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, 2024

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

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

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

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of ...
REVIEW

May 01, 2024

Umami Characteristics and Taste Improvement Mechanism of Meat

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

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

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumptio...
REVIEW

May 01, 2024

Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review

Jae Won Jeong, Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano, Sung Sil Moon, Sun Jin Hur

Food Sci Anim Resour 2024;44(3):533-550.
https://doi.org/10.5851/kosfa.2024.e31

Peptides with bioactive effects are being researched for various purposes. However, there is a lack of overall research on pork-derived peptides. In this study, we reviewed the process of obtaining bioactive peptides, available analytical methods, and the study of bioactive peptides derived from pork. Pepsin and trypsin, two representative protein digestive enzymes in the body, are hydrolyzed by other cofactors to produce peptides. Bicinchoninic acid assay, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, chromatography, and in vitro ...
ARTICLE

May 01, 2024

Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides

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

Food Sci Anim Resour 2024;44(3):551-569.
https://doi.org/10.5851/kosfa.2024.e64

This study was conducted to compare and analyze the changes in the biochemical characteristics and biological activity of peptide extracts derived from Chickso, Hanwoo, and Wagyu beef during digestion. The results of the in vitro digestion analysis revealed that the digestion rate, total free amino acid content, and antioxidant and antihypertensive activities of Chickso loin and shank myofibrillar proteins were significantly higher (p<0.05) than those of Hanwoo and Wagyu loin and shank myofibrillar proteins. Particularly, the peptide extract...
ARTICLE

May 01, 2024

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2024;44(3):570-585.
https://doi.org/10.5851/kosfa.2024.e1

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of ...
ARTICLE

May 01, 2024

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2024;44(3):586-606.
https://doi.org/10.5851/kosfa.2024.e2

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and M...
ARTICLE

May 01, 2024

Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kinases

Jong Kyu Choi, Oh Yun Kwon, Seung Ho Lee

Food Sci Anim Resour 2024;44(3):607-619.
https://doi.org/10.5851/kosfa.2024.e5

Probiotics are functional microorganisms that exhibit various biological activities, such as allergic reactions, inflammation, and aging. The aim of this study is to evaluate the effects of Bifidobacterium lactis CBT BL3 (BL) on the amyloid beta (Aβ)-mediated cognitive impairments. Oral administration of live BL to intracerebroventricularly Aβ-injected mice significantly attenuated short- and long-term memory loss estimated using the Y-maze and Morris water maze tests. We found that expression of apoptosis-related proteins such as caspase-9,...
ARTICLE

May 01, 2024

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Liaqat Mehmood, Syeda Afnan Mujahid, Sawera Asghar, Hafiz Ubaid ur Rahman, Nauman Khalid

Food Sci Anim Resour 2024;44(3):620-634.
https://doi.org/10.5851/kosfa.2024.e7

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes du...
ARTICLE

May 01, 2024

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee

Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of th...
ARTICLE

May 01, 2024

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Rong Jia, Yucai Yang, Guozhou Liao, Yuan Yang, Dahai Gu, Guiying Wang

Food Sci Anim Resour 2024;44(3):651-661.
https://doi.org/10.5851/kosfa.2024.e9

Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromato...
ARTICLE

May 01, 2024

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than c...
ARTICLE

May 01, 2024

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

Jae-Joon Lee, Jisu Lee, Jung-Seok Choi, Jung-Heun Ha

Food Sci Anim Resour 2024;44(3):684-698.
https://doi.org/10.5851/kosfa.2024.e11

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 ...
ARTICLE

May 01, 2024

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

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

Food Sci Anim Resour 2024;44(3):699-709.
https://doi.org/10.5851/kosfa.2024.e15

Oxya chinensis sinuosa (OC) is a well-known edible insect. Several researches on the health benefits of OC consumption have been performed to date; however, their effect on eye health remains largely unknown. This study aimed to assess the protective effects of OC extracts on the oxidative stress on the retinal pigment epithelium (RPE) cells. Oxidative damage has been identified as one of the key regulatory factors in age-related macular degeneration. H2O2-induced reactive oxygen species (ROS) production, a well-known oxidative stress factor, c...
ARTICLE

May 01, 2024

Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation

Minsu Kim, Hyun Young Jung, Beomjun Kim, Cheorun Jo

Food Sci Anim Resour 2024;44(3):710-722.
https://doi.org/10.5851/kosfa.2024.e27

Extracellular matrix (ECM) proteins play a crucial role in culturing muscle stem cells (MuSCs). However, there is a lack of extensive research on how each of these proteins influences proliferation and differentiation of MuSCs from livestock animals. Therefore, we investigated the effects of various ECM coatings—collagen, fibronectin, gelatin, and laminin—on the proliferation, differentiation, and maturation of porcine MuSCs. Porcine MuSCs, isolated from 14-day-old Berkshire piglets, were cultured on ECM-coated plates, undergoing three days...
ARTICLE

May 01, 2024

Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

Ju Hyun Min, Yeon Ju Lee, Hye Jee Kang, Na Rae Moon, Yong Kuk Park, Seon-Tea Joo, Young Hoon Jung

Food Sci Anim Resour 2024;44(3):723-737.
https://doi.org/10.5851/kosfa.2024.e33

Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hydrolysis has been effectively uesed to generate peptides; however, studies on the potential applications of different types of enzymes to produce yeast protein hydrolysates remain limited. This study investigated the effects of endo- (alcalase and neutrase) and exotype (flavourzyme and prozyme 2000P) enzyme treatments on yeast protein. E...

