List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 5, 2016

REVIEW
Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567
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Health Implications of Beef Intramuscular Fat Consumption
Korean J Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577
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ARTICLE
Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality
Korean J Food Sci Anim Resour 2016;36(5):583-593.
https://doi.org/10.5851/kosfa.2016.36.5.583
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Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System
Korean J Food Sci Anim Resour 2016;36(5):594-600.
https://doi.org/10.5851/kosfa.2016.36.5.594
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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601
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Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
Korean J Food Sci Anim Resour 2016;36(5):612-616.
https://doi.org/10.5851/kosfa.2016.36.5.612
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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite
Korean J Food Sci Anim Resour 2016;36(5):617-625.
https://doi.org/10.5851/kosfa.2016.36.5.617
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The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage
Korean J Food Sci Anim Resour 2016;36(5):626-634.
https://doi.org/10.5851/kosfa.2016.36.5.626
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Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402
Korean J Food Sci Anim Resour 2016;36(5):635-640.
https://doi.org/10.5851/kosfa.2016.36.5.635
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Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs
Korean J Food Sci Anim Resour 2016;36(5):641-649.
https://doi.org/10.5851/kosfa.2016.36.5.641
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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
Korean J Food Sci Anim Resour 2016;36(5):650-655.
https://doi.org/10.5851/kosfa.2016.36.5.650
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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
Korean J Food Sci Anim Resour 2016;36(5):656-664.
https://doi.org/10.5851/kosfa.2016.36.5.656
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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet
Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665
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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
Korean J Food Sci Anim Resour 2016;36(5):671-678.
https://doi.org/10.5851/kosfa.2016.36.5.671
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Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo Steers
Korean J Food Sci Anim Resour 2016;36(5):679-688.
https://doi.org/10.5851/kosfa.2016.36.5.679
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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs
Korean J Food Sci Anim Resour 2016;36(5):689-696.
https://doi.org/10.5851/kosfa.2016.36.5.689
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RETRACTION NOTE
Retraction Note to: Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products
Korean J Food Sci Anim Resour 2016;36(5):697
https://doi.org/10.5851/kosfa.2016.36.5.697
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