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

Nov 01, 2025

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;45(6):1553-1569.
https://doi.org/10.5851/kosfa.2025.e36

There are three issues in relation to halal products namely raw materials, processes, and halal authentication analysis. One of the issues encountered in raw materials is meat origins which can be obtained either from its sources (halal and non-halal meats) or due to slaughtering processes (zabiha and non-zabiha). Therefore, some scientist tried to develop analytical methods capable of discriminating the types of halal and non-halal meats due to its sources and its slaughtering processes. Three approaches have been introduced for the identifica...
ARTICLE

Nov 01, 2025

Coacervates of Lactoferrin with Resistant Dextrin via Noncovalent Interaction for Enhanced Thermal Stability, Interface Characteristics and Docosahexaenoic Acid (DHA) Encapsulation

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

Food Sci Anim Resour 2025;45(6):1553-1569.
https://doi.org/10.5851/kosfa.2024.e135

Lactoferrin (LF), resistant dextrin (RD), and docosahexaenoic acid (DHA) are critical functional components in infant formula. However, LF exhibits thermally unstable, and DHA is susceptible to degradation from exposure to light, heat, and oxygen. The coacervation of LF with RD through the electrostatic interactions may be an effective strategy for addressing these issues. This study aimed to investigate the coacervation conditions and thermodynamic formation mechanism of LF with RD to improve the thermal stability and interfacial properties of...
ARTICLE

Nov 01, 2025

Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models

Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Mariano Ermie, Sun Jin Hur

Food Sci Anim Resour 2025;45(6):1570-1584.
https://doi.org/10.5851/kosfa.2024.e66

This study analyzed the effects of the dietary intake of processed meat products (ham, sausage, and bacon) with fermented foods (kimchi, soybean paste and red pepper paste) on colorectal cancer (CRC) risk, hematological parameters, and gut microbiota of adult and elderly Institute of Cancer Research (ICR) mice. Kimchi and red pepper paste tend to reduce the concentrations of carcinoembryonic antigen (CEA) in mice that consumed some processed meats. Although the CEA concentrations in the processed meats and feces of mice fed with processed meats...
ARTICLE

Nov 01, 2025

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

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

Food Sci Anim Resour 2025;45(6):1585-1601.
https://doi.org/10.5851/kosfa.2024.e126

This study was designed to analyze the efficacy of alginate-based coating impregnated with phenol-rich extract from acorns (Quercus ilex subsp. Ballota) on the extent of lipid and protein oxidation and odor liking in ready-to-eat (RTE) chicken patties. Depending on the coating and the addition of acorn extracts, 3 groups of chicken patties were considered, namely control (CON, no coating), coated with alginate edible films (FILM) and coated with alginate films impregnated with acorn extract (FILM-ANTIOX). Further, all patties were analyzed at t...
ARTICLE

Nov 01, 2025

Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage

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

Food Sci Anim Resour 2025;45(6):1602-1619.
https://doi.org/10.5851/kosfa.2024.e127

This study aimed to reveal improvement on functional properties and quality attributes of chicken meat through the utilization of flavourzyme hydrolyzed Cordyceps militaris mushroom extract (CMs) during cold storage (9 days). A total of ninety-six broiler samples were assigned into control treatment using saline buffer-treated, butylated hydroxyanisole, and treatment groups of CMs and flavourzyme hydrolyzed CMs (FEM), wherein each sample possessed six replicates. The emulsifying activity index (EAI) and emulsion stability index (ESI) showed a n...
ARTICLE

Nov 01, 2025

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;45(6):1644-1655.
https://doi.org/10.5851/kosfa.2024.e136

Pretreatments, including heating or freezing for the handling of restructured meat, can cause quality deterioration during cooking due to excessive drip loss. This study investigated the effects of high-pressure (HP) processing (200 MPa for 15 min), cooking methods, and freezing on the quality characteristics of moisture-enhanced restructured pork (MERP). The MERP was formulated to 84% moisture and compared with a control with 74% moisture. The MERP was applied to conventional cooking (75°C for 30 min) and sous-vide cooking (55°C for 24 h), ...
ARTICLE

