Food Science of Animal Resources

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2023 Impact Factor: 4.2

About Food Science of Animal Resources

The Food Science of Animal Resources (Food Sci. Anim. Resour.) has published original papers and reviewed articles bimonthly since 1979. The six issues are published on the first days of January, March, May, July, September, and November from 2020. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products. This journal is published and distributed by the Korean Society for Food Science of Animal Resources (KoSFA). The journal is indexed in Science Citation Index Expanded®, SCOPUS™, PubMed Central, and Korea Citation Index.
About Korean Society for Food Science of Animal Resources

The Korean Society for Food Science of Animal Resources (KOSFA) was founded in 1978 as the Korean Society of Meat Science initially and transferred to the present title in 1993. Since then, KOSFA has contributed to the development of industry and academia related to animal origin foods in Korea through exchanges of academic knowledge and practical experience. The Food Science and Animal Resources, which is published regularly by KOSFA, is now one of the most competitive international academic journals in the field of animal origin food science and technology. This journal has been making remarkable progress by being indexed by KCI, SCI(E), PubMed Central and SCOPUS. In addition, a magazine, Food Science for Animal Resources and Industry, is being published twice a year to exchange knowledge, introduce advanced technology, and communicate present issues and future trend with animal origin food industry. KOSFA is making real efforts to share the rapidly changing trends and relevant knowledge with members, regulatory authorities, and industry and building a strong cooperation system among them. For the reasons, each year, KOSFA holds annual international conference regularly in spring and several symposiums, seminars, and workshops on various issues raised from industry, academia, authority, and consumer both domestically and internationally. KOSFA continues its efforts on the development of industry and academia of animal origin food science and technology.
REVIEW

Mar 01, 2025

Korean Native Black Goat: A Review on Its Characteristics and Meat Quality

Anneke, Joko Sujiwo, Aera Jang

Food Sci Anim Resour 2025;45(2):329-352.
https://doi.org/10.5851/kosfa.2024.e134

The Korean native black goat (Capra hircus coreanae, KNBG) is an indigenous breed of Korea, consisting of three registered strains: Jangsu, Tongyeong, and Dangjin. KNBG meat is highly valued for its health benefits, including low levels of saturated fat and cholesterol, along with high levels of protein, calcium, and iron. It is a rich source of essential amino acids and other bioactive compounds, including L-carnitine, creatine, creatinine, carnosine, and anserine, which contribute significantly to maintaining good health. The increasing popul...
REVIEW

Mar 01, 2025

Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus

Mo Hyeon Kang, Arxel G. Elnar, Geun-Bae Kim

Food Sci Anim Resour 2025;45(2):353-374.
https://doi.org/10.5851/kosfa.2025.e1

Bile salt hydrolase (BSH: EC.3.5.1.24) has been used as a biomarker for probiotics for an extended period. It is mostly present in the gut environment of vertebrates. Additionally, it influences the viability of probiotics. This biomarker is considered a promising nutritional supplement due to its unique ability to effectively address elevated blood cholesterol levels, a common issue in modern society. However, the commercialization of BSH has been limited by an incomplete understanding of the intestinal microbiota and the function of BSH. Henc...
REVIEW

Mar 01, 2025

A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products

Godwin A. Udourioh, Moses M. Solomon, Jude A. Okolie

Food Sci Anim Resour 2025;45(2):375-408.
https://doi.org/10.5851/kosfa.2025.e2

The dairy industry is a significant player in the food industry, providing essential products such as milk, cheese, butter, yogurt, and milk powder to meet the global population’s needs. However, the industry’s activities have resulted in significant pollution, with heavy waste generation, disposal, and effluent emissions into the environment. Properly handling dairy waste residues is a major challenge, with up to 60% of the total treatment cost in the processing unit allocated to waste management. Therefore, valorizing dairy waste into use...
REVIEW

Mar 01, 2025

Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health

Hyemin Oh, Yukyung Choi, Jeeyeon Lee

Food Sci Anim Resour 2025;45(2):409-428.
https://doi.org/10.5851/kosfa.2025.e4

Despite the significance of antibiotics in treating bacterial infections, antibiotic resistance is continuously increasing, thus posing a significant threat. In addition to strains resistant to individual drugs, multidrug-resistant (MDR) and pandrug-resistant strains, are emerging. Salmonella, a primary cause of global foodborne illness, is often transmitted through animal products. Antibiotic treatment is crucial for immunocompromised individuals, such as older adults and patients with weakened immune systems, due to their increased susceptibi...
REVIEW

