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, 2024

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints

Muhammad Asif Arain, Hafiz Muhammad Salman, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabbir Ahmed

Food Sci Anim Resour 2024;44(4):739-757.
https://doi.org/10.5851/kosfa.2023.e18

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are availa...
REVIEW

Jul 01, 2024

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Choeun Im, Sumin Song, Huilin Cheng, Junyoung Park, Gap-Don Kim

Food Sci Anim Resour 2024;44(4):758-778.
https://doi.org/10.5851/kosfa.2024.e39

This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individua...
REVIEW

Jul 01, 2024

The Effect of Irradiation on Meat Products

Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Jae Hoon Lee, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2024;44(4):779-789.
https://doi.org/10.5851/kosfa.2024.e35

The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty ...
ARTICLE

Jul 01, 2024

Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils

Kasidate Chantakun, Tanyamon Petcharat, Saowakon Wattanachant, Muhammad Shahrim Bin Ab Karim, Pensiri Kaewthong

Food Sci Anim Resour 2024;44(4):790-804.
https://doi.org/10.5851/kosfa.2024.e44

This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, a...
ARTICLE

Jul 01, 2024

Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout

Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy

Food Sci Anim Resour 2024;44(4):805-816.
https://doi.org/10.5851/kosfa.2023.e75

The aim of this study was to evaluate a new Bacillus amyloliquefaciens B-1895 probiotic as a feed additive for farmed trout. Final weight, absolute and average daily gain of fish, and average daily growth rate were higher in the group that received the probiotic than in the control group (p<0.05). Moreover, the probiotic-fed trout had more intense growth rates than the control group (higher by 15.7%; p<0.05). A decrease in feed ratio was also observed in the group that received probiotic (25% decrease; p<0.05), indicating more efficien...
ARTICLE

Jul 01, 2024

Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties

Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-a Kim, Youngho Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi

Food Sci Anim Resour 2024;44(4):817-831.
https://doi.org/10.5851/kosfa.2024.e17

In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Allomyrina dichotoma, and Gryllus bimaculatus) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased ...
ARTICLE

Jul 01, 2024

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

Van-Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho

Food Sci Anim Resour 2024;44(4):832-848.
https://doi.org/10.5851/kosfa.2024.e21

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-r...
ARTICLE

Jul 01, 2024

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024;44(4):849-860.
https://doi.org/10.5851/kosfa.2024.e22

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a c...
ARTICLE

Jul 01, 2024

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

Kyu-Min Kang, Hack-Youn Kim

Food Sci Anim Resour 2024;44(4):861-872.
https://doi.org/10.5851/kosfa.2024.e23

The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield sign...
ARTICLE

Jul 01, 2024

Determination of Flunixin and 5-Hydroxy Flunixin Residues in Livestock and Fishery Products Using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS)

Dahae Park, Yong Seok Choi, Ji-Young Kim, Jang-Duck Choi, Gui-Im Moon

Food Sci Anim Resour 2024;44(4):873-884.
https://doi.org/10.5851/kosfa.2024.e24

Flunixin is a veterinary nonsteroidal anti-inflammatory agent whose residues have been investigated in their original form within tissues such as muscle and liver. However, flunixin remains in milk as a metabolite, and 5-hydroxy flunixin has been used as the primary marker for its surveillance. This study aimed to develop a quantitative method for detecting flunixin and 5-hydroxy flunixin in milk and to strengthen the monitoring system by applying to other livestock and fishery products. Two different methods were compared, and the target compo...
ARTICLE

Jul 01, 2024

Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway

Jin-Hong Jang, Ji-Eun Lee, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2024;44(4):885-898.
https://doi.org/10.5851/kosfa.2024.e25

Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydrolysates (OMHs) obtained by using various proteolytic enzymes (Alcalase®, bromelain, α-chymotrypsin, Neutrase®, pancreatin, papain, Protamax®, and trypsin) in RAW 264.7 cells. The results showed that OMH prepared with pancreatin (OMPA) produced the highest levels of nitrite oxide in RAW 264.7 cells, thr...
ARTICLE

Jul 01, 2024

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Yu-Min Son, Eun-Yeong Lee, AMM Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo

