Food Science of Animal Resources

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, Ki-Hong Jeon, Kyoung-Hoan Leem, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29

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Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Dong-Heon Song, Hyun-Wook Kim, Ko-Eun Hwang, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Dong-Jin Shin, Tae-Kyung Kim, Jae Hoon Lee, Cheon-Jei Kim, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2017;37(5):698-707.
https://doi.org/10.5851/kosfa.2017.37.5.698

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Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418

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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288

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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Youn-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Dong-Jin Shin, Kyung-Il Kim, Hye-Jin Lee, Na-Rae Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2017;37(2):219-227.
https://doi.org/10.5851/kosfa.2017.37.2.219

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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

Cheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, Hyun-Wook Kim, Young-Boong Kim, Cheon-Jei Kim, Yun-Sang Cho

Korean J Food Sci Anim Resour 2017;37(1):52-61.
https://doi.org/10.5851/kosfa.2017.37.1.52

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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105

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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

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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Hyun-Wook Kim, In-Jun Yeo, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Tae-Jun Jeong, Yun-Sang Choi, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):665-670.
https://doi.org/10.5851/kosfa.2016.36.5.665

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Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Hyoung-Joo Ham, Geun-Ho Kang, Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(5):601-611.
https://doi.org/10.5851/kosfa.2016.36.5.601

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Replacement of Pork Meat with Pork Head Meat for Frankfurters

Yun-Sang Choi, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Young-Boong Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445

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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Choong-Hee Lee, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Youn-Kyung Ham, Yun-Sang Choi, Sung-Jin Jang, Tae-Jun Jeong, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(3):359-368.
https://doi.org/10.5851/kosfa.2016.36.3.359

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Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

Cheon-Jei Kim, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Ji-Hun Choi, Young-Boong Kim, Yun-Sang Choi

Korean J Food Sci Anim Resour 2016;36(3):309-318.
https://doi.org/10.5851/kosfa.2016.36.3.309

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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Yun-Sang Choi, Tae-Jun Jeong, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Ki-Hong Jeon, Hyun-Wook Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(2):152-158.
https://doi.org/10.5851/kosfa.2016.36.2.152

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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1

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