Mar 01, 2025

The Quality Traits of Pork Belly and Impact Factors of Quality

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hayeon Jeon, Hyeum Bum Kim, Pil Nam Seong, Samooel Jung

Food Sci Anim Resour 2025;45(2):429-448.
https://doi.org/10.5851/kosfa.2025.e6

Pork belly is one of the most valuable primal cuts of pork with high preferences. Although meat quality is becoming increasingly important, defining pork belly quality is challenging owing to the structure and diversity of the preferred characteristics. This study identified the factors influencing pork belly quality traits through a literature review. In total, 55 articles related to pork belly quality were selected and summarized. The quality traits of pork belly are considered to be various factors, including belly yield (weight, length, thi...
REVIEW

Mar 01, 2025

The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement

Hafiza Hira Bashir, Muhammad Adeel Hasnain, Aoun Abbas, Jae-Hyuk Lee, Gi-Seong Moon

Food Sci Anim Resour 2025;45(2):449-467.
https://doi.org/10.5851/kosfa.2025.e7

The bone is an important body organ due to its role in locomotion, protection and mineral homeostasis. Bone health is affected by various intrinsic and extrinsic factors like genetics, diet, environment and immune status of an individual. Being a dynamic organ, bones are continuously being remodeled and the remodeling is mediated by an intricate balance of bone formation and resorption which, in turn, are regulated by environmental, genetic, hormonal and neural factors. Lack of balance in any of these factors leads to bone disorders such as ost...
ARTICLE

Mar 01, 2025

Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients

AMM Nurul Alam, Eun-Yeong Lee, Md. Jakir Hossain, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2025;45(2):468-483.
https://doi.org/10.5851/kosfa.2024.e43

This study intended to assess the impacts of the following plant ingredients as treatment named 2.5% alginate paste (TAG), carrot (TRC), red cabbage (TCA), chickpea (Cicer arietinum; TCP), and included in pork loin meat to produce hybrid meat steak (HBM) to provide healthy meat products suitable for the flexitarian consumers. Plant ingredients were added to the treatment groups at 30%. Results illustrate that HBM steaks had higher (p<0.05) moisture content than HBM steaks. In raw HBM steaks, pH, CIE L*, and CIE a* were increased than pork st...
ARTICLE

Mar 01, 2025

The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway

Huaina Jin, Qiang Li, Lin Tang, Sajida Naseem, Sungkwon Park, Enze Wang, Bin Sun, Abid Manzoor, Sun Jin Hur, Xiangzi Li, Seong-Ho Choi

Food Sci Anim Resour 2025;45(2):484-503.
https://doi.org/10.5851/kosfa.2024.e50

Cell-cultured meat, as a new type of meat food, can effectively mitigate the negative effects of conventional animal husbandry on the environment, health, and animal welfare. Muscle stem cells are the main seed cells for the production of cell-cultured meat, but their weak proliferative capacity in vitro severely limits the large-scale and low-cost production of cell-cultured meat. There is growing evidence that L-ascorbic acid (AA) has the ability to increase the efficiency of muscle stem cell proliferation and differentiation in vitro. Howeve...
ARTICLE

Mar 01, 2025

Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage

Dongbin Park, Hyun Jung Lee, Anand Kumar Sethukali, Dong-Gyun Yim, Sungkwon Park, Cheorun Jo

Food Sci Anim Resour 2025;45(2):504-516.
https://doi.org/10.5851/kosfa.2024.e51

Dry pet food is a convenient option for pet owners, but its storage conditions can impact its microbial growth and quality. In this study, we examined the effects of storage temperature on the quality and microbial growth of dry pet food. The pet food was stored at 25°C and 35°C, respectively, and samples were analyzed on days 0, 30, 90, and 120 for microbial growth and quality attributes such as pH, color, lipid oxidation, and volatile basic nitrogen. While no initial microbial growth was observed due to the low water content and water acti...
ARTICLE

Mar 01, 2025

Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal

Lwando Mbambalala, Maliviwe Mpayipheli, Klass-Jan Leeuw, Fortune Thabethe, Arno Hugo

