Food Science of Animal Resources

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2020 Impact Factor: 2.471

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

Jul 01, 2021

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

Increasing meat demand in terms of both quality and quantity in conjunction with feeding a growing population has resulted in regulatory agencies imposing stringent guidelines on meat quality and safety. Objective and accurate rapid non-destructive detection methods and evaluation techniques based on artificial intelligence have become the research hotspot in recent years and have been widely applied in the meat industry. Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultraso...
REVIEW

Jul 01, 2021

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Lovedeep Kaur, Seah Xin Hui, James D. Morton, Ramandeep Kaur, Feng Ming Chian, Mike Boland

Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a ...
ARTICLE

Jul 01, 2021

Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates

Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci Anim Resour 2021;41(4):608-622.
https://doi.org/10.5851/kosfa.2021.e19

Bioactive peptides have great potentials as nutraceutical and pharmaceutical agents that can improve human health. The objectives of this research were to produce functional peptides from ovotransferrin, a major egg white protein, using single enzyme treatments, and to analyze the properties of the hydrolysates produced. Lyophilized ovotransferrin was dissolved in distilled water at 20 mg/mL, treated with protease, elastase, papain, trypsin, or α-chymotrypsin at 1% (w/v) level of substrate, and incubated for 0–24 h at the optimal temperatu...
ARTICLE

Jul 01, 2021

Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells

Kyungae Jo, Woo Young Jang, Beom Sik Yun, Jin Soo Kim, Hyun-Sun Lee, Yeok Boo Chang, Hyung Joo Suh

Food Sci Anim Resour 2021;41(4):623-635.
https://doi.org/10.5851/kosfa.2021.e20

The effect of deer antler extract on muscle differentiation and muscle atrophy were evaluated to minimize muscle loss following aging. Various deer antler extracts (HWE, hot water extract of deer antler; FE, HWE of fermented deer antler; ET, enzyme-assisted extract of deer antler; UE, extract prepared by ultrasonication of deer antler) were evaluated for their effect on muscle differentiation and inhibition of 5-aminoimidazole-4-carboxamide ribonucleoside (AICAR)-induced muscle atrophy in C2C12 cells. Morphological changes according to the effe...
ARTICLE

Jul 01, 2021

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Semeneh Seleshe, Suk Nam Kang

Food Sci Anim Resour 2021;41(4):636-649.
https://doi.org/10.5851/kosfa.2021.e21

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat cou...
ARTICLE

Jul 01, 2021

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao

Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a*, b* and cooking loss at the pre-rigor phase. Sar...
ARTICLE

Jul 01, 2021

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Boin Lee, Chun Ho Park, Jae Yeong Kim, O Hyeonbin, Dasol Kim, Dong Kook Cho, Young Soon Kim, Young Min Choi

Food Sci Anim Resour 2021;41(4):664-673.
https://doi.org/10.5851/kosfa.2021.e24

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60°C for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface regi...
ARTICLE

Jul 01, 2021

Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat

Sanghun Park, Yun-a Kim, Sanghun Lee, Yunhwan Park, Nahee Kim, Jungseok Choi

Food Sci Anim Resour 2021;41(4):674-686.
https://doi.org/10.5851/kosfa.2021.e28

This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet+0.1% fish collagen (PC), basal diet+0.1% pig skin collagen (T1), basal diet+0.5% pig skin collagen (T2), and basal diet+1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p<0.05). The fat content was higher in the T1 and PC gr...
ARTICLE

Jul 01, 2021

Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein

Da Young Kim, Jung Sik Yoo, Yoon Ah Cho, Ho Sik Yoon, Cheol-Hyun Kim

Food Sci Anim Resour 2021;41(4):687-700.
https://doi.org/10.5851/kosfa.2021.e29

This study performed to evaluate the applicability of functional dairy food materials by comparing the calcium solubilization ability and anti-inflammatory effects of hydrolyzed casein protein. Commercial enzyme (Alcalase^®; Neutrase^®; Protamex^®; Flavourzyme^®) was added to the 10% casein solution to prepare the casein hydrolysates. Samples obtained every hour [1:200 (w/v)]. According to results of measuring the degree of hydrolysis (DH), all of four enzymatic hydrolysates increased rapidly from 3...
ARTICLE

Jul 01, 2021

Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

Zixiang Wei, Ruidong Chu, Lanjie Li, Jingjing Zhang, Huachen Zhang, Xiaohong Pan, Yifan Dong, Guiqin Liu

