Food Science of Animal Resources

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2021 Impact Factor: 3.135

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, 2022

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Jacob R. Tuell, Mariah J. Nondorf, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):723-743.
https://doi.org/10.5851/kosfa.2022.e33

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compa...
REVIEW

Sep 01, 2022

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to s...
REVIEW

Sep 01, 2022

The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

Dalton Whitehead, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):762-774.
https://doi.org/10.5851/kosfa.2022.e39

The COVID 19 pandemic resulted in a considerable influence on the world economy. Being a big sector of the economy, the food supply chain struggled. The meat supply chain was most notably affected as every part of the supply chain from farm to shelf was closely inter-related. With the closure of businesses and restaurants the demand for at home food from grocery stores increased. Meat production facilities were impacted when the virus spread to the workers causing facilities to close or line speeds to slow. The combination of these two issues, ...
REVIEW

Sep 01, 2022

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

The purpose of this review is to summarize studies that investigate blood and the main components of fetal bovine serum (FBS) in vertebrates, including major livestock, and review the current research on commercializing cultured meat. Detailed research on FBS is still lacking; however, some studies have shown that FBS consists of proteins, carbohydrates, growth factors, cytokines, fats, vitamins, minerals, hormones, non-protein nitrogen, and inorganic compounds. However, there are few studies on how the composition of FBS differs from blood or ...
ARTICLE

Sep 01, 2022

Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey

Yusi Qin, Ming Cheng, Xiaoxue Fan, Xiaoqing Shao, Cunfang Wang, Hua Jiang, Xiaoning Zhang

Food Sci Anim Resour 2022;42(5):800-815.
https://doi.org/10.5851/kosfa.2022.e32

This study aimed to obtain high Fischer’s ratio oligopeptides from goat whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey was done with the approach of sequential digestion of pepsin and flavourzyme. With the adsorption of aromatic amino acids by activated carbon, HFO with a Fischer’s ratio of 27.070 and a molecular weight of 200–1,000 Da were obtained, and the branched-chain amino acids accounted for 22.87%. Then the antioxidant activity of HFO was evaluated. At the concentrations of 2.0 mg/mL and 0.50 mg/mL,...
ARTICLE

Sep 01, 2022

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou

Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34

To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by ...
ARTICLE

Sep 01, 2022

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Ngassa Julius Mussa, Suma Fahamu Kibonde, Wuttigrai Boonkum, Vibuntita Chankitisakul

Food Sci Anim Resour 2022;42(5):833-848.
https://doi.org/10.5851/kosfa.2022.e35

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<...
ARTICLE

Sep 01, 2022

Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Yun Jeong Kim, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36

The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was hi...
ARTICLE

Sep 01, 2022

Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl c...
ARTICLE

Sep 01, 2022

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallel-fibered muscles, which...
ARTICLE

Sep 01, 2022

Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes

Chan Won Seo, Byoungseung Yoo

Food Sci Anim Resour 2022;42(5):889-902.
https://doi.org/10.5851/kosfa.2022.e42

With increasing consumer demand for “clean label” products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with κ-carrageenan (κ-Car) in a wet-heating system through the Maillard reaction, and...
ARTICLE

Sep 01, 2022

Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice

Seok-Jin Kang, Jun Yang, Na-Young Lee, Chang-Hee Lee, In-Byung Park, Si-Won Park, Hyeon Jeong Lee, Hae-Won Park, Hyun Sun Yun, Taehoon Chun

Food Sci Anim Resour 2022;42(5):903-914.
https://doi.org/10.5851/kosfa.2022.e44

Probiotics are currently considered as one of tools to modulate immune responses under specific clinical conditions. The purpose of this study was to evaluate whether oral administration of three different probiotics (Lactiplantibacillus plantarum CJLP243, CJW55-10, and CJLP475) could evoke a cell-mediated immunity in immunodeficient mice. Before conducting in vivo experiments, we examined the in vitro potency of these probiotics for macrophage activation. After co-culture with these probiotics, bone marrow derived macrophages (BMDMs) produced ...

