Food Science of Animal Resources

An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

Muhammad Sohaib, Faraz Jamil

Korean J Food Sci Anim Resour 2017;37(3):329-341.
https://doi.org/10.5851/kosfa.2017.37.3.329

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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Hyeon-Ju Jeong, Yun-Kyung Lee, Palanivel Ganesan, Hae-Soo Kwak, Yoon Hyuk Chang

Korean J Food Sci Anim Resour 2017;37(3):342-350.
https://doi.org/10.5851/kosfa.2017.37.3.342

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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Effect of the Duck Skin on Quality Characteristics of Duck Hams

Dong-Hyun Kim, Tae-Kyung Kim, Young-Boong Kim, Jung-Min Sung, YoungJin Jang, Jae-Yun Shim, Sung-Gu Han, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(3):360-367.
https://doi.org/10.5851/kosfa.2017.37.3.360

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Beneficial Effect of Bifidobacterium longum ATCC 15707 on Survival Rate of Clostridium difficile Infection in Mice

Bohyun Yun, Minyu Song, Dong-June Park, Sejong Oh

Korean J Food Sci Anim Resour 2017;37(3):368-375.
https://doi.org/10.5851/kosfa.2017.37.3.368

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Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Meltem Serdaroğlu, Berker Nacak, Merve Karabıyıkoğlu

Korean J Food Sci Anim Resour 2017;37(3):376-384.
https://doi.org/10.5851/kosfa.2017.37.3.376

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Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs

Gye-Woong Kim, Hack-Youn Kim

Korean J Food Sci Anim Resour 2017;37(3):385-391.
https://doi.org/10.5851/kosfa.2017.37.3.385

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Biological Differences between Hanwoo longissimus dorsi and semimembranosus Muscles in Collagen Synthesis of Fibroblasts

Sivakumar Allur Subramaniyan, Inho Hwang

Korean J Food Sci Anim Resour 2017;37(3):392-401.
https://doi.org/10.5851/kosfa.2017.37.3.392

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Identification and Characterization of a Novel Antioxidant Peptide from Bovine Skim Milk Fermented by Lactococcus lactis SL6

Sang Hoon Kim, Ji Yoon Lee, Marilen P. Balolong, Jin-Eung Kim, Hyun-Dong Paik, Dae-Kyung Kang

Korean J Food Sci Anim Resour 2017;37(3):402-409.
https://doi.org/10.5851/kosfa.2017.37.3.402

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Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

Ashok K. Pathera, C. S. Riar, Sanjay Yadav, D. P. Sharma

Korean J Food Sci Anim Resour 2017;37(3):410-417.
https://doi.org/10.5851/kosfa.2017.37.3.410

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Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418

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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

Su-Tae Kang, Hee-Kyoung Son, Hyun-Joo Lee, Jung-Seok Choi, Yang-Il Choi, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(3):429-439.
https://doi.org/10.5851/kosfa.2017.37.3.429

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Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1⁺⁺ Grade Hanwoo Steer Beef: Implications for Shelf Life

Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Youngchoon Kim, Jinhyung Kim, Sunsik Chang, Beomyoung Park

Korean J Food Sci Anim Resour 2017;37(3):440-448.
https://doi.org/10.5851/kosfa.2017.37.3.440

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Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology

Sahar Kazemalilou, Ainaz Alizadeh

Korean J Food Sci Anim Resour 2017;37(3):449-455.
https://doi.org/10.5851/kosfa.2017.37.3.449

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(3):456-463.
https://doi.org/10.5851/kosfa.2017.37.3.456

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Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

Jimyeong Ha, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Heeyoung Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon

Korean J Food Sci Anim Resour 2017;37(3):464-468.
https://doi.org/10.5851/kosfa.2017.37.3.464

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Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens

Min-A Lee, Yoojin Jung, Cheorun Jo, Ji-Young Park, Ki-Chang Nam

Korean J Food Sci Anim Resour 2017;37(3):469-476.
https://doi.org/10.5851/kosfa.2017.37.3.469

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 3, 2017