Food Sci Anim Resour 2021;41(4):701-714.
https://doi.org/10.5851/kosfa.2021.e30

In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4°C) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 5...
ARTICLE

Jul 01, 2021

Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Hanna Seprina br Sembring, Koo Bok Chin

Food Sci Anim Resour 2021;41(4):715-730.
https://doi.org/10.5851/kosfa.2021.e31

The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality. Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher 2,2-diphenyl-1picrylhydrazyl radical-scavenging activities (DPPH-RSA) and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (I...
SHORT COMMUNICATION

Jul 01, 2021

Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization

Jung Min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2021;41(4):731-738.
https://doi.org/10.5851/kosfa.2021.e23

Herein, a novel analytical method using a high-performance liquid chromatography-fluorescence detector (HPLC/FLD) is developed for rapidly measuring an L-carnitine ester derivative in infant powdered milk. In this study, solid-phase extraction cartridges filled with derivatized methanol and distilled water were used to effectively separate L-carnitine. Protein precipitation pretreatment was carried out to remove the protein and recover the analyte extract with a high recovery (97.16%–106.56%), following which carnitine in the formula was deri...
SHORT COMMUNICATION

Jul 01, 2021

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Sun-Hwa Shin, Won-Seok Choi

Food Sci Anim Resour 2021;41(4):739-747.
https://doi.org/10.5851/kosfa.2021.e26

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a chan...
ERRATUM

Jul 01, 2021

Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts

Yong-An Kim, Sang-Woo Kim, Myung-Ho Lee, Hak-Kyo Lee, In-Ho Hwang

Food Sci Anim Resour 2021;41(4):748
https://doi.org/10.5851/kosfa.2021.e32

CURRENT ISSUE: Jul 2021, Vol. 41 , No. 4

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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REVIEW

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Lovedeep Kaur, Seah Xin Hui, James D. Morton, Ramandeep Kaur, Feng Ming Chian, Mike Boland

Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27

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ARTICLE

Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates

Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci Anim Resour 2021;41(4):608-622.
https://doi.org/10.5851/kosfa.2021.e19

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ARTICLE

Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells

Kyungae Jo, Woo Young Jang, Beom Sik Yun, Jin Soo Kim, Hyun-Sun Lee, Yeok Boo Chang, Hyung Joo Suh

Food Sci Anim Resour 2021;41(4):623-635.
https://doi.org/10.5851/kosfa.2021.e20

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ARTICLE

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Semeneh Seleshe, Suk Nam Kang

Food Sci Anim Resour 2021;41(4):636-649.
https://doi.org/10.5851/kosfa.2021.e21

HTML PDF PubReader

ARTICLE

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao

Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22

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ARTICLE

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Boin Lee, Chun Ho Park, Jae Yeong Kim, O Hyeonbin, Dasol Kim, Dong Kook Cho, Young Soon Kim, Young Min Choi

Food Sci Anim Resour 2021;41(4):664-673.
https://doi.org/10.5851/kosfa.2021.e24

HTML PDF PubReader

ARTICLE

Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat

Sanghun Park, Yun-a Kim, Sanghun Lee, Yunhwan Park, Nahee Kim, Jungseok Choi

Food Sci Anim Resour 2021;41(4):674-686.
https://doi.org/10.5851/kosfa.2021.e28

HTML PDF PubReader

ARTICLE

Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein

Da Young Kim, Jung Sik Yoo, Yoon Ah Cho, Ho Sik Yoon, Cheol-Hyun Kim

Food Sci Anim Resour 2021;41(4):687-700.
https://doi.org/10.5851/kosfa.2021.e29

HTML PDF PubReader

ARTICLE

Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

Zixiang Wei, Ruidong Chu, Lanjie Li, Jingjing Zhang, Huachen Zhang, Xiaohong Pan, Yifan Dong, Guiqin Liu

Food Sci Anim Resour 2021;41(4):701-714.
https://doi.org/10.5851/kosfa.2021.e30

HTML PDF PubReader

ARTICLE

Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Hanna Seprina br Sembring, Koo Bok Chin

Food Sci Anim Resour 2021;41(4):715-730.
https://doi.org/10.5851/kosfa.2021.e31

HTML PDF PubReader

SHORT COMMUNICATION

Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization

Jung Min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2021;41(4):731-738.
https://doi.org/10.5851/kosfa.2021.e23

