Food Science of Animal Resources

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

Mar 01, 2020

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Mutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, Shao-Quan Liu

Food Sci Anim Resour 2020;40(2):155-171.
https://doi.org/10.5851/kosfa.2020.e1

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis<...
ARTICLE

Mar 01, 2020

Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates

Sang Keun Jin, Jung Seok Choi, Dong-Gyun Yim

Food Sci Anim Resour 2020;40(2):172-182.
https://doi.org/10.5851/kosfa.2020.e2

In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times. Moreover, antimicrobial activities of hydrolysates against five pathogenic microorganisms (Bacillus cereus, Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, and Shigella flexneri) were investigated. Alcalase, trypsin, and p...
ARTICLE

Mar 01, 2020

Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice

Dongwook Kim, Yuan H. Brad Kim, Jun-Sang Ham, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3

The protective effect of pig skin gelatin water extracts (PSW) and the low molecular weight hydrolysates of PSW generated via enzymatic hydrolysis with Flavourzyme® 1000L (LPSW) against scopolamine-induced impairment of cognitive function in mice was determined. Seventy male ICR mice weighing 20–25 g were randomly assigned to seven groups: Control (CON); scopolamine (SCO, 1 mg/kg B.W., intraperitoneally (i.p.); tetrahydroaminoacridine 10 [THA 10, tacrine; 10 mg/kg B.W. per oral (p.o.) with SCO (i.p.)]; PSW 10 (10 mg/kg B.W. (p.o.) with SCO...
ARTICLE

Mar 01, 2020

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2°C or 7°C, followed by cooking to 75°C, and cooling and storage at 2°C–3°C until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of sto...
ARTICLE

Mar 01, 2020

Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder

Kwanhyoung Lee, Ara Kim, Ki-Bae Hong, Hyung Joo Suh, Kyungae Jo

Food Sci Anim Resour 2020;40(2):209-220.
https://doi.org/10.5851/kosfa.2020.e5

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). A...
ARTICLE

Mar 01, 2020

Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea

Seung Hee Park, Young Ki Kim, Moon Seob Kim, Seung Ho Lee

Food Sci Anim Resour 2020;40(2):221-230.
https://doi.org/10.5851/kosfa.2020.e6

The aim of this study was to evaluate the antioxidant and antibacterial activity of Hovenia (Hovenia dulcis) monofloral honey produced in Korea. To produce Hovenia monofloral honey, Hovenia trees were surrounded by a net house, and honeybees were breed there over a 20-day period. Hovenia monofloral honey contained more than 95% of Hovenia pollen and showed physicochemical properties in agreement with the international honey standard (Codex). The total phenolic and flavonoid contents of Hovenia monofloral honey ranged from a 24....
ARTICLE

Mar 01, 2020

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67°C/min) or slow cooking rate (2.16°C/min). Regardless of...
ARTICLE

Mar 01, 2020

The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs

Chang Hyun Song, Seung Min Oh, SuHyup Lee, YoHan Choi, Jeong Dae Kim, Aera Jang, JinSoo Kim

Food Sci Anim Resour 2020;40(2):242-253.
https://doi.org/10.5851/kosfa.2020.e8

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The...
ARTICLE

Mar 01, 2020

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Chang Hoon Lee, Koo Bok Chin

Food Sci Anim Resour 2020;40(2):254-261.
https://doi.org/10.5851/kosfa.2020.e10

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at ...
ARTICLE

Mar 01, 2020

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee, Honggyun Kim, Mi-Jung Choi, Youngjae Cho

Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. T...
ARTICLE

Mar 01, 2020

Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

Hyun Suk Kim, Jae Hoon Lee, Sun Hee Moon, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):274-285.
https://doi.org/10.5851/kosfa.2020.e12

In this study, ovalbumin (OVA) hydrolysates were prepared using various proteolytic enzymes and the anti-inflammatory activities of the hydrolysates were determined. Also, the potential application of OVA as a functional food material was discussed. The effect of OVA hydrolysates on the inhibition of nitric oxide (NO) production was evaluated via the Griess reaction, and their effects on the expression of inducible NO synthase (inducible nitric oxide synthase, iNOS) were assessed using the quantitative real-time PCR and Western blotting. To det...
ARTICLE

Mar 01, 2020

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin

Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2020;40(2):286-296.
https://doi.org/10.5851/kosfa.2020.e14

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH o...
ARTICLE

Mar 01, 2020

Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Seo Jin Yang, Na-Kyoung Lee, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):297-310.
https://doi.org/10.5851/kosfa.2020.e15

This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, L. brevis ATCC 14869 was used as reference strain. L. brevis KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. L. brevis

CURRENT ISSUE: Mar 2020, Vol. 40 , No. 2

ARTICLE

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Mutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, Shao-Quan Liu

Food Sci Anim Resour 2020;40(2):155-171.
https://doi.org/10.5851/kosfa.2020.e1

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ARTICLE

Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates

Sang Keun Jin, Jung Seok Choi, Dong-Gyun Yim

Food Sci Anim Resour 2020;40(2):172-182.
https://doi.org/10.5851/kosfa.2020.e2

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ARTICLE

Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice

Dongwook Kim, Yuan H. Brad Kim, Jun-Sang Ham, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3

