Food Science of Animal Resources

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Mooha Lee, Cheorun Jo

Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433

HTML PDF PubReader Cited by 0

Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs

Young-Jo Kim, Hye-Jin Moon, Soo-Kyoung Lee, Bo-Ra Song, Jong-Soo Lim, Eun-Jeong Heo, Hyun-Jung Park, Sung-Hwan Wee, Jin-San Moon

Korean J Food Sci Anim Resour 2018;38(3):442-450.
https://doi.org/10.5851/kosfa.2018.38.3.442

HTML PDF PubReader Cited by 0

Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice

Su-Hyun Kang, Mi-Sang Yu, Jeong-Mee Kim, Sung-Kwon Park, Chi-Ho Lee, Hong-Gu Lee, Soo-Ki Kim

Korean J Food Sci Anim Resour 2018;38(3):451-467.
https://doi.org/10.5851/kosfa.2018.38.3.451

HTML PDF PubReader Cited by 0

Effect of Sea Buckthorn (Hippophae rhamnoides L.) Seed Supplementation on Egg Quality and Cholesterol of Rhode Island Red×Fayoumi Laying Hens

Naila Chand, Shabana Naz, Muhammad Irfan, Rifat Ullah Khan, Zia ur Rehman

Korean J Food Sci Anim Resour 2018;38(3):468-475.
https://doi.org/10.5851/kosfa.2018.38.3.468

HTML PDF PubReader Cited by 0

Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions

Chan-Won Seo, Shin-Ho Kang, Yong-Kook Shin, Byoungseung Yoo

Korean J Food Sci Anim Resour 2018;38(3):476-486.
https://doi.org/10.5851/kosfa.2018.38.3.476

HTML PDF PubReader Cited by 0

Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability

Hansung Chung, Hyobi Kim, Donghoon Myeong, Seongjoon Kim, Nong-Hoon Choe

Korean J Food Sci Anim Resour 2018;38(3):487-497.
https://doi.org/10.5851/kosfa.2018.38.3.487

HTML PDF PubReader Cited by 0

Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork

Eun Young Ko, Samooel Jung, Hyun Kyu Jeong, Jeong Hee Han, Jung Ho Son

Korean J Food Sci Anim Resour 2018;38(3):498-505.
https://doi.org/10.5851/kosfa.2018.38.3.498

HTML PDF PubReader Cited by 0

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

Kiyoung Jeong, Hyeonbin O, So Yeon Shin, Young-Soon Kim

Korean J Food Sci Anim Resour 2018;38(3):506-514.
https://doi.org/10.5851/kosfa.2018.38.3.506

HTML PDF PubReader Cited by 0

Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle

Jieun Yang, Dashmaa Dashdorj, Inho Hwang

Korean J Food Sci Anim Resour 2018;38(3):515-529.
https://doi.org/10.5851/kosfa.2018.38.3.515

HTML PDF PubReader Cited by 0

Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs

Muhammed Yusuf Çağlar, Gök Veli, Oktay Tomar, Gökhan Akarca

Korean J Food Sci Anim Resour 2018;38(3):530-543.
https://doi.org/10.5851/kosfa.2018.38.3.530

HTML PDF PubReader Cited by 0

Effects of Sex and Breed on Meat Quality and Sensory Properties in Three-way Crossbred Pigs Sired by Duroc or by a Synthetic Breed Based on a Korean Native Breed

Yong Min Kim, Tae Jeong Choi, Kyu Ho Cho, Eun Seok Cho, Jung Jae Lee, Hak Jae Chung, Sun Young Baek, Yong Dae Jeong

Korean J Food Sci Anim Resour 2018;38(3):544-553.
https://doi.org/10.5851/kosfa.2018.38.3.544

HTML PDF PubReader Cited by 0

Physiological Characteristics and Anti-obesity Effect of Lactobacillus plantarum K10

Seulki Kim, Eunchong Huang, Soyoung Park, Wilhelm Holzapfel, Sang-Dong Lim

Korean J Food Sci Anim Resour 2018;38(3):554-569.
https://doi.org/10.5851/kosfa.2018.38.3.554

HTML PDF PubReader Cited by 0

Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf

Heejeong Lee, Nami Joo

Korean J Food Sci Anim Resour 2018;38(3):570-579.
https://doi.org/10.5851/kosfa.2018.38.3.570

HTML PDF PubReader Cited by 0

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Dicky Tri Utama, Haeseong Jeong, Juntae Kim, Sung Ki Lee

Korean J Food Sci Anim Resour 2018;38(3):580-592.
https://doi.org/10.5851/kosfa.2018.38.3.580

HTML PDF PubReader Cited by 0

Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, Om Prakash Malav, Akhilesh Kumar Verma, Devendra Kumar, Manjeet Rathour

Korean J Food Sci Anim Resour 2018;38(3):593-605.
https://doi.org/10.5851/kosfa.2018.38.3.593

HTML PDF PubReader Cited by 0

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

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

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

HTML PDF PubReader Cited by 0

The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

Changyi Mao, Zhihui Yu, Chengliang Li, Yongguo Jin, Meihu Ma

Korean J Food Sci Anim Resour 2018;38(3):615-628.
https://doi.org/10.5851/kosfa.2018.38.3.615

HTML PDF PubReader Cited by 0

Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles

YoungHo Shim, JinSoo Kim, Abdolreza Hosseindoust, YoHan Choi, MinJu Kim, SeungMin Oh, HyungBin Ham, Alip Kumar, KwangYeol Kim, Aera Jang, ByungJo Chae

Korean J Food Sci Anim Resour 2018;38(3):629-635.
https://doi.org/10.5851/kosfa.2018.38.3.629

HTML PDF PubReader Cited by 0

Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period

Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Li Deng, Laping He, Cai Liang, Ruping Zhang, Juan Zhou

Korean J Food Sci Anim Resour 2018;38(3):636-652.
https://doi.org/10.5851/kosfa.2018.38.3.636

HTML PDF PubReader Cited by 0

List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 3, 2018