Jin‐Kyu Seo
Agricultural and Biological Sciences · Purdue University West Lafayette
Publications
62
Citations
916
Est. group size
~2
Recurring co-author estimate
Active years
11
Publishing since 2016
Jin-Kyu Seo's research focuses on meat science, particularly the quality, safety, and chemical composition of meat and meat products such as pork, beef, chicken, and lamb. Work includes studying how storage, freezing, aging, and processing conditions affect meat quality, as well as developing methods to detect meat species, adulteration, and potentially harmful compounds like nitrosamines and heterocyclic amines that can form during cooking or storage. This research is relevant to food safety, quality control, and authentication in the meat industry.
Publication output has fluctuated over the past decade, dipping to a low in 2022 before rising again to a peak in 2023, followed by a slight decline through 2025-2026.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages
Food Science of Animal Resources · 2026
- Impact of storage-induced chemical changes on heterocyclic amine formation in chicken breast meat
Food Chemistry X · 2026
- Physical Activity, Alzheimer Plasma Biomarkers, and Cognition
JAMA Network Open · 2025
- Application of volatilomics for meat quality, authenticity, and adulteration detection
Applied Food Research · 2025
- AI-driven rapid non-destructive authentication of fresh and frozen meat from multiple species using NIR spectroscopy with reference to physicochemical and bioactive markers
Food Control · 2025
- A novel method for analyzing residual nitrite level in sausage model via size-exclusion chromatography and optimization of nitrite addition levels
LWT · 2025
- Impacts of tumbling fresh beef steaks on the quality attributes of loins from different quality grades
International Journal of Food Science & Technology · 2025
- Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis
Food Science of Animal Resources · 2024
- Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins
Applied Food Research · 2024
- Effect of postmortem aging and fast-freezing on meat quality of various lamb cuts under prolonged frozen storage and repeated freezing/thawing conditions
Meat and Muscle Biology · 2024
- Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
International Journal of Food Science & Technology · 2024
- PSLBI-11 Relevance of mitochondrial-mediated apoptotic processes in color and oxidative stabilities of five different beef muscles
Journal of Animal Science · 2024
- Effects of Aging and Repeated Freeze-Thaw Cycles on Quality Attributes, Physicochemical and Biochemical Properties, and Sensory Characteristics of Beef Sirloins
SSRN Electronic Journal · 2024
- Author response for "Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages"
2024
- Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis
LWT · 2023
- Meat and Muscle Biology×9
- Food Science of Animal Resources×7
- Meat Science×5
- LWT×5
- Journal of Agriculture & Life Science×5
- Boin Lee
Agricultural and Biological Sciences · The Ohio State University
- Yuan H. Brad Kim
Agricultural and Biological Sciences · Purdue University West Lafayette
- Stacy M. S. Zuelly
Agricultural and Biological Sciences · Purdue University West Lafayette
- Rania Samir Zaki
Agricultural and Biological Sciences · Purdue University West Lafayette
- B. M. Bohrer
Agricultural and Biological Sciences · The Ohio State University
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
Claim or correct this profile