Food Science of Animal Resources

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Müge Urgu, Sevcan Unluturk, Nurcan Koca

Korean J Food Sci Anim Resour 2018;38(5):866-877.
https://doi.org/10.5851/kosfa.2018.e8

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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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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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Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders

Yiji Jeong, Youngsil Han

Food Sci Anim Resour 2019;39(6):953-965.
https://doi.org/10.5851/kosfa.2019.e85

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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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Market Status of Meat Analogs and Their Impact on Livestock Industries

Da Young Lee, Colin Venter, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Ermie Mariano, Juhyun Lee, Kyu-Hyun Park, Aera Jang, Gap Don-Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(6):1213-1251.
https://doi.org/10.5851/kosfa.2024.e77

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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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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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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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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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Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review

Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno

Food Sci Anim Resour 2024;44(6):1195-1212.
https://doi.org/10.5851/kosfa.2024.e75

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ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources

Hwa Yeong Jeong, Yang Soo Moon, Kwang Keun Cho

Food Sci Anim Resour 2024;44(5):988-1010.
https://doi.org/10.5851/kosfa.2024.e65

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The effectiveness of calamansi (Citrus microcarpa) extract in enhancing the shelf life and quality of dakgalbi made from domestic Korean chicken

Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hyo-Joon Choo, Aera Jang

Food Sci Anim Resour 2024 [published online ahead of print: Aug 06, 2024]
https://doi.org/10.5851/kosfa.2024.e74

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Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han

Food Sci Anim Resour 2024;44(5):1108-1125.
https://doi.org/10.5851/kosfa.2024.e46

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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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Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds

Hyun Cheol Kim, Dong-Gyun Yim, Ji Won Kim, Dongheon Lee, Cheorun Jo

Food Sci Anim Resour 2021;41(2):312-323.
https://doi.org/10.5851/kosfa.2020.e102

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Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics

Jihyeon Baek, Suyeon Lee, Jinho Lee, Jihyun Park, Esther Choi, Seok-Seong Kang

Food Sci Anim Resour 2024;44(6):1252-1265.
https://doi.org/10.5851/kosfa.2024.e92

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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

Dong-kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee

Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53

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Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies

Hyemin Oh, Jeeyeon Lee

Food Sci Anim Resour 2024;44(5):1011-1027.
https://doi.org/10.5851/kosfa.2024.e70

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