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, 2024

Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients

Ui-Bin Baek, Hack-Youn Kim

Food Sci Anim Resour 2024;44(5):967-987.
https://doi.org/10.5851/kosfa.2024.e63

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such...
REVIEW

Sep 01, 2024

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

Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyunsaturated fatty acids (PUFAs) vastly exceed the amount of ω-3 PUFAs, with ω-6/ω-3 ratios ranging from 10:1 to 25:1. ω-6 PUFAs, such as arachidonic acid, have pro-inflammatory effects and increase obesity. On the other hand, ω-3 PUFAs, including eicosapentaenoic acid and docosahexaenoic acid, have anti-inflammatory and anti-obesity ef...
REVIEW

Sep 01, 2024

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

Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concerns for food safety and quality. Psychrotrophic bacteria, including Pseudomonas, Listeria, and Yersinia, not only spoil food but can also produce heat-resistant enzymes and toxins, posing health risks. This review examines the characteristics and species composition of psychrotrophic bacteria in animal-derived ...
ARTICLE

Sep 01, 2024

Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase

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

Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e28

Alternative protein sources with greater nutritional value and a lower environmental footprint have recently attracted interest in the production of meat substitutes. However, it is required that these alternatives mimic the texture and structure of meat. This study investigated varying ratios of textured vegetable proteins (TVP) to Tenebrio molitor larvae (brown mealworm; TM) with the addition of transglutaminase (TG) to determine the quality characteristics of these emulsions. The results demonstrated low protein solubility of the emulsions a...
ARTICLE

Sep 01, 2024

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e34

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP...
ARTICLE

Sep 01, 2024

Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Soeun Kim, Minkyung Woo, Samooel Jung, Seonmin Lee

Food Sci Anim Resour 2024;44(5):1055-1068.
https://doi.org/10.5851/kosfa.2024.e37

The differences in the proteolytic patterns and shear force of pork and beef during aging were evaluated. Pork and beef semitendinosus muscles were obtained at 24 and 48 h postmortem, respectively, and aged at 4°C for 0 (Day 0), 7 (Day 7), and 14 days (Day 14). Changes in the electrical conductivity were observed in pork on Day 7 and beef on Day 14. The calpain activity increased in pork (p<0.05) after 14 days of aging, whereas that of beef decreased on Day 7 (p<0.05). The cathepsin B activity in pork and beef increased between Day 7 a...
ARTICLE

Sep 01, 2024

Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages

Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2024;44(5):1069-1079.
https://doi.org/10.5851/kosfa.2024.e40

This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and correlation of pork emulsified sausages during refrigerated storage. The following groups of sausage samples were manufactured: Control (non-addition), BBP (1% bovine blood plasma); PBP (1% porcine blood plasma), EWP (1% white egg powder), CPPP (1% commercial porcine plasma powder), ISP (1% isolated soy protein), SP (1% sea...
ARTICLE

Sep 01, 2024

Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model

Anna Kang, Min-Jin Kwak, Hye Jin Choi, Seon-hui Son, Sei-hyun Lim, Ju Young Eor, Minho Song, Min Kyu Kim, Jong Nam Kim, Jungwoo Yang, Minjee Lee, Minkyoung Kang, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2024;44(5):1080-1095.
https://doi.org/10.5851/kosfa.2024.e41

In contemporary society, the increasing number of pet-owning households has significantly heightened interest in companion animal health, expanding the probiotics market aimed at enhancing pet well-being. Consequently, research into the gut microbiota of companion animals has gained momentum, however, ethical and societal challenges associated with experiments on intelligent and pain-sensitive animals necessitate alternative research methodologies to reduce reliance on live animal testing. To address this need, the Fermenter for Intestinal Micr...
ARTICLE

Sep 01, 2024

Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh

Pattarabhorn Pakaweerachat, Teerin Chysirichote

Food Sci Anim Resour 2024;44(5):1096-1107.
https://doi.org/10.5851/kosfa.2024.e42

