Food Science of Animal Resources

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2019 Impact Factor: 1.445

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.
ARTICLE

Sep 01, 2020

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Seyda Sahin, Halil Ibrahim Ulusoy, Suleyman Alemdar, Selim Erdogan, Sema Agaoglu

Food Sci Anim Resour 2020;40(5):675-688.
https://doi.org/10.5851/kosfa.2020.e43

Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (...
ARTICLE

Sep 01, 2020

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Iqra Yasmin, Saima Naz, Saira Tanweer, Samreen Ahsan, Tariq Mehmood, Saima Tehseen, Syed Junaid Ur Rehman, Muhammad Farhan Jahangir Chughtai, Aamir Iqbal, Muhamad Nadeem, Wahab Ali Khan, Atif Liaqat, Rabia Iqbal, Adnan Khaliq

Food Sci Anim Resour 2020;40(5):689-698.
https://doi.org/10.5851/kosfa.2020.e44

The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey prot...
ARTICLE

Sep 01, 2020

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Sin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim

Food Sci Anim Resour 2020;40(5):699-709.
https://doi.org/10.5851/kosfa.2020.e45

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasi...
ARTICLE

Sep 01, 2020

Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality

Burcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Damla Tabak, Meltem Serdaroğlu

Food Sci Anim Resour 2020;40(5):710-721.
https://doi.org/10.5851/kosfa.2020.e46

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial beef fat replacers in the formulation of emulsion-type sausages. A control (C) group was manufactured with 20% beef fat, while the other three groups were formulated with 10% beef fat plus 5% QF (Q), 5% TF (T), and 2.5% QF+2.5% TF (QT). Water-holding capacity of the emulsions was higher in Q (81.81%), T (82.20%), and QT (84.10%) samples than in C (64.83%) samples. Total expressible fluid and expressible fat were the lowest in Q and T samples, indicating the highest...
ARTICLE

Sep 01, 2020

Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods

Zhuang Zhuang Qiu, Koo Bok Chin

Food Sci Anim Resour 2020;40(5):722-733.
https://doi.org/10.5851/kosfa.2020.e47

This study was aimed to investigate the physicochemical properties, texture, and antioxidant, and antimicrobial activities of regular-fat sausages (RFSs) mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150 μm) during storage at 4°C. RFSs were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs (F1) and F2GTPSs (F2) (sausages with 0.25% and 0.5% freeze-dried GTP), and O1GTPSs (O1) and O2GTPSs (O2) (sausages with 0.25% and 0.5% GTP oven-dried at 100°C). Sa...
ARTICLE

Sep 01, 2020

Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage

Sun-Chul Kim, So-Yul Yun, Na-Hyun Ahn, Seong-Min Kim, Jee-Young Imm

Food Sci Anim Resour 2020;40(5):734-745.
https://doi.org/10.5851/kosfa.2020.e48

Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were monitored during ambient storage of the UHT milk for up to 16 wk. The particle sizes of milk fat globules were significantly decreased as homogenization pressure increased from 20 to 30 MPa (p<0.05). The presence of mechanical stress-induced fat aggregates in milk produced at 20 MPa was sign...
ARTICLE

Sep 01, 2020

Genetic Analysis and Characterization of a Bacteriophage ØCJ19 Active against Enterotoxigenic Escherichia coli

Gyeong-Hwuii Kim, Jae-Won Kim, Jaegon Kim, Jong Pyo Chae, Jin-Sun Lee, Sung-Sik Yoon

Food Sci Anim Resour 2020;40(5):746-757.
https://doi.org/10.5851/kosfa.2020.e49

Enterotoxigenic Escherichia coli (ETEC) is the major pathogenic E. coli that causes diarrhea and edema in post-weaning piglets. In this study, we describe the morphology and characteristics of ØCJ19, a bacteriophage that infects ETEC, and performed genetic analysis. Phage ØCJ19 belongs to the family Myoviridae. One-step growth curve showed a latent phase of 5 min and burst size of approximately 20 phage particles/infected cell. Phage infectivity was stable for 2 h between 4°C and 55°C, an...
ARTICLE

Sep 01, 2020

Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

Yong Hoon Kim, Han Sol Kim, Seokhwan Kim, Migyeong Kim, Hyo Sun Kwak

Food Sci Anim Resour 2020;40(5):758-771.
https://doi.org/10.5851/kosfa.2020.e50

This study was to investigate the prevalence and characteristics of antimicrobial-resistant Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) from 4,264 retail meat samples including beef, pork, and chicken in Korea between 2013 and 2018. A broth microdilution antimicrobial susceptibility testing was performed for S. aureus. Molecular typing by multilocus sequence typing (MLST), spa typing, and pulsed-field gel electrophoresis (PFGE), was performed on mec...
ARTICLE

