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Korean J. Food Sci. An. 2016;36:567-697
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, and Min Tze Liong
Korean J. Food Sci. An. 2016;36:567-576
Health Implications of Beef Intramuscular Fat Consumption
Declan J. Troy, Brijesh K. Tiwari, and Seon-Tea Joo
Korean J. Food Sci. An. 2016;36:577-582
Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality
Sang Hoon Lee, Jun-Mo Kim , Youn Chul Ryu, and Kwang Suk Ko
Korean J. Food Sci. An. 2016;36:583-593
Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System
Jung-hyun Kim and Dong-Gyun Yim
Korean J. Food Sci. An. 2016;36:594-600
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, and Cheon-Jei Kim
Korean J. Food Sci. An. 2016;36:601-611
Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
Jung-Min Park and Jin-Man Kim
Korean J. Food Sci. An. 2016;36:612-616
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, and Neslihan Çakıcı
Korean J. Food Sci. An. 2016;36:617-625
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, and Dong Gyun Yim
Korean J. Food Sci. An. 2016;36:626-634
Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402
Haykuhi Charchoghlyan, Heejun Kwon, Dong-Ju Hwang, Jong Suk Lee, Junsoo Lee, and Myunghee Kim
Korean J. Food Sci. An. 2016;36:635-640
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, and Kwan-Seob Shim
Korean J. Food Sci. An. 2016;36:641-649
Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
Yiseul Kim and Geun-Pyo Hong
Korean J. Food Sci. An. 2016;36:650-655
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, and Sun Jin Hur
Korean J. Food Sci. An. 2016;36:656-664
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, and Cheon-Jei Kim
Korean J. Food Sci. An. 2016;36:665-670
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, and Koo Bok Chin
Korean J. Food Sci. An. 2016;36:671-678
Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers
Young-Hwa Hwang and Seon-Tea Joo
Korean J. Food Sci. An. 2016;36:679-688
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, and Jung-Seok Choi
Korean J. Food Sci. An. 2016;36:689-696
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, and Ji-Yeon Chun
Korean J. Food Sci. An. 2016;36:697-697
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...
Dae-Kyung Kang
Dankook University