Food Science of Animal Resources

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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Techniques and Emerging Trends in Flavor and Taste Development in Meat

Md Jakir Hossain, AMM Nurul Alam, So-Hee Kim, Chan-Jin Kim, Seon-Tea Joo, Young-Hwa Hwang

Food Sci Anim Resour 2025;45(1):266-281.
https://doi.org/10.5851/kosfa.2024.e131

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From Farms to Labs: The New Trend of Sustainable Meat Alternatives

Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, AMM Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2025;45(1):13-30.
https://doi.org/10.5851/kosfa.2024.e105

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Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning

So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104

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Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue

Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72

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Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning

Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1156-1166.
https://doi.org/10.5851/kosfa.2024.e69

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Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat

AMM Nurul Alam, Md Jakir Hossain, Eun-Yeong Lee, So-Hee Kim, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024 [published online ahead of print: Jul 19, 2024]
https://doi.org/10.5851/kosfa.2024.e60

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The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Yu-Min Son, Eun-Yeong Lee, AMM Nurul Alam, Abdul Samad, Md Jakir Hossain, Young-Hwa Hwang, Jeong-Keun Seo, Chul-Beom Kim, Jae-Ha Choi, Seon-Tea Joo

Food Sci Anim Resour 2024;44(4):899-911.
https://doi.org/10.5851/kosfa.2024.e26

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Umami Characteristics and Taste Improvement Mechanism of Meat

Md. Jakir Hossain, AMM Nurul Alam, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29

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Modern Concepts of Restructured Meat Production and Market Opportunities

Abdul Samad, AMM Nurul Alam, Swati Kumari, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18

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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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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo

Food Sci Anim Resour 2023;43(6):1067-1086.
https://doi.org/10.5851/kosfa.2023.e63

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Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production

So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61

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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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A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50

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Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Young-Hwa Hwang, Allah Bakhsh, Jung-Gyu Lee, Seon-Tea Joo

Food Sci Anim Resour 2019;39(6):988-999.
https://doi.org/10.5851/kosfa.2019.e92

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Changes in Sensory Compounds during Dry Aging of Pork Cuts

Young-Hwa Hwang, Nahar Sabikun, Ishamri Ismail, Seon-Tea Joo

Food Sci Anim Resour 2019;39(3):379-387.
https://doi.org/10.5851/kosfa.2019.e29

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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2019;39(1):45-53.
https://doi.org/10.5851/kosfa.2019.e2

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The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2018;38(6):1305-1314.
https://doi.org/10.5851/kosfa.2018.e66

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