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

Jul 01, 2025

Ostrich Meat: A Review on Nutritional Properties and Health Benefits

Muhammad Asif Arain, Faiz-ul Hassan, Fethi Ahmet Ozdemir, Gul Bahar Khaskheli, Zarnain Malik, Jameel Ahmed Buzdar, Sarfraz Ali Fazlani

Food Sci Anim Resour 2025;45(4):965-980.
https://doi.org/10.5851/kosfa.2025.e30

Ostrich meat, a lesser-known but increasingly popular alternative in the poultry industry, providing wide range of essential nutrients and bioactive compounds beneficial for human health. Compared to traditional meat sources, ostrich meat has gained popularity due to its favorable nutritional profile, including low cholesterol and fat content high-quality protein and a rich composition of bioactive components. Notably it contains higher level of essential fatty acids such as omega-3 and omega-6 along with polyunsaturated fatty acids, which play...
REVIEW

Jul 01, 2025

A Review on the Current Research and Industrialization Status of Edible Insect Protein

Yeongwoo Choi, Da Young Lee, Ermie Jr Mariano, Jinmo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Sun Jin Hur

Food Sci Anim Resour 2025;45(4):981-997.
https://doi.org/10.5851/kosfa.2025.e31

Insect-based products have recently gained significant attention as an alternative protein source to traditional livestock products. Therefore, this review aims to project the future of the insect protein market by examining their characteristics, research trends, and market conditions. The results showed that the global insect protein market continues to grow, with brown mealworm (Tenebrio molitor) larvae as the most widely consumed edible insect worldwide, while crickets are popular in Asia, Africa, and the Middle East. Insect-based products ...
REVIEW

Jul 01, 2025

A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and Safety

Young-Hwa Hwang, Abdul Samad, Ayesha Muazzam, AMM Nurul Alam, Seon-Tea Joo

Food Sci Anim Resour 2025;45(4):998-1013.
https://doi.org/10.5851/kosfa.2025.e32

Assessment of meat quality is a fundamental aspect as it is the backbone of the meat industry. The quality of meat influences consumer satisfaction and safety, and is also necessary for competitiveness in the market. Nowadays, consumers know much more about food quality and safety. Moreover, quality and safety are major concerns for consumers. The meat industry is looking for alternatives to evaluate meat quality rather than traditional methods, as conventional methods are less efficient and time-consuming for evaluating the quality. The develo...
ARTICLE

Jul 01, 2025

Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin

Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Jeong-Heon Kim, Min Kyung Park, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2025;45(4):1014-1026.
https://doi.org/10.5851/kosfa.2024.e67

This study used ascorbic acid and ultrasound to improve the quality of pork loin marinated with pre-converted Angelica keiskei (PA). Pork loins were cured without nitrite (NC); with nitrite (PC); with PA (PA); with PA and ascorbic acid (PA+A); with PA and ultrasound treatment (PA+U); and with PA, ascorbic acid, and ultrasound treatments (PA+AU). The nitrite content in the curing solution was maintained at 180 ppm, except for NC. Cured loins with PA and ascorbic acid (PA+A and PA+AU) showed identical color values, curing efficiencies, and lower ...
ARTICLE

Jul 01, 2025

Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil

Soyoung Jang, Youngho Lim, Sanghun Park, Gyutae Park, Nayoung Choi, Sehyuk Oh, Chaeri Kim, Jimin An, Hyoungki Hong, Sol-Hee Lee, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2025;45(4):1027-1040.
https://doi.org/10.5851/kosfa.2024.e68

This study investigated the effects of replacing beef tallow with canola oil (CA) on the quality characteristics and storage stability of pemmican. Six treatment groups were established: CON (beef tallow), CA1 (2.5% CA), CA2 (5.0% CA), CA3 (7.5% CA), CA4 (10% CA), and CA5 (12.5% CA). Samples were stored at 4°C for 2 weeks. Fatty acid composition, proximate composition, color, water activity (aw), and texture profile analysis (TPA) were assessed. Additionally, pH, volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substances (TB...
ARTICLE

Jul 01, 2025

The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean Chicken

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

Food Sci Anim Resour 2025;45(4):1041-1061.
https://doi.org/10.5851/kosfa.2024.e74

