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

Nov 01, 2024

Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review

Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno

Food Sci Anim Resour 2024;44(6):1195-1212.
https://doi.org/10.5851/kosfa.2024.e75

Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring compliance with halal standards across the entire meat and meat products supply chain presents considerable challenges. Instances of non-compliance, including improper slaughtering techniques, mislabeling, adulteration, and contamination, have caused concerns about the authenticity of halal status. To address th...
REVIEW

Nov 01, 2024

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

The alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing as rapidly as initially anticipated. Moreover, the traditional livestock industry has significant concerns that the growth of meat analogs will encroach upon the livestock market and strongly opposes the approval of cultured meat and other meat analogs. In this study, we investigated the latest r...
REVIEW

Nov 01, 2024

Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics

Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang

Food Sci Anim Resour 2024;44(6):1252-1265.
https://doi.org/10.5851/kosfa.2024.e92

As consumers become more interested in healthier lifestyles, the global functional food market is expanding. Probiotics have gained attention because of their numerous health benefits to the host and may even treat various pathological conditions. Probiotics interact with host cells, and particularly, probiotics-derived extracellular vesicles (PEVs) are key factors in the health benefits of probiotics. Additionally, extracellular vesicles are nano-scaled lipid-bilayer particles that carry various biological molecules, indicating potential as ne...
ARTICLE

Nov 01, 2024

Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties

Huiyun Zhang, Xinling Li, Weiwei Cheng, Huaibin Kang

Food Sci Anim Resour 2024;44(6):1266-1282.
https://doi.org/10.5851/kosfa.2024.e6

To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the addition of GA-g-CH on the quality of chicken patties was investigated during a 15-day period under refrigerated conditions. The microbiological characteristics, encompassing the total viable counts, counts of Pseudomonas spp., and counts of lactic acid bacteria were assessed. Furthermore, the water migration, sensory characteristics, and physi...
ARTICLE

Nov 01, 2024

Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion

Saruttiwong Boonkong, Pichitpon Luasiri, Jaksuma Pongsetkul, Saranya Suwanandgul, Sukanya Chaipayang, Wittawat Molee, Papungkorn Sangsawad

Food Sci Anim Resour 2024;44(6):1283-1304.
https://doi.org/10.5851/kosfa.2024.e45

This study delves into the pivotal industrial process of efficiently managing livestock waste. Specifically, the study concentrates on harnessing the potential of bovine blood through enzymatic hydrolysis to produce antioxidant peptides. The whole bovine blood sample, subjected to a 90°C heat treatment for 30 min, underwent hydrolysis utilizing various commercial enzymes, alcalase, neutrase, and papain. Through neutrase hydrolysis (BB-N), we identified optimized conditions crucial for achieving heightened antioxidant activities and 40% prote...
ARTICLE

Nov 01, 2024

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;44(6):1305-1326.
https://doi.org/10.5851/kosfa.2024.e47

Mutton is one of the most popular meats among the public due to its high nutritional value. In this study, we compared and analyzed the nutritional composition and volatile flavor substances in longissimus dorsi (LD), psoas major (PM), and biceps femoris (BF) of the Chaka sheep, and then analyzed the lipid composition using the technique of UHPLC-Q-Exactive Orbitrap MS/MS. Our results indicated that the LD had the highest crude protein content (22.63%), the highest levels of aspartic acid (5.72%) and histidine (2.76%), the BF had the highest co...
ARTICLE

Nov 01, 2024

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;44(6):1327-1344.
https://doi.org/10.5851/kosfa.2024.e49

The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel throughout freeze-thaw cycles. Egg gels with added OEx4 at concentrations of 0.03% and 0.1% (w/w) a to minced whole egg and egg white were frozen at –20°C for five days, undergoing three freeze-thaw cycles. The weight of the OEx4-egg gels was constant throughout the cycles, in contrast to the control egg gels without OEx4, which displ...
ARTICLE

Nov 01, 2024

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;44(6):1345-1357.
https://doi.org/10.5851/kosfa.2024.e52

The preservation and transportation of raw camel milk are essential for the maintenance of its molecular biological activity. Prolonged storage periods and improper storage temperatures can diminish both the nutritional value and biological functionality of its constituent molecules. This study examines the effects of storage conditions on commercially sourced Bactrian camel milk from Delingha City, Qinghai Province, China. Results indicate that the levels of protein, amino acids, fats, and fatty acids in camel milk stored in a 4°C milk tank...
ARTICLE

