Dr. Dashmaa Dashdorj

Post-doctoral researcher, Lecturer
Chonbuk National University, South Korea

Highest Degree
Ph.D. in Agriculture from Chonbuk National University, South Korea

My URL
https://livedna.org/976.22046

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Area of Interest:

Animal and Veterinary Sciences
Livestock Production
Meat Processing
Meat Science
Nutrition

Selected Publications

  1. Dashdorj, D., V.K. Tripathi, S.H. Cho, Y.H. Kim and I.H. Hwang, 2016. Dry aging of beef; Review. J. Anim. Sci. Technol., 58: 1-11.
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  2. Ba, H.V., C.M. Oliveros, K.M. Park, I.H. Hwang and D. Dashdorj, 2016. Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle. Anim. Prod. Sci., 57: 981-992.
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  3. Dashdorj, D., A. Touseef and I.H. Hwang, 2015. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors:an overview. Eur. Food Res. Technol., 241: 157-171.
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  4. Dashdorj, D., J. Yang, H.V. Ba, K.S. Ryu, and I.H. Hwang, 2013. Differences in the taste-active compounds between hanwoo longissimus and semitendinosus muscles and its comparision with angus longissimus beef muscle. Korean J. Food Sci. Anim. Res., 4: 508-514.
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  5. Ba, H.V., K.M. Park, D. Dashmaa and I.H. Hwang, 2013. Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Anim. Sci. J., 2: 164-173.
    CrossRef  |  PubMed  |  Direct Link  |  

  6. Dashdorj, D., M.C. Oliveros and I.H. Hwang, 2012. Meat quality traits of longissimus muscle of hanwoo steers as a function of interaction between slaughter endpoint and chiller ageing. Korean J. Food Sci. Anim. Res., 4: 414-427.
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  7. Dashdorj, D. and I.H. Hwang, 2012. Effect of extraction methods on the types and levels of free amino acid of beef longissimus muscle. Korean J. Food Sci. Ani. Res., 3: 369-375.
    CrossRef  |  

  8. Dashdorj, D., B.W. Cho, G. Odhuu, K.M. Park and I.H. Hwang et al., 2011. Meat quality and volatile flavor traits of duroc, berkshire and yorksire breeds. Korean J. Food Sci. Anim. Res., 6: 807-816.
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Member since December, 2017