임동균 교수(생태환경대학 축산학과)

o (2001) B.A., Konkuk University, Seoul
o (2003) M.A., Konkuk University, Seoul
o (2007) Ph.D., Seoul National University, Seoul

o (2024~Present) Assistant Professor, Kyungpook National University, Sangju
o (2021~2024) Research Associate professor, Research Institute of Agriculture and Life Sciences, Seoul
o (2020~2021) Principal Researcher, Research Institute of Agriculture and Life Sciences, Seoul
o (2018~2020) Assistant Professor, Sangji University, Wonju
o (2012~2018) Assistant Professor, Jinju Health College, Jinju
o (2008~2012) Evaluator, Korea Agency of HACCP Accreditation and Services, Osong
o (2007~2007) Researcher, Animal Products Research and Development Division, National Institute of Animal Science, Wanju

Hygiene Improvement in Animal Food
Development of Thermal and Non-thermal techniques for Physicochemical traits and Antibacterial impacts of Animal Foods,
Development of Non-destructive techniques for Quality Evaluation of Animal Foods,
Development of Functional Sources from Animal Resources,
Improving Meat Quality Attributes,
Enhancing Functional Properties of Animal Resources,
Research for the Extended Storage Period of Animal Food

o Greenhouse gas emission status in agriculture and livestock sectors of Korea: a mini review
o Effect of plasma-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics 
o Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
o Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese  
o Effects of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage 
o Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy 
o Influences of aging methods and temperature on meat quality of pork belly from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
o The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm
o VIS/NIR hyperspectral imaging with artificial neural networks to evaluate the content of thiobarbituric acid reactive substances in beef muscle
o Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis
o Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging
o Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container
o Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7
o hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products
o Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats
o Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins
o Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
o Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein
o Nuclear Magnetic Resonance (NMR)-based Quantification on Flavor-active and Bioactive Compounds and Application for Distinguishment of Chicken
o Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages
o Effect of Sodium-alternative Curing Salts on Physicochemical Properties during Salami Manufacture
o Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
o Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
o Changes in the Content and Bioavailability of Onion Quercetin and Grape Resveratrol During In Vitro Human Digestion
o Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products
o Hydrolysis conditions of porcine blood proteins and antimicrobial effects of their hydrolysates
o Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening
o Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model
o Sea tangle (Laminaria japonica) supplementation on meat quality of Korean native black goat