Food Science of Animal Resources

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Ki-Hong Jeon, Hyun-Wook Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152

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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer

Eun-Young Jung, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145

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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh

Korean J Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90

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Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

Jie Wang, Yuan Su, Mauricio A. Elzo, Xianbo Jia, Shiyi Chen, Songjia Lai

Korean J Food Sci Anim Resour 2016;36(1):84-89.
https://doi.org/10.5851/kosfa.2016.36.1.84

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Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties

Yun-Kyung Lee, Bo-Bae Ko, Munkhtugs Davaatseren, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2016;36(1):8-13.
https://doi.org/10.5851/kosfa.2016.36.1.8

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Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats

Sun-Young Park, Ki-Seung Seong, Sang-Dong Lim

Korean J Food Sci Anim Resour 2016;36(1):77-83.
https://doi.org/10.5851/kosfa.2016.36.1.77

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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef

Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Yunseok Kim, Jinhyung Kim, Seounghwan Lee, Sidong Kim

Korean J Food Sci Anim Resour 2016;36(1):68-76.
https://doi.org/10.5851/kosfa.2016.36.1.68

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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

Hyung-Gyu Choi, Hyun-Su Choi, Young-Seok Choi, Myung-Ok Jung, Jung-Seok Choi, Yang-Il Choi

Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61

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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties

Hyeong Sang Kim, Koo Bok Chin

Korean J Food Sci Anim Resour 2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51

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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Hye-Kyung Kim, Chang-Yeon Cho, Cheol-Koo Lee, Sung Ki Lee

Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44

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Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile

Rujiao Zhang, Laping He, Ling Zhang, Cuiqin Li, Qiujin Zhu

Korean J Food Sci Anim Resour 2016;36(1):37-43.
https://doi.org/10.5851/kosfa.2016.36.1.37

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Pork Quality Traits According to Postmortem pH and Temperature in Berkshire

Tae Wan Kim, Chul Wook Kim, Mi Ra Yang, Gun Ryoung No, Sam Woong Kim, Il-Suk Kim

Korean J Food Sci Anim Resour 2016;36(1):29-36.
https://doi.org/10.5851/kosfa.2016.36.1.29

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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23

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Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

Young-Jung Hwang, Seol-A Hwang, Ju-Woon Lee

Korean J Food Sci Anim Resour 2016;36(1):19-22.
https://doi.org/10.5851/kosfa.2016.36.1.19

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Induction of Oral Tolerance by Gamma-Irradiated Ovalbumin Administration

Hui Yang, Junglim Lee, Ji Hyun Seo, Kwang Hoon Oh, Young Ho Cho, Yung Choon Yoo

Korean J Food Sci Anim Resour 2016;36(1):14-18.
https://doi.org/10.5851/kosfa.2016.36.1.14

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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Hyun-Su Choi, Hyung-Gyu Choi, Yeong-Seok Choi, Jong-Hee Kim, Ju-Ho Lee, Eun-Hee Jung, Sang-Hwa Lee, Yang-Il Choi, Jung-Seok Choi

Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131

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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Young Joo Kim, Sung Yong Park, Hong Chul Lee, Seung Seok Yoo, Sejong Oh, Kwang Hyun Kim, Koo Bok Chin

Korean J Food Sci Anim Resour 2016;36(1):122-130.
https://doi.org/10.5851/kosfa.2016.36.1.122

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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment

Kwang-Il Kim, Sang-Yoon Lee, Soo-Jin Kim, Jae-Hee Seo, Joong-Kyu Lee, Jung-Kue Shin, Hyung-Yong Cho, Mi-Jung Choi

Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114

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Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model

Okrim Park, Jong Woong Kim, Hong-Jin Lee, Dong Yong Kil, Joong-Hyuck Auh

Korean J Food Sci Anim Resour 2016;36(1):109-113.
https://doi.org/10.5851/kosfa.2016.36.1.109

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Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

Hyobi Kim, Bora Yum, Sung-Sik Yoon, Kyoung-Ju Song, Jong-Rak Kim, Donghoon Myeong, Byungjoon Chang, Nong-Hoon Choe

Korean J Food Sci Anim Resour 2016;36(1):100-108.
https://doi.org/10.5851/kosfa.2016.36.1.100

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