Food Science of Animal Resources

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Tae-Kyung Kim, Hae In Yong, Chang Hee Jeong, Sung Gu Han, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56

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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18

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Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Hae-Won Jang, Hyun-Sung Lee, Yun-Sang Choi

Food Sci Anim Resour 2019;39(1):102-113.
https://doi.org/10.5851/kosfa.2019.e8

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Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43

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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim

Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13

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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

Kwang-Il Ahn, Jae-Yun Shim, Tae-Kyung Kim, Ji-Hun Choi, Hyun-Wook Kim, Dong-Heon Song, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10

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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage

Hwan Hee Yu, Myung Wook Song, Tae-Kyung Kim, Yun-Sang Choi, Gyu Yong Cho, Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(2):338-349.
https://doi.org/10.5851/kosfa.2018.38.2.338

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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

Jae-Yun Shim, Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Kwang-Il Ahn, Hyun-Dong Paik, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(1):162-171.
https://doi.org/10.5851/kosfa.2018.38.1.162

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Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Dong-Heon Song, Hyun-Wook Kim, Ko-Eun Hwang, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Dong-Jin Shin, Tae-Kyung Kim, Jae Hoon Lee, Cheon-Jei Kim, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2017;37(5):698-707.
https://doi.org/10.5851/kosfa.2017.37.5.698

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Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617

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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552

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Effect of the Duck Skin on Quality Characteristics of Duck Hams

Dong-Hyun Kim, Tae-Kyung Kim, Young-Boong Kim, Jung-Min Sung, YoungJin Jang, Jae-Yun Shim, Sung-Gu Han, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(3):360-367.
https://doi.org/10.5851/kosfa.2017.37.3.360

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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288

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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105

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Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Yun-Sang Choi, Jung-Min Sung, Jong-Dae Park, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Ki-Hong Jeon, Cheon-Jei Kim, Young-Boong Kim

Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799

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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665

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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Hyoung-Joo Ham, Geun-Ho Kang, Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601

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