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List of Articles

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

REVIEW
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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ARTICLE
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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FSAR Special Section Invitation


We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.


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