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

Jan 01, 2022

A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals

Yinghua Song, Changfa Wang, Yonghui Wang, Wenqiong Chai, Mingxia Zhu, Peng Xue, Baoxiu Liu, Xue Sun, Yingzi Song, Changyun Cai, Mengmeng Li

Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59

Lipids are one of the major macronutrients essential for adequate growth and maintenance of human health. Their structure is not only complex but also diverse, which makes systematic and holistic analyses challenging; consequently, little is known regarding the relationship between phenotype and mechanism of action. In recent years, rapid advancements have been made in the fields of lipidomics and bioinformatics. In comparison with traditional approaches, mass spectrometry-based lipidomics can rapidly identify as well as quantify >1,000 lipi...
REVIEW

Jan 01, 2022

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

Beef contains functional fatty acids such as conjugated linoleic acid and long-chain fatty acids. This review summarizes results from studies comparing the fatty acid composition of beef from cattle fed either grass or grain-based feed. Since functional lipid components are contributed through dietary consumption of beef, the fatty acid composition is reported on mg/100 g of meat basis rather than on a percentage of total fat basis. Beef from grass-fed contains lesser total fat than that from grain-fed in all breeds of cattle. Reduced total fat...
ARTICLE

Jan 01, 2022

Functional Quails Eggs using Enriched Spirulina during the Biosorption Process

Maryam Vejdani nia, Mozhgan Emtyazjoo, Mohammad Chamani

Food Sci Anim Resour 2022;42(1):34-45.
https://doi.org/10.5851/kosfa.2021.e39

Spirulina platensis was included at 2.5%, 5%, and 7.5% of the diet as a phytobiotic either as a crude preparation or after enrichment by a biosorption process and fed to 126 Japanese quail and the eggs collected and examined for 6 weeks. Assessments were made of physical and chemical characteristics of the eggs. All treatments with added Spirulina increased unsaturated fatty acids and decreased saturated fatty acids with the largest responses for linolenic (omega 3) and oleic (omega 9) acids. The changes in fatty acids were greater with enriche...
ARTICLE

Jan 01, 2022

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk

Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini, Endang Prangdimurti

Food Sci Anim Resour 2022;42(1):46-60.
https://doi.org/10.5851/kosfa.2021.e55

In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the potential for ACEI peptides was identified in fermented goat milk with the highest ACEI activity. The proteolytic specificity of LAB was also evaluated. The 2% isolate was inoculated into reconstituted goat milk (11%, w/v), then incubated at 37°C until pH 4.6 was reached. The supernatant produced by centrifugation was analyzed for ACEI act...
ARTICLE

Jan 01, 2022

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rashmi A. Rupasinghe, Amali U. Alahakoon, Achala W. Alakolanga, Dinesh D. Jayasena, Cheorun Jo

Food Sci Anim Resour 2022;42(1):61-72.
https://doi.org/10.5851/kosfa.2021.e62

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant act...
ARTICLE

Jan 01, 2022

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for this study were made. The pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of sausages were examined. The pH value of uncooked and c...
ARTICLE

Jan 01, 2022

Hovenia Monofloral Honey can Attenuate Enterococcus faecalis Mediated Biofilm Formation and Inflammation

Ri You, Oh Yun Kwon, Hyun Joo Woo, Seung Ho Lee

Food Sci Anim Resour 2022;42(1):84-97.
https://doi.org/10.5851/kosfa.2021.e65

We evaluated the anti-biofilm formation and anti-inflammatory activity of Hovenia monofloral honey (HMH) against Enterococcus faecalis. Co-culture of HMH with E. faecalis attenuated the biofilm formation of E. faecalis on a polystyrene surface. In addition, HMH effectively eradicated the established E. faecalis biofilm. HMH significantly attenuated E. faecalis growth but did not affect the production of extracellular polymeric substances on E. faecalis, indicating that reduction of E. faecalis biofilm is a result of HMH-mediated killing of E. f...
ARTICLE

Jan 01, 2022

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

Dong Hyun Kim, Dong-Min Shin, Jung Hoon Lee, Yea Ji Kim, Sung Gu Han

Food Sci Anim Resour 2022;42(1):98-110.
https://doi.org/10.5851/kosfa.2021.e66

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0–800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water c...
ARTICLE

Jan 01, 2022

The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior

Seoyoung Park, Nayeong Kim, Wooksung Kim, Junghoon Moon

Food Sci Anim Resour 2022;42(1):111-127.
https://doi.org/10.5851/kosfa.2021.e67

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evalua...
ARTICLE

Jan 01, 2022

Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea

Jin-Joo Jeon, Hee-Jin Kim, Hye-Jin Kim, HHwan-Ku Kang, Chan-Ho Kim, Hyun-Soo Kim, Bo-Seok Kang, Sang-Ho Kim, Aera Jang

