CURRENT ISSUE: Mar 2025, Vol. 45 , No. 2

    REVIEW

    Korean Native Black Goat: A Review on Its Characteristics and Meat Quality
    Food Sci Anim Resour 2025;45(2):329-352.
    https://doi.org/10.5851/kosfa.2024.e134

    REVIEW

    Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus
    Food Sci Anim Resour 2025;45(2):353-374.
    https://doi.org/10.5851/kosfa.2025.e1

    REVIEW

    A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products
    Food Sci Anim Resour 2025;45(2):375-408.
    https://doi.org/10.5851/kosfa.2025.e2

    REVIEW

    Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health
    Food Sci Anim Resour 2025;45(2):409-428.
    https://doi.org/10.5851/kosfa.2025.e4

    REVIEW

    The Quality Traits of Pork Belly and Impact Factors of Quality
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    https://doi.org/10.5851/kosfa.2025.e6

    REVIEW

    The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement
    Food Sci Anim Resour 2025;45(2):449-467.
    https://doi.org/10.5851/kosfa.2025.e7

    ARTICLE

    Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
    Food Sci Anim Resour 2025;45(2):468-483.
    https://doi.org/10.5851/kosfa.2024.e43

    ARTICLE

    The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway
    Food Sci Anim Resour 2025;45(2):484-503.
    https://doi.org/10.5851/kosfa.2024.e50

    ARTICLE

    Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage
    Food Sci Anim Resour 2025;45(2):504-516.
    https://doi.org/10.5851/kosfa.2024.e51

    ARTICLE

    Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal
    Food Sci Anim Resour 2025;45(2):517-534.
    https://doi.org/10.5851/kosfa.2024.e55

    ARTICLE

    Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
    Food Sci Anim Resour 2025;45(2):535-552.
    https://doi.org/10.5851/kosfa.2024.e56

    ARTICLE

    Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle
    Food Sci Anim Resour 2025;45(2):553-572.
    https://doi.org/10.5851/kosfa.2024.e107

    ARTICLE

    The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast
    Food Sci Anim Resour 2025;45(2):573-597.
    https://doi.org/10.5851/kosfa.2024.e110

    ARTICLE

    Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model
    Food Sci Anim Resour 2025;45(2):598-613.
    https://doi.org/10.5851/kosfa.2024.e117

    ARTICLE

    A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
    Food Sci Anim Resour 2025;45(2):614-630.
    https://doi.org/10.5851/kosfa.2024.e118

    ARTICLE

    Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System
    Food Sci Anim Resour 2025;45(2):631-647.
    https://doi.org/10.5851/kosfa.2024.e123

    ARTICLE

    Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme
    Food Sci Anim Resour 2025;45(2):648-661.
    https://doi.org/10.5851/kosfa.2025.e5

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    AHEAD OF PRINT

    Article

    Fat level and excessive fat percentage of retail-ready pork belly slices by quality grade
    Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
    https://doi.org/10.5851/kosfa.2025.e29

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    Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis
    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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    Effects of Feeding Mandarin and Poultry By-products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae
    Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
    https://doi.org/10.5851/kosfa.2025.e27

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    Impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages
    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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    Overexpression and characterization of L-lactate dehydrogenase from Lacticaseibacillus casei HY2782 to control post-acidification in yogurt
    Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
    https://doi.org/10.5851/kosfa.2025.e25

    Article

    Antioxidant activity of papaya fruit peels in camel meat
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
    https://doi.org/10.5851/kosfa.2025.e24

    Article

    Quality characteristics of low-fat sausage using cultured mushroom mycelium
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
    https://doi.org/10.5851/kosfa.2025.e23

    Article

    Functional properties of heat-killed lactic acid bacteria isolated from Vietnamese feces
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
    https://doi.org/10.5851/kosfa.2025.e22

    Article

    Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
    https://doi.org/10.5851/kosfa.2025.e21

    Article

    Comparative Analysis of Meat Quality and Muscle Transcriptome Between Landrace and Jeju Native Pig
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
    https://doi.org/10.5851/kosfa.2025.e20

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    MOST READ ARTICLE

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    Food Sci Anim Resour 2022;42(5):775-799.
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    REVIEW

    Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
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    REVIEW

    Etiological Agents Implicated in Foodborne Illness World Wide
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    REVIEW

    Current Issues and Technical Advances in Cultured Meat Production: A Review
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    https://doi.org/10.5851/kosfa.2021.e14
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    REVIEW

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

    Market Status of Meat Analogs and Their Impact on Livestock Industries
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    Current Research, Industrialization Status, and Future Perspective of Cultured Meat
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    Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
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    https://doi.org/10.5851/kosfa.2023.e83
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    REVIEW

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

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    REVIEW

    Consumer Acceptability of Intramuscular Fat
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    https://doi.org/10.5851/kosfa.2016.36.6.699
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    Cited by 124


    ARTICLE

    Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
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    https://doi.org/10.5851/kosfa.2017.37.5.617
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    REVIEW

    Reducing Veterinary Drug Residues in Animal Products: A Review
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    https://doi.org/10.5851/kosfa.2019.e65
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    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
    https://doi.org/10.5851/kosfa.2022.e46
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    ARTICLE

    Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
    Korean J Food Sci Anim Resour 2017;37(2):153-161.
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    REVIEW

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    ARTICLE

    Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
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    ARTICLE

    Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
    Korean J Food Sci Anim Resour 2016;36(6):787-790.
    https://doi.org/10.5851/kosfa.2016.36.6.787
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    Cited by 77


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