Sep 01, 2020

Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

Farouq Heidar Barido, Aera Jang, Jae In Pak, Do Yeong Kim, Sung Ki Lee

Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris (C. militaris) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. ...
ARTICLE

Sep 01, 2020

Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time

Jung Min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2020;40(5):785-794.
https://doi.org/10.5851/kosfa.2020.e54

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxid...
ARTICLE

Sep 01, 2020

Subacute Oral Toxicity Evaluation of Freeze-Dried Powder of Locusta migratoria

Kyu-Won Kwak, Hyeon Yeol Ryu, Mi-Ae Kim, Jae Sam Hwang, Eunsun Kim, Kwanho Park, Yong-Soon Kim, Kyu Sup An, Sun Young Kim, Hyung Joo Yoon

Food Sci Anim Resour 2020;40(5):795-812.
https://doi.org/10.5851/kosfa.2020.e55

Novel food sources have enormous potential as nutritional supplements. For instance, edible insects are considered as an alternative food source due to their higher protein content; moreover, they are economically efficient reproducers and have high in nutritional value. In this study, we investigated the toxicity of the freeze-dried powder of Locusta migratoria (fdLM), known to contain rich proteins as well as fatty acids. The objective of the present study was to evaluate the subacute toxicity of fdLM in male and female Sprag...
ARTICLE

Sep 01, 2020

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Apinya Khampakool, Salinee Soisungwan, SangGuan You, Sung Hee Park

Food Sci Anim Resour 2020;40(5):813-830.
https://doi.org/10.5851/kosfa.2020.e60

In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/m² and IRAFD-5.0 kW/m² at different weight reduction (WR) (10...
ARTICLE

Sep 01, 2020

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0...
SHORT COMMUNICATION

Sep 01, 2020

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin

Sang-Keun Jin, Dong-Gyun Yim

Food Sci Anim Resour 2020;40(5):844-851.
https://doi.org/10.5851/kosfa.2020.e22

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1°C and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while the...
SHORT COMMUNICATION

Sep 01, 2020

Purification of Pig Muscle Stem Cells Using Magnetic-Activated Cell Sorting (MACS) Based on the Expression of Cluster of Differentiation 29 (CD29)

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

Food Sci Anim Resour 2020;40(5):852-859.
https://doi.org/10.5851/kosfa.2020.e51

The muscle stem cells of domestic animals are of interest to researchers in the food and biotechnology industries for the production of cultured meat. For producing cultured meat, it is crucial for muscle stem cells to be efficiently isolated and stably maintained in vitro on a large scale. In the present study, we aimed to optimize the method for the enrichment of pig muscle stem cells using a magnetic-activated cell sorting (MACS) system. Pig muscle stem cells were collected from the biceps femoris muscles of...
ERRATUM

Sep 01, 2020

Erratum to: Milk Containing BF-7 Enhances the Learning and Memory, Attention, and Mathematical Ability of Normal Persons

Do-Hee Kim, Sung-Su Kim, Won Bok Lee, Hyun-Dong Paik, Jang Han Lee, Young Chul Youn, Sang Hyung Lee, Jun-Young Lee, Joo-Hong Yeo, Kwang-Gill Lee, Ok-Hyeon Kim, Gooihun Choi, Hyun-Jung Lee, Hee-Yeon Jung

Food Sci Anim Resour 2020;40(5):860-861.
https://doi.org/10.5851/kosfa.2020.e61

CURRENT ISSUE: Sep 2020, Vol. 40 , No. 5

ARTICLE

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

Seyda Sahin, Halil Ibrahim Ulusoy, Suleyman Alemdar, Selim Erdogan, Sema Agaoglu

Food Sci Anim Resour 2020;40(5):675-688.
https://doi.org/10.5851/kosfa.2020.e43

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ARTICLE

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

Iqra Yasmin, Saima Naz, Saira Tanweer, Samreen Ahsan, Tariq Mehmood, Saima Tehseen, Syed Junaid Ur Rehman, Muhammad Farhan Jahangir Chughtai, Aamir Iqbal, Muhamad Nadeem, Wahab Ali Khan, Atif Liaqat, Rabia Iqbal, Adnan Khaliq

