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2021 Impact Factor: 3.135
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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
Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong
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
Declan J. Troy, Brijesh K. Tiwari, Seon-Tea Joo
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
Sang Hoon Lee, Jun-Mo Kim, Youn Chul Ryu, Kwang Suk Ko
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
Jung-hyun Kim, Dong-Gyun Yim
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
Hyoung-Joo Ham, Geun-Ho Kang, Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Cheon-Jei Kim
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
Jung-Min Park, Jin-Man Kim
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
Muhammet Irfan Aksu, Ebru Erdemir, Neslihan Çakıcı
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
Ki Chang Nam, Hyun Cheul Kim, Jusu Cha, Dong Gyun Yim
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
Haykuhi Charchoghlyan, Heejun Kwon, Dong-Ju Hwang, Jong Suk Lee, Junsoo Lee, Myunghee Kim
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
Sivakumar Allur Subramaniyan, Da Rae Kang, Shah Ahmed Belal, Eun-So-Ri Cho, Jong-Hyun Jung, Young-Chul Jung, Yang-Il Choi, Kwan-Seob Shim
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
Yiseul Kim, Geun-Pyo Hong
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
Sang Keun Jin, Jung Seok Choi, Seung Jae Lee, Seung Yun Lee, Sun Jin Hur
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
Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim
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
Ho Sik Jang, Hong Chul Lee, Koo Bok Chin
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
Young-Hwa Hwang, Seon-Tea Joo
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
Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Young-Chul Jung, Jong-Hyun Jung, Myung-Ok Jung, Yang-Il Choi, Sang-Keun Jin, Jung-Seok Choi
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
Sung Hee Park, Sang-Gi Min, Yeon-Ji Jo, Ji-Yeon Chun
Korean J Food Sci Anim Resour 2016;36(5):697
https://doi.org/10.5851/kosfa.2016.36.5.697
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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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