshness with Whey Protein Isolate-Based Edible Coating | Taeyang Lee | Sunchon National University |
| P-213 | Dairy | Fermentation Characteristics of Velvet Antler Extract Added Fermented Milk | Woo-Jin Ki | Chungnam National University |
| P-214 | Dairy | Gouda cheese ripening in biodegradable plastic film | Kil Ho Lee | National Institute of Animal Science |
| P-215 | Dairy | Heat-killed Lactobacillus regulates E. coli persister cells formation and resuscitation | Garin Park | Jeonbuk National University |
| P-216 | Dairy | Influence of pH and Ultrasonication on the Properties of Sodium Caseinate/Gum Arabic Pickering Emulsions | Giju Shin | Sunchon National University |
| P-217 | Dairy | Isolation and characterization of Clostridium perfringens bacteriophage for the enhancement of poultry production and products | Dawon Kyung | Seoul National University |
| P-218 | Dairy | Isolation and Identification of Lacticaseibacillus rhamnosus Strains with Milk Protein-Degrading Capability | Jae Seung Lee | Dankook University |
| P-219 | Dairy | Lactobacillus Persisters Formation and Resuscitation | Hyein Kim | Jeonbuk National University |
| P-220 | Dairy | Manufacture and Characterization of Delivery System Prepared with Whey Protein Hydrolysate / Epigallocatechin-3-gallate Conjugates | Yeon-Woo Kim | Gyeongsang National University |
| P-221 | Dairy | Metabolomic Changes in Different Strains of Foodborne Bacteria during Cold Culture: A Study on Salmonella Typhimurium | Hye-Jin Kim | Seoul National University |
| P-222 | Dairy | Milk sphingomyelin prevents dexamethasone-induced muscle atrophy in C2C12 myotubes | Ha-jin Kim | Kookmin University |
| P-223 | Dairy | Muscle atrophy improvement effect of Cudrania tricuspidate silkworm fermentation peptide (CSFP) on dexamethasone-induced muscle atrophy | Da-Ye Song | Sahmyook University |
| P-224 | Dairy | Physiological and physiochemical properties of Korean honeydew honey | Seo Young Kim | Incheon National University |
| P-225 | Dairy | Protective Effect of Fermented Sodium Caseinate by Probiotics in UVB-Induced Photodamaged Mice Model | Eun Jin Seo | Korea University |
| P-226 | Dairy | Quality properties of yogurt with almond, corn, and hibiscus | Yeon-Su Jeong | Kongju National University |
| P-227 | Dairy | The Potential of Mealworm Hydrolysate as a Functional Food Ingredient | Seo-Hyun Choi | Sahmyook University |
| P-228 | Dairy | Whey Protein and Hydrocolloid Edible Coatings: Enhancing the Postharvest Quality of Tomatoes | Yupa Tin Soe | Sunchon National University |
| Other (30) | ||||
| 순서 | 분야 | 제목 | 발표자 (제1저자) |
소속 |
| P-301 | Other | Cellulose Nanofibers based Food Packging: A pH Indicator for Monitoring Pork Freshness | Hye Jee Kang | Kyungpook National University |
| P-302 | Other | Comparative Analysis of Adipogenic Differentiation Potential between Porcine Fibro/Adipogenic Progenitors (FAPs) and Adipose-Derived Stem Cells (ADSCs) | Ga Yeon Kim | Konkuk university |
| P-303 | Other | Comparative Analysis of Muscle Stem Cell Characteristics from Different Skeletal Muscles in Pigs | Hyun Young Jung | Seoul National University |
| P-304 | Other | Comparative analysis of proliferation and diverse differentiation of Hanwoo adipose-derived mesenchymal stem cells from peri-renal and subcutaneous adipose tissue | Doyeon Kim | Sejong university |
| P-305 | Other | Comparative Study of Nutritional Profiles between Myoblasts and Differentiated Myofibers in the C2C12 Cell Line | Chan-Jin Kim | Gyeongsang National University |
| P-306 | Other | Comparison of Physicochemical Characteristics of Cell-Based Food and Hanwoo Beef | Bosung Kim | Sejong University |
