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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 2, 2018

REVIEW
Association between Egg Consumption and Metabolic Disease
Seon-Joo Park, Ji-hye Jung, Sang-Woon Choi, Hae-Jeung Lee
Korean J Food Sci Anim Resour 2018;38(2):209-223.
https://doi.org/10.5851/kosfa.2018.38.2.209
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ARTICLE
New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques
Emre Hastaoglu, Halil Vural
Korean J Food Sci Anim Resour 2018;38(2):224-239.
https://doi.org/10.5851/kosfa.2018.38.2.224
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Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology
Heeseop Yoo, Insoo Rheem, Sungsue Rheem, Sejong Oh
Korean J Food Sci Anim Resour 2018;38(2):240-250.
https://doi.org/10.5851/kosfa.2018.38.2.240
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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage
Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Seonjin Kim, Hyemin Oh, Yohan Yoon, Cheorun Jo
Korean J Food Sci Anim Resour 2018;38(2):251-258.
https://doi.org/10.5851/kosfa.2018.38.2.251
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Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarction in Rats
Handan Mert, Hikmet Yılmaz, Kıvanç Irak, Serkan Yıldırım, Nihat Mert
Korean J Food Sci Anim Resour 2018;38(2):259-272.
https://doi.org/10.5851/kosfa.2018.38.2.259
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Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality
Miji Kim, Sejong Oh, Jee-Young Imm
Korean J Food Sci Anim Resour 2018;38(2):273-281.
https://doi.org/10.5851/kosfa.2018.38.2.273
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Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea
Jung Hyun Kim, Sun Jin Hur, Dong Gyun Yim
Korean J Food Sci Anim Resour 2018;38(2):282-290.
https://doi.org/10.5851/kosfa.2018.38.2.282
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Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology
Naxin Sun, Huiping Liu, Xiaowei Zhang, Hongni Wang, Shaojuan Liu, Pei Chen, Weijie Yu, Kai Liu
Korean J Food Sci Anim Resour 2018;38(2):291-301.
https://doi.org/10.5851/kosfa.2018.38.2.291
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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, Ju-Ho Lee, Jung-Seok Choi, Yang-Il Choi, Yoon-Kyung Chung
Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302
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Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels
Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, Yuan H. Brad Kim
Korean J Food Sci Anim Resour 2018;38(2):315-324.
https://doi.org/10.5851/kosfa.2018.38.2.315
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Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Eylem Ezgi Fadıloğlu, Meltem Serdaroğlu
Korean J Food Sci Anim Resour 2018;38(2):325-337.
https://doi.org/10.5851/kosfa.2018.38.2.325
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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
Hwan Hee Yu, Myung Wook Song, Tae-Kyung Kim, Yun-Sang Choi, Gyu Yong Cho, Na-Kyoung Lee, Hyun-Dong Paik
Korean J Food Sci Anim Resour 2018;38(2):338-349.
https://doi.org/10.5851/kosfa.2018.38.2.338
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Lactobacillus plantarum DR7 Reduces Cholesterol via Phosphorylation of AMPK That Down-regulated the mRNA Expression of HMG-CoA Reductase
Lee-Ching Lew, Sy-Bing Choi, Boon-Yin Khoo, Sasidharan Sreenivasan, Kee-Leong Ong, Min-Tze Liong
Korean J Food Sci Anim Resour 2018;38(2):350-361.
https://doi.org/10.5851/kosfa.2018.38.2.350
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A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork
Yi Xu, Quansheng Chen, Yan Liu, Xin Sun, Qiping Huang, Qin Ouyang, Jiewen Zhao
Korean J Food Sci Anim Resour 2018;38(2):362-375.
https://doi.org/10.5851/kosfa.2018.38.2.362
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Cronobacter Species in Powdered Infant Formula and Their Detection Methods
Xinjie Song, Hui Teng, Lei Chen, Myunghee Kim
Korean J Food Sci Anim Resour 2018;38(2):376-390.
https://doi.org/10.5851/kosfa.2018.38.2.376
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Antimicrobial Resistance of Enterococcus Species Isolated from Chicken in Turkey
Pınar Sanlibaba, Basar Uymaz Tezel, Esra Senturk
Korean J Food Sci Anim Resour 2018;38(2):391-402.
https://doi.org/10.5851/kosfa.2018.38.2.391
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Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, Kawn Seob Shim
Korean J Food Sci Anim Resour 2018;38(2):403-416.
https://doi.org/10.5851/kosfa.2018.38.2.403
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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong
Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417
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ERRATUM
Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Ji-Han Kim, Dong Wan Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee
Korean J Food Sci Anim Resour 2018;38(2):431
https://doi.org/10.5851/kosfa.2018.38.2.431
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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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