This study investigated calamansi extract (CE) as a natural preservative for dakgalbi, a spicy Korean chicken dish. Chicken breast and thigh meat were treated with 0.14% or 0.18% CE and stored at 4°C for 19 days. The antimicrobial and antioxidant properties of CE were evaluated before application. The total phenolic content of CE shows 15.22±0.39 mg GAE/g dry matter. The changes in proximate composition, pH, water holding capacity (WHC), instrumental color, microbial quality, thiobarbituric acid reactive substances (TBARS), and sensory prope...
ARTICLE

Jul 01, 2025

Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice

Jisun Lee, Jei Oh, Joohyun Kang, Yohan Yoon

Food Sci Anim Resour 2025;45(4):1062-1077.
https://doi.org/10.5851/kosfa.2024.e78

This study investigated if the intake of goat meat affects muscle atrophy and changes gut microbiota in animal models. Muscle atrophy-induced mice (C57BL/6N; 5-week-old) by dexamethasone were treated with a standard chow diet (DEX) and goat meat (DEX+G) for 18 d. Muscle atrophy-uninduced mice were treated with the standard chow diet (CON). The relative muscle mass (gastrocnemius, soleus, and quadriceps femoris) to the body weight of the mice, levels of serum biochemical markers, expression levels of muscle atrophy-related proteins, and cross-se...
ARTICLE

Jul 01, 2025

The Effect of Stearoyl-Coenzyme A Desaturase (SCD) and Fatty Acid Synthase (FASN) Gene Polymorphisms on Milk Fatty Acid Composition in Holstein Breed

Gökhan Gökçe

Food Sci Anim Resour 2025;45(4):1078-1089.
https://doi.org/10.5851/kosfa.2024.e79

This study examined the genotype distribution of the stearoyl-coenzyme A desaturase (SCD) and fatty acid synthase (FASN) gene loci and their association with milk fatty acid composition in Holstein cows. The SCD and FASN gene loci genotype distribution was found in Hardy-Weinberg Equilibrium. The SCD gene locus showed a genotype distribution of 122, 28, and 20 bp (TT), 122, 75, 47, 28, and 20 bp (TC), and 75, 47, 28, and 20 bp (CC) with frequencies of 0.21, 0.44, and 0.35, respectively. Meanwhile, T and C allele frequencies were 0.43 and 0.57, ...
ARTICLE

Jul 01, 2025

Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coculture System

Daye Mun, Sangdon Ryu, Hye Jin Choi, An Na Kang, Dong-Hyun Lim, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2025;45(4):1090-1102.
https://doi.org/10.5851/kosfa.2024.e81

Extracellular vesicles derived from milk are known to play a significant role in regulating gut microbiota. However, few studies have focused on the effects of these vesicles on specific bacterial species. This study aimed to investigate how bovine colostrum-derived extracellular vesicles (BCEVs) affect the growth and viability of commensal bacteria, specifically Akkermansia muciniphila. BCEVs and A. muciniphila were co-cultured to measure growth rates using spectrophotometry, and cell viability was assessed at the endpoints. Additionally, to d...
ARTICLE

Jul 01, 2025

Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production

Bosung Kim, Doyeon Kim, Yeongjun Choi, Jinsung Kim, Su-Hak Heo, Sungkwon Park

Food Sci Anim Resour 2025;45(4):1103-1113.
https://doi.org/10.5851/kosfa.2024.e82

This study aimed to compare the proliferation, differentiation rates, and related gene expression levels of skeletal muscle satellite cells (SMSCs) isolated from Hanwoo steers and cows to identify a suitable source for cell-based meat production. SMSCs were extracted from three steers and three cows, and their cell growth rates, doubling times, differentiation rates, and genetic differences were determined. Comparative analysis revealed that SMSCs from steers exhibited a higher growth rate than cows. Doubling time was shorter in steers than in ...
ARTICLE

Jul 01, 2025

Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress

Hyun-Jun Kim, Hye-Jin Kim, Cheorun Jo

Food Sci Anim Resour 2025;45(4):1114-1128.
https://doi.org/10.5851/kosfa.2024.e84

