Food Science of Animal Resources

Biological Differences between Hanwoo longissimus dorsi and semimembranosus Muscles in Collagen Synthesis of Fibroblasts

Sivakumar Allur Subramaniyan, Inho Hwang

Korean J Food Sci Anim Resour 2017;37(3):392-401.
https://doi.org/10.5851/kosfa.2017.37.3.392

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Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs

Gye-Woong Kim, Hack-Youn Kim

Korean J Food Sci Anim Resour 2017;37(3):385-391.
https://doi.org/10.5851/kosfa.2017.37.3.385

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Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

Meltem Serdaroğlu, Berker Nacak, Merve Karabıyıkoğlu

Korean J Food Sci Anim Resour 2017;37(3):376-384.
https://doi.org/10.5851/kosfa.2017.37.3.376

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Beneficial Effect of Bifidobacterium longum ATCC 15707 on Survival Rate of Clostridium difficile Infection in Mice

Bohyun Yun, Minyu Song, Dong-June Park, Sejong Oh

Korean J Food Sci Anim Resour 2017;37(3):368-375.
https://doi.org/10.5851/kosfa.2017.37.3.368

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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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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Hyeon-Ju Jeong, Yun-Kyung Lee, Palanivel Ganesan, Hae-Soo Kwak, Yoon Hyuk Chang

Korean J Food Sci Anim Resour 2017;37(3):342-350.
https://doi.org/10.5851/kosfa.2017.37.3.342

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An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

Muhammad Sohaib, Faraz Jamil

Korean J Food Sci Anim Resour 2017;37(3):329-341.
https://doi.org/10.5851/kosfa.2017.37.3.329

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Isolation and Characterization of Listeria phages for Control of Growth of Listeria monocytogenes in Milk

Sunhee Lee, Min Gon Kim, Hee Soo Lee, Sunhak Heo, Mirae Kwon, GeunBae Kim

Korean J Food Sci Anim Resour 2017;37(2):320-328.
https://doi.org/10.5851/kosfa.2017.37.2.320

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Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract

Jung-Seok Choi, Sang-Keun Jin, Yeong-Seok Choi, Jin-Kyu Lee, Ji-Taek Jung, Yang-Il Choi, Hyun-Joo Lee, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(2):313-319.
https://doi.org/10.5851/kosfa.2017.37.2.313

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Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

Ji-Woo Yoon, Sung-Il Ahn, Ha-Na Kim, Jun-Hong Park, Sun-Young Park, Jae-Hoon Kim, Duk-Geun Oh, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2017;37(2):305-312.
https://doi.org/10.5851/kosfa.2017.37.2.305

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Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

Kyung-A An, Yunhee Jo, Muhammad Sajid Arshad, Gui-Ran Kim, Cheorun Jo, Joong-Ho Kwon

Korean J Food Sci Anim Resour 2017;37(2):297-304.
https://doi.org/10.5851/kosfa.2017.37.2.297

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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 Gleditsia sinensis Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages

Sang-Keun Jin, Han-Sul Yang, Jung-Seok Choi

Korean J Food Sci Anim Resour 2017;37(2):274-287.
https://doi.org/10.5851/kosfa.2017.37.2.274

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Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Bayram Ürkek, Mustafa Şengül, Tuba Erkaya, Vecihi Aksakal

Korean J Food Sci Anim Resour 2017;37(2):264-273.
https://doi.org/10.5851/kosfa.2017.37.2.264

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Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage

Ju-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2017;37(2):254-263.
https://doi.org/10.5851/kosfa.2017.37.2.254

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Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Hyeong Sang Kim, Koo Bok Chin

Korean J Food Sci Anim Resour 2017;37(2):242-253.
https://doi.org/10.5851/kosfa.2017.37.2.242

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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Supaluk Sorapukdee, Supawadee Narunatsopanon

Korean J Food Sci Anim Resour 2017;37(2):228-241.
https://doi.org/10.5851/kosfa.2017.37.2.228

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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Dong-Jin Shin, Kyung-Il Kim, Hye-Jin Lee, Na-Rae Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2017;37(2):219-227.
https://doi.org/10.5851/kosfa.2017.37.2.219

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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi

Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210

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