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

May 01, 2025

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

Yeongmi Yoo, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2025;45(3):663-687.
https://doi.org/10.5851/kosfa.2025.e12

Zinc protoporphyrin IX (ZnPP) is a naturally occurring metalloporphyrin that imparts a bright red color to nitrite-free dry-cured meat products such as Parma ham. This review explores the chemical structures, spectral characteristics, and mechanisms of ZnPP formation in meat products. ZnPP exhibits distinct absorption peaks in the Soret and Q bands, as well as a characteristic fluorescence emission peak at 590 nm. Its formation involves complex biochemical processes, including endogenous enzymatic, non-enzymatic, and bacterial enzymatic pathway...
REVIEW

May 01, 2025

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

Cultured meat offers a sustainable and ethical solution to the environmental and food security challenges associated with conventional meat production. In cultured meat production, scaffolds play an important role as structural and biochemical supports for cell adhesion, proliferation, and differentiation. The selection of biomaterials directly influences cellular processes and consequently shape the texture, flavor, and overall quality of the cultivated meat. This review provides a comprehensive overview of biomaterials employed in cultured me...
REVIEW

May 01, 2025

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 Jung

Food Sci Anim Resour 2025;45(3):711-726.
https://doi.org/10.5851/kosfa.2025.e15

Freezing is a valuable technique for increasing the shelf-life of meat. However, various changes occur in the physicochemical properties of frozen meat, which are affected by the frozen storage conditions, including the freezing temperature and storage duration. Conventional methods for measuring the properties of frozen-thawed meat are destructive and time-consuming. Therefore, non-destructive real-time analyses have been developed. Non-destructive analyses are divided into spectroscopy- and imaging-based technologies. A combination of non-des...
ARTICLE

May 01, 2025

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 2025;45(3):727-743.
https://doi.org/10.5851/kosfa.2024.e57

Fermented sausage products are increasing in popularity. These sausages undergo fermentation and maturation at low temperatures without heating or pasteurization, and during this process, spoilage fungi can contaminate the products. Many technologies developed to control contamination are not available to small-scale farms, given their high cost. Several plant-based materials, including essential oils, have been shown to exhibit anti-fungal properties. Therefore, in this study, clove, marjoram, and black pepper essential oils were analyzed for ...
ARTICLE

May 01, 2025

Species Distribution, Antimicrobial Resistance, and Enterotoxin Profiles of Non-aureus Staphylococci Isolated from Poultry Slaughterhouses in Korea

Ji Hyun Lim, Ji Heon Park, Gi Yong Lee, Jun Bong Lee, Kwang Jun Lee, Soo-Jin Yang

Food Sci Anim Resour 2025;45(3):744-758.
https://doi.org/10.5851/kosfa.2024.e58

Although non-aureus staphylococci (NAS), such as coagulase-negative staphylococci (CoNS), can substantially affect human and animal health, information on NAS species distribution in poultry slaughterhouses and their antimicrobial resistance (AMR) profiles is limited. In this study, we analyzed the prevalence of NAS species and AMR profiles of NAS isolates collected from poultry slaughterhouses, including chicken carcasses and facility environments. In total, 100 NAS isolates were collected from six poultry slaughterhouses in Korea. The AMR pat...
ARTICLE

May 01, 2025

Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat

Van Ba Hoa, Jeong Ah Lee, Sun Moon Kang, Won-Seo Park, Dong-Gyun Kim, Hyun-Wook Kim, Jun-Sang Ham, Pil-Nam Seong, Kwan-Woo Kim, In Seon Bae

Food Sci Anim Resour 2025;45(3):759-774.
https://doi.org/10.5851/kosfa.2024.e59

The goat meat industry has the potential to grow because of the increasing global population and health benefits of this meat type. However, to expand the goat meat market, it is necessary to improve meat yield and quality. In this study, we investigated the effects of crossbreeding Korean native goats (KNG) with Boer goats on meat quality and nutritional value. The KNG (n=16) and crossbred goats (CG; n=16) raised under identical conditions were used. After slaughter 24 h, the longissimus dorsi muscles were collected and analyzed for meat quali...
ARTICLE

May 01, 2025

Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty

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

Food Sci Anim Resour 2025;45(3):775-793.
https://doi.org/10.5851/kosfa.2024.e60

Limited quantity of cultured meat (CM) production in the laboratory restricts the opportunity for product development and quality assessment. As myofibrillar protein (MFP) possesses similar characteristics to CM, this study used MFP as an imitation of CM to produce an imitated hybrid cultured meat patty (IHCMP) to compare physicochemical and sensory qualities with beef meat patty (BMP) and plant-based meat patty (PBMP). Additionally, dry-aged beef crust was added to improve the taste characteristics of IHCMP and PBMP. BMP and IHCMP had lower (p...
ARTICLE