Food Sci Anim Resour 2025;45(2):517-534.
https://doi.org/10.5851/kosfa.2024.e55

This study aimed to assess the effects of different inclusion levels of canola meal (CM) on growth performance, carcass characteristics, physicochemical properties, and fatty acid composition of Dohne Merino rams (DMRs). Forty DMRs, weighing 24±2.63 kg and aged 8–9 months, were individually housed and randomly assigned to one of four isonitrogenous and isoenergetic diets. The experimental diets contained 5% oil cake meal, soybean meal (SBM) or CM, CM replaced SBM at 0% (T1), 50% (T2), 75% (T3) and 100% (T4). The results revealed a quadrati...
ARTICLE

Mar 01, 2025

Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi

Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56

Ready-to-eat sliced prosciutto samples were treated with ultraviolet (UV) light (wavelength: 265 and 275 nm/intensity: 10 and 50 mW) after inoculation with hepatitis E virus (HEV), Escherichia coli O157:H7, or Listeria monocytogenes. The parameters of prosciutto quality assessed were color, texture, pH, water content, water holding capacity, oxidative rancidity, and freshness. The prosciutto sample under UV-C light was influenced on changes of color, lipid oxidation, and protein oxidation due to free radical generation. UV-C light reduced E. co...
ARTICLE

Mar 01, 2025

Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle

SangHoon Lee, KyoungBo Ko, GwangHeun Kim, JongEun Park, YounChul Ryu

Food Sci Anim Resour 2025;45(2):553-572.
https://doi.org/10.5851/kosfa.2024.e107

This study aimed to compare the meat quality, including fatty acid content, amino acid profile, and transcriptome profile, among three Korean cattle breeds: Hanwoo, Korean black cattle (KBC), and Jeju black cattle (JBC). We analyzed fatty acid compositions, revealing that Hanwoo had higher levels of saturated fatty acids such as pentadecanoic acid, palmitic acid, and margaric acid than other cattle breeds. In contrast, KBC showed higher levels of linolenic acid, which is one of the omega-3 polyunsaturated fatty acids. Free amino acid profiles s...
ARTICLE

Mar 01, 2025

The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast

Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hee-Jin Kim, Hyo-Joon Choo, Aera Jang

Food Sci Anim Resour 2025;45(2):573-597.
https://doi.org/10.5851/kosfa.2024.e110

This study compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No. 2 (WRMD2), to those of broilers, under fresh and various freeze-thaw treatments. WRMD1 generally exhibited the highest shear force value among the breeds, indicating tougher meat. The total aerobic bacteria count was significantly lower (p<0.05) in broiler meat compared to WRMD1 and WRMD2. The appearance perception on the sensory evaluation of fresh WRMD1 meat was...
ARTICLE

Mar 01, 2025

Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model

Soyoung Yeo, Chaewon Lee, Hyunjoon Park, Kyungsun Eo, Su Cheong Yeom, Heebal Kim, Chul Sung Huh

Food Sci Anim Resour 2025;45(2):598-613.
https://doi.org/10.5851/kosfa.2024.e117

Overcrowding stress in livestock farming is a significant concern for animal health and livestock products such as meats, milk, and eggs. It affects gut health by altering microbiota and regulating neuronal nitric oxide synthase (nNOS). This study aimed to investigate the effects of overcrowding stress on the gut microbiota composition and nNOS expression. We generated an nNOS-HiBiT knock-in mouse model using the HiBiT system, a highly sensitive tool for accurately quantifying gene expression. Overcrowding stress was induced by housing twenty m...
ARTICLE

Mar 01, 2025

A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats

Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2025;45(2):614-630.
https://doi.org/10.5851/kosfa.2024.e118

This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausage (CS). GS and PS showed similar proximate composition, while GS and BS had comparable values for CIE L*, CIE b*, and hue angle, indicating potential consumer appeal. Water-holding capacity (WHC) and cooking yield showed no significant differences between GS,...
ARTICLE

Mar 01, 2025

Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System

Moath Othman, Bandar Alfaifi, Ali Hobani, Gamaleldin M. Suliman, Saleh Al-Ghamdi, Mansour Ibrahim, Ronnel Blanqueza Fulleros, Mohamed Shady, Maged Al-Garadi, Wael Elamin

Food Sci Anim Resour 2025;45(2):631-647.
https://doi.org/10.5851/kosfa.2024.e123

This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated temperature control and SV pouches, was evaluated against the conventional SV method. Performance was assessed based on energy parameters and thermophysical characteristics at various cooking temperatures (70°C, 80°C, and 90°C) and durations (30, 60, 90, and 120 min). The results demonstrated that the OSV system required significantly le...
ARTICLE

