Food Science of Animal Resources

Book Cover

QR Code of this Journal:

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

May 01, 2021

Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han

Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14

As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source. Recently, cultured meat, also known as in vitro meat, has been suggested as a meat analog produced through in vitro cell culture technology. Cultured meat has several advantages over conventional meat, such as environmental protection, disease prevention, and animal welfare. However, cul...
ARTICLE

May 01, 2021

Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream

Yunsik Kim, Seokmin Yoon, Hyejung Shin, Miyoun Jo, Sunmin Lee, Sae-hun Kim

Food Sci Anim Resour 2021;41(3):373-385.
https://doi.org/10.5851/kosfa.2021.e3

The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture. Lactococcus lactis ssp. cremoris was isolated as a lactic acid bacterium derived from raw milk. This strain showed the greatest diacetyl production among other strains and was named LRCC5306. Various culture conditions were optimized to...
ARTICLE

May 01, 2021

Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts

Yong-An Kim, Sang-Woo Kim, Myung-Ho Lee, Hak-Kyo Lee, In-Ho Hwang

Food Sci Anim Resour 2021;41(3):386-401.
https://doi.org/10.5851/kosfa.2021.e4

The aim of this study was to compare the antioxidant activity, chemical composition, flavor and bioactive compounds between Korean and imported velvet antlers (VAs)-derived extracts. The Korean (KVA), Russian (RVA) and New Zealand (NZVA) VAs (n=24 each, dry form) purchased from a local supplier were used in the investigation. After extracting with water (750 g VA with 6,000 mL water) for 20 h at 95°C, the VA extracts (VAE) were then used for analysis of antioxidant activity, amino acids (AAs), flavor and bioactive compounds. Compared to the ...
ARTICLE

May 01, 2021

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5

This study investigated the effect of pig breeds on the quality characteristics of dry-cured loins according to the processing stage. Physicochemical properties of 20 dry-cured processed loins with the different pig breeds [Berkshire vs Landrace×Yorkshire× Duroc (LYD; n=10)] and different processing stages (raw, curing, dry-ripened 15 day and 30 day) were analyzed. The pig breed influenced moisture content and pH with values of 59% and 53%, and 6.17 and 5.94, for Berkshire and LYD, respectively, on day 30. Dry-cured loins made with Berkshire...
ARTICLE

May 01, 2021

Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea

Youn-Kyung Ham, Sam-Woong Kim, Dong-Heon Song, Hyun-Wook Kim, Il-Suk Kim

Food Sci Anim Resour 2021;41(3):416-427.
https://doi.org/10.5851/kosfa.2021.e7

This study was conducted to compare the nutritional composition of white-spotted flower chafer (Protaetia brevitarsis) larvae produced from five commercial insect farms in Korea. The feeding sources of larvae were different as follows: Farm A, fermented oak sawdust; Farm B, fermented oak and scrub sawdust; Farm C, commercial feed; Farm D, private fermented feed; and Farm E, byproduct from mushroom compost. Drying yield significantly varied by insect farm, ranging from 14.12% to 27.28%. However, there was only small difference (...
ARTICLE

May 01, 2021

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2021;41(3):428-439.
https://doi.org/10.5851/kosfa.2021.e8

The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO₂) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO₂; 2) CTL, 75 ppm NaNO₂; 3) TRT1, 75 ppm NaNO₂+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO₂+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES incre...
ARTICLE

May 01, 2021

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Jeong-Ah Lee, Hack-Youn Kim

Food Sci Anim Resour 2021;41(3):440-451.
https://doi.org/10.5851/kosfa.2021.e9

This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust—0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity (WHC), cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory evaluation were also carried out. Protein, fat,...
ARTICLE

May 01, 2021

High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China

Huihui Cao, Litian Zhang, Aili Xiang, Aijun Li, Sining Tang, Xueliang Pang, Lixue Dong, Lei Wang, Yanhua Yan, Baiqin Zheng

