Food Science of Animal Resources

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2023 Impact Factor: 4.2

About Food Science of Animal Resources

The Food Science of Animal Resources (Food Sci. Anim. Resour.) has published original papers and reviewed articles bimonthly since 1979. The six issues are published on the first days of January, March, May, July, September, and November from 2020. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products. This journal is published and distributed by the Korean Society for Food Science of Animal Resources (KoSFA). The journal is indexed in Science Citation Index Expanded®, SCOPUS™, PubMed Central, and Korea Citation Index.
About Korean Society for Food Science of Animal Resources

The Korean Society for Food Science of Animal Resources (KOSFA) was founded in 1978 as the Korean Society of Meat Science initially and transferred to the present title in 1993. Since then, KOSFA has contributed to the development of industry and academia related to animal origin foods in Korea through exchanges of academic knowledge and practical experience. The Food Science and Animal Resources, which is published regularly by KOSFA, is now one of the most competitive international academic journals in the field of animal origin food science and technology. This journal has been making remarkable progress by being indexed by KCI, SCI(E), PubMed Central and SCOPUS. In addition, a magazine, Food Science for Animal Resources and Industry, is being published twice a year to exchange knowledge, introduce advanced technology, and communicate present issues and future trend with animal origin food industry. KOSFA is making real efforts to share the rapidly changing trends and relevant knowledge with members, regulatory authorities, and industry and building a strong cooperation system among them. For the reasons, each year, KOSFA holds annual international conference regularly in spring and several symposiums, seminars, and workshops on various issues raised from industry, academia, authority, and consumer both domestically and internationally. KOSFA continues its efforts on the development of industry and academia of animal origin food science and technology.
REVIEW

Sep 01, 2025

Biotechnology Approaches to Dairy Alternatives Through Precision Fermentation and Cellular Agriculture

Rayudika Aprilia Patindra Purba, Papungkorn Sangsawad

Food Sci Anim Resour 2025;45(5):1221-1250.
https://doi.org/10.5851/kosfa.2025.e33

Growing environmental concerns and ethical considerations have catalyzed unprecedented technological innovation in dairy alternatives, with precision fermentation emerging as a transformative methodology bridging traditional approaches. Unlike previous analyses that examine production technologies in isolation, this review presents the first integrated framework connecting milk’s compositional complexity directly to production technology selection, economic viability assessment, and regulatory pathway determination. Through this multidimensio...
REVIEW

Sep 01, 2025

A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle

Da Young Lee, Ermie Mariano, Ji Won Park, Seok Namkung, So Young Choi, Woo Jin Lee, Ye Won Shin, Chae Hyeon Bok, Colin Venter, Sungkwon Park, Seong-Ho Choi, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2025;45(5):1251-1264.
https://doi.org/10.5851/kosfa.2025.e35

Hanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets. Therefore, this study aims to explore the history and characteristics of Hanwoo to enhance understanding and seek opportunities for global market expansion. Although the exact origin of Hanwoo is unclear, it is presumed to have migrated to the Korean Peninsula from Africa, the Middle East, or northern China and Manchuria. Over time, frequ...
ARTICLE

Sep 01, 2025

Effects of Lactarius hatsudake Fortification on Physicochemical, Microbiological and Antioxidant Properties of Stirred-Type Yogurt during Cold Storage

Hanyu Zhu, Geqing Li, Huijing Liu, Weifeng Sun, Xiaoqian Yao, Rui Wu, Jiajia Hu, Qihui Yang

Food Sci Anim Resour 2025;45(5):1265-1279.
https://doi.org/10.5851/kosfa.2024.e80

Food fortification is a cost-effective and efficient way to meet the needs of consumers looking for products with certain health benefits. Lactarius hatsudake (LH) is a wild and edible mushroom with nutritional and medicinal benefits, making it a promising natural, high-quality food option with multiple functions. During this research, yogurts that were stirred and enhanced with LH at concentrations of 0%, 0.5%, 1.5%, and 3.0% were prepared. The impact of LH on the color, number of viable lactic acid bacteria (LAB) cells, pH, titratable acidity...
ARTICLE

