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

Apr 30, 2020

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

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4°C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control gr...
ARTICLE

Apr 30, 2020

Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality

Ahmet Yusuf Şengül, Süleyman Çalışlar

Food Sci Anim Resour 2020;40(3):323-337.
https://doi.org/10.5851/kosfa.2019.e98

This study was conducted to investigate whether adding different levels of raw or differently processed chickpea into different diets of laying quails affected live weight, feed intake, feed efficiency, egg weight and internal and external egg quality. Chickpea was used as raw, autoclaved or microwave-processed, and it was involved in the diets on two different levels (20% and 40%). The sample was divided into 7 groups including the control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwave-processed groups. 336 ten-week-old fe...
ARTICLE

Apr 30, 2020

Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens

Chanporn Chaosap, Panneepa Sivapirunthep, Sirima Takeungwongtrakul, Razauden Bin Mohamed Zulkifli, Awis Qurni Sazili

Food Sci Anim Resour 2020;40(3):338-349.
https://doi.org/10.5851/kosfa.2020.e9

The effects of organic Zn-L-selenomethionine (Zn-L-SeMet) at 0.3 ppm on carcass composition, meat characteristics, fatty acid composition, glutathione peroxidase activity, and ribonucleotide content were compared against the commercial inorganic sodium selenite (Na-Se) and the combination of the two, in commercial broilers. A total of 540 one day-old chicks were assigned at random to 3 dietary treatments : i) commercial inorganic selenium as control or T1, ii) a 1:1 ratio of inorganic and organic selenium as T2, and iii) organic selenium as T3....
ARTICLE

Apr 30, 2020

Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal

Masoumeh Akbarabadi, Mohammad Mohsenzadeh, Mohammad-Reza Housaindokht

Food Sci Anim Resour 2020;40(3):350-361.
https://doi.org/10.5851/kosfa.2020.e13

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A_420* values in the extract of fresh-ch...
ARTICLE

Apr 30, 2020

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

Rabbit meat bekasam is a traditional fermentation product from Indonesia. This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria (LAB) as the probiotic candidate. The chemical contents of bekasam on 7-day fermentation were investigated in explorative and experimental methods in a completely ra...
ARTICLE

Apr 30, 2020

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

Sol Hee Lee, Juhui Choe, Jong-Chan Kim, Hack Youn Kim

Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and w...
ARTICLE

Apr 30, 2020

Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties

Priyanka Sharma, Sanjay Yadav

Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (...
ARTICLE

Apr 30, 2020

Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea

Haeng Ho Lee, Gi Yong Lee, Hong Sik Eom, Soo-Jin Yang

Food Sci Anim Resour 2020;40(3):401-414.
https://doi.org/10.5851/kosfa.2020.e20

The emergence and persistence of methicillin-susceptible Staphylococcus aureus (MSSA) and methicillin-resistant S. aureus (MRSA) in livestock animals have been reported as a potential risk factor for transmission to humans. In this study, we investigated the nationwide prevalence and characteristics of MRSA and MSSA in the Korean beef production system, including retail markets, slaughterhouses, and cattle farms. From a total of 1,285 samples, only 5 MRSA strains were isolated: from a farmer (1 ST72 MRSA), a ca...
ARTICLE

Apr 30, 2020

Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket

Lovedeep Kaur, Seah Xin Hui, Mike Boland

Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activ...
ARTICLE

Apr 30, 2020

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

Hülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak, Gamze İpek

Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p&l...
ARTICLE

Apr 30, 2020

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim, Mi-Jung Choi

Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24

This study was conducted to investigate the effects of freezing and storage temperature (−18°C, −50°C, and −60°C) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (−18°C, −50°C, and −60°C) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2°C. Physic...
ARTICLE

Apr 30, 2020

Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds

Chul-Ho Yoon, Seung-Ho Jeon, Yeon Jo Ha, Sam Woong Kim, Woo Young Bang, Kyu Ho Bang, Sang Wan Gal, Il-Suk Kim, Young-Son Cho

