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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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℃
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
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
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
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
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
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
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
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
Korean J Food Sci Anim Resour 2018;38(5):1120-1130.
https://doi.org/10.5851/kosfa.2018.e45
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