May 01, 2025

Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents

Jeong-Ah Lee, Kyu-Min Kang, Hack-Youn Kim

Food Sci Anim Resour 2025;45(3):794-806.
https://doi.org/10.5851/kosfa.2024.e61

The study aimed to determine the optimal fat and water level for goat meat emulsion-type sausage. Proximate composition, pH, emulsion stability, cooking yield, protein solubility, water holding capacity (WHC), texture profile analysis, and sensory evaluation were performed on goat meat sausages with water additions of 5%, 10%, 15%, 20%, and 25%. Cooking yield tended to decrease as the water addition level increased, while water loss showed an increase. However, myofibrillar protein solubility and WHC showed the highest values on 15% water addit...
ARTICLE

May 01, 2025

Green Solvent-Based Extraction of Lipids and Proteins from Tenebrio molitor: A Sustainable Approach and Cytotoxic Activity

Nael Abutaha, Fahd A Al-Mekhlafi

Food Sci Anim Resour 2025;45(3):807-820.
https://doi.org/10.5851/kosfa.2024.e62

This study compared Tenebrio molitor extracts obtained using various solvents, including ethyl acetate (EtOAc), ethanol (EtOH), isopropanol (IPA) as green solvents, and n-hexane as a conventional extraction method. The investigation involved oil extraction yields, fatty acid composition, total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl scavenging activity, total protein content, and cytotoxicity effects, providing a thorough analysis of the different extraction techniques. Oil extraction yields were significantly higher with green so...
ARTICLE

May 01, 2025

Environmental Stress on Limosilactobacillus fermentum JNU532’s Cellular Characteristics and Fatty Acid Profile

Ziyao Meng, Sejong Oh

Food Sci Anim Resour 2025;45(3):821-836.
https://doi.org/10.5851/kosfa.2024.e64

This study aimed to investigate the effects of various growth conditions and nutritional stress on the rate of cell development, auto and co-aggregation abilities, cell surface hydrophobicity, adherence to HT-29 cells, and changes in cellular fatty acid composition of Limosilactobacillus fermentum JNU532 (JNU532). The strain JNU532 was exposed to different stressors, including temperature variations (37°C and 42°C), salt (3% NaCl), acid (pH 4), and alkali (pH 8). Following exposure to temperature stress at 42°C, the strain demonstrated the h...
ARTICLE

May 01, 2025

Comparison of Histology, Growth Characteristics, Gut Microbiota, and Metabolites in the Meat and Organs of Deoxynivalenol-Contaminated Piglets

Jin Young Jeong, Junsik Kim, Minji Kim, Seong Hoon Shim

Food Sci Anim Resour 2025;45(3):837-854.
https://doi.org/10.5851/kosfa.2024.e89

This study aimed to examine the effect of different deoxynivalenol (DON) concentrations on growth performance, histological alterations, fungal populations, and metabolomic profiles in pigs. Twelve weaned piglets were housed in environmentally controlled pens for four weeks. After a week of dietary and environmental adaptation, they were placed in one of the four groups, namely 1) control group, basal diet; 2) T1 group, basal diet supplemented with 1 mg DON/kg feed; 3) T2 group, basal diet supplemented with 3 mg DON/kg feed; and 4) T3 group, ba...
ARTICLE

May 01, 2025

The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics

Young-Woong Ju, Yong Joon Park, Sun A Kim, Soo Hee Kim, Yang-Ju Son

Food Sci Anim Resour 2025;45(3):855-870.
https://doi.org/10.5851/kosfa.2025.e9

Edible insects are gaining notable attention as an alternative human dietary protein source. However, despite its importance in food preparation, an optimal sacrifice method for insects is under research. Therefore, this study sought a suitable sacrifice method for mealworm (Tenebrio molitor), a representative edible insect. Mealworms were sacrificed via freezing, sonication, blanching, and roasting and processed into powder, the predominant form in food industries. Freezing and sonication increased the free amino acid content but significantly...
ARTICLE

May 01, 2025

Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber

Saleh Al-Ghamdi, Hani Hasan Al-Baadani, Abdulrahman S. Alharthi, Gamaleldin M. Suliman, Ibrahim A. Alhidary

