Food Science of Animal Resources

Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages

Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, Aera Jang

Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung, Cheorun Jo

Korean J Food Sci Anim Resour 2017;37(4):494-501.
https://doi.org/10.5851/kosfa.2017.37.4.494

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Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria

Sejeong Kim, Soomin Lee, Heeyoung Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Hyemin Oh, Joonbae Hong, Yohan Yoon, Kyoung-Hee Choi

Korean J Food Sci Anim Resour 2017;37(4):502-510.
https://doi.org/10.5851/kosfa.2017.37.4.502

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Effects of Different Feeding Regimes on Deer Meat (Venison) Quality Following Chilled Storage Condition

Kwan Woo Kim, Hyung Soo Park, Sung Soo Lee, Seong Heum Yeon, Chang Yeon Cho, Sang Woo Kim, Jinwook Lee

Korean J Food Sci Anim Resour 2017;37(4):511-517.
https://doi.org/10.5851/kosfa.2017.37.4.511

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Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Eun Ji Choi, Hae Woong Park, Hui Seon Yang, Jin Se Kim, Ho Hyun Chun

Korean J Food Sci Anim Resour 2017;37(4):518-528.
https://doi.org/10.5851/kosfa.2017.37.4.518

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Lactobacillus acidophilus NS1 Reduces Phosphoenolpyruvate Carboxylase Expression by Regulating HNF4α Transcriptional Activity

Sung-Soo Park, Garam Yang, Eungseok Kim

Korean J Food Sci Anim Resour 2017;37(4):529-534.
https://doi.org/10.5851/kosfa.2017.37.4.529

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Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach

Hee Soo Lee, Mirae Kwon, Sunhak Heo, Min Gon Kim, Geun-Bae Kim

Korean J Food Sci Anim Resour 2017;37(4):535-541.
https://doi.org/10.5851/kosfa.2017.37.4.535

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Relationships between Antioxidants and Quality Characteristics from Velvet Antlers of Formosan Sambar Deer

Shih-Lin Cheng, You-Ling Jian, Chih-Ming Chen, Bing-Tsan Liu

Korean J Food Sci Anim Resour 2017;37(4):542-551.
https://doi.org/10.5851/kosfa.2017.37.4.542

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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552

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Effect of Lactic Acid Bacteria-Fermented Mulberry Leaf Extract on the Improvement of Intestinal Function in Rats

Hyun-Joo Lee, Hwan Lee, Yang-Il Choi, Jae-Joon Lee

Korean J Food Sci Anim Resour 2017;37(4):561-570.
https://doi.org/10.5851/kosfa.2017.37.4.561

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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Min Guk Cho, Su Min Bae, Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(4):571-578.
https://doi.org/10.5851/kosfa.2017.37.4.571

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Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea

Kyungmi Kim, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yohan Yoon

Korean J Food Sci Anim Resour 2017;37(4):579-592.
https://doi.org/10.5851/kosfa.2017.37.4.579

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Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

Kyu-Won Lee, Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(4):593-598.
https://doi.org/10.5851/kosfa.2017.37.4.593

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Detection of Korean Native Honey and European Honey by Using Duplex Polymerase Chain Reaction and Immunochromatographic Assay

Chang-Kyu Kim, Deug-Chan Lee, Suk-Ho Choi

Korean J Food Sci Anim Resour 2017;37(4):599-605.
https://doi.org/10.5851/kosfa.2017.37.4.599

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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk

Hasan Temiz, Kübra Dağyıldız

Korean J Food Sci Anim Resour 2017;37(4):606-616.
https://doi.org/10.5851/kosfa.2017.37.4.606

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 4, 2017