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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 4, 2018

REVIEW
Australian Lamb Meat – The Response to Societal and Ethnic Influences
David Laurence Hopkins, Stephanie Marie Fowler
Korean J Food Sci Anim Resour 2018;38(4):653-663.
https://doi.org/10.5851/kosfa.2018.e1
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ARTICLE
Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions
Jung-Min Park, Su-Han Lee, Jong-Ho Koh, Jin-Man Kim
Korean J Food Sci Anim Resour 2018;38(4):664-678.
https://doi.org/10.5851/kosfa.2018.e3
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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang
Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4
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Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products
Sung Yeoul Yoon, Da Young Lee, On You Kim, Seung Yun Lee, Sun Jin Hur
Korean J Food Sci Anim Resour 2018;38(4):693-702.
https://doi.org/10.5851/kosfa.2018.e6
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Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs
Dong Ju Lee, Jung Hye Hwang, Jeongim Ha, Go Eun Yu, Seulgi Kwon, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Sang Mi An, Chul Wook Kim
Korean J Food Sci Anim Resour 2018;38(4):703-710.
https://doi.org/10.5851/kosfa.2018.e7
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Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality
Youn-Chul Ryu, Eun-A Lee, Han-Ha Chai, Jong-Eun Park, Jun-Mo Kim
Korean J Food Sci Anim Resour 2018;38(4):711-717.
https://doi.org/10.5851/kosfa.2018.e9
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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Kwang-Il Ahn, Jae-Yun Shim, Tae-Kyung Kim, Ji-Hun Choi, Hyun-Wook Kim, Dong-Heon Song, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10
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Direct Detection of Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Animal-derived Foods Using a Magnetic Bead-based Immunoassay
Jong-Hui Kim, Jae Gyu Yoo, Jun-Sang Ham, Mi-Hwa Oh
Korean J Food Sci Anim Resour 2018;38(4):727-736.
https://doi.org/10.5851/kosfa.2018.e11
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Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder
Yoon-Kyung Chung, Jung-Seok Choi, Sung-Beom Yu, Yang-Il Choi
Korean J Food Sci Anim Resour 2018;38(4):737-748.
https://doi.org/10.5851/kosfa.2018.e12
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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim
Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13
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Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey
Şeyma Şeniz Ersöz, Serap Coşansu
Korean J Food Sci Anim Resour 2018;38(4):759-767.
https://doi.org/10.5851/kosfa.2018.e14
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Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
Kyung Jo, Juri Lee, Samooel Jung
Korean J Food Sci Anim Resour 2018;38(4):768-779.
https://doi.org/10.5851/kosfa.2018.e15
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Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells
Hana Kim, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim
Korean J Food Sci Anim Resour 2018;38(4):780-793.
https://doi.org/10.5851/kosfa.2018.e16
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Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis
Tae Wan Kim, Chul Wook Kim, Chi Won Noh, Sam Woong Kim, Il-Suk Kim
Korean J Food Sci Anim Resour 2018;38(4):794-805.
https://doi.org/10.5851/kosfa.2018.e20
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Development of a Rapid Method for the Screening of Conjugated Linoleic Acid (CLA)-Producing Strains of Bifidobacterium breve
Sun-Hae Choi, Kyoung-Min Lee, Kwan-Hu Kim, Geun-Bae Kim
Korean J Food Sci Anim Resour 2018;38(4):806-815.
https://doi.org/10.5851/kosfa.2018.e34
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SHORT COMMUNICATION
Construction of a Bioluminescent Labelling Plasmid Vector for Bifidobacteria
Gi-Seong Moon, Arjan Narbad
Korean J Food Sci Anim Resour 2018;38(4):816-822.
https://doi.org/10.5851/kosfa.2018.e17
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Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load
Seon-Tea Joo
Korean J Food Sci Anim Resour 2018;38(4):823-828.
https://doi.org/10.5851/kosfa.2018.e18
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Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis
Yukyung Choi, Sujung Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, Yewon Lee, Yujin Kim, Yohan Yoon
Korean J Food Sci Anim Resour 2018;38(4):829-834.
https://doi.org/10.5851/kosfa.2018.e19
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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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