Nov 01, 2025

Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins

Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

Food Sci Anim Resour 2025;45(6):1656-1670.
https://doi.org/10.5851/kosfa.2025.e3

The development of hybrid meat is essential as an alternative to reducing the consumption of animal meat, and the current market demand for such products is driving the substitution of plant-based ingredients. This research study conducted a comparative analysis of the quality characteristics of processed hybrid chicken analogue utilizing isolated rice, pea, and soy proteins. Specifically, isolated rice, pea, and soy proteins were used to replace 20% of the weight of chicken breast in the preparation of the chicken protein emulsion gel. Subsequ...
ARTICLE

Nov 01, 2025

Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum

Esra Akkaya, Enver Baris Bingol, Hamparsun Hampikyan, Hilal Colak

Food Sci Anim Resour 2025;45(6):1671-1691.
https://doi.org/10.5851/kosfa.2025.e8

This study was aimed to determine the effects of accelerated aging process provided by enzyme treatments (0.01 g/kg, 0.02 g/kg and 0.05 g/kg concentrations of papain, bromelain and fungal protease enzymes) on the quality characteristics of longissimus thoracis (LT) and longissimus lumborum (LL) muscles. For this purpose, LT and LL muscles, obtained from a commercial plant at 24 h post-mortem, were subjected to enzyme treatments. Treated samples were vacuum packed and kept at 2±1°C for physico-chemical, microbiological, instrumental and senso...
ARTICLE

Nov 01, 2025

Growth Characteristics, Blood Biochemistry, Histology, and Metabolic Profile of Muscle and Different Tissues: Toxicity Study of Deoxynivalenol

Jin Young Jeong, Junsik Kim, Minji Kim, Sungkwon Park

Food Sci Anim Resour 2025;45(6):1692-1709.
https://doi.org/10.5851/kosfa.2025.e11

Deoxynivalenol (DON) toxicity causes oxidative stress, immunological disorders, and gastrointestinal injury, thereby reducing animal survival and productivity. Pigs are particularly susceptible to DON; therefore, clear standards for DON levels in animal feed are essential. Therefore, we investigated the growth characteristics, biochemistry, histology, and metabolite profiles of growing pigs fed dietary DON levels. Twelve pigs were randomized to one of four diets for 28 d: 1) CON, control group fed conventional diets; 2) T1, 1 mg; 3) T2, 3 mg; a...
ARTICLE

Nov 01, 2025

Prevalence of Microorganisms and Suggestion for Potential Contribution of Microorganisms to Volatile Basic Nitrogen Production in Beef at Current Purchase Stages

Saena Yun, Yeongeun Seo, Yohan Yoon

Food Sci Anim Resour 2025;45(6):1710-1723.
https://doi.org/10.5851/kosfa.2025.e14

This study investigated the prevalence of microorganisms related to meat quality and analyzed volatile basic nitrogen (VBN) levels in beef samples to suggest potential bacteria that might contribute to VBN production at current purchase stages using metagenomic analysis. Seventy beef samples were analyzed for coliform, Escherichia coli, enterohemorrhagic E. coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, total aerobic bacteria (TAB), Enterobacteriaceae, lactic acid bacteria (LAB), Pseudomonas spp., yeast and molds (YM), and psy...
ARTICLE

Nov 01, 2025

Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation

Seo-Joon Yeom, Sang-Su Kim, Ki-Nam Yoon, Min-Ji Cho, Beom-Seok Song, Jong-Heum Park, Do-Yeong Kim, Young-Min Kim, Jae-Kyung Kim

Food Sci Anim Resour 2025;45(6):1724-1739.
https://doi.org/10.5851/kosfa.2025.e16

In 2020, pork cutlet products were recalled in Korea due to detection of enterohemorrhagic Escherichia coli. Electron beam (EB) irradiation is a non-thermal treatment technique that can improve hygiene quality by eliminating microorganisms. Irradiation technology for raw and ground meats has been studied extensively; however, it has not been explored adequately with regard to uncooked, breaded, and frozen pork cutlets. Therefore, the present study investigated the influence of EB at different irradiation doses (0.5–10 kGy) on pathogen inactiv...
ARTICLE

Nov 01, 2025

Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production

Sehyuk Oh, Gyutae Park, Sanghun Park, Yunhwan Park, Nayoung Choi, Youngho Lim, Soyoung Jang, Youngjin Kim, Hyunsu Choi, Sungkyun Oh, Jungseok Choi