| P-307 | Other | Construction of Porcine Carcass Traits Prediction Model based on Non-Destructive Inspection Method | Seok-Won Lim | Chung-Ang University |
| P-308 | Other | Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study | Ermie Mariano Jr. | Chung-Ang University |
| P-309 | Other | Development of Artificial Imitated Muscle Fiber through Wet Spinning for the Development of Hybrid Cultured Meat | Swati Kumari | Gyeongsang National University |
| P-310 | Other | Development of Methane-reducing Fermented Feed Production Technology Using Komagaeteibacter-based postbiotics isolated from Fermented Food | Jiseong Mun | Seoul National University |
| P-311 | Other | Effect of Drying Method on Volatile Profile Composition of Duck Blood | Ji Yoon Cha | Korea Food Research Institute |
| P-312 | Other | Effect of functional feed additives on stress induced chick intestinal epithelial cells | Hye Won Lee | Gyeongsang National University |
| P-313 | Other | Effect of Insect-derived Media Additives on Skeletal Muscle Cell Differentiation for Cultivated Meat Production | Yeongwoo Choi | Chung-Ang University |
| P-314 | Other | Effect of Low-Methane Feed on Beef Nutritional Composition | Kim Gwangheun | Jeju National University |
| P-315 | Other | Effect of Low-Methane Feed on Beef Quality in Comparison to Conventional Feed | Ko Kyoungbo | Jeju National University |
| P-316 | Other | Effects of Chicken Embryo Extract on Proliferation and Differentiation of Porcine Muscle Satellite Cells | Jeongeun Lee | Jeonbuk National University |
| P-317 | Other | Eggshell membrane as a natural food-grade scaffold for cultured meat | Si Won Jang | Jeonbuk National University |
| P-318 | Other | Enhancing Porcine Muscle Stem Cell Cultivation: The Pivotal Role of Laminin in ECM-Induced Proliferation, Differentiation, and Maturation | Minsu Kim | Seoul National University |
| P-319 | Other | Evaluation of Gelatin-Based Porous Scaffold for Development of Primary Muscle Cells | Doo Yeon Jung | Seoul National University |
| P-320 | Other | Evaluation of Quality Characteristics of 3D-Printed Artificial Muscles Based on κ-Carrageenan/Konjac Glucomannan/Rice Flour with Comparison to Beef Steak | Jung Soo Kim | Kyungpook National University |
| P-321 | Other | MEK Pathway Inhibition Promotes Differentiation of Pig Muscle Stem Cells | Soyoon Yun | Seoul National University |
| P-322 | Other | Metabolic Changes in Pig Muscle Stem Cells with the Progress of Proliferation and Differentiation | Minjun Kang | Seoul National University |
| P-323 | Other | Multi-omics based characterization of potential probiotic bacteria isolated from chicks for poultry products | You Bin Choi | Seoul National University |
| P-324 | Other | Optimization of production enhancement methods for animal muscle stem cells | Dong Bin Kim | Gyeongsang National University |
| P-325 | Other | Promoting Proliferation and Myogenic Differentiation in Chicken Muscle Satellite Cells with Chicken Embryo Extract | Yookyung Kang | Konkuk University |
| P-326 | Other | Quality Characteristics of Mealworm Yanggaeng Prepared with Alternative Sucrose for the Elderly | Su-Kyung Ku | Korea Food Research Institute |
| P-327 | Other | Quality profile analysis of cultured adipose tissue by cultured meat by differentiation period | So Hee Kim | Gyeongsang National University |
| P-328 | Other | Research on the status of the domestic beekeeping industry and the functionality of drone pupae | Jungseok Choi | Chungbuk National University |
| P-329 | Other | Retardation Effect of Gamma-Irradiated Molokhia Leaf Extract on Lipid Oxidation of Hamburger Patty | Ju-Woon Lee | Konkuk university |
| P-330 | Other | Shelf-life property of Hanwoo bone items during refrigerated storage | Van-Ba Hoa | National Institute of Animal Science |