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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 5, 2018

REVIEW
The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review
Xi Huang, Dong Uk Ahn
Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2
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ARTICLE
Prevalence, Serotype Diversity, Genotype and Antibiotic Resistance of Listeria monocytogenes Isolated from Carcasses and Human in Korea
Hyemin Oh, Sejeong Kim, Soomin Lee, Heeyoung Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Kyoung-Hee Choi, Yohan Yoon
Korean J Food Sci Anim Resour 2018;38(5):851-865.
https://doi.org/10.5851/kosfa.2018.e5
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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Müge Urgu, Sevcan Unluturk, Nurcan Koca
Korean J Food Sci Anim Resour 2018;38(5):866-877.
https://doi.org/10.5851/kosfa.2018.e8
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Comparative Genome Analysis and Evaluation of Probiotic Characteristics of Lactobacillus plantarum Strain JDFM LP11
Jaeyoung Heo, Donghyun Shin, Sung Yong Chang, Paul Bogere, Mi Ri Park, Sangdon Ryu, Woong Ji Lee, Bohyun Yun, Hak Kyo Lee, Younghoon Kim, Sangnam Oh
Korean J Food Sci Anim Resour 2018;38(5):878-888.
https://doi.org/10.5851/kosfa.2018.e21
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Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
Tran Van Cuong, Koo Bok Chin
Korean J Food Sci Anim Resour 2018;38(5):889-900.
https://doi.org/10.5851/kosfa.2018.e22
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Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
Ashok Kumar Pathera, Charanjit Singh Riar, Sanjay Yadav, Pradeep Kumar Singh
Korean J Food Sci Anim Resour 2018;38(5):901-911.
https://doi.org/10.5851/kosfa.2018.e23
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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang
Korean J Food Sci Anim Resour 2018;38(5):912-926.
https://doi.org/10.5851/kosfa.2018.e24
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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim
Korean J Food Sci Anim Resour 2018;38(5):927-935.
https://doi.org/10.5851/kosfa.2018.e25
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Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture
Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee
Korean J Food Sci Anim Resour 2018;38(5):936-949.
https://doi.org/10.5851/kosfa.2018.e26
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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade
Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo
Korean J Food Sci Anim Resour 2018;38(5):950-958.
https://doi.org/10.5851/kosfa.2018.e27
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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong
Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28
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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi
Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29
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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Min-Yu Song, Hoa Van-Ba, Won-Seo Park, Ja-Yeon Yoo, Han-Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Bu-Min Kim, Mi-Hwa Oh, Jun-Sang Ham
Korean J Food Sci Anim Resour 2018;38(5):981-994.
https://doi.org/10.5851/kosfa.2018.e30
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Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures
Chan Won Seo, Shik Hong, Yong Kook Shin, Shin Ho Kang
Korean J Food Sci Anim Resour 2018;38(5):995-1007.
https://doi.org/10.5851/kosfa.2018.e31
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Isolation and Characterization of an Anti-listerial Bacteriocin from Leuconostoc lactis SD501
In-Chan Hwang, Ju Kyoung Oh, Sang Hoon Kim, Sejong Oh, Dae-Kyung Kang
Korean J Food Sci Anim Resour 2018;38(5):1008-1018.
https://doi.org/10.5851/kosfa.2018.e33
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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties
Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo
Korean J Food Sci Anim Resour 2018;38(5):1019-1028.
https://doi.org/10.5851/kosfa.2018.e35
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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃
Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Jin-Yeon Jeong, Sang-Keun Jin, Tae-Seon Park, Han-Sul Yang
Korean J Food Sci Anim Resour 2018;38(5):1029-1042.
https://doi.org/10.5851/kosfa.2018.e36
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Risk Assessment for Salmonellosis in Chicken in South Korea: The Effect of Salmonella Concentration in Chicken at Retail
Jaewoon Jeong, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo
Korean J Food Sci Anim Resour 2018;38(5):1043-1054.
https://doi.org/10.5851/kosfa.2018.e37
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Prevalence of Antibiotic Residues and Antibiotic Resistance in Isolates of Chicken Meat in Korea
Hyo-Ju Lee, Seung-Hak Cho, Dasom Shin, Hui-Seung Kang
Korean J Food Sci Anim Resour 2018;38(5):1055-1063.
https://doi.org/10.5851/kosfa.2018.e39
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Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria
Hilal Seval Abanoz, Buket Kunduhoglu
Korean J Food Sci Anim Resour 2018;38(5):1064-1079.
https://doi.org/10.5851/kosfa.2018.e40
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The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components
Ji-Ae Park, Sea-Hwan Sohn
Korean J Food Sci Anim Resour 2018;38(5):1080-1091.
https://doi.org/10.5851/kosfa.2018.e41
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Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats
Young-Hwa Hwang, Allah Bakhsh, Ishamri Ismail, Jung-Gyu Lee, Seon-Tea Joo
Korean J Food Sci Anim Resour 2018;38(5):1092-1100.
https://doi.org/10.5851/kosfa.2018.e42
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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi
Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43
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Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique
Santosh Lohumi, Collins Wakholi, Jong Ho Baek, Byeoung Do Kim, Se Joo Kang, Hak Sung Kim, Yeong Kwon Yun, Wang Yeol Lee, Sung Ho Yoon, Byoung-Kwan Cho
Korean J Food Sci Anim Resour 2018;38(5):1109-1119.
https://doi.org/10.5851/kosfa.2018.e44
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Comparison of Physicochemical Properties between Standard and Sow Pork
Gye-Woong Kim, Hack-Youn Kim
Korean J Food Sci Anim Resour 2018;38(5):1120-1130.
https://doi.org/10.5851/kosfa.2018.e45
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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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