Food Sci Anim Resour 2024;44(4):899-911.
https://doi.org/10.5851/kosfa.2024.e26

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat’s quality and shelf life. The CIE b* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not s...
ARTICLE

Jul 01, 2024

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Sujeong Lee, Jeehwan Choe, Minji Kang, Minkyoung Kang, Sooah Kim, Sangnam Oh

Food Sci Anim Resour 2024;44(4):912-933.
https://doi.org/10.5851/kosfa.2024.e30

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipol...
ARTICLE

Jul 01, 2024

Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis

Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2024;44(4):934-950.
https://doi.org/10.5851/kosfa.2024.e32

This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection scores and a Random Forest te...
ARTICLE

Jul 01, 2024

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes

Youngjin Lee, Yoon Ju So, Woo-Hyun Jung, Tae-Rahk Kim, Minn Sohn, Yu-Jin Jeong, Jee-Young Imm

Food Sci Anim Resour 2024;44(4):951-965.
https://doi.org/10.5851/kosfa.2024.e38

Lactiplantibacillus plantarum is a valuable potential probiotic species with various proven health-beneficial effects. L. plantarum LM1001 strain was selected among ten strains of L. plantarum based on proteolytic activity on whey proteins. L. plantarum LM1001 produced higher concentrations of total free amino acids and branched-chain amino acids (Ile, Leu, and Val) than other L. plantarum strains. Treatment of C2C12 myotubes with whey protein culture supernatant (1%, 2% and 3%, v/v) using L. plantarum LM1001 significantly increased the express...
ERRATUM

Jul 01, 2024

Erratum to: Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/Nuclear Factor-κB (NF-κB) Pathway

Bong Sun Kim, Ra-Yeong Choi, Haeyong Kweon, Joon Ha Lee, In-Woo Kim, Minchul Seo

Food Sci Anim Resour 2024;44(4):966
https://doi.org/10.5851/kosfa.2024.e48

CURRENT ISSUE: Jul 2024, Vol. 44 , No. 4

REVIEW

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints

Muhammad Asif Arain, Hafiz Muhammad Salman, Mehboob Ali, Gul Bahar Khaskheli, Ghulam Shabir Barham, Illahi Bakhash Marghazani, Shabbir Ahmed

Food Sci Anim Resour 2024;44(4):739-757.
https://doi.org/10.5851/kosfa.2023.e18

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REVIEW

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Choeun Im, Sumin Song, Huilin Cheng, Junyoung Park, Gap-Don Kim

Food Sci Anim Resour 2024;44(4):758-778.
https://doi.org/10.5851/kosfa.2024.e39

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REVIEW

The Effect of Irradiation on Meat Products

Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Jae Hoon Lee, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2024;44(4):779-789.
https://doi.org/10.5851/kosfa.2024.e35

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ARTICLE

Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils

Kasidate Chantakun, Tanyamon Petcharat, Saowakon Wattanachant, Muhammad Shahrim Bin Ab Karim, Pensiri Kaewthong

Food Sci Anim Resour 2024;44(4):790-804.
https://doi.org/10.5851/kosfa.2024.e44

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ARTICLE

Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout

Elena N. Ponomareva, Marina N. Sorokina, Vadim A. Grigoriev, Mariya Mazanko, Vladimir A. Chistyakov, Dmitry V. Rudoy

Food Sci Anim Resour 2024;44(4):805-816.
https://doi.org/10.5851/kosfa.2023.e75

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ARTICLE

Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties

Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-a Kim, Youngho Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi

Food Sci Anim Resour 2024;44(4):817-831.
https://doi.org/10.5851/kosfa.2024.e17

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ARTICLE

Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds

Van-Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho

Food Sci Anim Resour 2024;44(4):832-848.
https://doi.org/10.5851/kosfa.2024.e21

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ARTICLE

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024;44(4):849-860.
https://doi.org/10.5851/kosfa.2024.e22

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ARTICLE

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

Kyu-Min Kang, Hack-Youn Kim

Food Sci Anim Resour 2024;44(4):861-872.
https://doi.org/10.5851/kosfa.2024.e23

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ARTICLE

Determination of Flunixin and 5-Hydroxy Flunixin Residues in Livestock and Fishery Products Using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS)