This study investigated the modulation of extracellular metabolites in Listeria monocytogenes NCCP 15743 (L5), NCCP 16594 (L6), and ATCC 19111 (L9) strains in cold-stressed culture. The strains were cultured in Mueller Hinton broth at 8°C for 22 d. Extracellular metabolites were extracted at five growth phases (initial, lag, log, early saturate, and saturate) of each strain. Under cold-stress, growth phases of L5 and L6 exhibited similarities, while L9 displayed a distinct pattern. The change in extracellular metabolites under cold-stress wa...
ARTICLE

Jul 01, 2025

Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese

Nabila Berrighi, Özlem Aslan

Food Sci Anim Resour 2025;45(4):1129-1147.
https://doi.org/10.5851/kosfa.2024.e85

Wet brewer’s spent grain (WBSG), a major brewing industry byproduct, is generated in large quantities annually and used as feed ingredient for animal production. The low cost of this feed also has a positive impact on the economics of production. This work focused on the supplementation of WBSG in the feeding diet and its effects on the yield, nutritional quality, and sensory attributes of fresh cheese. The investigation was conducted on two cohorts of Holstein-breed cows. The first group was fed on pasture supplemented with hay, silage, and ...
ARTICLE

Jul 01, 2025

Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake

Xueqing Lei, Zhaoyi Han, Longqi Chen, Ling Liu

Food Sci Anim Resour 2025;45(4):1148-1162.
https://doi.org/10.5851/kosfa.2024.e90

Black chokeberry press cake (BCPC), a by-product of black chokeberry processing, is rich in antioxidants such as proanthocyanidin (PCA) and anthocyanin. In this study, the mechanism of antioxidants in BCPC against hemoglobin (Hb)-mediated lipid oxidation in chicken was elucidated. The result showed that BCPC inhibited Hb-mediated lipid oxidation in a concentration-dependent manner, with 15% BCPC exerting the best inhibitory effect. Liquid chromatography revealed that BCPC had high PCA, chlorogenic acid (CA), and neochlorogenic acid (NCA) conten...
ARTICLE

Jul 01, 2025

Application of Conjugated Linoleic Acid-Producing Strain, Bifidobacterium breve JKL2022, in the Development of Probiotic Dairy Products

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

Food Sci Anim Resour 2025;45(4):1163-1175.
https://doi.org/10.5851/kosfa.2024.e91

With the rising interest in functional foods, several studies have developed food products with additional health benefits, particularly through supplementation with probiotics. The present study assessed the potential of Bifidobacterium breve JKL2022 as a probiotic adjunct culture in dairy products. Preliminary experiments on the capacity of B. breve JKL2022 to grow and produce conjugated linoleic acid (CLA) in dairy products were performed using 10% reconstituted skim milk (RSM). Thereafter, the survivability of B. breve JKL2022 in three dair...
ARTICLE

Jul 01, 2025

Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in Beef Sausages

Anjar Windarsih, Nor Kartini Abu Bakar, Abdul Rohman, Ida Musfiroh, Dachriyanus

Food Sci Anim Resour 2025;45(4):1176-1190.
https://doi.org/10.5851/kosfa.2024.e93

The presence of non-halal meats in declared halal meat products is truly prohibited to be consumed, especially for Muslim consumers. The objective of this study was to identify dog meat (DM) adulteration in beef sausage (BS) using an untargeted metabolomics technique based on liquid chromatography-high resolution mass spectrometry (LC-HRMS) Orbitrap incorporated with chemometrics tools. Chemometrics of principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA), PLS, and orthogonal PLS was used to manage the metabolo...
ARTICLE

Jul 01, 2025

Consumer Preferences for Conventional Meat and Meat Alternatives

Jae Bong Chang

Food Sci Anim Resour 2025;45(4):1191-1203.
https://doi.org/10.5851/kosfa.2024.e94

Despite the growing interest in non-animal-based protein sources, little is known about consumer preferences for new meat alternatives. This study examines consumer attitudes toward canned ham made from domestic Handon pork, lab-grown, and plant-based protein. Using choice experiment data from a nationwide online survey of 1,000 South Korean consumers, the results of a random parameter logit analysis indicate that the consumers have the highest mean willingness-to-pay for canned ham made from Handon pork and the lowest mean willingness-to-pay f...
ARTICLE

