Korean Journal for Food Science of Animal Resources

Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey

Şeyma Şeniz Ersöz, Serap Coşansu

Korean J Food Sci Anim Resour 2018;38(4):759-767.
https://doi.org/10.5851/kosfa.2018.e14

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Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis

Tae Wan Kim, Chul Wook Kim, Chi Won Noh, Sam Woong Kim, Il-Suk Kim

Korean J Food Sci Anim Resour 2018;38(4):794-805.
https://doi.org/10.5851/kosfa.2018.e20

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Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties

Tran Van Cuong, Koo Bok Chin

Korean J Food Sci Anim Resour 2018;38(5):889-900.
https://doi.org/10.5851/kosfa.2018.e22

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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces

Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang

Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4

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Comparison of Marbling Fleck Characteristics and Objective Tenderness Parameters with Different Marbling Coarseness within Longissimus thoracis Muscle of High-marbled Hanwoo Steer

Boin Lee, Jeehwan Choe, Hee Kyung Oh, Keigo Kuchida, Byoung Do Kim, Yun Kyung Yun, Eunmi Oh, Younkyung Lee, Sungho Yoon, Young Min Choi

Korean J Food Sci Anim Resour 2018;38(3):606-614.
https://doi.org/10.5851/kosfa.2018.38.3.606

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Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats

Young-Hwa Hwang, Allah Bakhsh, Ishamri Ismail, Jung-Gyu Lee, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(5):1092-1100.
https://doi.org/10.5851/kosfa.2018.e42

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Australian Lamb Meat – The Response to Societal and Ethnic Influences

David Laurence Hopkins, Stephanie Marie Fowler

Korean J Food Sci Anim Resour 2018;38(4):653-663.
https://doi.org/10.5851/kosfa.2018.e1

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Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture

Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee

Korean J Food Sci Anim Resour 2018;38(5):936-949.
https://doi.org/10.5851/kosfa.2018.e26

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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder

Ji Yeol Yoon, Dongwook Kim, Eun-Bae Kim, Sung-Ki Lee, Mooha Lee, Aera Jang

Korean J Food Sci Anim Resour 2018;38(5):912-926.
https://doi.org/10.5851/kosfa.2018.e24

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Comparative Genome Analysis and Evaluation of Probiotic Characteristics of Lactobacillus plantarum Strain JDFM LP11

Jaeyoung Heo, Younghoon Kim, Hak Kyo Lee, Bohyun Yun, Woong Ji Lee, Sangdon Ryu, Mi Ri Park, Paul Bogere, Sung Yong Chang, Donghyun Shin, Sangnam Oh

Korean J Food Sci Anim Resour 2018;38(5):878-888.
https://doi.org/10.5851/kosfa.2018.e21

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Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(5):950-958.
https://doi.org/10.5851/kosfa.2018.e27

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Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures

Chan Won Seo, Shik Hong, Yong Kook Shin, Shin Ho Kang

Korean J Food Sci Anim Resour 2018;38(5):995-1007.
https://doi.org/10.5851/kosfa.2018.e31

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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28

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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Müge Urgu, Sevcan Unluturk, Nurcan Koca

Korean J Food Sci Anim Resour 2018;38(5):866-877.
https://doi.org/10.5851/kosfa.2018.e8

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Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria

Hilal Seval Abanoz, Buket Kunduhoglu

Korean J Food Sci Anim Resour 2018;38(5):1064-1079.
https://doi.org/10.5851/kosfa.2018.e40

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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties

Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(5):1019-1028.
https://doi.org/10.5851/kosfa.2018.e35

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Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique

Santosh Lohumi, Sung Ho Yoon, Wang Yeol Lee, Yeong Kwon Yun, Hak Sung Kim, Se Joo Kang, Byeoung Do Kim, Jong Ho Baek, Collins Wakholi, Byoung-Kwan Cho

Korean J Food Sci Anim Resour 2018;38(5):1109-1119.
https://doi.org/10.5851/kosfa.2018.e44

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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Min-Yu Song, Mi-Hwa Oh, Bu-Min Kim, Sun-Moon Kang, Jin-Hyoung Kim, Han-Byul Kang, Ja-Yeon Yoo, Won-Seo Park, Hoa Van-Ba, Jun-Sang Ham

Korean J Food Sci Anim Resour 2018;38(5):981-994.
https://doi.org/10.5851/kosfa.2018.e30

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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Yun-Sang Choi, Su-Kyung Ku, Tae-Kyung Kim, Jong-Dae Park, Young-Chan Kim, Hee-Ju Kim, Young-Boong Kim

Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43

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