Dahae Park, Yong Seok Choi, Ji-Young Kim, Jang-Duck Choi, Gui-Im Moon

Food Sci Anim Resour 2024;44(4):873-884.
https://doi.org/10.5851/kosfa.2024.e24

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ARTICLE

Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway

Jin-Hong Jang, Ji-Eun Lee, Kee-Tae Kim, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2024;44(4):885-898.
https://doi.org/10.5851/kosfa.2024.e25

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ARTICLE

The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Yu-Min Son, Eun-Yeong Lee, AMM Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo

Food Sci Anim Resour 2024;44(4):899-911.
https://doi.org/10.5851/kosfa.2024.e26

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ARTICLE

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Sujeong Lee, Jeehwan Choe, Minji Kang, Minkyoung Kang, Sooah Kim, Sangnam Oh

Food Sci Anim Resour 2024;44(4):912-933.
https://doi.org/10.5851/kosfa.2024.e30

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ARTICLE

Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis

Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2024;44(4):934-950.
https://doi.org/10.5851/kosfa.2024.e32

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ARTICLE

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes

Youngjin Lee, Yoon Ju So, Woo-Hyun Jung, Tae-Rahk Kim, Minn Sohn, Yu-Jin Jeong, Jee-Young Imm

Food Sci Anim Resour 2024;44(4):951-965.
https://doi.org/10.5851/kosfa.2024.e38

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ERRATUM

Erratum to: Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/Nuclear Factor-κB (NF-κB) Pathway

Bong Sun Kim, Ra-Yeong Choi, Haeyong Kweon, Joon Ha Lee, In-Woo Kim, Minchul Seo

Food Sci Anim Resour 2024;44(4):966
https://doi.org/10.5851/kosfa.2024.e48

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AHEAD OF PRINT

Article

Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties

Eun-Seon Lee, Jong-Hui Kim, Bu-Min Kim, Mi-Hwa Oh

Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e57

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Article

Effect of UV-C irradiation on foodborne pathogens in prosciutto and changes in physicochemical properties

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

Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e56

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Article

Response in growth performance, carcass traits, physicochemical properties, and fatty acid composition of Dohne Merino rams fed inclusion levels of canola meal

Lwando Mbambalala, Maliviwe Mpayipheli, Klass-Jan Leeuw, Fortune Thabethe, Aggrey Mahanjana

Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e55

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Article

Impact of packaging methods coupled with high barrier packaging loaded with TiO₂ on the preservation of chilled pork

Xiaoyu Chai, Dequan Zhang, Yuqian Xu, Xin Li, Zhisheng Zhang, Chengli Hou, Weili Rao, Debao Wang

Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e54

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Article

Effect of paprika powder on the antioxidant capacity of emulsion-type sausages

Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e53

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Article

Impact of Storage Conditions on the Quality of Raw Camel Milk

Yu-huan Wang, Tana Wuren, Bin-tao Zhai, Demtu Er, Hui Yang

Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e52

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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 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e51

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Article

Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification

Agus Bahar Rachman, Masahiro Ogawa, Takashi Akazawa, Andi Febrisiantosa, Rina Wahyuningsih, Teguh Wahyono, Tri Ujilestari, Nicolays Jambang, Lukman Hakim, Angga Maulana Firmansyah

Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e49

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Article

Comparative evaluation of the nutrient composition and lipidomic profile of different parts of muscle in the Chaka sheep

Xianli Xu, Tongqing Guo, Qian Zhang, Hongjin Liu, Xungang Wang, Na Li, Yalin Wang, Lin Wei, Linyong Hu, Shixiao Xu

Food Sci Anim Resour 2024 [published online ahead of print: Jun 21, 2024]
https://doi.org/10.5851/kosfa.2024.e47

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Article

Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han

Food Sci Anim Resour 2024 [published online ahead of print: Jun 21, 2024]
https://doi.org/10.5851/kosfa.2024.e46

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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: 1214

REVIEW

Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75

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Last 3 months views: 958

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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Last 3 months views: 905

REVIEW

Umami Characteristics and Taste Improvement Mechanism of Meat

Md. Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29

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Last 3 months views: 893

REVIEW

Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han

Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14

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Last 3 months views: 890

REVIEW

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim

Food Sci Anim Resour 2024;44(3):499-514.
https://doi.org/10.5851/kosfa.2024.e20

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