HTML PDF PubReader

SHORT COMMUNICATION

Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

Sun-Hwa Shin, Won-Seok Choi

Food Sci Anim Resour 2021;41(4):739-747.
https://doi.org/10.5851/kosfa.2021.e26

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ERRATUM

Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts

Yong-An Kim, Sang-Woo Kim, Myung-Ho Lee, Hak-Kyo Lee, In-Ho Hwang

Food Sci Anim Resour 2021;41(4):748
https://doi.org/10.5851/kosfa.2021.e32

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AHEAD OF PRINT

Article

Effect of postmortem phases on lamb meat quality: A physicochemical, microstructural and water mobility approach

Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang

Food Sci Anim Resour 2021 [published online ahead of print: Jul 27, 2021]
https://doi.org/10.5851/kosfa.2021.e37

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Article

Evaluation of Meat from Korean Native chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Ki-Chang Nam

Food Sci Anim Resour 2021 [published online ahead of print: Jul 08, 2021]
https://doi.org/10.5851/kosfa.2021.e36

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Article

Sensory quality and histochemical characteristics of longissimus thoracis muscle between Hanwoo and Holstein steers of different quality grades

Jae Yeong Kim, Boin Lee, Dong Hwan Kim, Kichoon Lee, Eun Joong Kim, Young Min Choi

Food Sci Anim Resour 2021 [published online ahead of print: Jun 28, 2021]
https://doi.org/10.5851/kosfa.2021.e35

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Article

Effects of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage

Jinwoo Cho, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Aera Jang

Food Sci Anim Resour 2021 [published online ahead of print: Jun 28, 2021]
https://doi.org/10.5851/kosfa.2021.e34

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Article

Fermented Colostrum Whey Upregulates Aquaporin-3 Expression in, and Proliferation of, Keratinocytes via p38/c-Jun N-terminal Kinase Activation

Sang-Ah Seo, Hyun-Jung Park, Min-Gi Han, Ran Lee, Ji-Soo Kim, Ji-Hoo Park, Won-Young Lee, Hyuk Song

Food Sci Anim Resour 2021 [published online ahead of print: Jun 28, 2021]
https://doi.org/10.5851/kosfa.2021.e33

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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: 563

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: 493

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: 469

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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Last 3 months views: 463

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699

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Last 3 months views: 342

ARTICLE

Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells

Kyungae Jo, Woo Young Jang, Beom Sik Yun, Jin Soo Kim, Hyun-Sun Lee, Yeok Boo Chang, Hyung Joo Suh

Food Sci Anim Resour 2021;41(4):623-635.
https://doi.org/10.5851/kosfa.2021.e20

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Last 3 months views: 332

SHORT COMMUNICATIONS

Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro

Kwang-Hwan Choi, Ji Won Yoon, Minsu Kim, Jinsol Jeong, Minkyung Ryu, Sungkwon Park, Cheorun Jo, Chang-Kyu Lee

Food Sci Anim Resour 2020;40(4):659-667.
https://doi.org/10.5851/kosfa.2020.e39

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Last 3 months views: 326

ARTICLE

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

Boin Lee, Chun Ho Park, Jae Yeong Kim, O Hyeonbin, Dasol Kim, Dong Kook Cho, Young Soon Kim, Young Min Choi

Food Sci Anim Resour 2021;41(4):664-673.
https://doi.org/10.5851/kosfa.2021.e24

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Last 3 months views: 321

REVIEW

The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review

Xi Huang, Dong Uk Ahn

Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2

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Last 3 months views: 319

ARTICLE

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Semeneh Seleshe, Suk Nam Kang

Food Sci Anim Resour 2021;41(4):636-649.
https://doi.org/10.5851/kosfa.2021.e21

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Last 3 months views: 315

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 56

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

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 37

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

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 37

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

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 35

ARTICLE

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

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

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 32

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

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 32

ARTICLE

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

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

Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418

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Cited by 29

REVIEW

Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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Cited by 27

ARTICLE

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim

Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1

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Cited by 26

ARTICLE

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh

Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90

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Cited by 25

Author	APC	Remark
Member	1,000,000 KR won	First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea	1,200,000 KR won
Other countries except Korea	500 US $	Affiliation of corresponding author

CURRENT ISSUE: Jul 2021, Vol. 41 , No. 4

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Special Issue: 67th ICoMST 2021