Food Science of Animal Resources

Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

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

Food Sci Anim Resour 2024;44(1):1-18.
https://doi.org/10.5851/kosfa.2023.e51

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Principles and Applications of Non-Thermal Technologies for Meat Decontamination

Yewon Lee, Yohan Yoon

Food Sci Anim Resour 2024;44(1):19-38.
https://doi.org/10.5851/kosfa.2023.e72

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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76

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Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling

Bimol C. Roy, Patience Coleman, Meghan Markowsky, Kun Wang, Yongbo She, Caroline Richard, Spencer D. Proctor, Heather L. Bruce

Food Sci Anim Resour 2024;44(1):51-73.
https://doi.org/10.5851/kosfa.2023.e56

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Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Gamaralalage Schithra Rukshan Eregama, Shine Htet Aung, Herath Mudiyanselage Jagath Chaminda Pitawala, Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

Food Sci Anim Resour 2024;44(1):74-86.
https://doi.org/10.5851/kosfa.2023.e57

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Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics

Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin y, Sumin Song, Gap-Don Kim, Han-Sul Yang

Food Sci Anim Resour 2024;44(1):87-102.
https://doi.org/10.5851/kosfa.2023.e58

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Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2024;44(1):103-118.
https://doi.org/10.5851/kosfa.2023.e60

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Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats

Ye-Ji Jang, Jin Seok Moon, Ji Eun Kim, Dayoung Kim, Han Sol Choi, Ikhoon Oh

Food Sci Anim Resour 2024;44(1):119-131.
https://doi.org/10.5851/kosfa.2023.e61

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Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 Cells

Hee-Jeong Lee, Dongwook Kim, Kyoungtag Do, Chang-Beom Yang, Seong-Won Jeon, Aera Jang

Food Sci Anim Resour 2024;44(1):132-145.
https://doi.org/10.5851/kosfa.2023.e65

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Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, HeeJin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi

Food Sci Anim Resour 2024;44(1):146-164.
https://doi.org/10.5851/kosfa.2023.e66

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