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.
REVIEW

Nov 01, 2020

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Seung Yun Lee, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Sun Jin Hur

Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lip...
ARTICLE

Nov 01, 2020

Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

Haeun Kim, Koo Bok Chin

Food Sci Anim Resour 2020;40(6):881-895.
https://doi.org/10.5851/kosfa.2020.e56

The objective of this study was to assess antioxidant activities of leaves and fruit powder of Cudrania tricuspidata (CT) with different particle sizes (crude, 500 μm, 150 μm), and determine the physicochemical properties and microbial counts of pork patties with various levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic content of crude leaves had the highest value of 3.54 g/100 g (p<0.05). Overall, CT leaves (CTLP) had higher total phenolic content than CTFP (p<0.05). 1,1-Diphenyl-2-picrylhy...
ARTICLE

Nov 01, 2020

Quality Assessment of Beef Using Computer Vision Technology

Md. Faizur Rahman, Abdullah Iqbal, Md. Abul Hashem, Akinbode A. Adedeji

Food Sci Anim Resour 2020;40(6):896-907.
https://doi.org/10.5851/kosfa.2020.e57

Imaging technique or computer vision (CV) technology has received huge attention as a rapid and non-destructive technique throughout the world for measuring quality attributes of agricultural products including meat and meat products. This study was conducted to test the ability of CV technology to predict the quality attributes of beef. Images were captured from longissimus dorsi muscle in beef at 24 h post-mortem. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, dry matter, moisture, crude protein,...
ARTICLE

Nov 01, 2020

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim, Hoa Van Ba

Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58

The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1⁺ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technologica...
ARTICLE

Nov 01, 2020

Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

Jin Young Jeong, Soohyun Cho, Hyun-Woo Seo, Kondreddy Eswar Reddy, Young Kyun Oh, Seul Lee, Youl-Chang Baek, Sang-Yun Ji, Minseok Kim, Hyun-Jeong Lee

Food Sci Anim Resour 2020;40(6):924-937.
https://doi.org/10.5851/kosfa.2020.e59

The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. High-marbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified...
ARTICLE

Nov 01, 2020

Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations

Jimyeong Ha, Sejeong Kim, Heeyoung Lee, Yujin Kim, Yewon Lee, Yukyung Choi, Hyun Jung Kim, Hyemin Oh, Jeeyeon Lee, Yohan Yoon

Food Sci Anim Resour 2020;40(6):938-945.
https://doi.org/10.5851/kosfa.2020.e64

A dynamic model was developed to predict the Escherichia coli cell counts in pig trotters at changing temperatures. Five-strain mixture of pathogenic E. coli at 4 Log CFU/g were inoculated to cooked pig trotter samples. The samples were stored at 10°C, 20°C, and 25°C. The cell count data was analyzed with the Baranyi model to compute the maximum specific growth rate (μ_max) (Log CFU/g/h) and lag phase duration (LPD) (h). The kinetic parameters were analyzed usin...
ARTICLE

Nov 01, 2020

Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Dong-Gyun Yim, Dong-Jin Shin, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatil...
ARTICLE

Nov 01, 2020

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Sumin Song, Huilin Cheng, Eun-Young Jung, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality. Muscle fiber pennation degree ranged from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber on the surface of pork loin chop. Th...
ARTICLE

Nov 01, 2020

Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content

Xiaolan Shang, Xunyou Yan, Qiuling Li, Zizheng Liu, Anguo Teng

Food Sci Anim Resour 2020;40(6):969-979.
https://doi.org/10.5851/kosfa.2020.e67

Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. The water distribution, thiobarbituric acid reactive substances (TBARS), myoglobin oxidation, color parameter (L*, a*, and b*), heme and non-heme iron content of samples were determined to analyze the effects of different fat content on the oxidation of myoglobin and lipids during multiple freeze-thaw cycles of grass carp surimi. Both multiple freeze-thaw cycles and increased fat content lead to an increase in TBARS, a blue shift in the absor...
ARTICLE

Nov 01, 2020

Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System

Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The res...
ARTICLE

Nov 01, 2020

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

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

Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbag...
ARTICLE

Nov 01, 2020

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;40(6):1001-1013.
https://doi.org/10.5851/kosfa.2020.e71

