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2021 Impact Factor: 3.135
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List of Articles

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

ARTICLE
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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SHORT COMMUNICATION
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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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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