Food Science of Animal Resources

Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study

Davids Makararpong, Supawan Tantayanon, Chupun Gowanit, Jiranij Jareonsawat, Sukuma Samgnamnim, Sirirat Wataradee, Henk Hogeveen, Chaidate Inchaisri

Food Sci Anim Resour 2024;44(2):372-389.
https://doi.org/10.5851/kosfa.2024.e16

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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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Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Jung Seok Choi, Gap-Don Kim, Seon Tea Joo, Inho Choi, Sun Jin Hur

Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46

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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han

Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14

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Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75

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Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

Kim Margarette C. Nogoy, Bin Sun, Sangeun Shin, Yeonwoo Lee, Xiang Zi Li, Seong Ho Choi, Sungkwon Park

Food Sci Anim Resour 2022;42(1):18-33.
https://doi.org/10.5851/kosfa.2021.e73

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A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals

Yinghua Song, Changyun Cai, Yingzi Song, Xue Sun, Baoxiu Liu, Peng Xue, Mingxia Zhu, Wenqiong Chai, Yonghui Wang, Changfa Wang, Mengmeng Li

Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59

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Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Ce Liang, Dequan Zhang, Xiaochun Zheng, Xiangyuan Wen, Tongjing Yan, Zhisheng Zhang, Chengli Hou

Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15

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Reducing Veterinary Drug Residues in Animal Products: A Review

Md Shohel Rana, Seung Yun Lee, Hae Jin Kang, Sun Jin Hur

Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65

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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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The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Ermie Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(2):356-371.
https://doi.org/10.5851/kosfa.2024.e14

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Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Seung Hyeon Yun, Da Young Lee, Juhyun Lee, Ermie Mariano, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(2):326-355.
https://doi.org/10.5851/kosfa.2024.e13

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Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents

Anneke, Hye-Jin Kim, Dongwook Kim, Dong-Jin Shin, Kyoung-tag Do, Chang-Beom Yang, Sung-Won Jeon, Jong Hyun Jung, Aera Jang

Food Sci Anim Resour 2024;44(2):443-463.
https://doi.org/10.5851/kosfa.2024.e19

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Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Shine Htet Aung, Ki-Chang Nam

Food Sci Anim Resour 2024;44(2):464-482.
https://doi.org/10.5851/kosfa.2024.e3

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Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders

Ui-Bin Baek, Hack-Youn Kim

Food Sci Anim Resour 2024;44(2):483-497.
https://doi.org/10.5851/kosfa.2024.e80

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Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

Hye Ji Jang, Na-Kyoung Lee, Hyun-Dong Paik

Food Sci Anim Resour 2024;44(2):255-268.
https://doi.org/10.5851/kosfa.2023.e83

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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 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e29

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3D Printing of Materials and Printing Parameters with Animal Resources: A Review

Eun Young Jeon, Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2024;44(2):225-238.
https://doi.org/10.5851/kosfa.2023.e73

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Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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