Sep 01, 2025

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food

Su-Kyung Ku, Jake Kim, Yea-Ji Kim, Yun-Sang Choi

Food Sci Anim Resour 2025;45(5):1280-1292.
https://doi.org/10.5851/kosfa.2024.e86

This study evaluated the quality characteristics of blood sausages where salt (NaCl) was replaced with traditional Korean fermented foods. Five types of traditional fermented materials were used as salt substitutes: Doenjang (T1), Gochujang (T2), Cheonggukjang (T3), Magjang (T4), and Kimchi (T5). The salinity of each traditional fermented food material was measured, and amounts equivalent to 1.5% salt were added. Blood sausages containing these fermented foods had higher protein content and pH compared to the control (p<0.05). Protein digest...
ARTICLE

Sep 01, 2025

Enhanced Longevity and Immunity in Caenorhabditis elegans through Ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study

Daniel Junpyo Lee, Ju Young Eor, Min-Jin Kwak, Junbeom Lee, An Na Kang, Daye Mun, Hyejin Choi, Min-Geun Kang, Youbin Choi, Hee Seo, Jae Yeong Ju, Minho Song, Jun-Mo Kim, Jungwoo Yang, Hyung Wook Kim, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2025;45(5):1293-1307.
https://doi.org/10.5851/kosfa.2024.e87

Lactic acid bacteria are widely used as probiotics owing to their health-promoting properties. This study aimed to evaluate Lactiplantibacillus plantarum SKO-001 (SKO-001) as a probiotic candidate using Caenorhabditis elegans as a model organism. Our findings indicate that SKO-001 shows significantly stronger adhesive properties in C. elegans compared to Escherichia coli OP50, a standard dietary component used in laboratory settings for C. elegans, and the well-known probiotic Lacticaseibacillus rhamnosus GG (LGG). SKO-001 led to a significant ...
ARTICLE

Sep 01, 2025

Unseen Threats to Meat Safety: Exposing the Hidden Epidemic to Bovine Tuberculosis in Slaughterhouses

Nady Khairy Elbarbary, Wageh S. Darwish, Mounir M. Bekhit, Mohamed M. Salem, Maha Abdelhaseib, Bahaa S. madkour, Shimaa S. El-Malah, Sohaila F. El-Hawary, Michael Salama, Mohamed K. Dandrawy

Food Sci Anim Resour 2025;45(5):1308-1325.
https://doi.org/10.5851/kosfa.2024.e95

Bovine tuberculosis (BTB) is a zoonotic illness of significant public health concern. This research aims to investigate the prevalence of BTB and its risk factors in Upper Egypt governorates. A total of 600 cattle (200 from each of New Valley, Qena, and Aswan) were tested using a single intradermal cervical tuberculin test (SICTT), and the positive animals were slaughtered at the central abattoirs of each governorate. The tissues of the affected carcasses were inspected by Ziehl-Neelsen (ZN) staining and culturing, and confirmation of results w...
ARTICLE

Sep 01, 2025

Lipid Composition of Camel Milk and Cow Milk in Xinjiang Province of China Analyzed by Method of Ultra-Performance Liquid Chromatography Quadrupole Time of Flight Mass Spectrometry (UPLC-Q-TOF-MS)

Jing Miao, Jun Wang

Food Sci Anim Resour 2025;45(5):1326-1340.
https://doi.org/10.5851/kosfa.2024.e96

Xinjiang province is the main dairy production area of China, and Junggar Bactrian camel usually lived in the north part. Lipid is the main nutrient component of milk, and there is few reports about the differences in lipids between camel milk and cow milk in Xinjiang province. In this study, the analysis of lipids in Junggar Bactrian camel milk and cow milk in north part of Xinjiang province have been carried out by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry. As a result, 669 kinds of lipids are identif...
ARTICLE

Sep 01, 2025

Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention

Jiseon Lee, Sumi Lee, Ui Sub Jung, Mi-Jung Choi

Food Sci Anim Resour 2025;45(5):1341-1355.
https://doi.org/10.5851/kosfa.2024.e98

