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

May 01, 2023

A Review on Processing Opportunities for the Development of Camel Dairy Products

Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed

Food Sci Anim Resour 2023;43(3):383-401.
https://doi.org/10.5851/kosfa.2023.e13

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during la...
ARTICLE

May 01, 2023

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo

Food Sci Anim Resour 2023;43(3):402-411.
https://doi.org/10.5851/kosfa.2022.e73

This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0–100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min a...
ARTICLE

May 01, 2023

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2023;43(3):412-427.
https://doi.org/10.5851/kosfa.2023.e3

The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and –1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compound...
ARTICLE

May 01, 2023

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi

Food Sci Anim Resour 2023;43(3):428-440.
https://doi.org/10.5851/kosfa.2023.e4

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as bla...
ARTICLE

May 01, 2023

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong

Food Sci Anim Resour 2023;43(3):441-453.
https://doi.org/10.5851/kosfa.2023.e8

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1°C) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of pa...
ARTICLE

May 01, 2023

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2023;43(3):454-470.
https://doi.org/10.5851/kosfa.2023.e9

This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances]. The starters were used by mixing Debaryomyces hansenii separated from Korean Doenjang (D) and fermented sausage (S). The starter was inoculated with dry-cured ham and aged for 6 weeks at 20°C and 25°C, respectively. The aerobic bacteria, Lactobacillus spp., and Staphylococcus spp. of D, S, and ...
ARTICLE

May 01, 2023

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma

Food Sci Anim Resour 2023;43(3):471-490.
https://doi.org/10.5851/kosfa.2023.e10

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor...
ARTICLE

May 01, 2023

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri

Food Sci Anim Resour 2023;43(3):491-501.
https://doi.org/10.5851/kosfa.2023.e11

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CI...
ARTICLE

May 01, 2023

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour 2023;43(3):502-511.
https://doi.org/10.5851/kosfa.2023.e12

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0°C for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type s...
ARTICLE

May 01, 2023

Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial

Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim

Food Sci Anim Resour 2023;43(3):512-530.
https://doi.org/10.5851/kosfa.2023.e14

The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria Lactobacillus casei DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and regular exercise are two important factors for improving muscle health. Therefore, in this study, the effects of consuming fermented whey protein twice a day were investigated and compared with that of non-fermented supplementation. Forty-eight male...
ARTICLE

May 01, 2023

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

Zhen Song, Inho Hwang

Food Sci Anim Resour 2023;43(3):531-539.
https://doi.org/10.5851/kosfa.2023.e15

The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-fat thickness (<10 mm, 10 to 19 mm and ≥19 mm) groups. After investigating the carcass traits (rib eye, back-fat thickness, weight, color, yield index, maturity, marbling score, and texture), the longissimus lumborum muscles from the carcass groups were collected and analyzed for meat quality (pH, color,...
ARTICLE

May 01, 2023

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Chan Won Seo, Nam Su Oh

Food Sci Anim Resour 2023;43(3):540-551.
https://doi.org/10.5851/kosfa.2023.e16

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in h...

CURRENT ISSUE: May 2023, Vol. 43 , No. 3

REVIEW

A Review on Processing Opportunities for the Development of Camel Dairy Products

Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed

Food Sci Anim Resour 2023;43(3):383-401.
https://doi.org/10.5851/kosfa.2023.e13

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ARTICLE

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo

Food Sci Anim Resour 2023;43(3):402-411.
https://doi.org/10.5851/kosfa.2022.e73

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ARTICLE

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2023;43(3):412-427.
https://doi.org/10.5851/kosfa.2023.e3

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ARTICLE

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi

Food Sci Anim Resour 2023;43(3):428-440.
https://doi.org/10.5851/kosfa.2023.e4

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ARTICLE

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)

Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong

Food Sci Anim Resour 2023;43(3):441-453.
https://doi.org/10.5851/kosfa.2023.e8

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ARTICLE

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2023;43(3):454-470.
https://doi.org/10.5851/kosfa.2023.e9

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ARTICLE

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma

Food Sci Anim Resour 2023;43(3):471-490.
https://doi.org/10.5851/kosfa.2023.e10

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ARTICLE

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri

Food Sci Anim Resour 2023;43(3):491-501.
https://doi.org/10.5851/kosfa.2023.e11

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ARTICLE

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour 2023;43(3):502-511.
https://doi.org/10.5851/kosfa.2023.e12

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ARTICLE

Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial

Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim

Food Sci Anim Resour 2023;43(3):512-530.
https://doi.org/10.5851/kosfa.2023.e14

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ARTICLE

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers

Zhen Song, Inho Hwang

Food Sci Anim Resour 2023;43(3):531-539.
https://doi.org/10.5851/kosfa.2023.e15

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ARTICLE

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Chan Won Seo, Nam Su Oh

Food Sci Anim Resour 2023;43(3):540-551.
https://doi.org/10.5851/kosfa.2023.e16

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Article

Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of its Digestibility and Immunoregulatory Properties

Jiyeon Yang, Se Kyung Lee, Young Suk Kim, Hyung Joo Suh, Yejin Ahn

Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
https://doi.org/10.5851/kosfa.2023.e21

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Article

Analysis of quality and color characteristics of pork sous-vide ham according to gas composition (modified atmosphere packaging) and natural curing agent

Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
https://doi.org/10.5851/kosfa.2023.e20

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Article

A comparative study on the adipogenic and myogenic capacity of muscle satellite cells, and meat quality characteristics between Hanwoo and Vietnamese yellow steers

Nguyen Thu Uyen, Dao Van Cuong, Pham Dieu Thuy, Luu Hong Son, Nguyen Thi Ngan, Nguyen Hung Quang, Nguyen Duc Tuan, In Ho Hwang

Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
https://doi.org/10.5851/kosfa.2023.e19

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Article

Verification of reproducibility of VCS2000 equipment for mechanical measurement of Korean LYD pig carcasses

Yunhwan Park, Kwantae Kim, Jaeyoung Kim, Jongtae Seo, Jungseok Choi

Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
https://doi.org/10.5851/kosfa.2023.e17

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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: 1564

ARTICLE

Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial

Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim

Food Sci Anim Resour 2023;43(3):512-530.
https://doi.org/10.5851/kosfa.2023.e14

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Last 3 months views: 924

ARTICLE

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

Van-Ba Hoa, Kukhwan Seol, Hyunwoo Seo, Sunmoon Kang, Yunseok Kim, Pilnam Seong, Sungsil Moon, Jinhyoung Kim, Soohyun Cho

Food Sci Anim Resour 2021;41(2):224-236.
https://doi.org/10.5851/kosfa.2020.e91

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Last 3 months views: 875

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: 636

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: 565

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: 543

ARTICLE

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma

Food Sci Anim Resour 2023;43(3):471-490.
https://doi.org/10.5851/kosfa.2023.e10

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Last 3 months views: 461

ARTICLE

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri

Food Sci Anim Resour 2023;43(3):491-501.
https://doi.org/10.5851/kosfa.2023.e11

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Last 3 months views: 414

ARTICLE

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Chan Won Seo, Nam Su Oh

Food Sci Anim Resour 2023;43(3):540-551.
https://doi.org/10.5851/kosfa.2023.e16

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Last 3 months views: 414

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: 412

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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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Cited by 163

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 91

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 88

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 66

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 64

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 61

ARTICLE

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617

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Cited by 55

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 54

ARTICLE

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

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

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Cited by 53

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 48

CURRENT ISSUE: May 2023, Vol. 43 , No. 3

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