Food Sci Anim Resour 2020;40(3):461-473.
https://doi.org/10.5851/kosfa.2020.e25

The goal of this study was to evaluate the influence of various supplementary feeds on the chemical composition and production of bioactive substances in Protaetia brevitarsis larvae. The primary feed—oak-fermented sawdust—was supplemented with a variety of substances, including aloe, apple, banana, sweet persimmon (S. persimmon) and sweet pumpkin (S. pumpkin). Crude protein and fat content were the highest in the control and S. pumpkin group, respectively. Supplementary feeds increased the content of unsaturated fatty acid...
ARTICLE

Apr 30, 2020

Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

Gye-Woong Kim, Hack-Youn Kim

Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26

This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significantly lower than that of sow (p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from standard pigs were significantly higher than those of sow loin ham (p<0.001). The water-holding capacity (WHC) and curing yield of sow loin was significantly higher than standard loin (p<0.01). The cooking loss of standard pig l...
ARTICLE

Apr 30, 2020

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

This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron – M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%–12% of moisture, and 40% of MDGS with 45%–55% of moisture - DM basis) and fed for 190 days. The TM muscle had high...
ERRATUM

Apr 30, 2020

Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds

Seung-Hoon Lee, Chung-Nam Kim, Kyoung-Bo Ko, Se-Pill Park, Ho-Kyoung Kim, Jun-Mo Kim, Youn-Chul Ryu

Food Sci Anim Resour 2020;40(3):495
https://doi.org/10.5851/kosfa.2020.e27

CURRENT ISSUE: Apr 2020, Vol. 40 , No. 3

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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ARTICLE

Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality

Ahmet Yusuf Şengül, Süleyman Çalışlar

Food Sci Anim Resour 2020;40(3):323-337.
https://doi.org/10.5851/kosfa.2019.e98

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ARTICLE

Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens

Chanporn Chaosap, Panneepa Sivapirunthep, Sirima Takeungwongtrakul, Razauden Bin Mohamed Zulkifli, Awis Qurni Sazili

Food Sci Anim Resour 2020;40(3):338-349.
https://doi.org/10.5851/kosfa.2020.e9

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ARTICLE

Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal

Masoumeh Akbarabadi, Mohammad Mohsenzadeh, Mohammad-Reza Housaindokht

Food Sci Anim Resour 2020;40(3):350-361.
https://doi.org/10.5851/kosfa.2020.e13

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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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ARTICLE

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

Sol Hee Lee, Juhui Choe, Jong-Chan Kim, Hack Youn Kim

Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18

HTML PDF PubReader

ARTICLE

Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties

Priyanka Sharma, Sanjay Yadav

Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19

HTML PDF PubReader

ARTICLE

Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea

Haeng Ho Lee, Gi Yong Lee, Hong Sik Eom, Soo-Jin Yang

Food Sci Anim Resour 2020;40(3):401-414.
https://doi.org/10.5851/kosfa.2020.e20

HTML PDF PubReader

ARTICLE

Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket

Lovedeep Kaur, Seah Xin Hui, Mike Boland

Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21

HTML PDF PubReader

ARTICLE

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

Hülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak, Gamze İpek

Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23

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ARTICLE

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim, Mi-Jung Choi

Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24

HTML PDF PubReader

ARTICLE

Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds

Chul-Ho Yoon, Seung-Ho Jeon, Yeon Jo Ha, Sam Woong Kim, Woo Young Bang, Kyu Ho Bang, Sang Wan Gal, Il-Suk Kim, Young-Son Cho

Food Sci Anim Resour 2020;40(3):461-473.
https://doi.org/10.5851/kosfa.2020.e25

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ARTICLE

Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows

Gye-Woong Kim, Hack-Youn Kim

Food Sci Anim Resour 2020;40(3):474-483.
https://doi.org/10.5851/kosfa.2020.e26

HTML PDF PubReader

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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ERRATUM

Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds

Seung-Hoon Lee, Chung-Nam Kim, Kyoung-Bo Ko, Se-Pill Park, Ho-Kyoung Kim, Jun-Mo Kim, Youn-Chul Ryu