This study investigated the efficacy of non-thermal cold plasma treatment in enhancing the safety of prosciutto by inactivating microorganisms while preserving its essential properties. No consistent trends were observed in the prosciutto samples regarding appearance, pH, water content, water-holding capacity, and filter-paper fluid uptake with increasing treatment duration. No significant differences were observed in hardness or water activity among the samples. In contrast, volatile basic nitrogen levels decreased with treatment duration, exc...
ARTICLE

Sep 01, 2025

Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders for the Elderly

Shine Htet Aung, Rupasinghe Ramesh Nimantha, Young-Sun Choi, Ki-Chang Nam

Food Sci Anim Resour 2025;45(5):1356-1376.
https://doi.org/10.5851/kosfa.2024.e99

The physicochemical properties and sensory evaluation of goat meat-fermented sausages were investigated by incorporating different concentrations of pineapple and fig powders (0.1%, 0.25%, and 0.5%). During processing, moisture, pH, and CIE L* decreased, whereas fat content, antioxidant activity, and CIE a* increased. When pineapple and fig powders were added, the moisture, antioxidant activity, CIE L*, protein degradation, and tenderness of the sausages increased. As the incorporation of pineapple and fig powders increased, the pH, fat, CIE a*...
ARTICLE

Sep 01, 2025

Milk Production, Composition, and Reproductive Performance of Crossbred Dairy Stock on Smallholder Dairying in Ethiopia

Adinow Abate, Habtamu Lemma Didanna, Asrat Ayza

Food Sci Anim Resour 2025;45(5):1377-1390.
https://doi.org/10.5851/kosfa.2024.e101

Regular evaluation of dairy stock performance under current management practices is essential for the success of dairy production and crossbreeding programs. However, the lack of up-to-date, comprehensive, and location-specific information hinders the implementation of effective intervention strategies to enhance dairy productivity in the tropics. This study aimed to assess the reproductive performance, milk yield, and quality of crossbred dairy stock in the Lemo district. A total of 178 households were surveyed, and 53 milk samples were collec...
ARTICLE

Sep 01, 2025

Stimulatory Effect of Milk Protein Peptides on the Growth and Propagation of Lacticaseibacillus casei

Chengjie Ma, Miya Su, Zhenmin Liu, Kun Wang, Rui Wang

Food Sci Anim Resour 2025;45(5):1391-1402.
https://doi.org/10.5851/kosfa.2024.e103

Lacticaseibacillus casei has a slow growth rate in milk. The present study sought to assess the influence of peptides derived from milk on the growth and propagation of L. casei. The milk protein peptides were generated using flavourzyme (FPMP) or neutral protease (NPMP). The peptide concentrations of FPMP20%-supplemented fermented milk (FM) tended to decrease throughout the fermentation process, furthermore the free amino acid concentrations in the FPMP20% sample (409.96 mg/kg) were much higher than in the control FM (62.48 mg/kg) and NPMP20% ...
ARTICLE

Sep 01, 2025

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 2025;45(5):1403-1414.
https://doi.org/10.5851/kosfa.2024.e108

This study aimed to compare the effects of different additives on the physicochemical and textural characteristics of pork batter (uncooked emulsion). Different concentrations (0.5%, 1.0%, and 1.5%) of three additives, namely, soy protein isolate (SPI), sodium caseinate (SC), and blood plasma (BP), were added to pork meat and excluded from the control. These additives decreased pH in the following order of magnitude: BP>SC>SPI. The addition of BP to pork emulsion elicited higher CIE L* and hue values, but a lower CIE a* value than SPI or ...
ARTICLE

Sep 01, 2025

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 2025;45(5):1415-1430.
https://doi.org/10.5851/kosfa.2024.e112

