Food Science of Animal Resources

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Min Guk Cho, Su Min Bae, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571

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Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats

Hyun-Joo Lee, Hwan Lee, Yang-Il Choi, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(4):561-570.
https://doi.org/10.5851/kosfa.2017.37.4.561

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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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Relationships between Antioxidants and Quality Characteristics from Velvet Antlers of Formosan Sambar Deer

Shih-Lin Cheng, You-Ling Jian, Chih-Ming Chen, Bing-Tsan Liu

Korean J Food Sci Anim Resour 2017;37(4):542-551.
https://doi.org/10.5851/kosfa.2017.37.4.542

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Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach

Hee Soo Lee, Mirae Kwon, Sunhak Heo, Min Gon Kim, Geun-Bae Kim

Korean J Food Sci Anim Resour 2017;37(4):535-541.
https://doi.org/10.5851/kosfa.2017.37.4.535

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Lactobacillus acidophilus NS1 Reduces Phosphoenolpyruvate Carboxylase Expression by Regulating HNF4α Transcriptional Activity

Sung-Soo Park, Garam Yang, Eungseok Kim

Korean J Food Sci Anim Resour 2017;37(4):529-534.
https://doi.org/10.5851/kosfa.2017.37.4.529

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Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Eun Ji Choi, Hae Woong Park, Hui Seon Yang, Jin Se Kim, Ho Hyun Chun

Korean J Food Sci Anim Resour 2017;37(4):518-528.
https://doi.org/10.5851/kosfa.2017.37.4.518

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Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition

Kwan Woo Kim, Hyung Soo Park, Sung Soo Lee, Seong Heum Yeon, Chang Yeon Cho, Sang Woo Kim, Jinwook Lee

Korean J Food Sci Anim Resour 2017;37(4):511-517.
https://doi.org/10.5851/kosfa.2017.37.4.511

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Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria

Sejeong Kim, Soomin Lee, Heeyoung Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Hyemin Oh, Joonbae Hong, Yohan Yoon, Kyoung-Hee Choi

Korean J Food Sci Anim Resour 2017;37(4):502-510.
https://doi.org/10.5851/kosfa.2017.37.4.502

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494

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Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages

Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, Aera Jang

Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486

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Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens

Min-A Lee, Yoojin Jung, Cheorun Jo, Ji-Young Park, Ki-Chang Nam

Korean J Food Sci Anim Resour 2017;37(3):469-476.
https://doi.org/10.5851/kosfa.2017.37.3.469

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Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

Jimyeong Ha, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Heeyoung Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon

Korean J Food Sci Anim Resour 2017;37(3):464-468.
https://doi.org/10.5851/kosfa.2017.37.3.464

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(3):456-463.
https://doi.org/10.5851/kosfa.2017.37.3.456

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Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology

Sahar Kazemalilou, Ainaz Alizadeh

Korean J Food Sci Anim Resour 2017;37(3):449-455.
https://doi.org/10.5851/kosfa.2017.37.3.449

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Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1⁺⁺ Grade Hanwoo Steer Beef: Implications for Shelf Life

Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Youngchoon Kim, Jinhyung Kim, Sunsik Chang, Beomyoung Park

Korean J Food Sci Anim Resour 2017;37(3):440-448.
https://doi.org/10.5851/kosfa.2017.37.3.440

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Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

Su-Tae Kang, Hee-Kyoung Son, Hyun-Joo Lee, Jung-Seok Choi, Yang-Il Choi, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(3):429-439.
https://doi.org/10.5851/kosfa.2017.37.3.429

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Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

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

Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418

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Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

Ashok K. Pathera, C. S. Riar, Sanjay Yadav, D. P. Sharma

Korean J Food Sci Anim Resour 2017;37(3):410-417.
https://doi.org/10.5851/kosfa.2017.37.3.410

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Identification and Characterization of a Novel Antioxidant Peptide from Bovine Skim Milk Fermented by Lactococcus lactis SL6

Sang Hoon Kim, Ji Yoon Lee, Marilen P. Balolong, Jin-Eung Kim, Hyun-Dong Paik, Dae-Kyung Kang

Korean J Food Sci Anim Resour 2017;37(3):402-409.
https://doi.org/10.5851/kosfa.2017.37.3.402

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