Food Science of Animal Resources

Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

Sang-Keun Jin, Jung-Seok Choi, Gap-Don Kim

Korean J Food Sci Anim Resour 2017;37(2):200-209.
https://doi.org/10.5851/kosfa.2017.37.2.200

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Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal

Jeong Yeon An, Hae In Yong, So Yeon Kim, Han Bit Yoo, Yoo Yong Kim, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(2):191-199.
https://doi.org/10.5851/kosfa.2017.37.2.191

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Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea

Joko Sujiwo, Dongwook Kim, Ji-Yeol Yoon, Hanna Kim, Jung-Soo Kim, Sung-Ki Lee, Aera Jang

Korean J Food Sci Anim Resour 2017;37(2):181-190.
https://doi.org/10.5851/kosfa.2017.37.2.181

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Molecular Typing and Antimicrobial Susceptibility of Staphylococcus aureus Strains Isolated from Raw Milk, Cheese, Minced Meat, and Chicken Meat Samples

Hayriye Yeşim Can, Mehmet Elmalı, Alper Karagöz

Korean J Food Sci Anim Resour 2017;37(2):175-180.
https://doi.org/10.5851/kosfa.2017.37.2.175

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Carcass and Meat Characteristics and Gene Expression in Intramuscular Adipose Tissue of Korean Native Cattle Fed Finishing Diets Supplemented with 5% Palm Oil

Sungkwon Park, Zhang Yan, Changweon Choi, Kyounghoon Kim, Hyunjeong Lee, Youngkyoon Oh, Jinyoung Jeong, Jonggil Lee, Stephen B. Smith, Seongho Choi

Korean J Food Sci Anim Resour 2017;37(2):168-174.
https://doi.org/10.5851/kosfa.2017.37.1.168

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Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Daniela Cardozo Bagatini, Carlos Prentice

Korean J Food Sci Anim Resour 2017;37(2):162-167.
https://doi.org/10.5851/kosfa.2017.37.2.162

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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(1):98-104.
https://doi.org/10.5851/kosfa.2017.37.1.98

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Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2017;37(1):87-97.
https://doi.org/10.5851/kosfa.2017.37.1.87

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Determination of Aflatoxin M₁ and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets

Saeed Akhtar, Muhammad Arif Shahzad, Sang-Ho Yoo, Amir Ismail, Aneela Hameed, Tariq Ismail, Muhammad Riaz

Korean J Food Sci Anim Resour 2017;37(1):79-86.
https://doi.org/10.5851/kosfa.2017.37.1.79

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Effect of Black Rice Powder on the Quality Properties of Pork Patties

Sin-Young Park, Jong-Wan Lee, Gye-Woong Kim, Hack-Youn Kim

Korean J Food Sci Anim Resour 2017;37(1):71-78.
https://doi.org/10.5851/kosfa.2017.37.1.71

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Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2017;37(1):62-70.
https://doi.org/10.5851/kosfa.2017.37.1.62

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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

Cheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, Hyun-Wook Kim, Young-Boong Kim, Cheon-Jei Kim, Yun-Sang Cho

Korean J Food Sci Anim Resour 2017;37(1):52-61.
https://doi.org/10.5851/kosfa.2017.37.1.52

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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment

Fang Qian, Jiayue Sun, Di Cao, Yanfeng Tuo, Shujuan Jiang, Guangqing Mu

Korean J Food Sci Anim Resour 2017;37(1):44-51.
https://doi.org/10.5851/kosfa.2017.37.1.44

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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, Chi-Ho Lee

Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38

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Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

Sung-Won Kang, Hye-Min Kim, M. Shafiur Rahman, Ah-Na Kim, Han-Sul Yang, Sung-Gil Choi

Korean J Food Sci Anim Resour 2017;37(1):29-37.
https://doi.org/10.5851/kosfa.2017.37.1.29

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Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product

Muhammet Irfan Aksu, Mehmet Dogan, Ahmet Necdet Sirkecioglu

Korean J Food Sci Anim Resour 2017;37(1):18-28.
https://doi.org/10.5851/kosfa.2017.37.1.18

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Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix

Gi-Seong Moon, Arjan Narbad

Korean J Food Sci Anim Resour 2017;37(1):147-152.
https://doi.org/10.5851/kosfa.2017.37.1.147

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Response Surface Methodology Using a Fullest Balanced Model: A Re-Analysis of a Dataset in the Korean Journal for Food Science of Animal Resources

Sungsue Rheem, Insoo Rheem, Sejong Oh

Korean J Food Sci Anim Resour 2017;37(1):139-146.
https://doi.org/10.5851/kosfa.2017.37.1.139

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Inducible spy Transcription Acts as a Sensor for Envelope Stress of Salmonella typhimurium

Seon Mi Jeong, Hwa Jeong Lee, Yoon Mee Park, Jin Seok Kim, Sang Dae Lee, Iel Soo Bang

Korean J Food Sci Anim Resour 2017;37(1):134-138.
https://doi.org/10.5851/kosfa.2017.37.1.134

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