Food Sci Anim Resour 2025;45(3):871-889.
https://doi.org/10.5851/kosfa.2025.e10

This study investigates the impact of neutral detergent fiber (NDF) content in pelleted complete diets on the weight gain, carcass characteristics, and meat quality of lambs. A total of 72 lambs (12±1 weeks old) were randomly assigned to three dietary groups: Diet 1 (20.98% NDF), Diet 2 (28.23% NDF), and Diet 3 (32.82% NDF), with 8 replicates as the experimental unit. Weight gain parameters were recorded over 84 days. At the end of the trial, carcass characteristics, body components, wholesale cuts, fat depot metrics, and physical separation...
ARTICLE

May 01, 2025

Functional Properties of Heat-Killed Lactic Acid Bacteria Isolated from Vietnamese Feces

Ji-Won Lee, Seo-Eun Song, In-Bae Kim, Deok-Geun Oh, Dae-Jung Kim, Cheol-Hyun Kim

Food Sci Anim Resour 2025;45(3):890-909.
https://doi.org/10.5851/kosfa.2025.e22

This study evaluated the functional properties of lactic acid bacteria (LAB) isolated from Vietnamese feces under various heat-treatment conditions by assessing their antioxidant activity, lipoteichoic acid (LTA) content, and immunomodulatory effects. Among the six LAB strains isolated, four (Ligilactobacillus salivarius V4, Limosilactobacillus fermentum V8, Lactiplantibacillus plantarum V10, and V11) were selected based on their acid and bile resistance, proteolytic activity, and β-galactosidase activity. Heat treatment (65°C for 60 min or ...
ARTICLE

May 01, 2025

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(3):910-927.
https://doi.org/10.5851/kosfa.2025.e23

This study compared the physicochemical properties of mushroom mycelium before and after rinsing, in addition to the physicochemical and textural properties of sausages with mushroom mycelium added at 0%, 25%, 50%, 75%, and 100% ratios. Physicochemical characteristics included pH, cooking yield, electronic nose, electronic tongue, and sensory characteristics, and textural properties included viscosity, emulsion capacity, and texture. Cooking yield improved and pH significantly decreased (p<0.05) with increasing mycelium content. The electron...
ARTICLE

May 01, 2025

Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae

Jung-Hyun Nam, Ji-Yong Hyun, Byoung Kon Lee, Ji-Yeon Chun

Food Sci Anim Resour 2025;45(3):928-946.
https://doi.org/10.5851/kosfa.2025.e27

Black soldier fly larvae (BSFL) are polyphagous insects, and their growth, nutritional composition, and life cycle are influenced by rearing substrates. This study examined the effects of different rearing substrates on the growth performance, antioxidant activity, and physicochemical properties of BSFL. Mandarin (M) and poultry (P) by-products were mixed at varying ratios (M10P0–M5P5) and used as rearing substrates. Larval length, width, and weight increased with a higher proportion of poultry by-products in the substrate. Notably, the weigh...
ARTICLE

May 01, 2025

Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade

Pil-Nam Seong, Hyun-Wook Kim, Dong Gyun Kim, Kyung Jo, Samooel Jung, Van-Ba Hoa

Food Sci Anim Resour 2025;45(3):947-963.
https://doi.org/10.5851/kosfa.2025.e29

Recently, consumers have complained about being served over-fat pork belly on social forums; therefore, providing information about the excess fat of belly slices is necessary for meat traders and consumers. Wholesale-ready bellies of commercial pigs (66 gilts and 41 barrows) including quality grade 1+ (n=55), quality grade 1 (n=24), and quality grade 2 (n=28) were used to evaluate the fat level and trimmed excessive fat of retail-ready pork belly slices by the quality grade. Each belly was prepared into 18 slices corresponding to 12 thoracic v...

CURRENT ISSUE: May 2025, Vol. 45 , No. 3

REVIEW

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

Yeongmi Yoo, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2025;45(3):663-687.
https://doi.org/10.5851/kosfa.2025.e12

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

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REVIEW

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 Jung

Food Sci Anim Resour 2025;45(3):711-726.
https://doi.org/10.5851/kosfa.2025.e15

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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 2025;45(3):727-743.
https://doi.org/10.5851/kosfa.2024.e57

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ARTICLE

Species Distribution, Antimicrobial Resistance, and Enterotoxin Profiles of Non-aureus Staphylococci Isolated from Poultry Slaughterhouses in Korea

Ji Hyun Lim, Ji Heon Park, Gi Yong Lee, Jun Bong Lee, Kwang Jun Lee, Soo-Jin Yang