CURRENT ISSUE: Sep 2022, Vol. 42 , No. 5

REVIEW

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Jacob R. Tuell, Mariah J. Nondorf, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):723-743.
https://doi.org/10.5851/kosfa.2022.e33

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REVIEW

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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REVIEW

The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

Dalton Whitehead, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):762-774.
https://doi.org/10.5851/kosfa.2022.e39

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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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ARTICLE

Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey

Yusi Qin, Ming Cheng, Xiaoxue Fan, Xiaoqing Shao, Cunfang Wang, Hua Jiang, Xiaoning Zhang

Food Sci Anim Resour 2022;42(5):800-815.
https://doi.org/10.5851/kosfa.2022.e32

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ARTICLE

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou

Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34

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ARTICLE

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Ngassa Julius Mussa, Suma Fahamu Kibonde, Wuttigrai Boonkum, Vibuntita Chankitisakul

Food Sci Anim Resour 2022;42(5):833-848.
https://doi.org/10.5851/kosfa.2022.e35

HTML PDF PubReader

ARTICLE

Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Yun Jeong Kim, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36

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ARTICLE

Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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ARTICLE

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40

HTML PDF PubReader

ARTICLE

Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes

Chan Won Seo, Byoungseung Yoo

Food Sci Anim Resour 2022;42(5):889-902.
https://doi.org/10.5851/kosfa.2022.e42

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ARTICLE

Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice

Seok-Jin Kang, Jun Yang, Na-Young Lee, Chang-Hee Lee, In-Byung Park, Si-Won Park, Hyeon Jeong Lee, Hae-Won Park, Hyun Sun Yun, Taehoon Chun

Food Sci Anim Resour 2022;42(5):903-914.
https://doi.org/10.5851/kosfa.2022.e44

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AHEAD OF PRINT

Article

Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse RANKL

Biao Xuan, Jongbin Park, Geun-Shik Lee, Eun Bae Kim

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e54

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Article

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Hee-Jin Kim, Dongwook Kim, Dong-Jin Shin, Aera Jang

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e53

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Article

Separation and Purification of antioxidant peptide from fermented whey protein by Lactobacillus rhamnosus B2-1

Hao Guo, Lei Fan, Lin Ding, Wenqin Yang, Chuangang Zang, Hong Guan

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e52

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Article

Metabolites of Latilactobacillus curvatus BYB3 and indole activate aryl hydrocarbon receptor to attenuate lipopolysaccharide-induced intestinal barrier dysfunction

Xing Wang, Cheng Chung Yong, Sejong Oh

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e51

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Article

Investigation of Immunostimulatory Effects of Heat-treated Lactiplantibacillus plantarum LM1004 and its Underlying Molecular Mechanisms

Won-Young Bae, Woo-Hyun Jung, So Lim Shin, Seulgi Kwon, Minn Sohn, Tae-Rahk Kim

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e50

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Article

Effect of bacteriocin-like inhibitory substance (BLIS) from Enterococcus faecium DB1 on cariogenic Streptococcus mutans biofilm formation

Ni-Na Kim, Bong Sun Kim, Han Bin Lee, Sunghyun An, Donghan Kim, Seok-Seong Kang

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e49

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Article

Inhibition of Listeria monocytogenes in fresh cheese using a bacteriocin-producing Lactococcus lactis CAU2013 strain

Sung-Hee Yoon, Geun-Bae Kim

Food Sci Anim Resour 2022 [published online ahead of print: Sep 06, 2022]
https://doi.org/10.5851/kosfa.2022.e48

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Article

Improved flowability and wettability of whey protein-fortified skim milk powder via fluidized bed agglomeration

Chan Won Seo

Food Sci Anim Resour 2022 [published online ahead of print: Aug 16, 2022]
https://doi.org/10.5851/kosfa.2022.e47

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Review

Animal Models of Cognitive Deficits for Probiotic Treatment

Oh Yun Kwon, Seung Ho Lee

Food Sci Anim Resour 2022 [published online ahead of print: Aug 12, 2022]
https://doi.org/10.5851/kosfa.2022.e45

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Article

Probiotic property and anti-obesity effect of Lactiplantibacillus plantarum KC3

Seulki Kim, Eunchong Huang, Yosep Ji, Wilhelm Helnrich Holzapfel, Sang-Dong Lim

Food Sci Anim Resour 2022 [published online ahead of print: Aug 11, 2022]
https://doi.org/10.5851/kosfa.2022.e43

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MOST READ ARTICLE

ARTICLE

Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat

Min Guk Kim, Kyungae Jo, Kyoungwon Cho, Sung Sun Park, Hyung Joo Suh, Ki-Bae Hong

Food Sci Anim Resour 2021;41(3):527-541.
https://doi.org/10.5851/kosfa.2021.e17

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Last 3 months views: 1223

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: 643

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: 610

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: 486

REVIEW

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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Last 3 months views: 474

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: 458

ARTICLE

Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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Last 3 months views: 423

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: 420

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: 413

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: 413

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 129

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 67

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 60

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 54

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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Cited by 52

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 51

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 42

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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Cited by 40

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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Cited by 39

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 39