The formation of biofilms on the enamel surface of teeth by Streptococcus mutans is an important step in dental plaque formation, demineralization, and early caries because the biofilm is where other bacteria involved in dental caries attach, grow, and proliferate. The objectives of this study were to determine the effect of phosvitin (PSV) on the biofilm formation, exopolysaccharides (EPS) production, adherence activity of S. mutans, and the expression of genes related to the compounds essential for biofilm fo...
ARTICLE

Nov 01, 2020

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;40(6):1014-1032.
https://doi.org/10.5851/kosfa.2020.e72

This work aimed to investigate the psychobiotic effects of six bacterial strains on the mind and behavior of male Wistar rats. The probiotic (PRO) group (n=7) were rats pre-treated with antibiotics for 7 days followed by 14-day probiotic administration, antibiotics (ANT) group (n=7) were rats treated with antibiotics for 21 days without probiotics. The control (CON) group (n=7) were rats that received sham treatment for 21 days. The six bacterial strains with probiotic properties were mostly isolated from Thai fermented foods; Pedicoccu...
ARTICLE

Nov 01, 2020

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;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of...
ARTICLE

Nov 01, 2020

Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage

Jihye Lee, Han Geuk Seo, Chi-Ho Lee

Food Sci Anim Resour 2020;40(6):1044-1054.
https://doi.org/10.5851/kosfa.2020.e81

This study was performed to investigate the effects of lotus leaf hot water extracts treatment on the quality and stability of eggs using impregnation treatment through ultrasonication during storage. A total of 480 eggs were categorized into four treatment groups (n=30 each)—non-treated (CON), soaked for 30 min in lotus leaf hot water extracts without ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus leaf hot water extracts (T3)—and stored for 15 d at 30°C. The egg weight, Haugh unit (HU), egg grade, albume...
ARTICLE

Nov 01, 2020

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;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indicator, moisture content, color, cooking loss and texture profile analysis (TPA) of pork loins were estimated. Based on the results, brine with low ionic strength (0.7% NaCl) resulted in low injection efficiency and high cooking loss, although, it imp...

CURRENT ISSUE: Nov 2020, Vol. 40 , No. 6

REVIEW

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Seung Yun Lee, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Sun Jin Hur

Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84

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ARTICLE

Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

Haeun Kim, Koo Bok Chin

Food Sci Anim Resour 2020;40(6):881-895.
https://doi.org/10.5851/kosfa.2020.e56

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ARTICLE

Quality Assessment of Beef Using Computer Vision Technology

Md. Faizur Rahman, Abdullah Iqbal, Md. Abul Hashem, Akinbode A. Adedeji

Food Sci Anim Resour 2020;40(6):896-907.
https://doi.org/10.5851/kosfa.2020.e57

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ARTICLE

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim, Hoa Van Ba

Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58

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ARTICLE

Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

Jin Young Jeong, Soohyun Cho, Hyun-Woo Seo, Kondreddy Eswar Reddy, Young Kyun Oh, Seul Lee, Youl-Chang Baek, Sang-Yun Ji, Minseok Kim, Hyun-Jeong Lee

Food Sci Anim Resour 2020;40(6):924-937.
https://doi.org/10.5851/kosfa.2020.e59

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ARTICLE

Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations

Jimyeong Ha, Sejeong Kim, Heeyoung Lee, Yujin Kim, Yewon Lee, Yukyung Choi, Hyun Jung Kim, Hyemin Oh, Jeeyeon Lee, Yohan Yoon

Food Sci Anim Resour 2020;40(6):938-945.
https://doi.org/10.5851/kosfa.2020.e64

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ARTICLE

Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Dong-Gyun Yim, Dong-Jin Shin, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2020;40(6):946-956.
https://doi.org/10.5851/kosfa.2020.e65

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ARTICLE

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Sumin Song, Huilin Cheng, Eun-Young Jung, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2020;40(6):957-968.
https://doi.org/10.5851/kosfa.2020.e66

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ARTICLE

Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content

Xiaolan Shang, Xunyou Yan, Qiuling Li, Zizheng Liu, Anguo Teng

Food Sci Anim Resour 2020;40(6):969-979.
https://doi.org/10.5851/kosfa.2020.e67

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ARTICLE

Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System

Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2020;40(6):980-989.
https://doi.org/10.5851/kosfa.2020.e68

