Food Science of Animal Resources

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Daniela Cardozo Bagatini, Carlos Prentice

Korean J Food Sci Anim Resour 2017;37(2):162-167.
https://doi.org/10.5851/kosfa.2017.37.2.162

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Carcass and Meat Characteristics and Gene Expression in Intramuscular Adipose Tissue of Korean Native Cattle Fed Finishing Diets Supplemented with 5% Palm Oil

Sungkwon Park, Zhang Yan, Changweon Choi, Kyounghoon Kim, Hyunjeong Lee, Youngkyoon Oh, Jinyoung Jeong, Jonggil Lee, Stephen B. Smith, Seongho Choi

Korean J Food Sci Anim Resour 2017;37(2):168-174.
https://doi.org/10.5851/kosfa.2017.37.1.168

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Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

Hayriye Yeşim Can, Mehmet Elmalı, Alper Karagöz

Korean J Food Sci Anim Resour 2017;37(2):175-180.
https://doi.org/10.5851/kosfa.2017.37.2.175

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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea

Joko Sujiwo, Dongwook Kim, Ji-Yeol Yoon, Hanna Kim, Jung-Soo Kim, Sung-Ki Lee, Aera Jang

Korean J Food Sci Anim Resour 2017;37(2):181-190.
https://doi.org/10.5851/kosfa.2017.37.2.181

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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal

Jeong Yeon An, Hae In Yong, So Yeon Kim, Han Bit Yoo, Yoo Yong Kim, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(2):191-199.
https://doi.org/10.5851/kosfa.2017.37.2.191

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Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim

Korean J Food Sci Anim Resour 2017;37(2):200-209.
https://doi.org/10.5851/kosfa.2017.37.2.200

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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi

Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210

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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Dong-Jin Shin, Kyung-Il Kim, Hye-Jin Lee, Na-Rae Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2017;37(2):219-227.
https://doi.org/10.5851/kosfa.2017.37.2.219

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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Supaluk Sorapukdee, Supawadee Narunatsopanon

Korean J Food Sci Anim Resour 2017;37(2):228-241.
https://doi.org/10.5851/kosfa.2017.37.2.228

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Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Hyeong Sang Kim, Koo Bok Chin

Korean J Food Sci Anim Resour 2017;37(2):242-253.
https://doi.org/10.5851/kosfa.2017.37.2.242

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Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage

Ju-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2017;37(2):254-263.
https://doi.org/10.5851/kosfa.2017.37.2.254

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Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Bayram Ürkek, Mustafa Şengül, Tuba Erkaya, Vecihi Aksakal

Korean J Food Sci Anim Resour 2017;37(2):264-273.
https://doi.org/10.5851/kosfa.2017.37.2.264

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Effect of Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

Sang-Keun Jin, Han-Sul Yang, Jung-Seok Choi

Korean J Food Sci Anim Resour 2017;37(2):274-287.
https://doi.org/10.5851/kosfa.2017.37.2.274

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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288

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Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

Kyung-A An, Yunhee Jo, Muhammad Sajid Arshad, Gui-Ran Kim, Cheorun Jo, Joong-Ho Kwon

Korean J Food Sci Anim Resour 2017;37(2):297-304.
https://doi.org/10.5851/kosfa.2017.37.2.297

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Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

Ji-Woo Yoon, Sung-Il Ahn, Ha-Na Kim, Jun-Hong Park, Sun-Young Park, Jae-Hoon Kim, Duk-Geun Oh, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2017;37(2):305-312.
https://doi.org/10.5851/kosfa.2017.37.2.305

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Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract

Jung-Seok Choi, Sang-Keun Jin, Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Yang-Il Choi, Hyun-Joo Lee, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(2):313-319.
https://doi.org/10.5851/kosfa.2017.37.2.313

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Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk

Sunhee Lee, Min Gon Kim, Hee Soo Lee, Sunhak Heo, Mirae Kwon, GeunBae Kim

Korean J Food Sci Anim Resour 2017;37(2):320-328.
https://doi.org/10.5851/kosfa.2017.37.2.320

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 2, 2017