Nov 01, 2024

Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

Sang-Keun Jin, Sung-Sil Moon

Food Sci Anim Resour 2024;44(6):1358-1372.
https://doi.org/10.5851/kosfa.2024.e71

This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO2 and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×109 CFU/g) and Staphylococcus carnosus (6.0×109 CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially av...
ARTICLE

Nov 01, 2024

Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract

Woojin Ki, Gereltuya Renchinkhand, Hyoungcheol Bae, Myoung Soo Nam

Food Sci Anim Resour 2024;44(6):1373-1388.
https://doi.org/10.5851/kosfa.2024.e83

During cheese ripening, the proteins in the cheese are broken down, and various functional peptides are produced. This research aimed to investigate the changes in peptides and their physiological activities during the long-term maturation of Cheddar cheese. Young (YC), medium (MC), and 3-year-aged extra-sharp (EC) Cheddar cheeses were extracted with water, and bioactive peptides were identified using ultra performance liquid chromatography-high resolution mass spectrometer. Peptides reported to have antioxidant, angiotensin-converting enzyme (...
ARTICLE

Nov 01, 2024

Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream

Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm

Food Sci Anim Resour 2024;44(6):1389-1402.
https://doi.org/10.5851/kosfa.2024.e88

The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH re...
ARTICLE

Nov 01, 2024

Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses

Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim

Food Sci Anim Resour 2024;44(6):1403-1416.
https://doi.org/10.5851/kosfa.2024.e97

With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50–200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and Escherichia coli at 200 ppm regardless of disinfectant type. Considering the...
ARTICLE

Nov 01, 2024

Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota

Gwang Il Kim, Hwa Yeong Jeong, In Sung Kim, Seung Ho Lee, Sung Hak Kim, Yang Soo Moon, Kwang Keun Cho

Food Sci Anim Resour 2024;44(6):1417-1439.
https://doi.org/10.5851/kosfa.2024.e100

The gut microbiota is an immune system regulator in the gut-skin axis. Dysfunctional interactions between the gut microbiota and the gut immune system can lead to the development of skin diseases such as atopic dermatitis (AD). Probiotics and postbiotics positively affect the balance of the gut microbiota, immune regulation, protection against pathogens, and barrier integrity. This study investigated the effects of probiotic Bifidobacterium bifidum, postbiotic B. bifidum (heat-killed), and cytosine-phosphate-guanine oligodeoxynucleotide (CpG OD...
ARTICLE

Nov 01, 2024

Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning

So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104

This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force of IMF (p<0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sam...
SHORT COMMUNICATION

Nov 01, 2024

Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products

Mohammad Ataallahi, Geun-Woo Park, Eska Nugrahaeningtyas, Kyu-Hyun Park

Food Sci Anim Resour 2024;44(6):1453-1461.
https://doi.org/10.5851/kosfa.2024.e36

The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle. Thus, this study investigated the impact of heat processing on milk cortisol concentration (MCC). In total, 36 milk samples (50 mL) were collected from three Holstein dairy cattle at a research farm over two consecutive days. The samples were divided into experimental groups: unheated, heated at 65°C for 30 min, and heated at 121°C for 5 min. Add...
SHORT COMMUNICATION

Nov 01, 2024

Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hyeun Bum Kim, Pil Nam Seong, Dae-Hyun Lee, Samooel Jung

Food Sci Anim Resour 2024;44(6):1462-1469.
https://doi.org/10.5851/kosfa.2024.e76

This study evaluated the correlation between hot carcass weight (HCW), back fat thickness (BFT), and fatness of whole pork belly and belly slices. Pork bellies were obtained from 50 barrows and 50 gilts. The fat content (v/v) of the whole pork belly and belly slices was measured using computer tomography and hyperspectral image analysis, respectively. Barrows and gilts showed significant differences only for HCW (p<0.05). The fat content of pork belly slices varied with location and was the highest at the 10th thoracic vertebra (TV). Althoug...

