List of Articles

Food Science of Animal Resources. Vol. 40, No. 6, 2020

REVIEW
Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84
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ARTICLE
Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage
Food Sci Anim Resour 2020;40(6):881-895.
https://doi.org/10.5851/kosfa.2020.e56
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Quality Assessment of Beef Using Computer Vision Technology
Food Sci Anim Resour 2020;40(6):896-907.
https://doi.org/10.5851/kosfa.2020.e57
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Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58
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Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Food Sci Anim Resour 2020;40(6):924-937.
https://doi.org/10.5851/kosfa.2020.e59
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Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
Food Sci Anim Resour 2020;40(6):938-945.
https://doi.org/10.5851/kosfa.2020.e64
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Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65
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Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66
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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
Food Sci Anim Resour 2020;40(6):969-979.
https://doi.org/10.5851/kosfa.2020.e67
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Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68
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Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages
Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69
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Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans
Food Sci Anim Resour 2020;40(6):1001-1013.
https://doi.org/10.5851/kosfa.2020.e71
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Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model
Food Sci Anim Resour 2020;40(6):1014-1032.
https://doi.org/10.5851/kosfa.2020.e72
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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74
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Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage
Food Sci Anim Resour 2020;40(6):1044-1054.
https://doi.org/10.5851/kosfa.2020.e81
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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
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