This study evaluated the rheological properties of pork myofibrillar protein (MP) gel and the physicochemical properties of low-fat model sausages (LFMS) treated with Rhynchosia nulubilis powders (RNPs) obtained through different drying methods. Two experiments were conducted: (1) rheological analysis of MP gels treated with RNPs and their protein extract (PE), and (2) assessment of LFMS properties treated with RNPs and PE. The viscosity of MP treated with freeze- and oven-dried RNPs was higher than that of the control (CTL), while PE-treated M...
ARTICLE

Sep 01, 2025

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 2025;45(5):1431-1443.
https://doi.org/10.5851/kosfa.2024.e113

This study investigated the effects of sea lettuce (SL, Ulva prolifera) extracted using various subcritical water (SW) temperatures (100°C–300°C) on the physicochemical properties of pork patties. The thiobarbituric acid reactive substances and total volatile basic nitrogen of patties prepared with SL extracted at ≥200°C were significantly lower than those of the control after 2 weeks of chilled preservation (p<0.05). In addition, the extracts subjected to ≥250°C exhibited lower total aerobic microbial count than the control (p&l...
ARTICLE

Sep 01, 2025

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 2025;45(5):1444-1462.
https://doi.org/10.5851/kosfa.2024.e115

The aim of this study was to profile the physicochemical and flavor characteristics of beef loins from Jeju crossbred cattle (JCC) during wet aging. Beef loins obtained from three individual JCC were vacuum-sealed and stored at 4°C for 28 days. The pH, drip loss, cooking loss, CIE L*-value, and water content of the JCC loin showed no significant changes during aging. However, CIE a*-, CIE b*-values, and shear force of the aged JCC loins began to decrease on day 7. The water holding capacity showed a tendency to increase on day 7 and exhibite...
ARTICLE

Sep 01, 2025

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers

Don Viet Nguyen, Rodney Polkinghorne, Peter McGilchrist

Food Sci Anim Resour 2025;45(5):1463-1477.
https://doi.org/10.5851/kosfa.2024.e116

This paper compares untrained Middle Eastern and Australian consumer responses to various beef cuts (bolar blade, eye rump centre, eye rump side, outside flat, rump cap, striploin) from purebred Angus and Wagyu×Angus cross cattle using the Meat Standard Australia (MSA) protocol. In each country (the United Arab Emirates and Australia), a total of 360 participants evaluated the tenderness, juiciness, flavour, and overall liking of 1,260 grilled samples. Ten consumers ate each sample and each consumer tested 6 research samples. The results rev...
ARTICLE

Sep 01, 2025

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 2025;45(5):1478-1490.
https://doi.org/10.5851/kosfa.2024.e119

This study was conducted to evaluate the potential use of Salicornia herbacea as a salt substitute in three types of sausages, namely: emulsion, semi-dried, and dried. Salicornia herbacea powder (SHP) was partially substituted with NaCl to prepare the sausages, offering a potential solution to the health concerns associated with excessive sodium intake. SHP is a natural halophyte known for its tolerance to saline conditions and rich nutritional profile, including various minerals and antioxidants. The use of SHP in food products has been limite...
ARTICLE

Sep 01, 2025

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 2025;45(5):1491-1513.
https://doi.org/10.5851/kosfa.2024.e121

The composition and metabolites of gut microbiota are shaped by dietary protein, consequently affecting host physiology, health, and diseases. This study aimed to elucidate the role of β-caseins in remodeling the composition of colon microbiota and the relationship between microbiota and serum metabolites. A total of 32 mice were randomly assigned to 4 groups and gavaged with A2, A1/A2, A1 milk, or saline for 5 wk. The supplementation of A1/A2 and A2 milk led to increased weight gain, while the A2 group exhibited an increase in goblet cell n...
ARTICLE

Sep 01, 2025

Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(5):1514-1531.
https://doi.org/10.5851/kosfa.2025.e37

Mushroom mycelium possesses a meat-like flavor and texture and represents an environmentally friendly resource. In this study, Lentinula edodes mycelium were used as the main raw material for the production of sustainable plant-based sausages. Sausages were formulated using cultured L. edodes mycelium (10%, 20%, 30%, 40%, 50%, and 90%), and the texture was improved by mixing isolated soy protein (10%, 20%, 30%, 40%, and 50%) and wheat gluten (40%) in different amounts. The physicochemical and textural properties of L. edodes sausages were compa...
ARTICLE