Food Sci Anim Resour 2022;42(1):128-141.
https://doi.org/10.5851/kosfa.2021.e68

Compared to the conventional farms (CF) rearing of broilers, the rearing management of animal welfare-certified farms (AF) must provide low stocking density, perch, air regulation, and feeding plant-based protein. This study aimed to compare the effects of rearing management in CF and AF on blood parameters, meat quality, and bioactive compound content in Ross 308 broiler chickens at the farm level before transportation to slaughterhouses. Blood and meat samples were obtained at 28-35-day-old chickens from three CF and three AF. In blood sample...
ARTICLE

Jan 01, 2022

Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken

Eunyoung Park, Sangeun Park, Jeong Hyeon Hwang, Ah Hyun Jung, Sung Hee Park, Yohan Yoon

Food Sci Anim Resour 2022;42(1):142-152.
https://doi.org/10.5851/kosfa.2021.e69

The present study was aimed at examining the antibacterial effects of non-thermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g of raw ground chicken samples. The raw ground chicken samples were non-treated or treated with high hydrostatic pressure (HHP) at 500 MPa (1–7 min), light-emitting diode (LED) irradiation at 405 nm wavelength (30–120 min), and heat at 70°C, 90°C (1–60 min), and 121°C (1–15 ...
ARTICLE

Jan 01, 2022

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets

Kashif Nauman, Muhammad Sohaib, Jamal Nasir, Sher Ali, Usman Ali, Kumayl Hassan Akhtar, Adeel Manzoor, Bilal Asghar, Muhammad Hayat Jaspal, Iftikhar Hussain Badar

Food Sci Anim Resour 2022;42(1):153-174.
https://doi.org/10.5851/kosfa.2021.e71

This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O2, 40% CO2, 60% N2, and MAP-2: 20% O2, 40% CO2, 40% N2. The microbiological and biochemica...
ARTICLE

Jan 01, 2022

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). A...
SHORT COMMUNICATION

Jan 01, 2022

Effect of Flutriafol Exposure on Residue Characteristics in Pig Muscle and Fat Tissue

Jin Young Jeong, Byeonghyeon Kim, Sang Yun Ji, Youl Chang Baek, Minji Kim, Seol Hwa Park, Hyunjung Jung

Food Sci Anim Resour 2022;42(1):186-196.
https://doi.org/10.5851/kosfa.2021.e61

This study investigated the effect of exposure to flutriafol based on residues in pigs. Pigs were exposed to different concentrations (0.313, 0.625, 3.125, 6.25, and 12.5 mg/kg bw/d, n=20) for 4 wk in different treatment groups. Serum biochemical analysis, residue levels, and histological analysis were conducted using the VetTest chemistry analyzer, liquid chromatography mass spectrometry, and Masson’s trichrome staining, respectively. The body weight (initial and final) was not significantly different between groups. Parameters such as creat...

CURRENT ISSUE: Jan 2022, Vol. 42 , No. 1

REVIEW

A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals

Yinghua Song, Changfa Wang, Yonghui Wang, Wenqiong Chai, Mingxia Zhu, Peng Xue, Baoxiu Liu, Xue Sun, Yingzi Song, Changyun Cai, Mengmeng Li

Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59

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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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ARTICLE

Functional Quails Eggs using Enriched Spirulina during the Biosorption Process

Maryam Vejdani nia, Mozhgan Emtyazjoo, Mohammad Chamani

Food Sci Anim Resour 2022;42(1):34-45.
https://doi.org/10.5851/kosfa.2021.e39

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ARTICLE

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk

Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini, Endang Prangdimurti

Food Sci Anim Resour 2022;42(1):46-60.
https://doi.org/10.5851/kosfa.2021.e55

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ARTICLE

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rashmi A. Rupasinghe, Amali U. Alahakoon, Achala W. Alakolanga, Dinesh D. Jayasena, Cheorun Jo

Food Sci Anim Resour 2022;42(1):61-72.
https://doi.org/10.5851/kosfa.2021.e62

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ARTICLE

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022;42(1):73-83.
https://doi.org/10.5851/kosfa.2021.e63

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ARTICLE

Hovenia Monofloral Honey can Attenuate Enterococcus faecalis Mediated Biofilm Formation and Inflammation

Ri You, Oh Yun Kwon, Hyun Joo Woo, Seung Ho Lee

Food Sci Anim Resour 2022;42(1):84-97.
https://doi.org/10.5851/kosfa.2021.e65

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ARTICLE

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

Dong Hyun Kim, Dong-Min Shin, Jung Hoon Lee, Yea Ji Kim, Sung Gu Han

Food Sci Anim Resour 2022;42(1):98-110.
https://doi.org/10.5851/kosfa.2021.e66

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ARTICLE

The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior

Seoyoung Park, Nayeong Kim, Wooksung Kim, Junghoon Moon

Food Sci Anim Resour 2022;42(1):111-127.
https://doi.org/10.5851/kosfa.2021.e67

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ARTICLE

Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea

Jin-Joo Jeon, Hee-Jin Kim, Hye-Jin Kim, HHwan-Ku Kang, Chan-Ho Kim, Hyun-Soo Kim, Bo-Seok Kang, Sang-Ho Kim, Aera Jang