Jul 01, 2025

Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive

Su-Hyeon Kim, In Young Choi, Gyu-Sung Cho, Charles M.A.P. Franz, Mi-Kyung Park

Food Sci Anim Resour 2025;45(4):1204-1219.
https://doi.org/10.5851/kosfa.2025.e34

Lytic phages have emerged as promising candidates for feed additives for controlling Salmonella in poultry, owing to their high specificity, self-replication, and excellent stability. According to the European Food Safety Authority (EFSA) guidelines, their application as feed additives requires evaluation of safety, host range, in vitro and in vivo efficacy, and stability. Thus, this study aimed to evaluate the functional and genomic features of vB_StyS_KFSST1, previously isolated from poultry processing wastewater, as a candidate for the devel...

CURRENT ISSUE: Jul 2025, Vol. 45 , No. 4

REVIEW

Ostrich Meat: A Review on Nutritional Properties and Health Benefits

Muhammad Asif Arain, Faiz-ul Hassan, Fethi Ahmet Ozdemir, Gul Bahar Khaskheli, Zarnain Malik, Jameel Ahmed Buzdar, Sarfraz Ali Fazlani

Food Sci Anim Resour 2025;45(4):965-980.
https://doi.org/10.5851/kosfa.2025.e30

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REVIEW

A Review on the Current Research and Industrialization Status of Edible Insect Protein

Yeongwoo Choi, Da Young Lee, Ermie Jr Mariano, Jinmo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Sun Jin Hur

Food Sci Anim Resour 2025;45(4):981-997.
https://doi.org/10.5851/kosfa.2025.e31

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REVIEW

A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and Safety

Young-Hwa Hwang, Abdul Samad, Ayesha Muazzam, AMM Nurul Alam, Seon-Tea Joo

Food Sci Anim Resour 2025;45(4):998-1013.
https://doi.org/10.5851/kosfa.2025.e32

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ARTICLE

Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin

Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Jeong-Heon Kim, Min Kyung Park, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2025;45(4):1014-1026.
https://doi.org/10.5851/kosfa.2024.e67

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ARTICLE

Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil

Soyoung Jang, Youngho Lim, Sanghun Park, Gyutae Park, Nayoung Choi, Sehyuk Oh, Chaeri Kim, Jimin An, Hyoungki Hong, Sol-Hee Lee, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2025;45(4):1027-1040.
https://doi.org/10.5851/kosfa.2024.e68

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ARTICLE

The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean Chicken

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

Food Sci Anim Resour 2025;45(4):1041-1061.
https://doi.org/10.5851/kosfa.2024.e74

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ARTICLE

Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice

Jisun Lee, Jei Oh, Joohyun Kang, Yohan Yoon

Food Sci Anim Resour 2025;45(4):1062-1077.
https://doi.org/10.5851/kosfa.2024.e78

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ARTICLE

The Effect of Stearoyl-Coenzyme A Desaturase (SCD) and Fatty Acid Synthase (FASN) Gene Polymorphisms on Milk Fatty Acid Composition in Holstein Breed

Gökhan Gökçe

Food Sci Anim Resour 2025;45(4):1078-1089.
https://doi.org/10.5851/kosfa.2024.e79

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ARTICLE

Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coculture System

Daye Mun, Sangdon Ryu, Hye Jin Choi, An Na Kang, Dong-Hyun Lim, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2025;45(4):1090-1102.
https://doi.org/10.5851/kosfa.2024.e81

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ARTICLE

Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production

Bosung Kim, Doyeon Kim, Yeongjun Choi, Jinsung Kim, Su-Hak Heo, Sungkwon Park

Food Sci Anim Resour 2025;45(4):1103-1113.
https://doi.org/10.5851/kosfa.2024.e82

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ARTICLE

Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress

Hyun-Jun Kim, Hye-Jin Kim, Cheorun Jo

Food Sci Anim Resour 2025;45(4):1114-1128.
https://doi.org/10.5851/kosfa.2024.e84

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ARTICLE

Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese

Nabila Berrighi, Özlem Aslan

Food Sci Anim Resour 2025;45(4):1129-1147.
https://doi.org/10.5851/kosfa.2024.e85

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ARTICLE

Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake

Xueqing Lei, Zhaoyi Han, Longqi Chen, Ling Liu

Food Sci Anim Resour 2025;45(4):1148-1162.
https://doi.org/10.5851/kosfa.2024.e90

