Food Science of Animal Resources

Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho

Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752

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Purification and Anti-pathogenic Properties of Immunoglobulin Concentrates from Porcine Blood

Tae-Hwan Jung, Jae-Hwan Choi, Kyung-Chul Koh, Woo-Min Jeon, Kyoung-Sik Han

Korean J Food Sci Anim Resour 2017;37(5):743-751.
https://doi.org/10.5851/kosfa.2017.37.5.743

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Characterization of Paenibacillus sp. MBT213 Isolated from Raw Milk and Its Ability to Convert Ginsenoside Rb₁ into Ginsenoside Rd from Panax ginseng

Gereltuya Renchinkhand, Soo Hyun Cho, Magsar Urgamal, Young W Park, Joong Hyeon Nam, Hyung Churl Bae, Gyu Yong Song, Myoung Soo Nam

Korean J Food Sci Anim Resour 2017;37(5):735-742.
https://doi.org/10.5851/kosfa.2017.37.5.735

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Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Hyun-Joo Lee, Jae-Joon Lee, Myung-Ok Jung, Jung-Seok Choi, Ji-Taek Jung, Yang-Il Choi, Jin-Kyu Lee

Korean J Food Sci Anim Resour 2017;37(5):726-734.
https://doi.org/10.5851/kosfa.2017.37.5.726

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Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

Sung-Hyun Joo, Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(5):716-725.
https://doi.org/10.5851/kosfa.2017.37.5.716

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Physicochemical Properties of Gelatin Extracted from Buffalo Hide Pretreated with Different Acids

Sri Mulyani, Francis.M.C. Sigit Setyabudi, Yudi Pranoto, Umar Santoso

Korean J Food Sci Anim Resour 2017;37(5):708-715.
https://doi.org/10.5851/kosfa.2017.37.5.708

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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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Meat Quality Traits of Pigs Finished on Food Waste

Jihwan Choe, Knowledge M. Moyo, Kibum Park, Jeongho Jeong, Haeun Kim, Yungsun Ryu, Jonggun Kim, Jun-mo Kim, Sanghoon Lee, Gwang-woong Go

Korean J Food Sci Anim Resour 2017;37(5):690-697.
https://doi.org/10.5851/kosfa.2017.37.5.690

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Evaluation of the Digestibility of Korean Hanwoo Beef Cuts Using the in vitro Physicochemical Upper Gastrointestinal System

Ji-Hye Jeon, Michelle Yoo, Tae-Hwan Jung, Woo-Min Jeon, Kyoung-Sik Han

Korean J Food Sci Anim Resour 2017;37(5):682-689.
https://doi.org/10.5851/kosfa.2017.37.5.682

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Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage

Furkan Demirgül, Yasin Tuncer

Korean J Food Sci Anim Resour 2017;37(5):670-681.
https://doi.org/10.5851/kosfa.2017.37.5.670

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Multiple Regression Analysis to Estimate the Unit Price of Hanwoo (Bos taurus coreanae) Beef

Seung-Hoon Eum, Hu-Rak Park, Jakyeom Seo, Seong-Keun Cho, Sun-Jin Hur, Byeong-Woo Kim

Korean J Food Sci Anim Resour 2017;37(5):663-669.
https://doi.org/10.5851/kosfa.2017.37.5.663

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Evaluation and Characterization of Milk-derived Microvescicle Isolated from Bovine Colostrum

Brighton E. Maburutse, Mi-Ri Park, Sangnam Oh, Younghoon Kim

Korean J Food Sci Anim Resour 2017;37(5):654-662.
https://doi.org/10.5851/kosfa.2017.37.5.654

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Hydrolysate Preparation with High Content of 5-Hydroxytryptophan from Liquid Egg Protein and Its Sleep-Potentiating Activity

Jung Il Kwon, Yooheon Park, Sung Hee Han, Hyung Joo Suh

Korean J Food Sci Anim Resour 2017;37(5):646-653.
https://doi.org/10.5851/kosfa.2017.37.5.646

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Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties

Damla Yayli, Sadettin Turhan, Furkan Turker Saricaoglu

Korean J Food Sci Anim Resour 2017;37(5):635-645.
https://doi.org/10.5851/kosfa.2017.37.5.635

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A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

Honggyun Kim, Hyun Wook Do, Heajung Chung

Korean J Food Sci Anim Resour 2017;37(5):626-634.
https://doi.org/10.5851/kosfa.2017.37.5.626

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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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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk

Hasan Temiz, Kübra Dağyıldız

Korean J Food Sci Anim Resour 2017;37(4):606-616.
https://doi.org/10.5851/kosfa.2017.37.4.606

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Detection of Korean Native Honey and European Honey by Using Duplex Polymerase Chain Reaction and Immunochromatographic Assay

Chang-Kyu Kim, Deug-Chan Lee, Suk-Ho Choi

Korean J Food Sci Anim Resour 2017;37(4):599-605.
https://doi.org/10.5851/kosfa.2017.37.4.599

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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(4):593-598.
https://doi.org/10.5851/kosfa.2017.37.4.593

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Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea

Kyungmi Kim, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yohan Yoon

Korean J Food Sci Anim Resour 2017;37(4):579-592.
https://doi.org/10.5851/kosfa.2017.37.4.579

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