Food Science of Animal Resources

An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

Amali U. Alahakoon, Cheorun Jo, Dinesh D. Jayasena

Korean J Food Sci Anim Resour 2016;36(2):137-144.
https://doi.org/10.5851/kosfa.2016.36.2.137

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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer

Eun-Young Jung, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145

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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Ki-Hong Jeon, Hyun-Wook Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152

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Postmortem Aging of Beef with a Special Reference to the Dry Aging

Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159

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Anti-diabetic Effect of Fermented Milk Containing Conjugated Linoleic Acid on Type II Diabetes Mellitus

Kibbeum Song, In-Bong Song, Hye-Jung Gu, Ji-Young Na, Sokho Kim, Hee-Sun Yang, Sang-Cheon Lee, Chang-Ki Huh, Jungkee Kwon

Korean J Food Sci Anim Resour 2016;36(2):170-177.
https://doi.org/10.5851/kosfa.2016.36.2.170

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Effect of Different Cooking Methods on the Composition of Intramuscular Fatty Acids of Hyla Rabbit

Shan Xue, Xia Xiao, Zhifei He, Hongjun Li

Korean J Food Sci Anim Resour 2016;36(2):178-185.
https://doi.org/10.5851/kosfa.2016.36.2.178

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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

Jina Seo, Dong Joo Seo, Hyejin Oh, Su Been Jeon, Mi-Hwa Oh, Changsun Choi

Korean J Food Sci Anim Resour 2016;36(2):186-193.
https://doi.org/10.5851/kosfa.2016.36.2.186

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Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk

Dong-Hyeon Kim, Jung-Whan Chon, Jong-Soo Lim, Hong-Seok Kim, Il-Byeong Kang, Dana Jeong, Kwang-Young Song, Hyunsook Kim, Kwang-Yup Kim, Kun-Ho Seo

Korean J Food Sci Anim Resour 2016;36(2):194-197.
https://doi.org/10.5851/kosfa.2016.36.2.194

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Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality

Hyun-Woo Seo, Jin-Kyu Seo, Han-Sul Yang

Korean J Food Sci Anim Resour 2016;36(2):198-205.
https://doi.org/10.5851/kosfa.2016.36.2.198

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Detection for Non-Milk Fat in Dairy Product by Gas Chromatography

Ha-Jung Kim, Jung-Min Park, Jung-Hoon Lee, Jin-Man Kim

Korean J Food Sci Anim Resour 2016;36(2):206-214.
https://doi.org/10.5851/kosfa.2016.36.2.206

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Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

Dong-Gyun Yim, Cheorun Jo, Hyun Cheol Kim, Kang Seok Seo, Ki-Chang Nam

Korean J Food Sci Anim Resour 2016;36(2):215-222.
https://doi.org/10.5851/kosfa.2016.36.2.215

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The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles

Li Zhang, Baozhong Sun, Qunli Yu, Qiumei Ji, Peng Xie, Haipeng Li, Li Wang, Yuchun Zhou, Yongpeng Li, Caixia Huang, Xuan Liu

Korean J Food Sci Anim Resour 2016;36(2):223-229.
https://doi.org/10.5851/kosfa.2016.36.2.223

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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

Hyoun Wook Kim, Jin Young Jeong, Kuk-Hwan Seol, Pil-Nam Seong, Jun-Sang Ham

Korean J Food Sci Anim Resour 2016;36(2):230-236.
https://doi.org/10.5851/kosfa.2016.36.2.230

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Anti-Aging Effects of the Hanwoo Leg Bone, Foot and Tail Infusions (HLI, HFI and HTI) on Skin Fibroblast

Ja young Seol, Ji Young Yoon, Hee Sun Jeong, Nami Joo, Soon Young Choi

Korean J Food Sci Anim Resour 2016;36(2):237-243.
https://doi.org/10.5851/kosfa.2016.36.2.237

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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

Hae-Soo Kwak, Chogsom Chimed, Sang-Hun Yoo, Yoon Hyuk Chang

Korean J Food Sci Anim Resour 2016;36(2):244-253.
https://doi.org/10.5851/kosfa.2016.36.2.244

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Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis

Jin-Yeon Jeong, Eun-Young Jung, Tae-Chul Jeong, Han-Sul Yang, Gap-Don Kim

Korean J Food Sci Anim Resour 2016;36(2):254-261.
https://doi.org/10.5851/kosfa.2016.36.2.254

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Kinetic Behavior of Salmonella on Low NaNO₂ Sausages during Aerobic and Vacuum Storage

Jimyeong Ha, Eunji Gwak, Mi-Hwa Oh, Beomyoung Park, Jeeyeon Lee, Sejeong Kim, Heeyoung Lee, Soomin Lee, Yohan Yoon, Kyoung-Hee Choi

Korean J Food Sci Anim Resour 2016;36(2):262-266.
https://doi.org/10.5851/kosfa.2016.36.2.262

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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex

Ho-Kyung Ha, Na-Eun Jeon, Jin Wook Kim, Kyoung-Sik Han, Sung Seob Yun, Mee-Ryung Lee, Won-Jae Lee

Korean J Food Sci Anim Resour 2016;36(2):267-274.
https://doi.org/10.5851/kosfa.2016.36.2.267

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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Juae Gil, Dongwook Kim, Seok-Ki Yoon, Jun-Sang Ham, Aera Jang

Korean J Food Sci Anim Resour 2016;36(2):275-282.
https://doi.org/10.5851/kosfa.2016.36.2.275

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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Hyun-Joo Kim, Hae In Yong, Hyun Jung Lee, Samooel Jung, Joong-Ho Kwon, Kang Nyung Heo, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 2, 2016

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