Food Science of Animal Resources

Association between Egg Consumption and Metabolic Disease

Seon-Joo Park, Ji-hye Jung, Sang-Woon Choi, Hae-Jeung Lee

Korean J Food Sci Anim Resour 2018;38(2):209-223.
https://doi.org/10.5851/kosfa.2018.38.2.209

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New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques

Emre Hastaoglu, Halil Vural

Korean J Food Sci Anim Resour 2018;38(2):224-239.
https://doi.org/10.5851/kosfa.2018.38.2.224

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Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology

Heeseop Yoo, Insoo Rheem, Sungsue Rheem, Sejong Oh

Korean J Food Sci Anim Resour 2018;38(2):240-250.
https://doi.org/10.5851/kosfa.2018.38.2.240

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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage

Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Seonjin Kim, Hyemin Oh, Yohan Yoon, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(2):251-258.
https://doi.org/10.5851/kosfa.2018.38.2.251

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Investigation of the Protective Effect of Kefir against Isoproterenol Induced Myocardial Infarction in Rats

Handan Mert, Hikmet Yılmaz, Kıvanç Irak, Serkan Yıldırım, Nihat Mert

Korean J Food Sci Anim Resour 2018;38(2):259-272.
https://doi.org/10.5851/kosfa.2018.38.2.259

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Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality

Miji Kim, Sejong Oh, Jee-Young Imm

Korean J Food Sci Anim Resour 2018;38(2):273-281.
https://doi.org/10.5851/kosfa.2018.38.2.273

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Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea

Jung Hyun Kim, Sun Jin Hur, Dong Gyun Yim

Korean J Food Sci Anim Resour 2018;38(2):282-290.
https://doi.org/10.5851/kosfa.2018.38.2.282

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Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology

Naxin Sun, Huiping Liu, Xiaowei Zhang, Hongni Wang, Shaojuan Liu, Pei Chen, Weijie Yu, Kai Liu

Korean J Food Sci Anim Resour 2018;38(2):291-301.
https://doi.org/10.5851/kosfa.2018.38.2.291

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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, Ju-Ho Lee, Jung-Seok Choi, Yang-Il Choi, Yoon-Kyung Chung

Korean J Food Sci Anim Resour 2018;38(2):302-314.
https://doi.org/10.5851/kosfa.2018.38.2.302

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Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, Yuan H. Brad Kim

Korean J Food Sci Anim Resour 2018;38(2):315-324.
https://doi.org/10.5851/kosfa.2018.38.2.315

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Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

Eylem Ezgi Fadıloğlu, Meltem Serdaroğlu

Korean J Food Sci Anim Resour 2018;38(2):325-337.
https://doi.org/10.5851/kosfa.2018.38.2.325

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Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage

Hwan Hee Yu, Myung Wook Song, Tae-Kyung Kim, Yun-Sang Choi, Gyu Yong Cho, Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(2):338-349.
https://doi.org/10.5851/kosfa.2018.38.2.338

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Lactobacillus plantarum DR7 Reduces Cholesterol via Phosphorylation of AMPK That Down-regulated the mRNA Expression of HMG-CoA Reductase

Lee-Ching Lew, Sy-Bing Choi, Boon-Yin Khoo, Sasidharan Sreenivasan, Kee-Leong Ong, Min-Tze Liong

Korean J Food Sci Anim Resour 2018;38(2):350-361.
https://doi.org/10.5851/kosfa.2018.38.2.350

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A Novel Hyperspectral Microscopic Imaging System for Evaluating Fresh Degree of Pork

Yi Xu, Quansheng Chen, Yan Liu, Xin Sun, Qiping Huang, Qin Ouyang, Jiewen Zhao

Korean J Food Sci Anim Resour 2018;38(2):362-375.
https://doi.org/10.5851/kosfa.2018.38.2.362

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Cronobacter Species in Powdered Infant Formula and Their Detection Methods

Xinjie Song, Hui Teng, Lei Chen, Myunghee Kim

Korean J Food Sci Anim Resour 2018;38(2):376-390.
https://doi.org/10.5851/kosfa.2018.38.2.376

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Antimicrobial Resistance of Enterococcus Species Isolated from Chicken in Turkey

Pınar Sanlibaba, Basar Uymaz Tezel, Esra Senturk

Korean J Food Sci Anim Resour 2018;38(2):391-402.
https://doi.org/10.5851/kosfa.2018.38.2.391

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Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics

Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, Kawn Seob Shim

Korean J Food Sci Anim Resour 2018;38(2):403-416.
https://doi.org/10.5851/kosfa.2018.38.2.403

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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Gi Taek Hong, Jong Youn Jeong

Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417

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Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

Ji-Han Kim, Dong Wan Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee

Korean J Food Sci Anim Resour 2018;38(2):431
https://doi.org/10.5851/kosfa.2018.38.2.431

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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 2, 2018