Food Science of Animal Resources

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 Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

Sang Keun Jin, Jung Seok Choi, Seung Jae Lee, Seung Yun Lee, Sun Jin Hur

Korean J Food Sci Anim Resour 2016;36(5):656-664.
https://doi.org/10.5851/kosfa.2016.36.5.656

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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

Yiseul Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2016;36(5):650-655.
https://doi.org/10.5851/kosfa.2016.36.5.650

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Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

Sivakumar Allur Subramaniyan, Da Rae Kang, Shah Ahmed Belal, Eun-So-Ri Cho, Jong-Hyun Jung, Young-Chul Jung, Yang-Il Choi, Kwan-Seob Shim

Korean J Food Sci Anim Resour 2016;36(5):641-649.
https://doi.org/10.5851/kosfa.2016.36.5.641

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Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402

Haykuhi Charchoghlyan, Heejun Kwon, Dong-Ju Hwang, Jong Suk Lee, Junsoo Lee, Myunghee Kim

Korean J Food Sci Anim Resour 2016;36(5):635-640.
https://doi.org/10.5851/kosfa.2016.36.5.635

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The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage

Ki Chang Nam, Hyun Cheul Kim, Jusu Cha, Dong Gyun Yim

Korean J Food Sci Anim Resour 2016;36(5):626-634.
https://doi.org/10.5851/kosfa.2016.36.5.626

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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite

Muhammet Irfan Aksu, Ebru Erdemir, Neslihan Çakıcı

Korean J Food Sci Anim Resour 2016;36(5):617-625.
https://doi.org/10.5851/kosfa.2016.36.5.617

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Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value

Jung-Min Park, Jin-Man Kim

Korean J Food Sci Anim Resour 2016;36(5):612-616.
https://doi.org/10.5851/kosfa.2016.36.5.612

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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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Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Jung-hyun Kim, Dong-Gyun Yim

Korean J Food Sci Anim Resour 2016;36(5):594-600.
https://doi.org/10.5851/kosfa.2016.36.5.594

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Effects of Morphological Characteristics of Muscle Fibers on Porcine Growth Performance and Pork Quality

Sang Hoon Lee, Jun-Mo Kim, Youn Chul Ryu, Kwang Suk Ko

Korean J Food Sci Anim Resour 2016;36(5):583-593.
https://doi.org/10.5851/kosfa.2016.36.5.583

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The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Jinzhong Lin, Baozhen Hua, Zhiping Xu, Sha Li, Chengjie Ma

Korean J Food Sci Anim Resour 2016;36(4):558-565.
https://doi.org/10.5851/kosfa.2016.36.4.558

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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547

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The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

Jong Youn Jeong, Seung Taek Lim, Cheon Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):538-546.
https://doi.org/10.5851/kosfa.2016.36.4.538

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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Sun-Young Park, Noori Han, Sun-Young Kim, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim

Korean J Food Sci Anim Resour 2016;36(4):531-537.
https://doi.org/10.5851/kosfa.2016.36.4.531

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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

Jin-Kyu Seo, Hyeon-Woong Yum, Gap-Don Kim, Jin-Yeon Jeong, Han-Sul Yang

Korean J Food Sci Anim Resour 2016;36(4):523-530.
https://doi.org/10.5851/kosfa.2016.36.4.523

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Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

Tae-Hwan Jung, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ho-Kyung Ha, Michelle Yoo, Hyo-Jeong Hwang, Woo-Min Jeon, Kyoung-Sik Han

Korean J Food Sci Anim Resour 2016;36(4):516-522.
https://doi.org/10.5851/kosfa.2016.36.4.516

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Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

Mi-Hye Kim, Sung-Il Ahn, Chan-Mook Lim, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2016;36(4):508-515.
https://doi.org/10.5851/kosfa.2016.36.4.508

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Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

Dan Wang, Wenjun Liu, Yan Ren, Liangliang De, Donglei Zhang, Yanrong Yang, Qiuhua Bao, Heping Zhang, Bilige Menghe

Korean J Food Sci Anim Resour 2016;36(4):499-507.
https://doi.org/10.5851/kosfa.2016.36.4.499

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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494

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