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List of Articles

Food Science of Animal Resources. Vol. 39, No. 3, 2019

ARTICLE
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Yong An Kim, Hoa Van Ba, Inho Hwang
Food Sci Anim Resour 2019;39(3):355-370.
https://doi.org/10.5851/kosfa.2019.e27
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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Jimyeong Ha, Jeeyeon Lee, Soomin Lee, Sejeong Kim, Yukyung Choi, Hyemin Oh, Yujin Kim, Yewon Lee, Yeongeun Seo, Yohan Yoon
Food Sci Anim Resour 2019;39(3):371-378.
https://doi.org/10.5851/kosfa.2019.e28
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Changes in Sensory Compounds during Dry Aging of Pork Cuts
Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo
Food Sci Anim Resour 2019;39(3):379-387.
https://doi.org/10.5851/kosfa.2019.e29
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Effect of Total Digestible Nutrients Level of Concentrates on Growth Performance, Carcass Characteristics, and Meat Composition of Korean Hanwoo Steers
Jun Sang Ahn, Gi Hwal Son, Min Ji Kim, Chang Six Choi, Chang Woo Lee, Joong Kook Park, Eung Gi Kwon, Jong Suh Shin, Byung Ki Park
Food Sci Anim Resour 2019;39(3):388-401.
https://doi.org/10.5851/kosfa.2019.e32
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Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
Seung-Hoon Lee, Chung-Nam Kim, Kyoung-Bo Ko, Se-Pill Park, Ho-Kyoung Kim, Jun-Mo Kim, Youn-Chul Ryu
Food Sci Anim Resour 2019;39(3):402-409.
https://doi.org/10.5851/kosfa.2019.e33
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Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat
Samer Mudalal
Food Sci Anim Resour 2019;39(3):410-417.
https://doi.org/10.5851/kosfa.2019.e35
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Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
Hye-Jin Kim, Joko Sujiwo, Hee-Jin Kim, Aera Jang
Food Sci Anim Resour 2019;39(3):418-429.
https://doi.org/10.5851/kosfa.2019.e37
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Determination of Fat Accumulation Reduction by Edible Fatty Acids and Natural Waxes In Vitro
Utthapon Issara, Suhyun Park, Sungkwon Park
Food Sci Anim Resour 2019;39(3):430-445.
https://doi.org/10.5851/kosfa.2019.e38
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Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Dong-Min Shin, Do Hyun Kim, Jong Hyeok Yune, Hyuk Cheol Kwon, Hyo Juong Kim, Han Geuk Seo, Sung Gu Han
Food Sci Anim Resour 2019;39(3):446-458.
https://doi.org/10.5851/kosfa.2019.e41
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Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
Minghao Zhang, Dan Cai, Qiumei Song, Yu Wang, Haiyue Sun, Chunhong Piao, Hansong Yu, Junmei Liu, Jingsheng Liu, Yuhua Wang
Food Sci Anim Resour 2019;39(3):459-473.
https://doi.org/10.5851/kosfa.2019.e42
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Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Jieun Yang, Dashmaa Dashdorj, Inho Hwang
Food Sci Anim Resour 2019;39(3):474-493.
https://doi.org/10.5851/kosfa.2019.e43
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Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Jung-Heun Ha, Ju-Ho Lee, Jae-Joon Lee, Yang-Il Choi, Hyun-Joo Lee
Food Sci Anim Resour 2019;39(3):494-502.
https://doi.org/10.5851/kosfa.2019.e44
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Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
Sang Keun Jin, Seung Yun Lee, Dong Gyun Yim, Sun Jin Hur
Food Sci Anim Resour 2019;39(3):503-509.
https://doi.org/10.5851/kosfa.2019.e45
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Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Dong-Gyun Yim, Cheorun Jo, Ali Mahabbat, Ji-Young Park, Seong-Yun Lee, Ki-Chang Nam
Food Sci Anim Resour 2019;39(3):510-519.
https://doi.org/10.5851/kosfa.2019.e46
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ERRATUM
Erratum to: 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
Food Sci Anim Resour 2019;39(3):520
https://doi.org/10.5851/kosfa.2019.e47
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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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