Food Sci Anim Resour 2020;40(3):495
https://doi.org/10.5851/kosfa.2020.e27

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AHEAD OF PRINT

Article

Prevalence and characteristics of antimicrobial-resistant Staphylococcus aureus and methicllin-resistant Stapylococcus aureus from retail meat in Korea

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

Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
https://doi.org/10.5851/kosfa.2020.e50

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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 [published online ahead of print: Jul 09, 2020]
https://doi.org/10.5851/kosfa.2020.e49

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Article

Effect of homogenization pressure on plasmin activity and mechanical stress-induced fat aggregation of commercially sterilized UHT milk during storage

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

Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
https://doi.org/10.5851/kosfa.2020.e48

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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 Chin

Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e47

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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 Kavuşan, Damla Tabak, Meltem Serdaroğlu

Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e46

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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 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e45

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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 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e44

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Article

Evaluations on 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 [published online ahead of print: Jun 26, 2020]
https://doi.org/10.5851/kosfa.2020.e43

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Short Communication

Anti-biofilm activities of Manuka honey against Escherichia coli O157:H7

Su-Yeon Kim, Seok-Seong Kang

Food Sci Anim Resour 2020 [published online ahead of print: Jun 05, 2020]
https://doi.org/10.5851/kosfa.2020.e42

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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 [published online ahead of print: Jun 05, 2020]
https://doi.org/10.5851/kosfa.2020.e41

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MOST READ ARTICLE

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: 1024

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: 511

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: 453

ARTICLE

Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea

Haeng Ho Lee, Gi Yong Lee, Hong Sik Eom, Soo-Jin Yang

Food Sci Anim Resour 2020;40(3):401-414.
https://doi.org/10.5851/kosfa.2020.e20

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Last 3 months views: 445

ARTICLE

Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket

Lovedeep Kaur, Seah Xin Hui, Mike Boland

Food Sci Anim Resour 2020;40(3):415-425.
https://doi.org/10.5851/kosfa.2020.e21

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Last 3 months views: 378

ARTICLE

Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality

Ahmet Yusuf Şengül, Süleyman Çalışlar

Food Sci Anim Resour 2020;40(3):323-337.
https://doi.org/10.5851/kosfa.2019.e98

HTML PDF PubReader

Last 3 months views: 376

ARTICLE

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

Sol Hee Lee, Juhui Choe, Jong-Chan Kim, Hack Youn Kim

Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18

HTML PDF PubReader

Last 3 months views: 373

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: 368

ARTICLE

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim, Mi-Jung Choi

Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24

HTML PDF PubReader

Last 3 months views: 365

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: 364

MOST CITED ARTICLE

ARTICLE

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

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

Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159

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Cited by 22

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

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

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Cited by 21

REVIEW

Application of Probiotics for the Production of Safe and High-quality Poultry Meat

Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong

Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Cited by 19

ARTICLE

Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153

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Cited by 19

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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex

Ho-Kyung Ha, Na-Eun Jeon, Jin Wook Kim, Kyoung-Sik Han, Sung Seob Yun, Mee-Ryung Lee, Won-Jae Lee

Food Sci Anim Resour 2016;36(2):267-274.
https://doi.org/10.5851/kosfa.2016.36.2.267

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Cited by 15

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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, Cheorun Jo

Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494

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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo

Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787

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Cited by 15

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

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

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

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Cited by 15

ARTICLE

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

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

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

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Cited by 14

ARTICLE

The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer

Eun-Young Jung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145

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Cited by 14

	Before (~2018.12)	After (2019.01~)
Journal Title	Korean Journal for Food Science of Animal Resources	Food Science of Animal Resources
Journal Abbreviation	Korean J. Food Sci. An.	Food Sci. Anim. Resour.
eISSN	2234-246X	2636-0780
pISSN	1225-8563	2636-0772
Journal Homepage	http://www.kosfaj.org	Same
JCR Citation Indexing	SCIE	SCIE

CURRENT ISSUE: Apr 2020, Vol. 40 , No. 3

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