Food Science of Animal Resources

Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature

Jieun Yang, Dawoon Jeong, Chong-Sam Na, Inho Hwang

Korean J Food Sci Anim Resour 2016;36(3):291-299.
https://doi.org/10.5851/kosfa.2016.36.3.291

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The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage

Şükrü Kurt

Korean J Food Sci Anim Resour 2016;36(3):300-308.
https://doi.org/10.5851/kosfa.2016.36.3.300

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Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

Cheon-Jei Kim, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Ji-Hun Choi, Young-Boong Kim, Yun-Sang Choi

Korean J Food Sci Anim Resour 2016;36(3):309-318.
https://doi.org/10.5851/kosfa.2016.36.3.309

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Development of Analytical Method and Monitoring of Veterinary Drug Residues in Korean Animal Products

Jae-Sang Song, Su-Jeong Park, Jung-Yun Choi, Jin-Sook Kim, Myung-Hee Kang, Bo-Kyung Choi, Sun Jin Hur

Korean J Food Sci Anim Resour 2016;36(3):319-325.
https://doi.org/10.5851/kosfa.2016.36.3.319

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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

Supaluk Sorapukdee, Chanpen Uesakulrungrueng, Komkhae Pilasombut

Korean J Food Sci Anim Resour 2016;36(3):326-334.
https://doi.org/10.5851/kosfa.2016.36.3.326

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Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

Sang Yoon Lee, Mi-Jung Choi, Hyung-Yong Cho, Munkhtugs Davaatseren

Korean J Food Sci Anim Resour 2016;36(3):335-342.
https://doi.org/10.5851/kosfa.2016.36.3.335

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Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display

Hyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, Yuan H. Brad Kim

Korean J Food Sci Anim Resour 2016;36(3):343-351.
https://doi.org/10.5851/kosfa.2016.36.3.343

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Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey

Cemil Kürekci, Sevda Pehlivanlar Önen, Mustafa Yipel, Özkan Aslantaş, Aycan Gündoğdu

Korean J Food Sci Anim Resour 2016;36(3):352-358.
https://doi.org/10.5851/kosfa.2016.36.3.352

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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359

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Quality Improvement of Pork Loin by Dry Aging

Cheol Woo Lee, Ju Ri Lee, Min Kyu Kim, Cheorun Jo, Kyung Haeng Lee, Insin You, Samooel Jung

Korean J Food Sci Anim Resour 2016;36(3):369-376.
https://doi.org/10.5851/kosfa.2016.36.3.369

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Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time

Filiz Yangilar

Korean J Food Sci Anim Resour 2016;36(3):377-388.
https://doi.org/10.5851/kosfa.2016.36.3.377

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Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

Young Min Choi, Hee Kyung Oh

Korean J Food Sci Anim Resour 2016;36(3):389-396.
https://doi.org/10.5851/kosfa.2016.36.3.389

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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

Ji-Han Kim, Su-Jung Yeon, Go-Eun Hong, Woojoon Park, Chi-Ho Lee

Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397

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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat

Muhlisin Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee

Korean J Food Sci Anim Resour 2016;36(3):405-411.
https://doi.org/10.5851/kosfa.2016.36.3.405

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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Jieun Jung, Hyun-Dong Paik, Hyun Joo Yoon, Hye Ji Jang, Renda Kankanamge Chaturika Jeewanthi, Hee-Sook Jee, Xiang Li, Na-Kyoung Lee, Si-Kyung Lee

Korean J Food Sci Anim Resour 2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412

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Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages

Hyun-Ju Yang, Kyung Bin Song

Korean J Food Sci Anim Resour 2016;36(3):421-426.
https://doi.org/10.5851/kosfa.2016.36.3.421

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Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Hyung-Seok Yu, Na-Kyoung Lee, Hye-Lin Jeon, Su Jin Eom, Mi-Young Yoo, Sang-Dong Lim, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2016;36(3):427-434.
https://doi.org/10.5851/kosfa.2016.36.3.427

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 3, 2016