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Korean J. Food Sci. An. 2018;38:653-834
REVIEW
Australian Lamb Meat – The Response to Societal and Ethnic Influences
David Laurence Hopkins and Stephanie Marie Fowler
Korean J. Food Sci. An. 2018;38:653-663
ARTICLES
Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
Jung-Min Park, Su-Han Lee, Jong-Ho Koh, and Jin-Man Kim
Korean J. Food Sci. An. 2018;38:664-678
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, and Inho Hwang
Korean J. Food Sci. An. 2018;38:679-692
Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products
Sung Yeoul Yoon, Da Young Lee, On You Kim, Seung Yun Lee, and Sun Jin Hur
Korean J. Food Sci. An. 2018;38:693-702
Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs
Dong Ju Lee, Jung Hye Hwang, Jeongim Ha, Go Eun Yu, Seulgi Kwon, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Sang Mi An, and Chul Wook Kim
Korean J. Food Sci. An. 2018;38:703-710
Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality
Youn-Chul Ryu, Eun-A Lee, Han-Ha Chai, Jong-Eun Park, and Jun-Mo Kim
Korean J. Food Sci. An. 2018;38:711-717
Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Kwang-Il Ahn, Jae-Yun Shim, Tae-Kyung Kim, Ji-Hun Choi, Hyun-Wook Kim, Dong-Heon Song, Young-Boong Kim, Ki-Hong Jeon, and Yun-Sang Choi
Korean J. Food Sci. An. 2018;38:718-726
Direct Detection of Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Animal-derived Foods Using a Magnetic Bead-based Immunoassay
Jong-Hui Kim, Jae Gyu Yoo, Jun-Sang Ham, and Mi-Hwa Oh
Korean J. Food Sci. An. 2018;38:727-736
Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
Yoon-Kyung Chung, Jung-Seok Choi, Sung-Beom Yu, and Yang-Il Choi
Korean J. Food Sci. An. 2018;38:737-748
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park,
Young-Chan Kim, Hee-Ju Kim, and Young-Boong Kim
Korean J. Food Sci. An. 2018;38:749-758
Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey
Şeyma Şeniz Ersöz and Serap Coşansu
Korean J. Food Sci. An. 2018;38:759-767
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
Kyung Jo, Juri Lee, and Samooel Jung
Korean J. Food Sci. An. 2018;38:768-779
Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells
Hana Kim, Sung-Il Ahn, Jin-Woo Jhoo, and Gur-Yoo Kim
Korean J. Food Sci. An. 2018;38:780-793
Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis
Tae Wan Kim, Chul Wook Kim, Chi Won Noh, Sam Woong Kim and Il-Suk Kim
Korean J. Food Sci. An. 2018;38:794-805
Development of a Rapid Method for the Screening of Conjugated Linoleic Acid (CLA)-Producing Strains of Bifidobacterium breve
Sun-Hae Choi, Kyoung-Min Lee, Kwan-Hu Kim, and Geun-Bae Kim
Korean J. Food Sci. An. 2018;38:806-815
SHORT COMMUNICATIONS
Construction of a Bioluminescent Labelling Plasmid Vector for Bifidobacteria
Gi-Seong Moon and Arjan Narbad
Korean J. Food Sci. An. 2018;38:816-822
Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load
Seon-Tea Joo
Korean J. Food Sci. An. 2018;38:823-828
Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis
Yukyung Choi, Sujung Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, Yewon Lee, Yujin Kim, and Yohan Yoon
Korean J. Food Sci. An. 2018;38:829-834
Korean Journal for Food Science of Animal Resources (Korean J. Food Sci. An.) is an international, peerreviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product...
Editor-in-Chief
Cheorun Jo
Seoul National University