Food Science of Animal Resources

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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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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List of Articles

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