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

Jan 01, 2025

Uses of Chemical Technologies for Meat Decontamination

Donggyun Yim

Food Sci Anim Resour 2025;45(1):1-12.
https://doi.org/10.5851/kosfa.2024.e102

Traditional meat preservation techniques such as smoking, drying, and salting have various shortcomings and limitations in effectively reducing microbial loads and maintaining meat quality. Consequently, chemical compounds have gained attention as promising alternatives for decontamination, offering the potential to extend shelf life and minimize physical, chemical, and sensory changes in meat. Chlorine-based compounds, trisodium phosphate, organic acids, bacteriocins, lactoferrin, and peracetic acid are technologies of recent industrial applic...
REVIEW

Jan 01, 2025

From Farms to Labs: The New Trend of Sustainable Meat Alternatives

Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, AMM Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2025;45(1):13-30.
https://doi.org/10.5851/kosfa.2024.e105

Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g., health-consciousness, environmental concerns, and the growing demand for sustainable diets. Factors like low-calorie foods, low-fat, efforts to reduce greenhouse gas emissions, and flexitarian lifestyles are also contributing to this change (conventional to meat analogs). Numerous meat substitutes are presently being launched in alternative meat markets. Plant-based meat, restruct...
REVIEW

Jan 01, 2025

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

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

Food Sci Anim Resour 2025;45(1):31-61.
https://doi.org/10.5851/kosfa.2024.e106

Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry’s growth potential, market expansion faces hurdles due to taste and quality disparities compared to traditional meats. The composition and characteristics of meat analogs currently available in the market are analyzed in this study to inform the development of future products in this sector. The results show that plant-based meat a...
REVIEW

Jan 01, 2025

Environmental Impact of Meat Protein Substitutes: A Mini-Review

Da Young Lee, Ermie Mariano, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Qiang Li, Xiangzi Li, Colin Venter, Sun Jin Hur

Food Sci Anim Resour 2025;45(1):62-80.
https://doi.org/10.5851/kosfa.2024.e109

The expansion of alternative food industries, including cultured meat, is often promoted as a strategy to reduce environmental pollution, particularly greenhouse gas emissions. However, comprehensive data on the environmental impacts of these industries remains limited. This study examines the environmental impacts of traditional meat and meat substitute production, highlighting their respective advantages and disadvantages. Our findings indicate that meat substitute production generally has a lower environmental impact compared to traditional ...
REVIEW

Jan 01, 2025

Exploring Sustainable Future Protein Sources

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(1):81-108.
https://doi.org/10.5851/kosfa.2024.e111

With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, edible insects consumed after c...
REVIEW

Jan 01, 2025

Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine

Jinghua Wang, Yuchen Liu, Hongfei Guo, Dejing Chen, Hassan Idris Abdu, Meng Yang, Jinjin Pei, A. M. Abd El-Aty

Food Sci Anim Resour 2025;45(1):109-125.
https://doi.org/10.5851/kosfa.2024.e114

Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded without much thought. However, this underutilized resource holds significant potential for yielding valuable proteins and bioactive peptides (BPs). These peptides, such as brevinins, bombesins, dermaseptins, esculentins, magainins, temporins, tigerinins, and salamandrins, possess a wide range of biological activities, including antioxidant...
REVIEW

Jan 01, 2025

Scaffolds Bioink for Three-Dimensional (3D) Bioprinting

Jin-Hee An, Hack-Youn Kim

Food Sci Anim Resour 2025;45(1):126-144.
https://doi.org/10.5851/kosfa.2024.e120

Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods. Therefore, this study explored the importance of cell engineering technology-based three-dimensional bioprinting and bioinks, which play key roles in cultured meat production. In cultured meat production, bioinks have a significant effect on cell growth, differentiation, and mechanical stability. Hence, in this study, the characteristics of animal-...
REVIEW

Jan 01, 2025

Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review

Allah Bakhsh, Bosung Kim, Ismail Ishamri, Seongho Choi, Xiangzi Li, Qiang Li, Sun Jin Hur, Sungkwon Park

Food Sci Anim Resour 2025;45(1):145-164.
https://doi.org/10.5851/kosfa.2024.e122

Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM’s successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and nutritional safety as well as navigating the global regulatory framework. To ensure CBM’s biological safety, detecting and mitigating any potential hazards introduced during the manufacturing...
REVIEW

Jan 01, 2025

Effective Strategies for Understanding Meat Flavor: A Review

Min Kyung Park, Yun-Sang Choi

Food Sci Anim Resour 2025;45(1):165-184.
https://doi.org/10.5851/kosfa.2024.e124

This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical research to identify various factors that impact the composition, formation, and development of meat. To address flavor chemistry in meat, the discussion focuses on the major compounds responsible for the characteristic flavors of different meats, such as lipids, proteins, and Maillard reaction products. Meat flavor is largely based on heat-i...
REVIEW