Mar 01, 2025

Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme

Jihyeon Baek, Jinho Lee, Yong Jin Jeong, Shin Young Oh, Seok-Seong Kang

Food Sci Anim Resour 2025;45(2):648-661.
https://doi.org/10.5851/kosfa.2025.e5

Triticum dicoccum (Farro) an ancient wheat species has recently gained attention for its exceptional health benefits. However, research on its antibacterial and anti-biofilm properties remains limited. Additionally, a growing trend has been observed in releasing enriched or fortified whey beverages to enhance their functionality. Therefore, this study aimed to investigate the inhibitory effects of whey beverages supplemented with enzyme-rich fermented farro (WF) on Salmonella Typhimurium biofilm formation and explore the underlying mechanisms. ...

CURRENT ISSUE: Mar 2025, Vol. 45 , No. 2

REVIEW

Korean Native Black Goat: A Review on Its Characteristics and Meat Quality

Anneke, Joko Sujiwo, Aera Jang

Food Sci Anim Resour 2025;45(2):329-352.
https://doi.org/10.5851/kosfa.2024.e134

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REVIEW

Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus

Mo Hyeon Kang, Arxel G. Elnar, Geun-Bae Kim

Food Sci Anim Resour 2025;45(2):353-374.
https://doi.org/10.5851/kosfa.2025.e1

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REVIEW

A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products

Godwin A. Udourioh, Moses M. Solomon, Jude A. Okolie

Food Sci Anim Resour 2025;45(2):375-408.
https://doi.org/10.5851/kosfa.2025.e2

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REVIEW

Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health

Hyemin Oh, Yukyung Choi, Jeeyeon Lee

Food Sci Anim Resour 2025;45(2):409-428.
https://doi.org/10.5851/kosfa.2025.e4

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REVIEW

The Quality Traits of Pork Belly and Impact Factors of Quality

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hayeon Jeon, Hyeum Bum Kim, Pil Nam Seong, Samooel Jung

Food Sci Anim Resour 2025;45(2):429-448.
https://doi.org/10.5851/kosfa.2025.e6

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REVIEW

The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement

Hafiza Hira Bashir, Muhammad Adeel Hasnain, Aoun Abbas, Jae-Hyuk Lee, Gi-Seong Moon

Food Sci Anim Resour 2025;45(2):449-467.
https://doi.org/10.5851/kosfa.2025.e7

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ARTICLE

Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients

AMM Nurul Alam, Eun-Yeong Lee, Md. Jakir Hossain, So-Hee Kim, Chan-Jin Kim, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2025;45(2):468-483.
https://doi.org/10.5851/kosfa.2024.e43

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ARTICLE

The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway

Huaina Jin, Qiang Li, Lin Tang, Sajida Naseem, Sungkwon Park, Enze Wang, Bin Sun, Abid Manzoor, Sun Jin Hur, Xiangzi Li, Seong-Ho Choi

Food Sci Anim Resour 2025;45(2):484-503.
https://doi.org/10.5851/kosfa.2024.e50

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ARTICLE

Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage

Dongbin Park, Hyun Jung Lee, Anand Kumar Sethukali, Dong-Gyun Yim, Sungkwon Park, Cheorun Jo

Food Sci Anim Resour 2025;45(2):504-516.
https://doi.org/10.5851/kosfa.2024.e51

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ARTICLE

Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal

Lwando Mbambalala, Maliviwe Mpayipheli, Klass-Jan Leeuw, Fortune Thabethe, Arno Hugo

Food Sci Anim Resour 2025;45(2):517-534.
https://doi.org/10.5851/kosfa.2024.e55

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ARTICLE

Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi

Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56

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ARTICLE

Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle

SangHoon Lee, KyoungBo Ko, GwangHeun Kim, JongEun Park, YounChul Ryu

Food Sci Anim Resour 2025;45(2):553-572.
https://doi.org/10.5851/kosfa.2024.e107

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ARTICLE

The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast

Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hee-Jin Kim, Hyo-Joon Choo, Aera Jang

Food Sci Anim Resour 2025;45(2):573-597.
https://doi.org/10.5851/kosfa.2024.e110

HTML PDF PubReader

ARTICLE

Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model

Soyoung Yeo, Chaewon Lee, Hyunjoon Park, Kyungsun Eo, Su Cheong Yeom, Heebal Kim, Chul Sung Huh

