Food Science of Animal Resources

Korean Native Black Goat: A Review on Its Characteristics and Meat Quality

Anneke, Joko Sujiwo, Aera Jang

Food Sci Anim Resour 2025;45(2):329-352.
https://doi.org/10.5851/kosfa.2024.e134

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Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus

Mo Hyeon Kang, Arxel G. Elnar, Geun-Bae Kim

Food Sci Anim Resour 2025;45(2):353-374.
https://doi.org/10.5851/kosfa.2025.e1

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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;45(2):375-408.
https://doi.org/10.5851/kosfa.2025.e2

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Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health

Hyemin Oh, Yukyung Choi, Jeeyeon Lee

Food Sci Anim Resour 2025;45(2):409-428.
https://doi.org/10.5851/kosfa.2025.e4

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The Quality Traits of Pork Belly and Impact Factors of Quality

Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hayeon Jeon, Hyeum Bum Kim, Pil Nam Seong, Samooel Jung

Food Sci Anim Resour 2025;45(2):429-448.
https://doi.org/10.5851/kosfa.2025.e6

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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;45(2):449-467.
https://doi.org/10.5851/kosfa.2025.e7

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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 2025;45(2):468-483.
https://doi.org/10.5851/kosfa.2024.e43

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The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway

Huaina Jin, Qiang Li, Lin Tang, Sajida Naseem, Sungkwon Park, Enze Wang, Bin Sun, Abid Manzoor, Sun Jin Hur, Xiangzi Li, Seong-Ho Choi

Food Sci Anim Resour 2025;45(2):484-503.
https://doi.org/10.5851/kosfa.2024.e50

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Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage

Dongbin Park, Hyun Jung Lee, Anand Kumar Sethukali, Dong-Gyun Yim, Sungkwon Park, Cheorun Jo

Food Sci Anim Resour 2025;45(2):504-516.
https://doi.org/10.5851/kosfa.2024.e51

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Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal

Lwando Mbambalala, Maliviwe Mpayipheli, Klass-Jan Leeuw, Fortune Thabethe, Arno Hugo

Food Sci Anim Resour 2025;45(2):517-534.
https://doi.org/10.5851/kosfa.2024.e55

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Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi

Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56

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Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle

SangHoon Lee, KyoungBo Ko, GwangHeun Kim, JongEun Park, YounChul Ryu

Food Sci Anim Resour 2025;45(2):553-572.
https://doi.org/10.5851/kosfa.2024.e107

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The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast

Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hee-Jin Kim, Hyo-Joon Choo, Aera Jang

Food Sci Anim Resour 2025;45(2):573-597.
https://doi.org/10.5851/kosfa.2024.e110

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Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model

Soyoung Yeo, Chaewon Lee, Hyunjoon Park, Kyungsun Eo, Su Cheong Yeom, Heebal Kim, Chul Sung Huh

Food Sci Anim Resour 2025;45(2):598-613.
https://doi.org/10.5851/kosfa.2024.e117

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A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats

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

Food Sci Anim Resour 2025;45(2):614-630.
https://doi.org/10.5851/kosfa.2024.e118

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Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System

Moath Othman, Bandar Alfaifi, Ali Hobani, Gamaleldin M. Suliman, Saleh Al-Ghamdi, Mansour Ibrahim, Ronnel Blanqueza Fulleros, Mohamed Shady, Maged Al-Garadi, Wael Elamin

Food Sci Anim Resour 2025;45(2):631-647.
https://doi.org/10.5851/kosfa.2024.e123

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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;45(2):648-661.
https://doi.org/10.5851/kosfa.2025.e5

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List of Articles

Food Science of Animal Resources. Vol. 45, No. 2, 2025