Food Sci Anim Resour 2020;40(5):689-698.
https://doi.org/10.5851/kosfa.2020.e44

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ARTICLE

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Sin-Young Park, Kuk-Hwan Seol, Hack-Youn Kim

Food Sci Anim Resour 2020;40(5):699-709.
https://doi.org/10.5851/kosfa.2020.e45

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ARTICLE

Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality

Burcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Damla Tabak, Meltem Serdaroğlu

Food Sci Anim Resour 2020;40(5):710-721.
https://doi.org/10.5851/kosfa.2020.e46

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ARTICLE

Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods

Zhuang Zhuang Qiu, Koo Bok Chin

Food Sci Anim Resour 2020;40(5):722-733.
https://doi.org/10.5851/kosfa.2020.e47

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ARTICLE

Effect of Homogenization Pressure on Plasmin Activity and Mechanical Stress-Induced Fat Aggregation of Commercially Sterilized Ultra High Temperature Milk during Storage

Sun-Chul Kim, So-Yul Yun, Na-Hyun Ahn, Seong-Min Kim, Jee-Young Imm

Food Sci Anim Resour 2020;40(5):734-745.
https://doi.org/10.5851/kosfa.2020.e48

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ARTICLE

Genetic Analysis and Characterization of a Bacteriophage ØCJ19 Active against Enterotoxigenic Escherichia coli

Gyeong-Hwuii Kim, Jae-Won Kim, Jaegon Kim, Jong Pyo Chae, Jin-Sun Lee, Sung-Sik Yoon

Food Sci Anim Resour 2020;40(5):746-757.
https://doi.org/10.5851/kosfa.2020.e49

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ARTICLE

Prevalence and Characteristics of Antimicrobial-Resistant Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus from Retail Meat in Korea

Yong Hoon Kim, Han Sol Kim, Seokhwan Kim, Migyeong Kim, Hyo Sun Kwak

Food Sci Anim Resour 2020;40(5):758-771.
https://doi.org/10.5851/kosfa.2020.e50

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ARTICLE

Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

Farouq Heidar Barido, Aera Jang, Jae In Pak, Do Yeong Kim, Sung Ki Lee

Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53

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ARTICLE

Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time

Jung Min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2020;40(5):785-794.
https://doi.org/10.5851/kosfa.2020.e54

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ARTICLE

Subacute Oral Toxicity Evaluation of Freeze-Dried Powder of Locusta migratoria

Kyu-Won Kwak, Hyeon Yeol Ryu, Mi-Ae Kim, Jae Sam Hwang, Eunsun Kim, Kwanho Park, Yong-Soon Kim, Kyu Sup An, Sun Young Kim, Hyung Joo Yoon

Food Sci Anim Resour 2020;40(5):795-812.
https://doi.org/10.5851/kosfa.2020.e55

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ARTICLE

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

Apinya Khampakool, Salinee Soisungwan, SangGuan You, Sung Hee Park

Food Sci Anim Resour 2020;40(5):813-830.
https://doi.org/10.5851/kosfa.2020.e60

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ARTICLE

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak

Food Sci Anim Resour 2020;40(5):831-843.
https://doi.org/10.5851/kosfa.2020.e63

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SHORT COMMUNICATION

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin

Sang-Keun Jin, Dong-Gyun Yim

Food Sci Anim Resour 2020;40(5):844-851.
https://doi.org/10.5851/kosfa.2020.e22

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SHORT COMMUNICATION

Purification of Pig Muscle Stem Cells Using Magnetic-Activated Cell Sorting (MACS) Based on the Expression of Cluster of Differentiation 29 (CD29)

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

Food Sci Anim Resour 2020;40(5):852-859.
https://doi.org/10.5851/kosfa.2020.e51

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ERRATUM

Erratum to: Milk Containing BF-7 Enhances the Learning and Memory, Attention, and Mathematical Ability of Normal Persons

Do-Hee Kim, Sung-Su Kim, Won Bok Lee, Hyun-Dong Paik, Jang Han Lee, Young Chul Youn, Sang Hyung Lee, Jun-Young Lee, Joo-Hong Yeo, Kwang-Gill Lee, Ok-Hyeon Kim, Gooihun Choi, Hyun-Jung Lee, Hee-Yeon Jung

Food Sci Anim Resour 2020;40(5):860-861.
https://doi.org/10.5851/kosfa.2020.e61

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AHEAD OF PRINT

Article

Comparison of seven commercial TaqMan master mixes and two real-time PCR platforms regarding the rapid detection of porcine DNA

