Food Science of Animal Resources

Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition

Changhoon Chai, Sejong Oh, Jee-Young Imm

Food Sci Anim Resour 2022;42(3):351-371.
https://doi.org/10.5851/kosfa.2022.e11

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Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10

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Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review

Koeun Hwang, James R. Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(3):389-397.
https://doi.org/10.5851/kosfa.2022.e18

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Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs

Sang-Keun Jin, Dong Gyun Yim

Food Sci Anim Resour 2022;42(3):398-410.
https://doi.org/10.5851/kosfa.2022.e7

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Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Dong-Hyun Kim, Yea Ji Kim, Dong-Min Shin, Jung Hoon Lee, Sung Gu Han

Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12

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Characterization of Bioactive Sialyl Oligosaccharides Separated from Colostrum of Indonesia Dairy Goat

Epi Taufik, Irma Isnafia Arief, Cahyo Budiman, Yusuf Wibisono, Alfian Noviyanto

Food Sci Anim Resour 2022;42(3):426-440.
https://doi.org/10.5851/kosfa.2022.e13

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Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14

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Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities

Samer Mudalal, Ahmed Zaazaa

Food Sci Anim Resour 2022;42(3):455-466.
https://doi.org/10.5851/kosfa.2022.e15

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Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

SangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, YunJung Lee, Mi-Jung Choi

Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16

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Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Sun-Hwa Shin, Won-Seok Choi

Food Sci Anim Resour 2022;42(3):486-503.
https://doi.org/10.5851/kosfa.2022.e17

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Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation

Francesca Bennato, Andrea Ianni, Lisa Grotta, Giuseppe Martino

Food Sci Anim Resour 2022;42(3):504-516.
https://doi.org/10.5851/kosfa.2022.e20

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Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

Hye-Jin Kim, Hee-Jin Kim, Kwan-Woo Kim, Jinwook Lee, Sang-Hoon Lee, Sung-Soo Lee, Bong-Hwan Choi, Dong-Jin Shin, Ki-Hong Jeon, Jin-Young Choi, Aera Jang

Food Sci Anim Resour 2022;42(3):517-535.
https://doi.org/10.5851/kosfa.2022.e21

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Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Salvador Osvaldo Cruz-López, Héctor Bernardo Escalona-Buendía, Angélica Román-Guerrero, Julieta Domínguez-Soberanes, Yenizey Merit Alvarez-Cisneros

Food Sci Anim Resour 2022;42(3):536-555.
https://doi.org/10.5851/kosfa.2022.e22

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List of Articles

Food Science of Animal Resources. Vol. 42, No. 3, 2022