Food Science of Animal Resources

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim

Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52

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Effects of Lactobacillus helveticus Fermentation on the Ca²⁺ Release and Antioxidative Properties of Sheep Bone Hydrolysate

Keguang Han, Jing Cao, Jinghui Wang, Jing Chen, Kai Yuan, Fengping Pang, Shaopeng Gu, Nairui Huo

Korean J Food Sci Anim Resour 2018;38(6):1144-1154.
https://doi.org/10.5851/kosfa.2018.e32

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Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine

Eun Young Ko, Jaesung Cho, Jin Ho Cho, Kyung Jo, Seung Hwan Lee, Yoon Ji Chung, Samooel Jung

Korean J Food Sci Anim Resour 2018;38(6):1155-1159.
https://doi.org/10.5851/kosfa.2018.e46

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Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

Hye Ji Jang, Jieun Jung, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(6):1160-1167.
https://doi.org/10.5851/kosfa.2018.e47

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Anti-proliferative Effect of a Novel Anti-oxidative Peptide in Hanwoo Beef on Human Colorectal Carcinoma Cells

Hye-Jin Kim, Se-Ran Yang, Aera Jang

Korean J Food Sci Anim Resour 2018;38(6):1168-1178.
https://doi.org/10.5851/kosfa.2018.e48

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Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(6):1179-1188.
https://doi.org/10.5851/kosfa.2018.e49

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Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface

Hyemin Oh, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Yewon Lee, Yujin Kim, Yeongeun Seo, Yohan Yoon

Korean J Food Sci Anim Resour 2018;38(6):1189-1195.
https://doi.org/10.5851/kosfa.2018.e50

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Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage

Young Ho Cho, Myung-Soon Yang

Korean J Food Sci Anim Resour 2018;38(6):1196-1202.
https://doi.org/10.5851/kosfa.2018.e51

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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

Dong-kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee

Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53

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Predicting Shelf-life of Ice Cream by Accelerated Conditions

Jung-Min Park, Jong-Ho Koh, Jin-Man Kim

Korean J Food Sci Anim Resour 2018;38(6):1216-1225.
https://doi.org/10.5851/kosfa.2018.e55

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In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages

Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(6):1226-1236.
https://doi.org/10.5851/kosfa.2018.e56

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Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor

Il-Byeong Kang, Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Kun-Ho Seo

Korean J Food Sci Anim Resour 2018;38(6):1237-1245.
https://doi.org/10.5851/kosfa.2018.e57

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Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products

Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(6):1246-1252.
https://doi.org/10.5851/kosfa.2018.e59

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Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods

Geunho Kang, Pil-Nam Seong, Hoa Van Ba, Sungsil Moon, Soohyun Cho, Beom-Young Park, Sun-Moon Kang, Hyoung-Joo Ham, Dayae Kim, Kyoungmi Park

Korean J Food Sci Anim Resour 2018;38(6):1253-1260.
https://doi.org/10.5851/kosfa.2018.e61

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Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs

Ho-Eun Park, Ye Jin Kim, Kyung-Hyo Do, Jae Kwang Kim, Jun-Sang Ham, Wan-Kyu Lee

Korean J Food Sci Anim Resour 2018;38(6):1261-1272.
https://doi.org/10.5851/kosfa.2018.e62

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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents

Ergezer Haluk, Kara Yeliz, Özünlü Orhan

Korean J Food Sci Anim Resour 2018;38(6):1273-1285.
https://doi.org/10.5851/kosfa.2018.e63

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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

Allah Bakhsh, Ishamri Ismail, Young-Hwa Hwang, Jung-Gyu Lee, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1286-1293.
https://doi.org/10.5851/kosfa.2018.e64

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Bioaccessibility of β-Lactoglobulin Nanoemulsions Containing Coenzyme Q₁₀: Impact of Droplet Size on the Bioaccessibility of Coenzyme Q₁₀

Ho-Kyung Ha, Mee-Ryung Lee, Won-Jae Lee

Korean J Food Sci Anim Resour 2018;38(6):1294-1304.
https://doi.org/10.5851/kosfa.2018.e65

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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66

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Isolation of a Lactococcus lactis Strain Producing Anti-staphylococcal Bacteriocin

Jung-Mo Yang, Gi-Seong Moon

Korean J Food Sci Anim Resour 2018;38(6):1315-1321.
https://doi.org/10.5851/kosfa.2018.e67

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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 6, 2018