Food Science of Animal Resources

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

Yinyan Shi, Xiaochan Wang, Md Saidul Borhan, Jennifer Young, David Newman, Eric Berg, Xin Sun

Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25

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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Lovedeep Kaur, Seah Xin Hui, James D. Morton, Ramandeep Kaur, Feng Ming Chian, Mike Boland

Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27

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Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates

Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci Anim Resour 2021;41(4):608-622.
https://doi.org/10.5851/kosfa.2021.e19

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Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells

Kyungae Jo, Woo Young Jang, Beom Sik Yun, Jin Soo Kim, Hyun-Sun Lee, Yeok Boo Chang, Hyung Joo Suh

Food Sci Anim Resour 2021;41(4):623-635.
https://doi.org/10.5851/kosfa.2021.e20

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Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Semeneh Seleshe, Suk Nam Kang

Food Sci Anim Resour 2021;41(4):636-649.
https://doi.org/10.5851/kosfa.2021.e21

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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao

Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22

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Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Boin Lee, Chun Ho Park, Jae Yeong Kim, O Hyeonbin, Dasol Kim, Dong Kook Cho, Young Soon Kim, Young Min Choi

Food Sci Anim Resour 2021;41(4):664-673.
https://doi.org/10.5851/kosfa.2021.e24

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Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat

Sanghun Park, Yun-a Kim, Sanghun Lee, Yunhwan Park, Nahee Kim, Jungseok Choi

Food Sci Anim Resour 2021;41(4):674-686.
https://doi.org/10.5851/kosfa.2021.e28

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Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein

Da Young Kim, Jung Sik Yoo, Yoon Ah Cho, Ho Sik Yoon, Cheol-Hyun Kim

Food Sci Anim Resour 2021;41(4):687-700.
https://doi.org/10.5851/kosfa.2021.e29

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Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

Zixiang Wei, Ruidong Chu, Lanjie Li, Jingjing Zhang, Huachen Zhang, Xiaohong Pan, Yifan Dong, Guiqin Liu

Food Sci Anim Resour 2021;41(4):701-714.
https://doi.org/10.5851/kosfa.2021.e30

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Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Hanna Seprina br Sembring, Koo Bok Chin

Food Sci Anim Resour 2021;41(4):715-730.
https://doi.org/10.5851/kosfa.2021.e31

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Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization

Jung Min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2021;41(4):731-738.
https://doi.org/10.5851/kosfa.2021.e23

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Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Sun-Hwa Shin, Won-Seok Choi

Food Sci Anim Resour 2021;41(4):739-747.
https://doi.org/10.5851/kosfa.2021.e26

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Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts

Yong-An Kim, Sang-Woo Kim, Myung-Ho Lee, Hak-Kyo Lee, In-Ho Hwang

Food Sci Anim Resour 2021;41(4):748
https://doi.org/10.5851/kosfa.2021.e32

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List of Articles

Food Science of Animal Resources. Vol. 41, No. 4, 2021