Food Science of Animal Resources

The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

Muhammad Ijaz Ahmad, Muhammad Umair Ijaz, Ijaz ul Haq, Chunbao Li

Food Sci Anim Resour 2020;40(1):1-10.
https://doi.org/10.5851/kosfa.2019.e96

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Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening

Dong-Gyun Yim, Mahabbat Ali, Ki-Chang Nam

Food Sci Anim Resour 2020;40(1):11-20.
https://doi.org/10.5851/kosfa.2019.e61

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Nontyphoid Salmonella Prevalence, Serovar Distribution and Antimicrobial Resistance in Slaughter Sheep

Ece Cetin, Seran Temelli, Aysegul Eyigor

Food Sci Anim Resour 2020;40(1):21-33.
https://doi.org/10.5851/kosfa.2019.e75

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Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

Yeongkwon Yun, Boin Lee, Kimun Kwon, Sejoo Kang, Eunmi Oh, Young Min Choi

Food Sci Anim Resour 2020;40(1):34-43.
https://doi.org/10.5851/kosfa.2019.e78

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Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Ji Hyun Yoo, Ji Won Kim, Hae In Yong, Ki Ho Baek, Hyun Jung Lee, Cheorun Jo

Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80

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Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

Sadia Aslam, Rizwan Shukat, Muhammad Issa Khan, Muhammad Shahid

Food Sci Anim Resour 2020;40(1):55-73.
https://doi.org/10.5851/kosfa.2019.e82

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Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Dah-Sol Kim, Nami Joo

Food Sci Anim Resour 2020;40(1):74-86.
https://doi.org/10.5851/kosfa.2019.e86

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Separation and Purification of Lipase Inhibitory Peptide from Fermented Milk by Lactobacillus plantarum Q180

Seulki Kim, Sang-Dong Lim

Food Sci Anim Resour 2020;40(1):87-95.
https://doi.org/10.5851/kosfa.2019.e87

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Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis

Amal Zaid, Nawaf Abu-Khalaf, Samer Mudalal, Massimiliano Petracci

Food Sci Anim Resour 2020;40(1):96-105.
https://doi.org/10.5851/kosfa.2019.e88

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Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1

Eun Sil Kang, Hyo Juong Kim, Sung Gu Han, Han Geuk Seo

Food Sci Anim Resour 2020;40(1):106-117.
https://doi.org/10.5851/kosfa.2019.e93

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Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Haiyue Sun, Xiaoman Hua, Minghao Zhang, Yu Wang, Yiying Chen, Jing Zhang, Chao Wang, Yuhua Wang

Food Sci Anim Resour 2020;40(1):118-131.
https://doi.org/10.5851/kosfa.2019.e94

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Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms

Sumin Song, Chi-Hoon Ahn, Gap-Don Kim

Food Sci Anim Resour 2020;40(1):132-144.
https://doi.org/10.5851/kosfa.2019.e97

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Ingestion of Gouda Cheese Ameliorates the Chronic Unpredictable Mild Stress in Mice

Bohyun Yun, Ja Yeon Yoo, Mi Ri Park, Sangdon Ryu, Woong Ji Lee, Hye Jin Choi, Min Kyoung Kang, Younghoon Kim, Sangnam Oh

Food Sci Anim Resour 2020;40(1):145-153.
https://doi.org/10.5851/kosfa.2019.e81

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List of Articles

Food Science of Animal Resources. Vol. 40, No. 1, 2020