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List of Articles

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

ARTICLE
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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Food Science of Animal Resources
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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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