Food Sci Anim Resour 2022;42(1):128-141.
https://doi.org/10.5851/kosfa.2021.e68

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ARTICLE

Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken

Eunyoung Park, Sangeun Park, Jeong Hyeon Hwang, Ah Hyun Jung, Sung Hee Park, Yohan Yoon

Food Sci Anim Resour 2022;42(1):142-152.
https://doi.org/10.5851/kosfa.2021.e69

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ARTICLE

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets

Kashif Nauman, Muhammad Sohaib, Jamal Nasir, Sher Ali, Usman Ali, Kumayl Hassan Akhtar, Adeel Manzoor, Bilal Asghar, Muhammad Hayat Jaspal, Iftikhar Hussain Badar

Food Sci Anim Resour 2022;42(1):153-174.
https://doi.org/10.5851/kosfa.2021.e71

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ARTICLE

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

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SHORT COMMUNICATION

Effect of Flutriafol Exposure on Residue Characteristics in Pig Muscle and Fat Tissue

Jin Young Jeong, Byeonghyeon Kim, Sang Yun Ji, Youl Chang Baek, Minji Kim, Seol Hwa Park, Hyunjung Jung

Food Sci Anim Resour 2022;42(1):186-196.
https://doi.org/10.5851/kosfa.2021.e61

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AHEAD OF PRINT

Short Communication

Macroscopic histological, and microbiological characterization of contact lesions in the tibiotarsal region of broilers

Ricardo Cavani, Marcela da Silva Rubio, Khauston Augusto Pereira Alves, Lucas José Luduverio Pizauro, Marita Vedovelli Cardozo, Paulo Lourenço Silva, Iran José Oliveira Silva, Fernando Antônio Avila

Food Sci Anim Resour 2022 [published online ahead of print: Jan 04, 2022]
https://doi.org/10.5851/kosfa.2021.e76

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Article

Distinguishing aroma profile of highly-marbled beef according to quality grade using electronic nose sensors data and chemometrics approach

Dicky Tri Utama, Aera Jang, Gur Yoo Kim, Sun Moon Kang, Sung Ki Lee

Food Sci Anim Resour 2022 [published online ahead of print: Jan 04, 2022]
https://doi.org/10.5851/kosfa.2021.e75

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Article

Profiles of Non-aureus staphylococci in retail pork and slaughterhouse carcasses: prevalence, antimicrobial resistance, and genetic determinant of fusidic acid resistance

Yu Jin Yang, Gi Yong Lee, Sun Do Kim, Ji Heon Park, Soo In Lee, Geun-Bae Kim, Soo-Jin Yang

Food Sci Anim Resour 2022 [published online ahead of print: Jan 03, 2022]
https://doi.org/10.5851/kosfa.2021.e74

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Article

The Quality Characteristics of Ready-to-Eat Empal Gentong affected by meat pre-cooking

Endy Triyannanto, Andi Febrisiantosa, Annisa Kusumaningrum, Aldicky Amri, Safna Fauziah, Eki Sulistyono, Bayu Dewandaru, Asep Nurhikmat, Agus Susanto

Food Sci Anim Resour 2021 [published online ahead of print: Dec 22, 2021]
https://doi.org/10.5851/kosfa.2021.e70

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Article

Rheological, physical, and sensory evaluation of low-fat cupuassu goat milk yogurts supplemented with fat replacers

Marion Costa, Anisio Iuri Rosario, Vitor Silva, Carla Vieira, Carlos Conte-Junior

Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
https://doi.org/10.5851/kosfa.2021.e64

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MOST READ ARTICLE

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: 1408

ARTICLE

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

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Last 3 months views: 1369

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: 1276

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: 1168

REVIEW

Probiotics-Mediated Bioconversion and Periodontitis

Yewon Lee, Yohan Yoon, Kyoung-hee Choi

Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57

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Last 3 months views: 1130

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: 999

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: 770

ARTICLE

Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50

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Last 3 months views: 764

ARTICLE

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Gur-Yoo Kim, Jaehak Lee, Seungtae Lim, Hyojin Kang, Sung-Il Ahn, Jin-Woo Jhoo, Chang-Six Ra

Food Sci Anim Resour 2019;39(5):780-791.
https://doi.org/10.5851/kosfa.2019.e68

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Last 3 months views: 753

ARTICLE

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Jeeyeon Lee, Jung-Min Sung, Hyun Jin Cho, Seung-Hye Woo, Min-Cheol Kang, Hae In Yong, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58

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Last 3 months views: 715

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 89

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 46

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 45

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 43

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 40

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 36

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

Korean J 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 35

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

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

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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

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

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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

Korean J 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 30