Food Science of Animal Resources

Application of Probiotics for the Production of Safe and High-quality Poultry Meat

Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong

Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Health Implications of Beef Intramuscular Fat Consumption

Declan J. Troy, Brijesh K. Tiwari, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577

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Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality

Sang Hoon Lee, Jun-Mo Kim, Youn Chul Ryu, Kwang Suk Ko

Korean J Food Sci Anim Resour 2016;36(5):583-593.
https://doi.org/10.5851/kosfa.2016.36.5.583

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Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Jung-hyun Kim, Dong-Gyun Yim

Korean J Food Sci Anim Resour 2016;36(5):594-600.
https://doi.org/10.5851/kosfa.2016.36.5.594

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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Hyoung-Joo Ham, Geun-Ho Kang, Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601

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Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

Jung-Min Park, Jin-Man Kim

Korean J Food Sci Anim Resour 2016;36(5):612-616.
https://doi.org/10.5851/kosfa.2016.36.5.612

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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite

Muhammet Irfan Aksu, Ebru Erdemir, Neslihan Çakıcı

Korean J Food Sci Anim Resour 2016;36(5):617-625.
https://doi.org/10.5851/kosfa.2016.36.5.617

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The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage

Ki Chang Nam, Hyun Cheul Kim, Jusu Cha, Dong Gyun Yim

Korean J Food Sci Anim Resour 2016;36(5):626-634.
https://doi.org/10.5851/kosfa.2016.36.5.626

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Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402

Haykuhi Charchoghlyan, Heejun Kwon, Dong-Ju Hwang, Jong Suk Lee, Junsoo Lee, Myunghee Kim

Korean J Food Sci Anim Resour 2016;36(5):635-640.
https://doi.org/10.5851/kosfa.2016.36.5.635

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Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

Sivakumar Allur Subramaniyan, Da Rae Kang, Shah Ahmed Belal, Eun-So-Ri Cho, Jong-Hyun Jung, Young-Chul Jung, Yang-Il Choi, Kwan-Seob Shim

Korean J Food Sci Anim Resour 2016;36(5):641-649.
https://doi.org/10.5851/kosfa.2016.36.5.641

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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

Yiseul Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2016;36(5):650-655.
https://doi.org/10.5851/kosfa.2016.36.5.650

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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

Sang Keun Jin, Jung Seok Choi, Seung Jae Lee, Seung Yun Lee, Sun Jin Hur

Korean J Food Sci Anim Resour 2016;36(5):656-664.
https://doi.org/10.5851/kosfa.2016.36.5.656

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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665

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Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

Ho Sik Jang, Hong Chul Lee, Koo Bok Chin

Korean J Food Sci Anim Resour 2016;36(5):671-678.
https://doi.org/10.5851/kosfa.2016.36.5.671

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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1⁺⁺ and 2) Hanwoo Steers

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(5):679-688.
https://doi.org/10.5851/kosfa.2016.36.5.679

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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Young-Chul Jung, Jong-Hyun Jung, Myung-Ok Jung, Yang-Il Choi, Sang-Keun Jin, Jung-Seok Choi

Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689

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Retraction Note to: Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products

Sung Hee Park, Sang-Gi Min, Yeon-Ji Jo, Ji-Yeon Chun

Korean J Food Sci Anim Resour 2016;36(5):697
https://doi.org/10.5851/kosfa.2016.36.5.697

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 5, 2016