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

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

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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

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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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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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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

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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;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

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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 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

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 [published online ahead of print: May 21, 2020]
https://doi.org/10.5851/kosfa.2020.e39

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Article

Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors

Heeok Hong, Yoon-Jung Son, So Hee Kwon, Soo-Ki Kim

Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
https://doi.org/10.5851/kosfa.2020.e38

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Article

Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage

Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Jun-Young Park, Han-Sul Yang

Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
https://doi.org/10.5851/kosfa.2020.e37

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Article

The effect of age on the myosin thermal stability and gel quality of Beijing duck breast

Xiangru Wei, Teng Pan, Huan Liu, Laetithia Aude Ingrid Boga, Zubair Hussian, Raheel Suleman, Dequan Zhang, Zhenyu Wang

Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e36

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Short Communication

Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)

Hojun Seo, Haeng Ran Kim, In Hee Cho

Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e35

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Article

Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products

Karlo Muratoglu, Esra AKKAYA, Hamparsun Hampikyan, Enver Baris Bingol, Omer Cetin, Hilal Colak

Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e34

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Article

Fatty acid profile and meat quality of muscles from crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental cattles

Ting Liu, Jian-Ping Wu, Zhao-Min Lei, Ming Zhang, Xu-Yin Gong, Shu-Ru Cheng, Yu Liang, Jian-Fu Wang

Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e33

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Article

Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages

Türkan Uzlaşır, Nesimi Aktaş, Kamil Gerçekaslan

Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
https://doi.org/10.5851/kosfa.2020.e32

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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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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: 1256

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: 732

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: 563

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: 469

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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Last 3 months views: 450

ARTICLE

Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

Hammad HHM, Meihu Ma, Guofeng Jin, Yongguo Jin, Ibrahim Khalifa, Qi Zeng, Yuanyuan Liu

Food Sci Anim Resour 2019;39(5):704-724.
https://doi.org/10.5851/kosfa.2019.e40

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Last 3 months views: 445

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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Last 3 months views: 439

ARTICLE

Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

Başar Uymaz, Nefise Akçelik, Zerrin Yüksel

Food Sci Anim Resour 2019;39(5):804-819.
https://doi.org/10.5851/kosfa.2019.e71

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Last 3 months views: 435

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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Last 3 months views: 434

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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Last 3 months views: 432

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 20

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 18

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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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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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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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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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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REVIEW

Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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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

	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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