This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0–9.0) and after chilling storage (4.0±1.0°C) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, ...
ARTICLE

Sep 01, 2024

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

Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The objective of this research was to compare soy and pea protein in the production of hydrogel scaffolds intended for cultured meat. We examined the gelation process, physical characteristics, and the ability of scaffolds to facilitate cell adhesion using mesenchymal stem cells derived from porcine adipose tissue (ADSCs). The combination o...
ARTICLE

Sep 01, 2024

Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages

Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim

Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP valu...
ARTICLE

Sep 01, 2024

Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO₂ on the Preservation of Chilled Pork

Xiaoyu Chai, Dequan Zhang, Yuqian Xu, Xin Li, Zhisheng Zhang, Chengli Hou, Weili Rao, Debao Wang

Food Sci Anim Resour 2024;44(5):1142-1155.
https://doi.org/10.5851/kosfa.2024.e54

This study investigated the impact of packaging methods coupled with high barrier packaging loaded with titanium dioxide (TiO2) on the quality of chilled pork. The experiment consisted of three treatment groups: air packaging (AP), vacuum packaging (VP), and vacuum antibacterial packaging (VAP). Changes in total viable count (TVC), pH value, total volatile basic nitrogen (TVB-N) value, sensory attributes, and water holding capacity of pork were analyzed at 0, 3, 6, 9, and 12 d. TVC of the VAP group was 5.85 Log CFU/g at 12 d, which was lower th...
ARTICLE

Sep 01, 2024

Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning

Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1156-1166.
https://doi.org/10.5851/kosfa.2024.e69

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has bee...
ARTICLE

Sep 01, 2024

Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue

Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72

This study aimed to investigate effects of chicken age on proliferation and differentiation capacity of muscle satellite cells (MSCs) and to determine total amino acid contents of cultured meat (CM) produced. Chicken MSCs (cMSCs) were isolated from hindlimb muscles of broiler chickens at 5-week-old (5W) and 19-embryonic-day (19ED), respectively. Proliferation abilities (population doubling time and cell counting kit 8) of cMSCs from 19ED were significantly higher than those from 5W (p<0.05). Likewise, both myotube formation area and expressi...
ARTICLE

Sep 01, 2024

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim

Food Sci Anim Resour 2024;44(5):1181-1194.
https://doi.org/10.5851/kosfa.2024.e73

This study assessed and compared meat quality and fiber characteristics of longissimus lumborum (LL), psoas major (PM), and semimembranosus muscles among Hanwoo (HW), Jeju black (BL), and their crossbred (BH) cattle. Twelve carcasses from each breed (36 in total) were used in this study. BL and BH had higher moisture and crude ash contents and lower crude fat and protein contents than HW, regardless of the muscle type. BL had higher CIE a*, cooking loss, and shear force values than did the other breeds for all muscle types. The muscle fiber siz...

CURRENT ISSUE: Sep 2024, Vol. 44 , No. 5

REVIEW

Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients

Ui-Bin Baek, Hack-Youn Kim

Food Sci Anim Resour 2024;44(5):967-987.
https://doi.org/10.5851/kosfa.2024.e63

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REVIEW

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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REVIEW

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

Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e28

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ARTICLE

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024;44(5):1028-1039.
https://doi.org/10.5851/kosfa.2024.e34

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ARTICLE

Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Soeun Kim, Minkyung Woo, Samooel Jung, Seonmin Lee

Food Sci Anim Resour 2024;44(5):1055-1068.
https://doi.org/10.5851/kosfa.2024.e37

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ARTICLE

Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages

Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2024;44(5):1069-1079.
https://doi.org/10.5851/kosfa.2024.e40

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ARTICLE

Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model

Anna Kang, Min-Jin Kwak, Hye Jin Choi, Seon-hui Son, Sei-hyun Lim, Ju Young Eor, Minho Song, Min Kyu Kim, Jong Nam Kim, Jungwoo Yang, Minjee Lee, Minkyoung Kang, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2024;44(5):1080-1095.
https://doi.org/10.5851/kosfa.2024.e41