Soo Ji Kang, Chan Song Jang, Ji Min Son, Kwang Won Hong

Food Sci Anim Resour 2020 [published online ahead of print: Sep 16, 2020]
https://doi.org/10.5851/kosfa.2020.e80

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Article

Comparative meat qualities of Boston butt muscles (M. subscapularis) from different pig breeds available in Korean market

Mahabbat Ali, Ki Ho Baek, Seong-Yun Lee, Hyun Cheol Kim, Ji-Young Park, Cheorun Jo, Jong-Hyun Jung, Hwa Chun Park, Ki-Chang Nam

Food Sci Anim Resour 2020 [published online ahead of print: Sep 16, 2020]
https://doi.org/10.5851/kosfa.2020.e79

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Article

Bioconversion Products of Whey by Lactic Acid Bacteria Exert Anti-adipogenic Effect

Ji Soo Lee, In Kyung Hyun, Ji-Won Yoon, Hye-Jin Seo, Seok-Seong Kang

Food Sci Anim Resour 2020 [published online ahead of print: Sep 16, 2020]
https://doi.org/10.5851/kosfa.2020.e78

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Article

Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

Honggyun Kim, Karna Ramachandraiah, Young Chan Yun, In Suk Kwon, Ha Neul Park, Hack-Youn Kim, Eun-Jung Lee, Geun-Pyo Hong

Food Sci Anim Resour 2020 [published online ahead of print: Sep 16, 2020]
https://doi.org/10.5851/kosfa.2020.e77

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Article

Multi-residue Analysis of Fipronil and its Metabolites in Eggs by SinChERS-based UHPLC-MS/MS

Keguang Han, Jin Hua, Qi Zhang, Yuanhui Gao, Xiaolin Liu, Cao Jing, Nairui Huo

Food Sci Anim Resour 2020 [published online ahead of print: Sep 03, 2020]
https://doi.org/10.5851/kosfa.2020.e76

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Article

Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2020 [published online ahead of print: Sep 03, 2020]
https://doi.org/10.5851/kosfa.2020.e75

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Article

Effects of gelatin hydrolysates addition on technological properties and lipid oxidation of cooked sausage

Youn-Kyung Ham, Dong-Heon Song, Sin-Woo Noh, Tae-Wan Gu, Jae-Hyeok Lee, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2020 [published online ahead of print: Sep 03, 2020]
https://doi.org/10.5851/kosfa.2020.e74

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Article

The effects of feeding total mixed ration with high roughage content on growth performance, carcass characteristics, and meat quality of Hanwoo steers

Min Jung Ku, Lovelia Mamuad, Ki Chang Nam, Yong Il Cho, Seon Ho Kim, Young Sun Choi, Sang Suk Lee

Food Sci Anim Resour 2020 [published online ahead of print: Sep 03, 2020]
https://doi.org/10.5851/kosfa.2020.e73

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Article

Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model

Vijitra Luang-In, Wannee Samappito, Supaporn Pumriw, Eakapol Wangkahart, Worachot Saengha, Arjan Narbad, Sutisa Nudmamud-Thanoi, Ampa Konsue, Teeraporn Katisart, Nyuk Ling Ma

Food Sci Anim Resour 2020 [published online ahead of print: Sep 03, 2020]
https://doi.org/10.5851/kosfa.2020.e72

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Article

Anti-biofilm effect of egg yolk phosvitin by inhibition of biomass production and adherence activity against Streptococcus mutans

Hyeon Joong Kim, Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2020 [published online ahead of print: Sep 03, 2020]
https://doi.org/10.5851/kosfa.2020.e71

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MOST READ ARTICLE

ARTICLE

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2020;40(4):636-648.
https://doi.org/10.5851/kosfa.2020.e41

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Last 3 months views: 1180

ARTICLE

Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

Eka Wulandari, Husmy Yurmiati, Toto Subroto, Kusmajadi Suradi

Food Sci Anim Resour 2020;40(3):362-376.
https://doi.org/10.5851/kosfa.2020.e16

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Last 3 months views: 1136

ARTICLE

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Zubair Hussain, Xin Li, Muawuz Ijaz, Xiong Xiao, Chengli Hou, Xiaochun Zheng, Chi Ren, Dequan Zhang

Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79

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Last 3 months views: 1133

ARTICLE

Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1⁺ Grade Hanwoo Beef Loins

Soohyun Cho, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba

Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17

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Last 3 months views: 1130

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: 1123

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: 1111

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.
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