Food Sci Anim Resour 2025;45(6):1740-1751.
https://doi.org/10.5851/kosfa.2025.e17

The importance of fat cell culture is increasing in the process of cultured meat production to improve meat quality. Among them, intramuscular fat, which greatly affects its quality, is mainly derived from fibro-adipogenic progenitor cells (FAPs). In this study, the effect of Citrus sunki peel extract (CPE) on the proliferation and adipose differentiation of FAPs isolated from muscle of Holstein cattle was investigated to enhance the proliferation and differentiation abilities of FAPs. FAPs were cultured in basal medium (C) or basal medium supp...
ARTICLE

Nov 01, 2025

Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue

Bing Han, Xiaowen Wang, Huiwen Liu, Daoying Wang

Food Sci Anim Resour 2025;45(6):1752-1769.
https://doi.org/10.5851/kosfa.2025.e18

Fermented sausage has attracted attention from consumers due to its pleasant flavor. In our study, the physicochemical characteristics, volatile compound (VOC) composition, and electronic sensory indices of sausages from four typical regions of southern China were investigated and compared, and the potential relationship between differential VOCs and odor/taste attributes was explored. The samples from Jiangsu (JS) and Zhejiang (ZJ) provinces displayed similar composition of VOCs with dominant aldehydes (hexanal and nonanal) and alcohols (1-oct...
ARTICLE

Nov 01, 2025

Comparative Analysis of Meat Quality and Muscle Transcriptome between Landrace and Jeju Native Pig

Na-Young Kim, Sanghoon Lee, Hyeon-Ah Kim, Yong-Jun Kang, In-Cheol Cho, Jong-Eun Park

Food Sci Anim Resour 2025;45(6):1770-1789.
https://doi.org/10.5851/kosfa.2025.e20

Jeju native pig (JNP) is an indigenous breed originating from Korea, characterized by short black hair, small stature, and superior meat quality compared with commercial breeds. This study investigated meat quality and transcriptome differences in the Longissimus dorsi muscles of Landrace and JNP pigs. Phenotypic analysis of meat quality traits was performed on each breed, revealing significant differences in cooking loss, crude fat, moisture, CIE L*, CIE a*, shear force, pH, hardness, gumminess, and chewiness (p<0.05). JNP exhibited signifi...
ARTICLE

Nov 01, 2025

Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken

Minjun Kim, Beobmo Ku, Jiwoo Kang, Daehee An, Taeheon Kim, Wonhyoung Park, Jonghyuk Kim, Jinho Cho, Jungseok Choi

Food Sci Anim Resour 2025;45(6):1790-1799.
https://doi.org/10.5851/kosfa.2025.e21

Low-fat cuts have gained popularity due to rising consumer interest in health-conscious diets. However, their tough texture and low juiciness necessitate quality improvement through optimized cooking methods. Sous-vide, a cooking method that can enhance tenderness and juiciness, can be a viable solution to address these challenges. This study aimed to compare quality characteristics of high-fat and low-fat cuts of beef (sirloin, BHF; top round, BLF), pork (belly, PHF; ham, PLF), and chicken (thigh, CHF; breast, CLF) before and after sous-vide c...
ARTICLE

Nov 01, 2025

Antioxidant Activity of Papaya Fruit Peels in Camel Meat

Najeeb S. Al-zoreky, Faisal S. Al-mathen, Sallah A. Al-Hasedi, Shaheed M. Alshiksaleh

Food Sci Anim Resour 2025;45(6):1800-1814.
https://doi.org/10.5851/kosfa.2025.e24

Lipid oxidation is among factors contributing to quality deterioration of camel meat. Phytochemicals from natural resources are potential quality preservatives. Papaya fruit peel extracts (PE) had a total phenolics of 30.03 mg gallic acid equivalent per gram of dried peels. PE demonstrated both ferric reducing power and radical scavenging activity (RSA). The RSA of PE was 75.65%±2.29 as measured by 2,2-diphenyl-1-picrylhydrazyl protocol. Ferric reducing power increased (r2 0.755) as PE concentrations rose from 1,000 to 6,000 μg/mL. A marinad...
ARTICLE

Nov 01, 2025

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;45(6):1815-1828.
https://doi.org/10.5851/kosfa.2025.e25

