Food Science of Animal Resources

Development and assessment of hybrid chicken meat: The effect of isolated rice, pea, and soy proteins

Jiyoon Kim, Jung Soo Kim, Kwang-deog Moon

Food Sci Anim Resour 2025 [published online ahead of print: Jan 17, 2025]
https://doi.org/10.5851/kosfa.2025.e3

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Effects of High-pressure, Sous-vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-enhanced Restructured Pork

Yiseong Yoon, Mi-Yeon Lee, SangYoon Lee, Geun-Pyo Hong

Food Sci Anim Resour 2025 [published online ahead of print: Jan 17, 2025]
https://doi.org/10.5851/kosfa.2024.e136

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Coacervates of lactoferrin with resistant dextrin via noncovalent interaction for enhanced thermal stability, interface characteristics and DHA encapsulation

Juanjuan Luo, Ning Wang, Haohui Li, Junnan Wan, Yiting Zhao, Huang Jiang, Cunfang Wang, Xiaoning Zhang

Food Sci Anim Resour 2024 [published online ahead of print: Dec 27, 2024]
https://doi.org/10.5851/kosfa.2024.e135

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Flavorzyme hydrolyzed Cordyceps militaris mushroom extracts enhanced quality and functional properties of chicken breast meat during storage

Farouq Heidar Barido, Puruhita Puruhita, Juntae Kim, Sung Ki Lee

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e127

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Alginate-based Edible Coating Impregnated with Phenolic-rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties

Christian Vallejo-Torres, Mario Estévez, Guadalupe Sánchez-Terrón, Sonia Ventanas, David Morcuende

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e126

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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 B. Fulleros, Mohamed Shady, Majed Al-Garadi, Wael Elamin

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e123

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Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice

Xiangzhen Gao, Zhihua Ju, Xiuge Wang, Xiaochao Wei, Yaping Gao, Chunhong Yang, Yusheng Shi, Ning Huang, Wenhao Liu, Qiang Jiang, Jinpeng Wang, Yaran Zhang, Yao Xiao, Jinming Huang

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e121

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Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production

Sang-Keun Jin, Huilin Cheng, Gap-Don Kim

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e119

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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 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e118

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Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and 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 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e117

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Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers

Don Viet Nguyen, Rodney Polkinghorne, Peter McGilchrist

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e116

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Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet Aging

Hye-Jin Kim, Dongheon Lee, Seungcheol Lee, Minwoo Choi, Soyoon Yun, Young Seung Lee, Dong Kyun Kim, Soo-Hyun Cho, Cheorun Jo

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e115

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Effects of Sea Lettuce (Ulva Prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties

Jong Won Lee, SangYoon Lee, Mi-Yeon Lee, Geun-Pyo Hong

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e113

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Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein Extract

Min Jae Kim, Koo Bok Chin

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e112

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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 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e110

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Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter

Sang Keun Jin, Chul Young Lee, Jung Seok Choi, Jong Hyuk Kim, Sung Sil Moon, Seung Yun Lee

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e108

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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 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e107

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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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Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota

Gwang Il Kim, Hwa Yeong Jeong, In Sung Kim, Seung Ho Lee, Sung Hak Kim, Yang Soo Moon, Kwang Keun Cho

Food Sci Anim Resour 2024;44(6):1417-1439.
https://doi.org/10.5851/kosfa.2024.e100

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Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses

Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim

Food Sci Anim Resour 2024;44(6):1403-1416.
https://doi.org/10.5851/kosfa.2024.e97

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