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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 4, 2017

REVIEW
Use of Atmospheric Pressure Cold Plasma for Meat Industry
Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung
Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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ARTICLE
Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages
Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, Aera Jang
Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486
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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey
Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, Cheorun Jo
Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494
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Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria
Sejeong Kim, Soomin Lee, Heeyoung Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Hyemin Oh, Joonbae Hong, Yohan Yoon, Kyoung-Hee Choi
Korean J Food Sci Anim Resour 2017;37(4):502-510.
https://doi.org/10.5851/kosfa.2017.37.4.502
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Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition
Kwan Woo Kim, Hyung Soo Park, Sung Soo Lee, Seong Heum Yeon, Chang Yeon Cho, Sang Woo Kim, Jinwook Lee
Korean J Food Sci Anim Resour 2017;37(4):511-517.
https://doi.org/10.5851/kosfa.2017.37.4.511
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Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)
Eun Ji Choi, Hae Woong Park, Hui Seon Yang, Jin Se Kim, Ho Hyun Chun
Korean J Food Sci Anim Resour 2017;37(4):518-528.
https://doi.org/10.5851/kosfa.2017.37.4.518
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Lactobacillus acidophilus NS1 Reduces Phosphoenolpyruvate Carboxylase Expression by Regulating HNF4α Transcriptional Activity
Sung-Soo Park, Garam Yang, Eungseok Kim
Korean J Food Sci Anim Resour 2017;37(4):529-534.
https://doi.org/10.5851/kosfa.2017.37.4.529
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Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach
Hee Soo Lee, Mirae Kwon, Sunhak Heo, Min Gon Kim, Geun-Bae Kim
Korean J Food Sci Anim Resour 2017;37(4):535-541.
https://doi.org/10.5851/kosfa.2017.37.4.535
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Relationships between Antioxidants and Quality Characteristics from Velvet Antlers of Formosan Sambar Deer
Shih-Lin Cheng, You-Ling Jian, Chih-Ming Chen, Bing-Tsan Liu
Korean J Food Sci Anim Resour 2017;37(4):542-551.
https://doi.org/10.5851/kosfa.2017.37.4.542
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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi
Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552
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Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats
Hyun-Joo Lee, Hwan Lee, Yang-Il Choi, Jae-Joon Lee
Korean J Food Sci Anim Resour 2017;37(4):561-570.
https://doi.org/10.5851/kosfa.2017.37.4.561
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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
Min Guk Cho, Su Min Bae, Jong Youn Jeong
Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571
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Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea
Kyungmi Kim, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yohan Yoon
Korean J Food Sci Anim Resour 2017;37(4):579-592.
https://doi.org/10.5851/kosfa.2017.37.4.579
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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses
Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo
Korean J Food Sci Anim Resour 2017;37(4):593-598.
https://doi.org/10.5851/kosfa.2017.37.4.593
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Detection of Korean Native Honey and European Honey by Using Duplex Polymerase Chain Reaction and Immunochromatographic Assay
Chang-Kyu Kim, Deug-Chan Lee, Suk-Ho Choi
Korean J Food Sci Anim Resour 2017;37(4):599-605.
https://doi.org/10.5851/kosfa.2017.37.4.599
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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk
Hasan Temiz, Kübra Dağyıldız
Korean J Food Sci Anim Resour 2017;37(4):606-616.
https://doi.org/10.5851/kosfa.2017.37.4.606
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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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