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ARTICLE

Application of Conjugated Linoleic Acid-Producing Strain, Bifidobacterium breve JKL2022, in the Development of Probiotic Dairy Products

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

Food Sci Anim Resour 2025;45(4):1163-1175.
https://doi.org/10.5851/kosfa.2024.e91

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ARTICLE

Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in Beef Sausages

Anjar Windarsih, Nor Kartini Abu Bakar, Abdul Rohman, Ida Musfiroh, Dachriyanus

Food Sci Anim Resour 2025;45(4):1176-1190.
https://doi.org/10.5851/kosfa.2024.e93

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ARTICLE

Consumer Preferences for Conventional Meat and Meat Alternatives

Jae Bong Chang

Food Sci Anim Resour 2025;45(4):1191-1203.
https://doi.org/10.5851/kosfa.2024.e94

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ARTICLE

Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive

Su-Hyeon Kim, In Young Choi, Gyu-Sung Cho, Charles M.A.P. Franz, Mi-Kyung Park

Food Sci Anim Resour 2025;45(4):1204-1219.
https://doi.org/10.5851/kosfa.2025.e34

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AHEAD OF PRINT

Article

Preserving chicken meat quality and microbial safety by supplementing mugwort essential oil in chitosan/gelatin coatings

Dong Hyun Keum, Ji Hwan Ryoo, Hyun Ju Lee, Jong Hyeon Han, Hyeon Jin Kim, Seong Joon Hong, Su Min Park, JuDong Yeo, Sung Gu Han

Food Sci Anim Resour 2025 [published online ahead of print: Jun 12, 2025]
https://doi.org/10.5851/kosfa.2025.e38

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Article

Characterization of plant-based sausage quality using shiitake mushroom mycelium and soybean and wheat proteins

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025 [published online ahead of print: Jun 12, 2025]
https://doi.org/10.5851/kosfa.2025.e37

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Review

The Use of Metabolomics Approach in The Combination With Multivariate Data Analysis For The Identification of Non-Halal Meats: A Narrative Review

Abdul Rohman, Vevi Maritha, Anjar Windarsih, Muhammad Jefriyanto Budikafa, Florentinus Dika Octa Riswanto, Muhammad Abdurrahman Munir, Halida Rahmania

Food Sci Anim Resour 2025 [published online ahead of print: Jun 11, 2025]
https://doi.org/10.5851/kosfa.2025.e36

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Review

Study on the history and characteristics of Korean native cattle: Hanwoo

Da Young Lee, Ermie Jr. Mariano, Ji Won Park, Seok Namkung, So Young Choi, Woo Jin Lee, Ye Won Shin, Chae Hyeon Bok, Colin Venter, Sungkwon Park, Seong-Ho Choi, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2025 [published online ahead of print: Jun 11, 2025]
https://doi.org/10.5851/kosfa.2025.e35

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Review

Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk

Rayudika Aprilia Patindra Purba, Papungkorn Sangsawad

Food Sci Anim Resour 2025 [published online ahead of print: May 26, 2025]
https://doi.org/10.5851/kosfa.2025.e33

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Article

Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis

Narangerel Mijid, Batchimeg Namshir, Gil-Ha Kim, Natsag Lkhagvasuren, Woan Sub Kim

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e28

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Article

Impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages

Sol-Hee Lee, So-Young Jang, Sanghun Park, Gyutae Park, Sehyuk Oh, Sang-Jun Beak, Jungseok Choi

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e26

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Article

Overexpression and characterization of L-lactate dehydrogenase from Lacticaseibacillus casei HY2782 to control post-acidification in yogurt

Ju-Eun Lee, Gawon Hwang, Jae-Hwan Lee, Geun-Bae Kim

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e25

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Article

Antioxidant activity of papaya fruit peels in camel meat

Najeeb S. Al-zoreky, Faisal S. Al-Mathen, Sallah A. Al-Hashedi, Shaheed M. Alshiksaleh

Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
https://doi.org/10.5851/kosfa.2025.e24

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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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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: 2222

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;45(3):688-710.
https://doi.org/10.5851/kosfa.2025.e13

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Last 3 months views: 2128

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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Last 3 months views: 2067

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.
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