CURRENT ISSUE: Nov 2024, Vol. 44 , No. 6

REVIEW

Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review

Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno

Food Sci Anim Resour 2024;44(6):1195-1212.
https://doi.org/10.5851/kosfa.2024.e75

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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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REVIEW

Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics

Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang

Food Sci Anim Resour 2024;44(6):1252-1265.
https://doi.org/10.5851/kosfa.2024.e92

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ARTICLE

Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties

Huiyun Zhang, Xinling Li, Weiwei Cheng, Huaibin Kang

Food Sci Anim Resour 2024;44(6):1266-1282.
https://doi.org/10.5851/kosfa.2024.e6

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ARTICLE

Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion

Saruttiwong Boonkong, Pichitpon Luasiri, Jaksuma Pongsetkul, Saranya Suwanandgul, Sukanya Chaipayang, Wittawat Molee, Papungkorn Sangsawad

Food Sci Anim Resour 2024;44(6):1283-1304.
https://doi.org/10.5851/kosfa.2024.e45

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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;44(6):1305-1326.
https://doi.org/10.5851/kosfa.2024.e47

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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;44(6):1327-1344.
https://doi.org/10.5851/kosfa.2024.e49

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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;44(6):1345-1357.
https://doi.org/10.5851/kosfa.2024.e52

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ARTICLE

Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

Sang-Keun Jin, Sung-Sil Moon

Food Sci Anim Resour 2024;44(6):1358-1372.
https://doi.org/10.5851/kosfa.2024.e71

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ARTICLE

Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract

Woojin Ki, Gereltuya Renchinkhand, Hyoungcheol Bae, Myoung Soo Nam

Food Sci Anim Resour 2024;44(6):1373-1388.
https://doi.org/10.5851/kosfa.2024.e83

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ARTICLE

Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream

Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm

Food Sci Anim Resour 2024;44(6):1389-1402.
https://doi.org/10.5851/kosfa.2024.e88

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ARTICLE

Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses

Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim

Food Sci Anim Resour 2024;44(6):1403-1416.
https://doi.org/10.5851/kosfa.2024.e97

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ARTICLE

Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota

Gwang Il Kim, Hwa Yeong Jeong, In Sung Kim, Seung Ho Lee, Sung Hak Kim, Yang Soo Moon, Kwang Keun Cho

Food Sci Anim Resour 2024;44(6):1417-1439.
https://doi.org/10.5851/kosfa.2024.e100

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ARTICLE

Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning

So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104

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SHORT COMMUNICATION

Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products

Mohammad Ataallahi, Geun-Woo Park, Eska Nugrahaeningtyas, Kyu-Hyun Park

Food Sci Anim Resour 2024;44(6):1453-1461.
https://doi.org/10.5851/kosfa.2024.e36

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SHORT COMMUNICATION

Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hyeun Bum Kim, Pil Nam Seong, Dae-Hyun Lee, Samooel Jung

Food Sci Anim Resour 2024;44(6):1462-1469.
https://doi.org/10.5851/kosfa.2024.e76

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AHEAD OF PRINT

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 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e133

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Review

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

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

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e132

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Review

Flavor and Taste Development Methods in Meat: Techniques and Emerging Trends

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

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e131

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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, Peifeng Wu, Changxing Li

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e130

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Review

Cutting-Edge Technologies of Meat Analogs A Review

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

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e129

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Review

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

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

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e128

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Article

Flavorzyme hydrolyzed Cordyceps militaris mushroom extracts enhanced quality and functional properties of chicken breast meat during storage

Farouq Heidar Barido, Puruhita Puruhita, Juntae Kim, Sung Ki Lee

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e127

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Article

Alginate-based Edible Coating Impregnated with Phenolic-rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties

Christian Vallejo-Torres, Mario Estévez, Guadalupe Sánchez-Terrón, Sonia Ventanas, David Morcuende

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e126

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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 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e125

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Review

Effective strategies for understanding meat flavor: A review

Min Kyung Park, Yun-Sang Choi

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e124

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MOST READ ARTICLE

ARTICLE

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Müge Urgu, Sevcan Unluturk, Nurcan Koca

Korean J Food Sci Anim Resour 2018;38(5):866-877.
https://doi.org/10.5851/kosfa.2018.e8

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Last 3 months views: 2055

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: 1506

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: 1283

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: 1240

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: 931

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: 894

REVIEW

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

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