Food Science of Animal Resources

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2022 Impact Factor: 3.0

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

Mar 01, 2024

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

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be i...
REVIEW

Mar 01, 2024

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Se-Ho Jeong, Han-Beak Lee, Dong-Un Lee

Food Sci Anim Resour 2024;44(2):239-254.
https://doi.org/10.5851/kosfa.2023.e82

This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studie...
REVIEW

Mar 01, 2024

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

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Hist...
REVIEW

Mar 01, 2024

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Sol-Hee Lee, Jungseok Choi

Food Sci Anim Resour 2024;44(2):269-283.
https://doi.org/10.5851/kosfa.2023.e81

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods...
REVIEW

Mar 01, 2024

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

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers’ interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat’s sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining under...
REVIEW

Mar 01, 2024

Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome

Bryna Rackerby, Hoang Ngoc M. Le, Avery Haymowicz, David C. Dallas, Si Hong Park

Food Sci Anim Resour 2024;44(2):299-308.
https://doi.org/10.5851/kosfa.2024.e12

Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis...
REVIEW

Mar 01, 2024

Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment

Gyeong Mi Lee, Jung-Kue Shin

Food Sci Anim Resour 2024;44(2):309-325.
https://doi.org/10.5851/kosfa.2024.e4

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4...
REVIEW

Mar 01, 2024

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

Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured m...
REVIEW

Mar 01, 2024

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

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics th...
ARTICLE

Mar 01, 2024

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

This study investigated the efficacy of ultraviolet-C (UV-C) irradiation in enhancing the quality of raw bovine milk by targeting microbial populations and lipid peroxidation, both of which are key factors in milk spoilage. We categorized the raw milk samples into three groups based on initial bacterial load: low (<3 Log 10 CFU/mL), medium (3–4 Log 10 CFU/mL), and high (>4 Log 10 CFU/mL). Using a 144 W thin-film UV-C reactor, we treated the milk with a flow rate of 3 L/min. We measured the bacterial count including standard plate count,...
ARTICLE

Mar 01, 2024

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Talha Demirci

Food Sci Anim Resour 2024;44(2):390-407.
https://doi.org/10.5851/kosfa.2024.e59

Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobact...
ARTICLE

Mar 01, 2024

Effects of Supercritical CO₂ Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork

Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen

Food Sci Anim Resour 2024;44(2):408-429.
https://doi.org/10.5851/kosfa.2024.e77

The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2 h) and subsequent storage at 4°C were evaluated during 9-day period. Supercritical CO2 treatment significantly increased CIE L* and CIE b* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a* value and metmyoglobin content were decreased. Supercrit...
ARTICLE

Mar 01, 2024

Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging

Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin

Food Sci Anim Resour 2024;44(2):430-442.
https://doi.org/10.5851/kosfa.2024.e79

This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4°C for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and p...
ARTICLE

Mar 01, 2024

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

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consiste...
ARTICLE

Mar 01, 2024

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

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with be...
ARTICLE

Mar 01, 2024

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

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significan...

CURRENT ISSUE: Mar 2024, Vol. 44 , No. 2

REVIEW

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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REVIEW

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Se-Ho Jeong, Han-Beak Lee, Dong-Un Lee

Food Sci Anim Resour 2024;44(2):239-254.
https://doi.org/10.5851/kosfa.2023.e82

HTML PDF PubReader

REVIEW

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

HTML PDF PubReader

REVIEW

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Sol-Hee Lee, Jungseok Choi

Food Sci Anim Resour 2024;44(2):269-283.
https://doi.org/10.5851/kosfa.2023.e81

HTML PDF PubReader

REVIEW

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

Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome

Bryna Rackerby, Hoang Ngoc M. Le, Avery Haymowicz, David C. Dallas, Si Hong Park

Food Sci Anim Resour 2024;44(2):299-308.
https://doi.org/10.5851/kosfa.2024.e12

HTML PDF PubReader

REVIEW

Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment

Gyeong Mi Lee, Jung-Kue Shin

Food Sci Anim Resour 2024;44(2):309-325.
https://doi.org/10.5851/kosfa.2024.e4

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REVIEW

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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REVIEW

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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ARTICLE

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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ARTICLE

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Talha Demirci

Food Sci Anim Resour 2024;44(2):390-407.
https://doi.org/10.5851/kosfa.2024.e59

HTML PDF PubReader

ARTICLE

Effects of Supercritical CO₂ Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork

Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen

Food Sci Anim Resour 2024;44(2):408-429.
https://doi.org/10.5851/kosfa.2024.e77

HTML PDF PubReader

ARTICLE

Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging

Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin

Food Sci Anim Resour 2024;44(2):430-442.
https://doi.org/10.5851/kosfa.2024.e79

HTML PDF PubReader

ARTICLE

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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ARTICLE

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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ARTICLE

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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AHEAD OF PRINT

Article

Analysis and application of bioactive peptides in meat: A mini-review

Jae Won Jeong, Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano Jr., Sung Sil Moon, Sun Jin Hur

Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
https://doi.org/10.5851/kosfa.2024.e31

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Article

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Sujeong Lee, Jeehwan Choe, Minji Kang, Minkyoung Kang, Sooah Kim, Sangnam Oh

Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
https://doi.org/10.5851/kosfa.2024.e30

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Review

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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Article

Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase

Yea-Ji Kim, Jung-Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e28

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Article

Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation

Minsu Kim, Hyun Young Jung, Beomjun Kim, Cheorun Jo

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e27

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Article

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e22

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Article

Quality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds

Van Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e21

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Article

Industrial research and development on the production process and quality of cultured meat hold significant value: a review

Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Feb 26, 2024]
https://doi.org/10.5851/kosfa.2024.e20

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Article

Effects of edible insect powders as meat partial substitute on physicochemical properties and storage stability of pork patties

Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-a Kim, YoungHo Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi

Food Sci Anim Resour 2024 [published online ahead of print: Feb 15, 2024]
https://doi.org/10.5851/kosfa.2024.e17

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Article

Oxya chinensis sinuosa extracts protects ARPE-19 cells against oxidative stress via activation of the MAPKs/NF-κB pathway

Bong Sun Kim, Ra-Yeong Choi, Haeyong Kweon, Joon Ha Lee, In-Woo Kim, Minchul Seo

Food Sci Anim Resour 2024 [published online ahead of print: Feb 08, 2024]
https://doi.org/10.5851/kosfa.2024.e15

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MOST READ ARTICLE

ARTICLE

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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Last 3 months views: 135344

REVIEW

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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Last 3 months views: 1201

REVIEW

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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Last 3 months views: 1031

REVIEW

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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Last 3 months views: 987

REVIEW

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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Last 3 months views: 895

REVIEW

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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Last 3 months views: 810

REVIEW

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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Last 3 months views: 805

ARTICLE

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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Last 3 months views: 722

REVIEW

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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Last 3 months views: 664

REVIEW

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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Last 3 months views: 635

MOST CITED ARTICLE

REVIEW

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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Cited by 226

REVIEW

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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Cited by 162

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699

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Cited by 103

ARTICLE

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617

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Cited by 80

REVIEW

Application of Probiotics for the Production of Safe and High-quality Poultry Meat

Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong

Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Cited by 76

REVIEW

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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Cited by 76

ARTICLE

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Cited by 75

ARTICLE

Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo

Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787

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Cited by 66

ARTICLE

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Cited by 62

ARTICLE

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159

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Cited by 59