Post-acidification is a common phenomenon in fermented milk that can cause adverse effects, in which lactic acid bacteria used as starter cultures continue the lactic acid fermentation during storage. Lactate dehydrogenase (LDH) is a key enzyme for lactic acid fermentation. Therefore, the control of LDH could be one of the solutions to prevent post-acidification. In the present study, four genes (ldhL1, ldhL2, ldhL3, and ldhL4) encoding L-LDH were identified by whole genome sequencing of the Lacticaseibacillus casei HY2782, cloned into expressi...
ARTICLE

Nov 01, 2025

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;45(6):1829-1839.
https://doi.org/10.5851/kosfa.2025.e26

This study aimed to analyze the effect of creatine supplementation on the quality and storage characteristics of emulsified pork sausages. Creatine powder was added at levels of 0.5% (CS1), 1.0% (CS2), 1.5% (CS3), and 2.0% (CS4). Quality characteristics were evaluated on day 0, while storage characteristics were assessed on day 7 following storage under sealed conditions at 4°C to monitor potential changes over time. The pH increased with higher creatine levels. The cooking yields of CS2 and CS3 were comparable to that of the control group, ...
ARTICLE

Nov 01, 2025

Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis

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

Food Sci Anim Resour 2025;45(6):1840-1855.
https://doi.org/10.5851/kosfa.2025.e28

This study aimed to isolate, identify, and evaluate the probiotic potential of lactic acid bacteria derived from Prunus yedoensis and assess its antibacterial activity and antioxidant properties. One strain was isolated and identified as Lacticaseibacillus paracasei, showing 99.9% homology. The strain demonstrated 72.63% survival under acidic conditions and was confirmed to be non-hemolytic and safe for food fermentation. The strain’s cell-free supernatant demonstrated significant antioxidant activity, with a 70.40% 2,2-diphenyl-1-picrylhydra...
WITHDRAWAL

Nov 01, 2025

Withdrawn: Housing Systems (Loose Housing vs. Tie Stalls) Effect on Animal Welfare, Carcass Characteristics, and Meat Quality of Different Parts of Muscle in the Finishing Beef Bulls

Xiao Wang, Xuesong Chen, Fanrong Cui, Zhibing Ye, Lixing Yuan, Wenzhong Chen, Nan Su, Yuxia Zhang, Sumei Chen, Meng Liu, Zhen Ma, Xiang-Min Yan

Food Sci Anim Resour 2025;45(6):1856
https://doi.org/10.5851/kosfa.2025.e19

CURRENT ISSUE: Nov 2025, Vol. 45 , No. 6

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;45(6):1553-1569.
https://doi.org/10.5851/kosfa.2025.e36

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ARTICLE

Coacervates of Lactoferrin with Resistant Dextrin via Noncovalent Interaction for Enhanced Thermal Stability, Interface Characteristics and Docosahexaenoic Acid (DHA) Encapsulation

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

Food Sci Anim Resour 2025;45(6):1553-1569.
https://doi.org/10.5851/kosfa.2024.e135

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ARTICLE

Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models

Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Mariano Ermie, Sun Jin Hur

Food Sci Anim Resour 2025;45(6):1570-1584.
https://doi.org/10.5851/kosfa.2024.e66

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ARTICLE

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

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

Food Sci Anim Resour 2025;45(6):1585-1601.
https://doi.org/10.5851/kosfa.2024.e126

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ARTICLE

Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage

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

Food Sci Anim Resour 2025;45(6):1602-1619.
https://doi.org/10.5851/kosfa.2024.e127

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ARTICLE

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;45(6):1644-1655.
https://doi.org/10.5851/kosfa.2024.e136

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ARTICLE

Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins

Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

Food Sci Anim Resour 2025;45(6):1656-1670.
https://doi.org/10.5851/kosfa.2025.e3

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ARTICLE

Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum

Esra Akkaya, Enver Baris Bingol, Hamparsun Hampikyan, Hilal Colak

Food Sci Anim Resour 2025;45(6):1671-1691.
https://doi.org/10.5851/kosfa.2025.e8

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ARTICLE

Growth Characteristics, Blood Biochemistry, Histology, and Metabolic Profile of Muscle and Different Tissues: Toxicity Study of Deoxynivalenol

Jin Young Jeong, Junsik Kim, Minji Kim, Sungkwon Park

Food Sci Anim Resour 2025;45(6):1692-1709.
https://doi.org/10.5851/kosfa.2025.e11