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ARTICLE

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

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

Food Sci Anim Resour 2020;40(6):990-1000.
https://doi.org/10.5851/kosfa.2020.e69

HTML PDF PubReader

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;40(6):1001-1013.
https://doi.org/10.5851/kosfa.2020.e71

HTML PDF PubReader

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;40(6):1014-1032.
https://doi.org/10.5851/kosfa.2020.e72

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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;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74

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ARTICLE

Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage

Jihye Lee, Han Geuk Seo, Chi-Ho Lee

Food Sci Anim Resour 2020;40(6):1044-1054.
https://doi.org/10.5851/kosfa.2020.e81

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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;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77

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AHEAD OF PRINT

Article

Taste-Active and Nutritional Components of Thai Native Chicken Meat: a Perspective of Consumer Satisfaction

Phatthawin Lengkidworraphiphat, Rawiwan Wongpoomchai, Thanaporn Bunmee, Arpamas Chariyakornkul, Niraporn Chaiwang, Sanchai Jaturasitha

Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e94

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Short Communication

Prevention of cholesterol gallstone formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in lithogenic diet-induced mice

Ju Kyoung Oh, You Ra Kim, Boin Lee, Young Min Choi, Sae Hun Kim

Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e93

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Short Communication

Development of pretreatment method for analysis of vitamin B12 in cereal infant formula using immunoaffinity chromatography and high-performance liquid chromatography

jung min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e92

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Article

Investigation of physicochemical and sensory quality differences in pork belly and shoulder butt cuts with different quality grades

Hoa Van Ba, Kuk-Hwan Seol, Hyun-woo Seo, Sunmoon Kang, Yunseok Kim, Pilnam seong, Sungsil Moon, Jinhyoung Kim, Soohyun Cho

Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e91

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Article

Comparison of quality characteristics and palatability between sous-vide cooked pork loin patties with different searing treatments

Dong Kook Cho, Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi

Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
https://doi.org/10.5851/kosfa.2020.e90

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Article

Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage “Sucuk”

Ismet Ozturk, Osman Sagdic, Hasan Yetim

Food Sci Anim Resour 2020 [published online ahead of print: Nov 11, 2020]
https://doi.org/10.5851/kosfa.2020.e89

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Article

Antioxidant properties and diet-related a-glucosidase and lipase inhibitory activities of yogurt supplemented with safflower petal extract

Heeok Hong, Jeong Min Lim, Damini Kothari, So Hee Kwon, Soo-Ki Kim

Food Sci Anim Resour 2020 [published online ahead of print: Nov 11, 2020]
https://doi.org/10.5851/kosfa.2020.e88

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Article

Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)

Youngmin Kim, Hyejin Jang, Sangdong Lim, sangpil hong

Food Sci Anim Resour 2020 [published online ahead of print: Nov 04, 2020]
https://doi.org/10.5851/kosfa.2020.e87

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Article

Antioxidant, antimicrobial and curing potentials of micronized celery powders added to pork sausages

Karna Rmanchndraiah, Koo Bok Chin

Food Sci Anim Resour 2020 [published online ahead of print: Nov 04, 2020]
https://doi.org/10.5851/kosfa.2020.e86

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Article

Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Samooel Jung, Hae Won Jang, Yun-Sang Choi

Food Sci Anim Resour 2020 [published online ahead of print: Oct 12, 2020]
https://doi.org/10.5851/kosfa.2020.e85

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MOST READ 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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Last 3 months views: 544

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: 413

ARTICLE

Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms

Sumin Song, Chi-Hoon Ahn, Gap-Don Kim

Food Sci Anim Resour 2020;40(1):132-144.
https://doi.org/10.5851/kosfa.2019.e97

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Last 3 months views: 367

REVIEW

The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review

Xi Huang, Dong Uk Ahn

Korean J Food Sci Anim Resour 2018;38(5):835-850.
https://doi.org/10.5851/kosfa.2018.e2

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Last 3 months views: 360

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: 331

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: 331

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: 292

REVIEW

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Seung Yun Lee, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Sun Jin Hur

Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84

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Last 3 months views: 283

ARTICLE

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

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CURRENT ISSUE: Nov 2020, Vol. 40 , No. 6

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