Jan 01, 2025

Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions

Hyun-Jun Kim, Junyoung Park, Sumin Song, Huilin Cheng, Jaehoon Baek, Gap-Don Kim

Food Sci Anim Resour 2025;45(1):185-198.
https://doi.org/10.5851/kosfa.2024.e125

The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter and post-slaughter practices. Certain slaughter methods, including electrical stimulation and suspension techniques, have been shown to improve meat tenderness by alleviating rigor mortis and inducing an increase in sarcomere length. Electrical stimulation triggers an increase in calcium release, which activat...
REVIEW

Jan 01, 2025

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency

Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo, Hae In Yong

Food Sci Anim Resour 2025;45(1):199-222.
https://doi.org/10.5851/kosfa.2024.e128

Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory ...
REVIEW

Jan 01, 2025

Cutting-Edge Technologies of Meat Analogs: A Review

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

Food Sci Anim Resour 2025;45(1):223-242.
https://doi.org/10.5851/kosfa.2024.e129

This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization. The results of this study showed that the technology related to cultured meat has not yet reached industrialization. However, serum-free media development, technologies to improve culture efficiency, and technologies to improve taste and flavor are being researched. In addition, the research on improvi...
REVIEW

Jan 01, 2025

Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector

LiXue Zhang, YuNan Jiang, Jameel Ahmed Buzdar, Shabbir Ahmed, XinYu Sun, FengHui Li, LiNa Ma, Pei Feng Wu, ChangXing Li

Food Sci Anim Resour 2025;45(1):243-265.
https://doi.org/10.5851/kosfa.2024.e130

Microalgae have garnered a considerable attention as a sustainable substitute as customary feed ingredients for poultry, predominantly due to their extraordinary nutritive profile and purposeful properties. These minuscule organisms are protein rich, retain an ample quantity of essential fatty acids, vitamins, minerals, and antioxidants, thus are capable of improving nutritive value of poultry diets. Microalgae comparatively delivers an outstanding source of protein containing substantial amount of innumerable bioactive complexes, omega-3 fatty...
REVIEW

Jan 01, 2025

Techniques and Emerging Trends in Flavor and Taste Development in Meat

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

Food Sci Anim Resour 2025;45(1):266-281.
https://doi.org/10.5851/kosfa.2024.e131

Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami. This study also emphasizes innovative metho...
REVIEW

Jan 01, 2025

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies

Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim

Food Sci Anim Resour 2025;45(1):282-302.
https://doi.org/10.5851/kosfa.2024.e132

Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat. However, many meat analogs products still differ from conventional meat in terms of sensory properti...
REVIEW

Jan 01, 2025

Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor

Dongheon Lee, Seokjun Lee, Cheorun Jo

Food Sci Anim Resour 2025;45(1):303-327.
https://doi.org/10.5851/kosfa.2024.e133

Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with...

CURRENT ISSUE: Jan 2025, Vol. 45 , No. 1

REVIEW

Uses of Chemical Technologies for Meat Decontamination

Donggyun Yim

Food Sci Anim Resour 2025;45(1):1-12.
https://doi.org/10.5851/kosfa.2024.e102

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REVIEW

From Farms to Labs: The New Trend of Sustainable Meat Alternatives

Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, AMM Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2025;45(1):13-30.
https://doi.org/10.5851/kosfa.2024.e105

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REVIEW

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

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

Food Sci Anim Resour 2025;45(1):31-61.
https://doi.org/10.5851/kosfa.2024.e106

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REVIEW

Environmental Impact of Meat Protein Substitutes: A Mini-Review

Da Young Lee, Ermie Mariano, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Qiang Li, Xiangzi Li, Colin Venter, Sun Jin Hur

Food Sci Anim Resour 2025;45(1):62-80.
https://doi.org/10.5851/kosfa.2024.e109

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REVIEW

Exploring Sustainable Future Protein Sources

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(1):81-108.
https://doi.org/10.5851/kosfa.2024.e111

HTML PDF PubReader

REVIEW

Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine

Jinghua Wang, Yuchen Liu, Hongfei Guo, Dejing Chen, Hassan Idris Abdu, Meng Yang, Jinjin Pei, A. M. Abd El-Aty

Food Sci Anim Resour 2025;45(1):109-125.
https://doi.org/10.5851/kosfa.2024.e114

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REVIEW

Scaffolds Bioink for Three-Dimensional (3D) Bioprinting

Jin-Hee An, Hack-Youn Kim

Food Sci Anim Resour 2025;45(1):126-144.
https://doi.org/10.5851/kosfa.2024.e120

HTML PDF PubReader

REVIEW

Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review

Allah Bakhsh, Bosung Kim, Ismail Ishamri, Seongho Choi, Xiangzi Li, Qiang Li, Sun Jin Hur, Sungkwon Park

