List of Articles
Food Science of Animal Resources. Vol. 44, No. 5, 2024
REVIEW
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
Food Sci Anim Resour 2024;44(5):967-987.
https://doi.org/10.5851/kosfa.2024.e63
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https://doi.org/10.5851/kosfa.2024.e63
ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources
Food Sci Anim Resour 2024;44(5):988-1010.
https://doi.org/10.5851/kosfa.2024.e65
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https://doi.org/10.5851/kosfa.2024.e65
Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies
Food Sci Anim Resour 2024;44(5):1011-1027.
https://doi.org/10.5851/kosfa.2024.e70
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https://doi.org/10.5851/kosfa.2024.e70
ARTICLE
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e28
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https://doi.org/10.5851/kosfa.2024.e28
Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e34
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https://doi.org/10.5851/kosfa.2024.e34
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles
Food Sci Anim Resour 2024;44(5):1055-1068.
https://doi.org/10.5851/kosfa.2024.e37
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https://doi.org/10.5851/kosfa.2024.e37
Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages
Food Sci Anim Resour 2024;44(5):1069-1079.
https://doi.org/10.5851/kosfa.2024.e40
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https://doi.org/10.5851/kosfa.2024.e40
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model
Food Sci Anim Resour 2024;44(5):1080-1095.
https://doi.org/10.5851/kosfa.2024.e41
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https://doi.org/10.5851/kosfa.2024.e41
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
Food Sci Anim Resour 2024;44(5):1096-1107.
https://doi.org/10.5851/kosfa.2024.e42
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https://doi.org/10.5851/kosfa.2024.e42
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
Food Sci Anim Resour 2024;44(5):1108-1125.
https://doi.org/10.5851/kosfa.2024.e46
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https://doi.org/10.5851/kosfa.2024.e46
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53
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https://doi.org/10.5851/kosfa.2024.e53
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork
Food Sci Anim Resour 2024;44(5):1142-1155.
https://doi.org/10.5851/kosfa.2024.e54
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https://doi.org/10.5851/kosfa.2024.e54
Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning
Food Sci Anim Resour 2024;44(5):1156-1166.
https://doi.org/10.5851/kosfa.2024.e69
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https://doi.org/10.5851/kosfa.2024.e69
Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72
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https://doi.org/10.5851/kosfa.2024.e72
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds
Food Sci Anim Resour 2024;44(5):1181-1194.
https://doi.org/10.5851/kosfa.2024.e73
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https://doi.org/10.5851/kosfa.2024.e73