Food Sci Anim Resour 2025;45(2):598-613.
https://doi.org/10.5851/kosfa.2024.e117

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ARTICLE

A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats

Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2025;45(2):614-630.
https://doi.org/10.5851/kosfa.2024.e118

HTML PDF PubReader

ARTICLE

Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System

Moath Othman, Bandar Alfaifi, Ali Hobani, Gamaleldin M. Suliman, Saleh Al-Ghamdi, Mansour Ibrahim, Ronnel Blanqueza Fulleros, Mohamed Shady, Maged Al-Garadi, Wael Elamin

Food Sci Anim Resour 2025;45(2):631-647.
https://doi.org/10.5851/kosfa.2024.e123

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ARTICLE

Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme

Jihyeon Baek, Jinho Lee, Yong Jin Jeong, Shin Young Oh, Seok-Seong Kang

Food Sci Anim Resour 2025;45(2):648-661.
https://doi.org/10.5851/kosfa.2025.e5

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AHEAD OF PRINT

Article

Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken

Minjun Kim, Beobmo Ku, Jiwoo Kang, Daehee An, Taeheon Kim, Wonhyoung Park, Jonghyuk Kim, Jinho Cho, Jungseok Choi

Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e21

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Article

Comparative Analysis of Meat Quality and Muscle Transcriptome Between Landrace and Jeju Native Pig

Na-Young Kim, Sanghoon Lee, Hyeon-Ah Kim, Yong-Jun Kang, In-Cheol Cho, Jong-Eun Park

Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e20

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Article

Housing systems (loose housing vs. tie stalls) effect on animal welfare, carcass characteristics and meat quality of the supraspinatus, longissimus lumborum and semitendinosus muscles in finishing beef bulls

Xiao Wang, Xuesong Chen, Fanrong Cui, Zhibing Ye, Lixing Yuan, Wenzhong Chen, Nan Su, Yuxia Zhang, Sumei Chen, Meng Liu, Zhen Ma, Xiangmin Yan

Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e19

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Article

Characterization of the flavor profile in sausages collected from four typical regions of southern China using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Bing Han, Xiaowen Wang, Huiwen Liu, Daoying Wang

Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e18

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Article

Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production

Sehyuk Oh, Gyutae Park, Sanghun Park, Yunhwan Park, Nayoung Choi, Youngho Lim, Soyoung Jang, Youngjin Kim, Hyunsu Choi, Sungkyun Oh, Jungseok Choi

Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e17

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Article

Electron-beam irradiation improves the hygienic quality of frozen pork cutlet

Seo-Joon Yeom, Sang-Su Kim, Ki-Nam Yoon, Min-Ji Cho, Beom-Seok Song, Jong-Heum Park, Do-Yeong Kim, Young-Min Kim, Jae-Kyung Kim

Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e16

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Article

Changes in the properties of frozen meat with freezing and storage conditions and non-destructive analyses for monitoring meat quality

Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Yun-Sang Choi, Samooel Jeong

Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e15

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Article

Investigation of Microorganisms and Volatile Basic Nitrogen (VBN) in Beef and Suggestion for Potential Bacteria That Might Contribute to the Production of VBN with Metagenomic Analysis

Saena Yun, Yeongeun Seo, Yohan Yoon

Food Sci Anim Resour 2025 [published online ahead of print: Feb 27, 2025]
https://doi.org/10.5851/kosfa.2025.e14

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Review

Scaffold biomaterials in the development of cultured meat: A review

Su Min Park, Ji Hwan Ryoo, Hyuk Cheol Kwon, Sung Gu Han

Food Sci Anim Resour 2025 [published online ahead of print: Feb 27, 2025]
https://doi.org/10.5851/kosfa.2025.e13

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Review

Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives - A review

Yeongmi Yoo, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2025 [published online ahead of print: Feb 27, 2025]
https://doi.org/10.5851/kosfa.2025.e12

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MOST READ ARTICLE

REVIEW

Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Jung Seok Choi, Gap-Don Kim, Seon Tea Joo, Inho Choi, Sun Jin Hur

Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46

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Last 3 months views: 1710

REVIEW

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

Kim Margarette C. Nogoy, Bin Sun, Sangeun Shin, Yeonwoo Lee, Xiang Zi Li, Seong Ho Choi, Sungkwon Park

Food Sci Anim Resour 2022;42(1):18-33.
https://doi.org/10.5851/kosfa.2021.e73

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Last 3 months views: 1291

REVIEW

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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