Food Sci Anim Resour 2025;45(1):145-164.
https://doi.org/10.5851/kosfa.2024.e122

HTML PDF PubReader

REVIEW

Effective Strategies for Understanding Meat Flavor: A Review

Min Kyung Park, Yun-Sang Choi

Food Sci Anim Resour 2025;45(1):165-184.
https://doi.org/10.5851/kosfa.2024.e124

HTML PDF PubReader

REVIEW

Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions

Hyun-Jun Kim, Junyoung Park, Sumin Song, Huilin Cheng, Jaehoon Baek, Gap-Don Kim

Food Sci Anim Resour 2025;45(1):185-198.
https://doi.org/10.5851/kosfa.2024.e125

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REVIEW

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency

Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo, Hae In Yong

Food Sci Anim Resour 2025;45(1):199-222.
https://doi.org/10.5851/kosfa.2024.e128

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REVIEW

Cutting-Edge Technologies of Meat Analogs: A Review

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

Food Sci Anim Resour 2025;45(1):223-242.
https://doi.org/10.5851/kosfa.2024.e129

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REVIEW

Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector

LiXue Zhang, YuNan Jiang, Jameel Ahmed Buzdar, Shabbir Ahmed, XinYu Sun, FengHui Li, LiNa Ma, Pei Feng Wu, ChangXing Li

Food Sci Anim Resour 2025;45(1):243-265.
https://doi.org/10.5851/kosfa.2024.e130

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REVIEW

Techniques and Emerging Trends in Flavor and Taste Development in Meat

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

Food Sci Anim Resour 2025;45(1):266-281.
https://doi.org/10.5851/kosfa.2024.e131

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REVIEW

A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies

Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim

Food Sci Anim Resour 2025;45(1):282-302.
https://doi.org/10.5851/kosfa.2024.e132

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REVIEW

Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor

Dongheon Lee, Seokjun Lee, Cheorun Jo

Food Sci Anim Resour 2025;45(1):303-327.
https://doi.org/10.5851/kosfa.2024.e133

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AHEAD OF PRINT

Article

Growth characteristics, blood biochemistry, histology, and metabolic profile of muscle and different tissues: Toxicity study of deoxynivalenol

Jin Young Jeong, Junsik Kim, Minji Kim, Sungkwon Park

Food Sci Anim Resour 2025 [published online ahead of print: Feb 13, 2025]
https://doi.org/10.5851/kosfa.2025.e11

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Article

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

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

Food Sci Anim Resour 2025 [published online ahead of print: Feb 13, 2025]
https://doi.org/10.5851/kosfa.2025.e10

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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 [published online ahead of print: Feb 12, 2025]
https://doi.org/10.5851/kosfa.2025.e9

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Article

Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus thoracis and lumborum

Esra Akkaya, Enver Baris Bingol, Hamparsun Hampikyan, Hilal Colak

Food Sci Anim Resour 2025 [published online ahead of print: Feb 12, 2025]
https://doi.org/10.5851/kosfa.2025.e8

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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 [published online ahead of print: Feb 12, 2025]
https://doi.org/10.5851/kosfa.2025.e7

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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, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung

Food Sci Anim Resour 2025 [published online ahead of print: Feb 12, 2025]
https://doi.org/10.5851/kosfa.2025.e6

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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 [published online ahead of print: Feb 12, 2025]
https://doi.org/10.5851/kosfa.2025.e5

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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 [published online ahead of print: Feb 12, 2025]
https://doi.org/10.5851/kosfa.2025.e4

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Article

Development and assessment of hybrid chicken meat: The effect of isolated rice, pea, and soy proteins

Jiyoon Kim, Jung Soo Kim, Kwang-deog Moon

Food Sci Anim Resour 2025 [published online ahead of print: Jan 17, 2025]
https://doi.org/10.5851/kosfa.2025.e3

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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 [published online ahead of print: Jan 17, 2025]
https://doi.org/10.5851/kosfa.2025.e2

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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: 1537

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: 1361

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: 1351

REVIEW

Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Seung Hyeon Yun, Da Young Lee, Juhyun Lee, Ermie Mariano, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(2):326-355.
https://doi.org/10.5851/kosfa.2024.e13

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Last 3 months views: 1164

ARTICLE

Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders

Yiji Jeong, Youngsil Han

Food Sci Anim Resour 2019;39(6):953-965.
https://doi.org/10.5851/kosfa.2019.e85

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Last 3 months views: 1133

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: 1026

REVIEW

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

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

Food Sci Anim Resour 2025;45(1):31-61.
https://doi.org/10.5851/kosfa.2024.e106

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Last 3 months views: 889

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: 882

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: 882

REVIEW

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

Yinyan Shi, Xiaochan Wang, Md Saidul Borhan, Jennifer Young, David Newman, Eric Berg, Xin Sun

Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25

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Last 3 months views: 870

MOST CITED 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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Cited by 278

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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Cited by 241

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699

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Cited by 121

ARTICLE

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617

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Cited by 101

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