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ARTICLE

Prevalence of Microorganisms and Suggestion for Potential Contribution of Microorganisms to Volatile Basic Nitrogen Production in Beef at Current Purchase Stages

Saena Yun, Yeongeun Seo, Yohan Yoon

Food Sci Anim Resour 2025;45(6):1710-1723.
https://doi.org/10.5851/kosfa.2025.e14

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ARTICLE

Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation

Seo-Joon Yeom, Sang-Su Kim, Ki-Nam Yoon, Min-Ji Cho, Beom-Seok Song, Jong-Heum Park, Do-Yeong Kim, Young-Min Kim, Jae-Kyung Kim

Food Sci Anim Resour 2025;45(6):1724-1739.
https://doi.org/10.5851/kosfa.2025.e16

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ARTICLE

Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production

Sehyuk Oh, Gyutae Park, Sanghun Park, Yunhwan Park, Nayoung Choi, Youngho Lim, Soyoung Jang, Youngjin Kim, Hyunsu Choi, Sungkyun Oh, Jungseok Choi

Food Sci Anim Resour 2025;45(6):1740-1751.
https://doi.org/10.5851/kosfa.2025.e17

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ARTICLE

Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue

Bing Han, Xiaowen Wang, Huiwen Liu, Daoying Wang

Food Sci Anim Resour 2025;45(6):1752-1769.
https://doi.org/10.5851/kosfa.2025.e18

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ARTICLE

Comparative Analysis of Meat Quality and Muscle Transcriptome between Landrace and Jeju Native Pig

Na-Young Kim, Sanghoon Lee, Hyeon-Ah Kim, Yong-Jun Kang, In-Cheol Cho, Jong-Eun Park

Food Sci Anim Resour 2025;45(6):1770-1789.
https://doi.org/10.5851/kosfa.2025.e20

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ARTICLE

Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken

Minjun Kim, Beobmo Ku, Jiwoo Kang, Daehee An, Taeheon Kim, Wonhyoung Park, Jonghyuk Kim, Jinho Cho, Jungseok Choi

Food Sci Anim Resour 2025;45(6):1790-1799.
https://doi.org/10.5851/kosfa.2025.e21

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ARTICLE

Antioxidant Activity of Papaya Fruit Peels in Camel Meat

Najeeb S. Al-zoreky, Faisal S. Al-mathen, Sallah A. Al-Hasedi, Shaheed M. Alshiksaleh

Food Sci Anim Resour 2025;45(6):1800-1814.
https://doi.org/10.5851/kosfa.2025.e24

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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;45(6):1815-1828.
https://doi.org/10.5851/kosfa.2025.e25

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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;45(6):1829-1839.
https://doi.org/10.5851/kosfa.2025.e26

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ARTICLE

Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis

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

Food Sci Anim Resour 2025;45(6):1840-1855.
https://doi.org/10.5851/kosfa.2025.e28

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WITHDRAWAL

Withdrawn: Housing Systems (Loose Housing vs. Tie Stalls) Effect on Animal Welfare, Carcass Characteristics, and Meat Quality of Different Parts of Muscle in the Finishing Beef Bulls

Xiao Wang, Xuesong Chen, Fanrong Cui, Zhibing Ye, Lixing Yuan, Wenzhong Chen, Nan Su, Yuxia Zhang, Sumei Chen, Meng Liu, Zhen Ma, Xiang-Min Yan

Food Sci Anim Resour 2025;45(6):1856
https://doi.org/10.5851/kosfa.2025.e19

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MOST READ ARTICLE

REVIEW

Effective Strategies for Understanding Meat Flavor: A Review

Min Kyung Park, Yun-Sang Choi

Food Sci Anim Resour 2025;45(1):165-184.
https://doi.org/10.5851/kosfa.2024.e124

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Last 3 months views: 5227

REVIEW

A Review on the Current Research and Industrialization Status of Edible Insect Protein

Yeongwoo Choi, Da Young Lee, Ermie Jr Mariano, Jinmo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Sun Jin Hur

Food Sci Anim Resour 2025;45(4):981-997.
https://doi.org/10.5851/kosfa.2025.e31

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Last 3 months views: 5091

ARTICLE

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 2025;45(4):1041-1061.
https://doi.org/10.5851/kosfa.2024.e74

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