Sep 01, 2025

Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings

Dong Hyun Keum, Ji Hwan Ryoo, Hyun Ju Lee, Jong Hyeon Han, Hyeon Jin Kim, Seong Joon Hong, Su Min Park, JuDong Yeo, Sung Gu Han

Food Sci Anim Resour 2025;45(5):1532-1551.
https://doi.org/10.5851/kosfa.2025.e38

Preservation of freshness during storage and distribution is essential for maintaining the quality and safety of chicken meat. Mugwort (Artemisia vulgaris), known for its abundance of bioactive compounds, has not yet been used as a natural preservative for chicken meat. Therefore, we aimed to evaluate mugwort essential oil (MEO) as an edible coating substance by incorporating it into a chitosan/gelatin coating solution and assessing its antioxidant and antimicrobial properties on chicken breasts. The base coating solution was optimized by mixin...

CURRENT ISSUE: Sep 2025, Vol. 45 , No. 5

REVIEW

Biotechnology Approaches to Dairy Alternatives Through Precision Fermentation and Cellular Agriculture

Rayudika Aprilia Patindra Purba, Papungkorn Sangsawad

Food Sci Anim Resour 2025;45(5):1221-1250.
https://doi.org/10.5851/kosfa.2025.e33

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REVIEW

A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle

Da Young Lee, Ermie Mariano, Ji Won Park, Seok Namkung, So Young Choi, Woo Jin Lee, Ye Won Shin, Chae Hyeon Bok, Colin Venter, Sungkwon Park, Seong-Ho Choi, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2025;45(5):1251-1264.
https://doi.org/10.5851/kosfa.2025.e35

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ARTICLE

Effects of Lactarius hatsudake Fortification on Physicochemical, Microbiological and Antioxidant Properties of Stirred-Type Yogurt during Cold Storage

Hanyu Zhu, Geqing Li, Huijing Liu, Weifeng Sun, Xiaoqian Yao, Rui Wu, Jiajia Hu, Qihui Yang

Food Sci Anim Resour 2025;45(5):1265-1279.
https://doi.org/10.5851/kosfa.2024.e80

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ARTICLE

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food

Su-Kyung Ku, Jake Kim, Yea-Ji Kim, Yun-Sang Choi

Food Sci Anim Resour 2025;45(5):1280-1292.
https://doi.org/10.5851/kosfa.2024.e86

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ARTICLE

Enhanced Longevity and Immunity in Caenorhabditis elegans through Ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study

Daniel Junpyo Lee, Ju Young Eor, Min-Jin Kwak, Junbeom Lee, An Na Kang, Daye Mun, Hyejin Choi, Min-Geun Kang, Youbin Choi, Hee Seo, Jae Yeong Ju, Minho Song, Jun-Mo Kim, Jungwoo Yang, Hyung Wook Kim, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2025;45(5):1293-1307.
https://doi.org/10.5851/kosfa.2024.e87

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ARTICLE

Unseen Threats to Meat Safety: Exposing the Hidden Epidemic to Bovine Tuberculosis in Slaughterhouses

Nady Khairy Elbarbary, Wageh S. Darwish, Mounir M. Bekhit, Mohamed M. Salem, Maha Abdelhaseib, Bahaa S. madkour, Shimaa S. El-Malah, Sohaila F. El-Hawary, Michael Salama, Mohamed K. Dandrawy

Food Sci Anim Resour 2025;45(5):1308-1325.
https://doi.org/10.5851/kosfa.2024.e95

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ARTICLE

Lipid Composition of Camel Milk and Cow Milk in Xinjiang Province of China Analyzed by Method of Ultra-Performance Liquid Chromatography Quadrupole Time of Flight Mass Spectrometry (UPLC-Q-TOF-MS)

