Food Science of Animal Resources

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699

HTML PDF PubReader Cited by 114

Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo Beef

Takafumi Gotoh, Seon-Tea Joo

Korean J Food Sci Anim Resour 2016;36(6):709-718.
https://doi.org/10.5851/kosfa.2016.36.6.709

HTML PDF PubReader Cited by 25

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry

Yuejie Xie, Zhifei He, Jingzhi Lv, En Zhang, Hongjun Li

Korean J Food Sci Anim Resour 2016;36(6):719-728.
https://doi.org/10.5851/kosfa.2016.36.6.719

HTML PDF PubReader Cited by 10

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Min-Gu Ju, Ji-Han Kim, Hyun-Joo Jang, Su-Jung Yeon, Go-En Hong, Woojoon Park, Han Geuk Seo, Chi-Ho Lee

Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729

HTML PDF PubReader Cited by 7

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

Sin-Young Park, Hack-Youn Kim

Korean J Food Sci Anim Resour 2016;36(6):737-743.
https://doi.org/10.5851/kosfa.2016.36.6.737

HTML PDF PubReader Cited by 10

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

Meltem Serdaroğlu, Berker Nacak, Merve Karabıyıkoğlu, Gökçen Keser

Korean J Food Sci Anim Resour 2016;36(6):744-751.
https://doi.org/10.5851/kosfa.2016.36.6.744

HTML PDF PubReader Cited by 23

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂ under Aerobic or Evacuated Storage Conditions

Jeeyeon Lee, Eunji Gwak, Jimyeong Ha, Sejeong Kim, Soomin Lee, Heeyoung Lee, Mi-Hwa Oh, Beom-Young Park, Nam Su Oh, Kyoung-Hee Choi, Yohan Yoon

Korean J Food Sci Anim Resour 2016;36(6):752-759.
https://doi.org/10.5851/kosfa.2016.36.6.752

HTML PDF PubReader Cited by 4

Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging

Sung-Hyun Hwa, Ji-Han Kim, Jung-Ho Kim, Hyun-Ju Jang, Min-Gu Ju, Wonyoung Cho, Chi-Ho Lee

Korean J Food Sci Anim Resour 2016;36(6):760-768.
https://doi.org/10.5851/kosfa.2016.36.6.760

HTML PDF PubReader Cited by 2

An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36

Maojie Zhang, Ning Wang, Qi Xu, Putri Widyanti Harlina, Meihu Ma

Korean J Food Sci Anim Resour 2016;36(6):769-778.
https://doi.org/10.5851/kosfa.2016.36.6.769

HTML PDF PubReader Cited by 6

Prevalence and Genetic Characteristics of Meatborne Listeria monocytogenes Isolates from Livestock Farms in Korea

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

Korean J Food Sci Anim Resour 2016;36(6):779-786.
https://doi.org/10.5851/kosfa.2016.36.6.779

HTML PDF PubReader Cited by 10

Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo

Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787

HTML PDF PubReader Cited by 71

Purification and Characterization of an Antioxidant Protein from Fertilized Eggs

Shaohua Yang, Zhengjiang Tang, ShanShan Tang, Tingfang Zhang, Fei Tang, Yu Wu, Ying Wang, Lu Lu Wang, Guoqing Liu

Korean J Food Sci Anim Resour 2016;36(6):791-798.
https://doi.org/10.5851/kosfa.2016.36.6.791

HTML PDF PubReader Cited by 6

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

Yun-Sang Choi, Jung-Min Sung, Jong-Dae Park, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Ki-Hong Jeon, Cheon-Jei Kim, Young-Boong Kim

Korean J Food Sci Anim Resour 2016;36(6):799-806.
https://doi.org/10.5851/kosfa.2016.36.6.799

HTML PDF PubReader Cited by 12

The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk

Recep Palamutoğlu, Cemalettin Sariçoban

Korean J Food Sci Anim Resour 2016;36(6):807-818.
https://doi.org/10.5851/kosfa.2016.36.6.807

HTML PDF PubReader Cited by 4

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

Gap-Don Kim, Han-Sul Yang, Jin-Yeon Jeong

Korean J Food Sci Anim Resour 2016;36(6):819-828.
https://doi.org/10.5851/kosfa.2016.36.6.819

HTML PDF PubReader Cited by 34

List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 6, 2016