Food Science of Animal Resources

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Zubair Hussain, Xin Li, Muawuz Ijaz, Xiong Xiao, Chengli Hou, Xiaochun Zheng, Chi Ren, Dequan Zhang

Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79

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Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality

Ahmet Yusuf Şengül, Süleyman Çalışlar

Food Sci Anim Resour 2020;40(3):323-337.
https://doi.org/10.5851/kosfa.2019.e98

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Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens

Chanporn Chaosap, Panneepa Sivapirunthep, Sirima Takeungwongtrakul, Razauden Bin Mohamed Zulkifli, Awis Qurni Sazili

Food Sci Anim Resour 2020;40(3):338-349.
https://doi.org/10.5851/kosfa.2020.e9

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Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal

Masoumeh Akbarabadi, Mohammad Mohsenzadeh, Mohammad-Reza Housaindokht

Food Sci Anim Resour 2020;40(3):350-361.
https://doi.org/10.5851/kosfa.2020.e13

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Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

Eka Wulandari, Husmy Yurmiati, Toto Subroto, Kusmajadi Suradi

Food Sci Anim Resour 2020;40(3):362-376.
https://doi.org/10.5851/kosfa.2020.e16

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Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

Sol Hee Lee, Juhui Choe, Jong-Chan Kim, Hack Youn Kim

Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18

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Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties

Priyanka Sharma, Sanjay Yadav

Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19

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Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea

Haeng Ho Lee, Gi Yong Lee, Hong Sik Eom, Soo-Jin Yang

Food Sci Anim Resour 2020;40(3):401-414.
https://doi.org/10.5851/kosfa.2020.e20

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Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket

Lovedeep Kaur, Seah Xin Hui, Mike Boland

Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21

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An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

Hülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak, Gamze İpek

Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23

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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim, Mi-Jung Choi

Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24

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Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds

Chul-Ho Yoon, Seung-Ho Jeon, Yeon Jo Ha, Sam Woong Kim, Woo Young Bang, Kyu Ho Bang, Sang Wan Gal, Il-Suk Kim, Young-Son Cho

Food Sci Anim Resour 2020;40(3):461-473.
https://doi.org/10.5851/kosfa.2020.e25

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Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

Gye-Woong Kim, Hack-Youn Kim

Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26

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Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts

Francine M. Giotto, Ana Paula B. Fruet, José L. Nörnberg, Chris R. Calkins, Amilton S. de Mello

Food Sci Anim Resour 2020;40(3):484-494.
https://doi.org/10.5851/kosfa.2020.e28

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Erratum to: 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 2020;40(3):495
https://doi.org/10.5851/kosfa.2020.e27

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List of Articles

Food Science of Animal Resources. Vol. 40, No. 3, 2020