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ARTICLE

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4

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ARTICLE

Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder

Kwanhyoung Lee, Ara Kim, Ki-Bae Hong, Hyung Joo Suh, Kyungae Jo

Food Sci Anim Resour 2020;40(2):209-220.
https://doi.org/10.5851/kosfa.2020.e5

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ARTICLE

Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea

Seung Hee Park, Young Ki Kim, Moon Seob Kim, Seung Ho Lee

Food Sci Anim Resour 2020;40(2):221-230.
https://doi.org/10.5851/kosfa.2020.e6

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ARTICLE

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7

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ARTICLE

The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs

Chang Hyun Song, Seung Min Oh, SuHyup Lee, YoHan Choi, Jeong Dae Kim, Aera Jang, JinSoo Kim

Food Sci Anim Resour 2020;40(2):242-253.
https://doi.org/10.5851/kosfa.2020.e8

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ARTICLE

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Chang Hoon Lee, Koo Bok Chin

Food Sci Anim Resour 2020;40(2):254-261.
https://doi.org/10.5851/kosfa.2020.e10

HTML PDF PubReader

ARTICLE

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee, Honggyun Kim, Mi-Jung Choi, Youngjae Cho

Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11

HTML PDF PubReader

ARTICLE

Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

Hyun Suk Kim, Jae Hoon Lee, Sun Hee Moon, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):274-285.
https://doi.org/10.5851/kosfa.2020.e12

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ARTICLE

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin

Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2020;40(2):286-296.
https://doi.org/10.5851/kosfa.2020.e14

HTML PDF PubReader

ARTICLE

Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Seo Jin Yang, Na-Kyoung Lee, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):297-310.
https://doi.org/10.5851/kosfa.2020.e15

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AHEAD OF PRINT

Article

A non-yeast kefir-like fermented milk development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.

Bomee Lee, Cheng-Chung Yong, Hae-Chang Yi, Saehun Kim, Sejong Oh

Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e31

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Article

Flavor components comparison between the neck meat of donkey, swine, bovine and sheep

Xiu LI, Issoufou Amadou, Guang-Yun Zhou, Li-Yan Qian, Jian-Ling Zhang, Dong-Liang Wang, Xiang-Rong Cheng

Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e30

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Article

Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-Converted Nitrite

Hyelyeon Hwang, Ho Jae Lee, Mi-Ai Lee, Hyejin Sohn, You Hyun Chang, Sung Gu Han, Jong Youn Jeong, Sung Ho Lee, Sung Wook Hong

Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e29

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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 Gioto, Ana Paula Fruet, José Laerte Nörnberg, Chris Calkins, Amilton de Mello

Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
https://doi.org/10.5851/kosfa.2020.e28

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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 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e26

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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 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e25

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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 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e24

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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 [published online ahead of print: Mar 19, 2020]
https://doi.org/10.5851/kosfa.2020.e23

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ARTICLE

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

Sang-Keun Jin, Dong-Gyun Yim

Food Sci Anim Resour 2020 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e22

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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 [published online ahead of print: Mar 12, 2020]
https://doi.org/10.5851/kosfa.2020.e21

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MOST READ ARTICLE

ARTICLE

Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder

In-Kyu Bae, Kwon-Jung Kim, Jung-Seok Choi, Yang-Il Choi, Jung-Heun Ha

Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1

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Last 3 months views: 598

REVIEW

The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

Muhammad Ijaz Ahmad, Muhammad Umair Ijaz, Ijaz ul Haq, Chunbao Li

Food Sci Anim Resour 2020;40(1):1-10.
https://doi.org/10.5851/kosfa.2019.e96

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Last 3 months views: 515

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: 511

ARTICLE

In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages

Jae Hoon Lee, Dong Uk Ahn, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(6):1226-1236.
https://doi.org/10.5851/kosfa.2018.e56

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Last 3 months views: 509

ARTICLE

The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho

2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180

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Last 3 months views: 484

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: 423

ARTICLE

Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

Hyun Suk Kim, Jae Hoon Lee, Sun Hee Moon, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):274-285.
https://doi.org/10.5851/kosfa.2020.e12

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Last 3 months views: 396

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: 378

ARTICLE

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Ji Hyun Yoo, Ji Won Kim, Hae In Yong, Ki Ho Baek, Hyun Jung Lee, Cheorun Jo

Food Sci Anim Resour 2020;40(1):44-54.
https://doi.org/10.5851/kosfa.2019.e80

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Last 3 months views: 359

SHORT COMMUNICATION

Ingestion of Gouda Cheese Ameliorates the Chronic Unpredictable Mild Stress in Mice

Bohyun Yun, Ja Yeon Yoo, Mi Ri Park, Sangdon Ryu, Woong Ji Lee, Hye Jin Choi, Min Kyoung Kang, Younghoon Kim, Sangnam Oh

Food Sci Anim Resour 2020;40(1):145-153.
https://doi.org/10.5851/kosfa.2019.e81

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Last 3 months views: 353

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 19

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 16

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 15

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 15

ARTICLE

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 14

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

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 13

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 13

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 13

ARTICLE

Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Jieun Jung, Hyun-Dong Paik, Hyun Joo Yoon, Hye Ji Jang, Renda Kankanamge Chaturika Jeewanthi, Hee-Sook Jee, Xiang Li, Na-Kyoung Lee, Si-Kyung Lee

Food Sci Anim Resour 2016;36(3):412-420.
https://doi.org/10.5851/kosfa.2016.36.3.412

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Cited by 13

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

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https://doi.org/10.5851/kosfa.2016.36.4.494

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Cited by 12

	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

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