Jing Miao, Jun Wang

Food Sci Anim Resour 2025;45(5):1326-1340.
https://doi.org/10.5851/kosfa.2024.e96

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ARTICLE

Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention

Jiseon Lee, Sumi Lee, Ui Sub Jung, Mi-Jung Choi

Food Sci Anim Resour 2025;45(5):1341-1355.
https://doi.org/10.5851/kosfa.2024.e98

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ARTICLE

Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders for the Elderly

Shine Htet Aung, Rupasinghe Ramesh Nimantha, Young-Sun Choi, Ki-Chang Nam

Food Sci Anim Resour 2025;45(5):1356-1376.
https://doi.org/10.5851/kosfa.2024.e99

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ARTICLE

Milk Production, Composition, and Reproductive Performance of Crossbred Dairy Stock on Smallholder Dairying in Ethiopia

Adinow Abate, Habtamu Lemma Didanna, Asrat Ayza

Food Sci Anim Resour 2025;45(5):1377-1390.
https://doi.org/10.5851/kosfa.2024.e101

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ARTICLE

Stimulatory Effect of Milk Protein Peptides on the Growth and Propagation of Lacticaseibacillus casei

Chengjie Ma, Miya Su, Zhenmin Liu, Kun Wang, Rui Wang

Food Sci Anim Resour 2025;45(5):1391-1402.
https://doi.org/10.5851/kosfa.2024.e103

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ARTICLE

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 2025;45(5):1403-1414.
https://doi.org/10.5851/kosfa.2024.e108

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ARTICLE

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 2025;45(5):1415-1430.
https://doi.org/10.5851/kosfa.2024.e112

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ARTICLE

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 2025;45(5):1431-1443.
https://doi.org/10.5851/kosfa.2024.e113

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ARTICLE

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 2025;45(5):1444-1462.
https://doi.org/10.5851/kosfa.2024.e115

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ARTICLE

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers

Don Viet Nguyen, Rodney Polkinghorne, Peter McGilchrist

Food Sci Anim Resour 2025;45(5):1463-1477.
https://doi.org/10.5851/kosfa.2024.e116

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ARTICLE

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 2025;45(5):1478-1490.
https://doi.org/10.5851/kosfa.2024.e119

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ARTICLE

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 2025;45(5):1491-1513.
https://doi.org/10.5851/kosfa.2024.e121

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ARTICLE

Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(5):1514-1531.
https://doi.org/10.5851/kosfa.2025.e37

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ARTICLE

Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings

Dong Hyun Keum, Ji Hwan Ryoo, Hyun Ju Lee, Jong Hyeon Han, Hyeon Jin Kim, Seong Joon Hong, Su Min Park, JuDong Yeo, Sung Gu Han

Food Sci Anim Resour 2025;45(5):1532-1551.
https://doi.org/10.5851/kosfa.2025.e38

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AHEAD OF PRINT

Review

The Use of Metabolomics Approach in The Combination With Multivariate Data Analysis For The Identification of Non-Halal Meats: A Narrative Review

Abdul Rohman, Vevi Maritha, Anjar Windarsih, Muhammad Jefriyanto Budikafa, Florentinus Dika Octa Riswanto, Muhammad Abdurrahman Munir, Halida Rahmania

Food Sci Anim Resour 2025 [published online ahead of print: Jun 11, 2025]
https://doi.org/10.5851/kosfa.2025.e36

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Article

Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis

Narangerel Mijid, Batchimeg Namshir, Gil-Ha Kim, Natsag Lkhagvasuren, Woan Sub Kim

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e28

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Article

Impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages

Sol-Hee Lee, So-Young Jang, Sanghun Park, Gyutae Park, Sehyuk Oh, Sang-Jun Beak, Jungseok Choi

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e26

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Article

Overexpression and characterization of L-lactate dehydrogenase from Lacticaseibacillus casei HY2782 to control post-acidification in yogurt

Ju-Eun Lee, Gawon Hwang, Jae-Hwan Lee, Geun-Bae Kim

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e25

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Antioxidant activity of papaya fruit peels in camel meat

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