Food Science of Animal Resources

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Seung Yun Lee, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Sun Jin Hur

Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84

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Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

Haeun Kim, Koo Bok Chin

Food Sci Anim Resour 2020;40(6):881-895.
https://doi.org/10.5851/kosfa.2020.e56

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Quality Assessment of Beef Using Computer Vision Technology

Md. Faizur Rahman, Abdullah Iqbal, Md. Abul Hashem, Akinbode A. Adedeji

Food Sci Anim Resour 2020;40(6):896-907.
https://doi.org/10.5851/kosfa.2020.e57

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Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim, Hoa Van Ba

Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58

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Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

Jin Young Jeong, Minseok Kim, Sang-Yun Ji, Youl-Chang Baek, Seul Lee, Young Kyun Oh, Kondreddy Eswar Reddy, Hyun-Woo Seo, Soohyun Cho, Hyun-Jeong Lee

Food Sci Anim Resour 2020;40(6):924-937.
https://doi.org/10.5851/kosfa.2020.e59

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Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations

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

Food Sci Anim Resour 2020;40(6):938-945.
https://doi.org/10.5851/kosfa.2020.e64

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Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Dong-Gyun Yim, Dong-Jin Shin, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65

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Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Sumin Song, Huilin Cheng, Eun-Young Jung, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66

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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content

Xiaolan Shang, Xunyou Yan, Qiuling Li, Zizheng Liu, Anguo Teng

Food Sci Anim Resour 2020;40(6):969-979.
https://doi.org/10.5851/kosfa.2020.e67

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Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System

Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68

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Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69

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Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans

Hyeon Joong Kim, Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(6):1001-1013.
https://doi.org/10.5851/kosfa.2020.e71

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Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model

Vijitra Luang-In, Teeraporn Katisart, Ampa Konsue, Sutisa Nudmamud-Thanoi, Arjan Narbad, Worachot Saengha, Eakapol Wangkahart, Supaporn Pumriw, Wannee Samappito, Nyuk Ling Ma

Food Sci Anim Resour 2020;40(6):1014-1032.
https://doi.org/10.5851/kosfa.2020.e72

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Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Youn-Kyung Ham, Dong-Heon Song, Sin-Woo Noh, Tae-Wan Gu, Jae-Hyeok Lee, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74

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Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage

Jihye Lee, Han Geuk Seo, Chi-Ho Lee

Food Sci Anim Resour 2020;40(6):1044-1054.
https://doi.org/10.5851/kosfa.2020.e81

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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Honggyun Kim, Karna Ramachandraiah, Young Chan Yun, In Suk Kwon, Ha Neul Park, Hack-Youn Kim, Eun-Jung Lee, Geun-Pyo Hong

Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77

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List of Articles

Food Science of Animal Resources. Vol. 40, No. 6, 2020