CURRENT ISSUE: May 2024, Vol. 44 , No. 3

REVIEW

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

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

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

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REVIEW

Umami Characteristics and Taste Improvement Mechanism of Meat

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

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

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REVIEW

Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review

Jae Won Jeong, Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano, Sung Sil Moon, Sun Jin Hur

Food Sci Anim Resour 2024;44(3):533-550.
https://doi.org/10.5851/kosfa.2024.e31

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ARTICLE

Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides

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

Food Sci Anim Resour 2024;44(3):551-569.
https://doi.org/10.5851/kosfa.2024.e64

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ARTICLE

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2024;44(3):570-585.
https://doi.org/10.5851/kosfa.2024.e1

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ARTICLE

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2024;44(3):586-606.
https://doi.org/10.5851/kosfa.2024.e2

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ARTICLE

Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kinases

Jong Kyu Choi, Oh Yun Kwon, Seung Ho Lee

Food Sci Anim Resour 2024;44(3):607-619.
https://doi.org/10.5851/kosfa.2024.e5

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ARTICLE

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Liaqat Mehmood, Syeda Afnan Mujahid, Sawera Asghar, Hafiz Ubaid ur Rahman, Nauman Khalid

Food Sci Anim Resour 2024;44(3):620-634.
https://doi.org/10.5851/kosfa.2024.e7

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ARTICLE

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee

Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8

HTML PDF PubReader

ARTICLE

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Rong Jia, Yucai Yang, Guozhou Liao, Yuan Yang, Dahai Gu, Guiying Wang

Food Sci Anim Resour 2024;44(3):651-661.
https://doi.org/10.5851/kosfa.2024.e9

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ARTICLE

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10

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ARTICLE

Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

Jae-Joon Lee, Jisu Lee, Jung-Seok Choi, Jung-Heun Ha

Food Sci Anim Resour 2024;44(3):684-698.
https://doi.org/10.5851/kosfa.2024.e11

HTML PDF PubReader

ARTICLE

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

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

Food Sci Anim Resour 2024;44(3):699-709.
https://doi.org/10.5851/kosfa.2024.e15

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ARTICLE

Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation

Minsu Kim, Hyun Young Jung, Beomjun Kim, Cheorun Jo

Food Sci Anim Resour 2024;44(3):710-722.
https://doi.org/10.5851/kosfa.2024.e27

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ARTICLE

Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

Ju Hyun Min, Yeon Ju Lee, Hye Jee Kang, Na Rae Moon, Yong Kuk Park, Seon-Tea Joo, Young Hoon Jung

Food Sci Anim Resour 2024;44(3):723-737.
https://doi.org/10.5851/kosfa.2024.e33

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AHEAD OF PRINT

Article

Fatty acid profile and thermal behavior of fat-rich edible insect oils compared to commonly consumed animal and plant oils

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

Food Sci Anim Resour 2024 [published online ahead of print: May 29, 2024]
https://doi.org/10.5851/kosfa.2024.e44

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Article

Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients

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

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e43

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Article

Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

Pattarabhorn Pakaweerachat, Teerin Chysirichote

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e42

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Short Communication

Integrative analysis of probiotic-mediated remodeling in canine gut microbiota and metabolites using a fermenter for an intestinal microbiota model

Anna Kang, Min-Jin Kwak, Hye Jin Choi, Seon-hui Son, Sei-hyun Lim, Ju Young Eor, Minho Song, Min Kyu Kim, Jong Nam Kim, Jungwoo Yang, Minjee Lee, Minkyoung Kang, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e41

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Article

Effect of non-meat proteins on storage characteristics and amino acid composition of pork emulsified sausages

Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e40

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Review

Assessing individual muscle characteristics to enhance frozen-thawed meat quality

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

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e39

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Article

Lactiplantibacillus plantarum LM1001 improves digestibility of branched-chain amino acids in whey proteins and promotes myogenesis in C2C12 myotubes

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

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e38

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Article

Comparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles

Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Soeun Kim, Minkyung Woo, Samooel Jung, Seonmin Lee

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e37

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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 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e36

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Review

The Effect of Irradiation on Meat Products

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

Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e35

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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: 939

REVIEW

Umami Characteristics and Taste Improvement Mechanism of Meat

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

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

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Last 3 months views: 810

REVIEW

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

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

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

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Last 3 months views: 805

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: 798

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: 762

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: 732

REVIEW

Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review

Jae Won Jeong, Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano, Sung Sil Moon, Sun Jin Hur

Food Sci Anim Resour 2024;44(3):533-550.
https://doi.org/10.5851/kosfa.2024.e31

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Last 3 months views: 726

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: 656

ARTICLE

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10

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Last 3 months views: 576

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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Last 3 months views: 575

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 239

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 180

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 107

REVIEW

Reducing Veterinary Drug Residues in Animal Products: A Review

Md Shohel Rana, Seung Yun Lee, Hae Jin Kang, Sun Jin Hur

Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65

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Cited by 85

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 83

ARTICLE

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Cited by 80

REVIEW

Application of Probiotics for the Production of Safe and High-quality Poultry Meat

Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong

Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Cited by 78

ARTICLE

Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo

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 66

ARTICLE

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

Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Cited by 64

ARTICLE

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159

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Cited by 61