Food Science of Animal Resources

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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Determination of Shelf Life Model of Pork Cutlet and Pork Lard during Accelerated Storage Conditions

Jung-Min Park, Su-Han Lee, Jong-Ho Koh, Jin-Man Kim

Korean J Food Sci Anim Resour 2018;38(4):664-678.
https://doi.org/10.5851/kosfa.2018.e3

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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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Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products

Sung Yeoul Yoon, Da Young Lee, On You Kim, Seung Yun Lee, Sun Jin Hur

Korean J Food Sci Anim Resour 2018;38(4):693-702.
https://doi.org/10.5851/kosfa.2018.e6

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Identification of a Bromodomain-containing Protein 2 (BRD2) Gene Polymorphic Variant and Its Effects on Pork Quality Traits in Berkshire Pigs

Dong Ju Lee, Jung Hye Hwang, Jeongim Ha, Go Eun Yu, Seulgi Kwon, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Sang Mi An, Chul Wook Kim

Korean J Food Sci Anim Resour 2018;38(4):703-710.
https://doi.org/10.5851/kosfa.2018.e7

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Effects of a Novel p.A41P Mutation in the Swine Myogenic factor 5 (MYF5) Gene on Protein Stabilizing, Muscle Fiber Characteristics and Meat Quality

Youn-Chul Ryu, Eun-A Lee, Han-Ha Chai, Jong-Eun Park, Jun-Mo Kim

Korean J Food Sci Anim Resour 2018;38(4):711-717.
https://doi.org/10.5851/kosfa.2018.e9

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Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

Kwang-Il Ahn, Jae-Yun Shim, Tae-Kyung Kim, Ji-Hun Choi, Hyun-Wook Kim, Dong-Heon Song, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10

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Direct Detection of Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Animal-derived Foods Using a Magnetic Bead-based Immunoassay

Jong-Hui Kim, Jae Gyu Yoo, Jun-Sang Ham, Mi-Hwa Oh

Korean J Food Sci Anim Resour 2018;38(4):727-736.
https://doi.org/10.5851/kosfa.2018.e11

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Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder

Yoon-Kyung Chung, Jung-Seok Choi, Sung-Beom Yu, Yang-Il Choi

Korean J Food Sci Anim Resour 2018;38(4):737-748.
https://doi.org/10.5851/kosfa.2018.e12

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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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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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Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Kyung Jo, Juri Lee, Samooel Jung

Korean J Food Sci Anim Resour 2018;38(4):768-779.
https://doi.org/10.5851/kosfa.2018.e15

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Comparison of Allergic Parameters between Whey Protein Concentrate and Its Hydrolysate in Rat Basophilic Leukemia (RBL)-2H3 Cells

Hana Kim, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2018;38(4):780-793.
https://doi.org/10.5851/kosfa.2018.e16

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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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Development of a Rapid Method for the Screening of Conjugated Linoleic Acid (CLA)-Producing Strains of Bifidobacterium breve

Sun-Hae Choi, Kyoung-Min Lee, Kwan-Hu Kim, Geun-Bae Kim

Korean J Food Sci Anim Resour 2018;38(4):806-815.
https://doi.org/10.5851/kosfa.2018.e34

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Construction of a Bioluminescent Labelling Plasmid Vector for Bifidobacteria

Gi-Seong Moon, Arjan Narbad

Korean J Food Sci Anim Resour 2018;38(4):816-822.
https://doi.org/10.5851/kosfa.2018.e17

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Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load

Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(4):823-828.
https://doi.org/10.5851/kosfa.2018.e18

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Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis

Yukyung Choi, Sujung Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, Yewon Lee, Yujin Kim, Yohan Yoon

Korean J Food Sci Anim Resour 2018;38(4):829-834.
https://doi.org/10.5851/kosfa.2018.e19

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List of Articles

Korean journal for food science of animal resources. Vol. 38, No. 4, 2018