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ARTICLE

Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh

Pattarabhorn Pakaweerachat, Teerin Chysirichote

Food Sci Anim Resour 2024;44(5):1096-1107.
https://doi.org/10.5851/kosfa.2024.e42

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ARTICLE

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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ARTICLE

Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages

Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim

Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53

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ARTICLE

Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO₂ on the Preservation of Chilled Pork

Xiaoyu Chai, Dequan Zhang, Yuqian Xu, Xin Li, Zhisheng Zhang, Chengli Hou, Weili Rao, Debao Wang

Food Sci Anim Resour 2024;44(5):1142-1155.
https://doi.org/10.5851/kosfa.2024.e54

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ARTICLE

Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning

Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1156-1166.
https://doi.org/10.5851/kosfa.2024.e69

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ARTICLE

Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue

Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72

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ARTICLE

Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim

Food Sci Anim Resour 2024;44(5):1181-1194.
https://doi.org/10.5851/kosfa.2024.e73

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AHEAD OF PRINT

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 2024 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e99

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Article

Effect of adding cultured meat tissue on physicochemical quality and taste of hybrid cultured meat manufactured using wet- spinning

So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e104

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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 2024 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e103

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Review

Uses of Chemical Technologies for Meat Decontamination

Donggyun Yim

Food Sci Anim Resour 2024 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e102

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Article

Milk production, composition, and reproductive performance of crossbred dairy stock on smallholder dairying in South Western Ethiopia

Adinow Abate, Habtamu Lemma Didanna, Asrat Ayza

Food Sci Anim Resour 2024 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e101

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Article

Interconnection of the Gut-Skin Axis in NC/Nga Mice 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 [published online ahead of print: Oct 18, 2024]
https://doi.org/10.5851/kosfa.2024.e100

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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 2024 [published online ahead of print: Oct 08, 2024]
https://doi.org/10.5851/kosfa.2024.e98

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Article

Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken carcasses Quality

Kang Heung Kim, Byong Kon Lee, Ji Yeon Chun, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim

Food Sci Anim Resour 2024 [published online ahead of print: Oct 08, 2024]
https://doi.org/10.5851/kosfa.2024.e97

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Article

Lipid Composition of Camel Milk and Cow Milk in Xinjiang Province of China Analyzed by Method of UPLC-Q-TOF-MS

Jing Miao, Jun Wang

Food Sci Anim Resour 2024 [published online ahead of print: Oct 08, 2024]
https://doi.org/10.5851/kosfa.2024.e96

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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 2024 [published online ahead of print: Oct 08, 2024]
https://doi.org/10.5851/kosfa.2024.e95

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MOST READ 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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Last 3 months views: 1058

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: 992

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: 948

REVIEW

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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Last 3 months views: 877

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: 843

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: 827

ARTICLE

Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts

Francine M. Giotto, Ana Paula B. Fruet, José L. Nörnberg, Chris R. Calkins, Amilton S. de Mello

Food Sci Anim Resour 2020;40(3):484-494.
https://doi.org/10.5851/kosfa.2020.e28

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Last 3 months views: 781

ARTICLE

Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh

Pattarabhorn Pakaweerachat, Teerin Chysirichote

Food Sci Anim Resour 2024;44(5):1096-1107.
https://doi.org/10.5851/kosfa.2024.e42

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Last 3 months views: 734

ARTICLE

Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model

Anna Kang, Min-Jin Kwak, Hye Jin Choi, Seon-hui Son, Sei-hyun Lim, Ju Young Eor, Minho Song, Min Kyu Kim, Jong Nam Kim, Jungwoo Yang, Minjee Lee, Minkyoung Kang, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2024;44(5):1080-1095.
https://doi.org/10.5851/kosfa.2024.e41

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Last 3 months views: 704

ARTICLE

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