Food Sci Anim Resour 2025;45(3):744-758.
https://doi.org/10.5851/kosfa.2024.e58

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ARTICLE

Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat

Van Ba Hoa, Jeong Ah Lee, Sun Moon Kang, Won-Seo Park, Dong-Gyun Kim, Hyun-Wook Kim, Jun-Sang Ham, Pil-Nam Seong, Kwan-Woo Kim, In Seon Bae

Food Sci Anim Resour 2025;45(3):759-774.
https://doi.org/10.5851/kosfa.2024.e59

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ARTICLE

Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty

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

Food Sci Anim Resour 2025;45(3):775-793.
https://doi.org/10.5851/kosfa.2024.e60

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ARTICLE

Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents

Jeong-Ah Lee, Kyu-Min Kang, Hack-Youn Kim

Food Sci Anim Resour 2025;45(3):794-806.
https://doi.org/10.5851/kosfa.2024.e61

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ARTICLE

Green Solvent-Based Extraction of Lipids and Proteins from Tenebrio molitor: A Sustainable Approach and Cytotoxic Activity

Nael Abutaha, Fahd A Al-Mekhlafi

Food Sci Anim Resour 2025;45(3):807-820.
https://doi.org/10.5851/kosfa.2024.e62

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ARTICLE

Environmental Stress on Limosilactobacillus fermentum JNU532’s Cellular Characteristics and Fatty Acid Profile

Ziyao Meng, Sejong Oh

Food Sci Anim Resour 2025;45(3):821-836.
https://doi.org/10.5851/kosfa.2024.e64

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ARTICLE

Comparison of Histology, Growth Characteristics, Gut Microbiota, and Metabolites in the Meat and Organs of Deoxynivalenol-Contaminated Piglets

Jin Young Jeong, Junsik Kim, Minji Kim, Seong Hoon Shim

Food Sci Anim Resour 2025;45(3):837-854.
https://doi.org/10.5851/kosfa.2024.e89

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ARTICLE

The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics

Young-Woong Ju, Yong Joon Park, Sun A Kim, Soo Hee Kim, Yang-Ju Son

Food Sci Anim Resour 2025;45(3):855-870.
https://doi.org/10.5851/kosfa.2025.e9

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ARTICLE

Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber

Saleh Al-Ghamdi, Hani Hasan Al-Baadani, Abdulrahman S. Alharthi, Gamaleldin M. Suliman, Ibrahim A. Alhidary

Food Sci Anim Resour 2025;45(3):871-889.
https://doi.org/10.5851/kosfa.2025.e10

HTML PDF PubReader

ARTICLE

Functional Properties of Heat-Killed Lactic Acid Bacteria Isolated from Vietnamese Feces

Ji-Won Lee, Seo-Eun Song, In-Bae Kim, Deok-Geun Oh, Dae-Jung Kim, Cheol-Hyun Kim

Food Sci Anim Resour 2025;45(3):890-909.
https://doi.org/10.5851/kosfa.2025.e22

HTML PDF PubReader

ARTICLE

Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(3):910-927.
https://doi.org/10.5851/kosfa.2025.e23

HTML PDF PubReader

ARTICLE

Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae

Jung-Hyun Nam, Ji-Yong Hyun, Byoung Kon Lee, Ji-Yeon Chun

Food Sci Anim Resour 2025;45(3):928-946.
https://doi.org/10.5851/kosfa.2025.e27

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ARTICLE

Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade

Pil-Nam Seong, Hyun-Wook Kim, Dong Gyun Kim, Kyung Jo, Samooel Jung, Van-Ba Hoa

Food Sci Anim Resour 2025;45(3):947-963.
https://doi.org/10.5851/kosfa.2025.e29

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AHEAD OF PRINT

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 [published online ahead of print: Jun 02, 2025]
https://doi.org/10.5851/kosfa.2025.e34

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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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Review

A Comprehensive Review of 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 [published online ahead of print: May 26, 2025]
https://doi.org/10.5851/kosfa.2025.e32

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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 [published online ahead of print: May 26, 2025]
https://doi.org/10.5851/kosfa.2025.e31

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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 [published online ahead of print: May 26, 2025]
https://doi.org/10.5851/kosfa.2025.e30

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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

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: 3018

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: 1948

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: 1830

REVIEW

Market Status of Meat Analogs and Their Impact on Livestock Industries

Da Young Lee, Colin Venter, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Ermie Mariano, Juhyun Lee, Kyu-Hyun Park, Aera Jang, Gap Don-Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(6):1213-1251.
https://doi.org/10.5851/kosfa.2024.e77

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Last 3 months views: 1551

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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Last 3 months views: 1508

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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