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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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