Food Science of Animal Resources

Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Shine Htet Aung, Ki-Chang Nam

Food Sci Anim Resour 2024;44(2):464-482.
https://doi.org/10.5851/kosfa.2024.e3

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Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Gamaralalage Schithra Rukshan Eregama, Shine Htet Aung, Herath Mudiyanselage Jagath Chaminda Pitawala, Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

Food Sci Anim Resour 2024;44(1):74-86.
https://doi.org/10.5851/kosfa.2023.e57

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Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat

Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Md. Altaf Hossain, Doo Yeon Jung, Hyun Cheol Kim, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2023;43(4):639-658.
https://doi.org/10.5851/kosfa.2023.e25

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Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives

Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong Hyun Jung, Aera Jang, Jong Youn Jeong, Ki-Chang Nam

Food Sci Anim Resour 2023;43(2):245-268.
https://doi.org/10.5851/kosfa.2022.e72

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Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle

Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Mahabbat Ali, Dong Uk Ahn, Young-Sun Choi, Ki-Chang Nam

Food Sci Anim Resour 2023;43(1):46-60.
https://doi.org/10.5851/kosfa.2022.e57

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Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Yi-Hyung Chung, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40

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Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(5):788-801.
https://doi.org/10.5851/kosfa.2021.e36

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Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Mahabbat Ali, Ki Ho Baek, Seong-Yun Lee, Hyun Cheol Kim, Ji-Young Park, Cheorun Jo, Jong Hyun Jung, Hwa Chun Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79

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Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Dong-Gyun Yim, Dong-Jin Shin, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65

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Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening

Dong-Gyun Yim, Mahabbat Ali, Ki-Chang Nam

Food Sci Anim Resour 2020;40(1):11-20.
https://doi.org/10.5851/kosfa.2019.e61

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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Samooel Jung, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54

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Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Dong-Gyun Yim, Cheorun Jo, Ali Mahabbat, Ji-Young Park, Seong-Yun Lee, Ki-Chang Nam

Food Sci Anim Resour 2019;39(3):510-519.
https://doi.org/10.5851/kosfa.2019.e46

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Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens

Min-A Lee, Yoojin Jung, Cheorun Jo, Ji-Young Park, Ki-Chang Nam

Korean J Food Sci Anim Resour 2017;37(3):469-476.
https://doi.org/10.5851/kosfa.2017.37.3.469

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Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

Dong-Gyun Yim, Cheorun Jo, Hyun Cheol Kim, Kang Seok Seo, Ki-Chang Nam

Korean J Food Sci Anim Resour 2016;36(2):215-222.
https://doi.org/10.5851/kosfa.2016.36.2.215

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