Food Science of Animal Resources

Sensitivity of Pseudomonas syringae to Bovine Lactoferrin Hydrolysates and Identification of a Novel Inhibitory Peptide

Woan-Sub Kim, Pyeung-Hyeun Kim, Kei-ichi Shimazaki

Korean J Food Sci Anim Resour 2016;36(4):487-493.
https://doi.org/10.5851/kosfa.2016.36.4.487

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Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage

Tran Van Cuong, Koo Bok Chin

Korean J Food Sci Anim Resour 2016;36(4):476-486.
https://doi.org/10.5851/kosfa.2016.36.4.476

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The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat

Jeeyeon Lee, Jimyeong Ha, Sejeong Kim, Soomin Lee, Heeyoung Lee, Yohan Yoon, Kyoung-Hee Choi

Korean J Food Sci Anim Resour 2016;36(4):469-475.
https://doi.org/10.5851/kosfa.2016.36.4.469

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Detection of Foodborne Pathogens and Mycotoxins in Eggs and Chicken Feeds from Farms to Retail Markets

Minhwa Lee, Dong Joo Seo, Su Been Jeon, Hyun Ee Ok, Hyelee Jung, Changsun Choi, Hyang Sook Chun

Korean J Food Sci Anim Resour 2016;36(4):463-468.
https://doi.org/10.5851/kosfa.2016.36.4.463

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Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs

Geunho Kang, Pil-Nam Seong, Soohyun Cho, Hyoung-Joo Ham, Sun-Moon Kang, Dayae Kim, Beom-Young Park, Hoa Van Ba

Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458

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Inhibitory Effects of Synthetic Peptides Containing Bovine Lactoferrin C-lobe Sequence on Bacterial Growth

Woan-Sub Kim, Midori Ohashi, Kei-ichi Shimazaki

Korean J Food Sci Anim Resour 2016;36(4):452-457.
https://doi.org/10.5851/kosfa.2016.36.4.452

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Replacement of Pork Meat with Pork Head Meat for Frankfurters

Yun-Sang Choi, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Young-Boong Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445

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Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Hyung-Seok Yu, Na-Kyoung Lee, Hye-Lin Jeon, Su Jin Eom, Mi-Young Yoo, Sang-Dong Lim, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2016;36(3):427-434.
https://doi.org/10.5851/kosfa.2016.36.3.427

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Application of Lemongrass Oil-Containing Polylactic Acid Films to the Packaging of Pork Sausages

Hyun-Ju Yang, Kyung Bin Song

Korean J Food Sci Anim Resour 2016;36(3):421-426.
https://doi.org/10.5851/kosfa.2016.36.3.421

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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Jieun Jung, Hyun-Dong Paik, Hyun Joo Yoon, Hye Ji Jang, Renda Kankanamge Chaturika Jeewanthi, Hee-Sook Jee, Xiang Li, Na-Kyoung Lee, Si-Kyung Lee

Korean J Food Sci Anim Resour 2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412

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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat

Muhlisin Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee

Korean J Food Sci Anim Resour 2016;36(3):405-411.
https://doi.org/10.5851/kosfa.2016.36.3.405

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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

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

Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397

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Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

Young Min Choi, Hee Kyung Oh

Korean J Food Sci Anim Resour 2016;36(3):389-396.
https://doi.org/10.5851/kosfa.2016.36.3.389

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Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time

Filiz Yangilar

Korean J Food Sci Anim Resour 2016;36(3):377-388.
https://doi.org/10.5851/kosfa.2016.36.3.377

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Quality Improvement of Pork Loin by Dry Aging

Cheol Woo Lee, Ju Ri Lee, Min Kyu Kim, Cheorun Jo, Kyung Haeng Lee, Insin You, Samooel Jung

Korean J Food Sci Anim Resour 2016;36(3):369-376.
https://doi.org/10.5851/kosfa.2016.36.3.369

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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359

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Characterisation of Phenotypic and Genotypic Antibiotic Resistance Profile of Enterococci from Cheeses in Turkey

Cemil Kürekci, Sevda Pehlivanlar Önen, Mustafa Yipel, Özkan Aslantaş, Aycan Gündoğdu

Korean J Food Sci Anim Resour 2016;36(3):352-358.
https://doi.org/10.5851/kosfa.2016.36.3.352

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Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display

Hyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, Yuan H. Brad Kim

Korean J Food Sci Anim Resour 2016;36(3):343-351.
https://doi.org/10.5851/kosfa.2016.36.3.343

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Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

Sang Yoon Lee, Mi-Jung Choi, Hyung-Yong Cho, Munkhtugs Davaatseren

Korean J Food Sci Anim Resour 2016;36(3):335-342.
https://doi.org/10.5851/kosfa.2016.36.3.335

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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

Supaluk Sorapukdee, Chanpen Uesakulrungrueng, Komkhae Pilasombut

Korean J Food Sci Anim Resour 2016;36(3):326-334.
https://doi.org/10.5851/kosfa.2016.36.3.326

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