Food Sci Anim Resour 2021;41(3):452-467.
https://doi.org/10.5851/kosfa.2021.e10

Raw milk is a nature media of microbiota that access milk from various sources, which constitutes a challenge in dairy production. This study characterizes the relationship between the raw milk quality and the bacteria diversity at different sampling sites in dairy farms, aiming to provide a strong scientific basis for good hygienic practices and optimized procedure in milk production. High-throughput sequencing of 16S rRNA V3-V4 region was used to analyze the components, abundance and diversity of 48 bacterial population sampled from 8 differe...
ARTICLE

May 01, 2021

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef

Hayoung Kim, Minhye Shin, Sangdon Ryu, Bohyun Yun, Sangnam Oh, Dong-Jun Park, Younghoon Kim

Food Sci Anim Resour 2021;41(3):468-480.
https://doi.org/10.5851/kosfa.2021.e11

Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In this study, we conducted metagenomic analysis to evaluate the changes in the microbial composition of dry-aged beef. We found that lactic acid bacterial strains were abundant in dry-aged beef including Lactobacillus sakei and ...
ARTICLE

May 01, 2021

Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly

Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang Keun Jin, Sun Jin Hur, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12

Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the effects of this marinade on PAHs formation during charcoal-grilling are unclear. Here, we evaluated the effects of Gochujang marinade on the formation of 16 PAHs and inhibition rate of major PAHs (benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) in charcoal-grilled pork belly. Pork belly ...
ARTICLE

May 01, 2021

Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model

Ju Young Eor, Nahyun Park, Yoon Ji Son, Sae Hun Kim

Food Sci Anim Resour 2021;41(3):497-508.
https://doi.org/10.5851/kosfa.2021.e13

This study aimed to assess the anti-inflammatory effect of Lactobacillus casei 3260 (LC) alone and LC-fermented Gleditsia sinensis thorn (GST) extract in mouse model of type II collagen induced rheumatoid arthritis (RA). In our previous work, we confirmed the anti-inflammatory effects of LC and GST against LPS-induced inflammation in vitro. In this study, LC and GST were fermented and their effects were assessed in an animal model of RA. Both LC and fermented GST (fGST) treatment reduced mice s...
ARTICLE

May 01, 2021

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Ce Liang, Dequan Zhang, Xiaochun Zheng, Xiangyuan Wen, Tongjing Yan, Zhisheng Zhang, Chengli Hou

Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15

This study was aimed to compare the physicochemical properties and bacterial community structure of tray-packaged fresh lamb meat under different storage temperatures, such as 4°C (chilling), −1.5°C (supercooling), −4°C (superchilling) and −9°C (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chi...
ARTICLE

May 01, 2021

Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat

Min Guk Kim, Kyungae Jo, Kyoungwon Cho, Sung Sun Park, Hyung Joo Suh, Ki-Bae Hong

Food Sci Anim Resour 2021;41(3):527-541.
https://doi.org/10.5851/kosfa.2021.e17

The aim of this study was to investigate the effect of a mixture of multi-strain probiotics and prebiotics on loperamide-induced constipation in Sprague-Dawley rats. A multi-strain probiotics alone (loperamide-induced group with multi-strain probiotics mixture group; Lop-Pro) and a mixture of multi-strain probiotics and prebiotics (loperamide-induced group with multi-strain probiotics and prebiotics mixture group; Lop-Pro/Pre) were administered orally after inducing constipation. The fecal water content was significantly higher (by 42%) in the ...
ARTICLE

May 01, 2021

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

Hyun Gyung Jeong, Doo Yeon Jung, Kyung Jo, Seonmin Lee, Yun-Sang Choi, Hae In Yong, Samooel Jung

Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18

This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patti...
SHORT COMMUNICATION

May 01, 2021

Comparison of Dental Carcass Maturity in Non-Castrated Male F1 Angus-Nellore Cattle Finished in Feedlot

Bismarck Moreira Santiago, Welder Angelo Baldassini, Laís de Aquino Tomaz, Leone Campos Rocha, Wellington Bizarria dos Santos, Rogério Abdallah Curi, Luis Artur Loyola Chardulo, Otávio Rodrigues Machado Neto

Food Sci Anim Resour 2021;41(3):554-562.
https://doi.org/10.5851/kosfa.2021.e16

Dental classification of carcasses is used as a parameter of cattle maturity at slaughter, and it can influence carcass and meat quality traits. Brazilian beef-packing companies use the number of permanent incisor (PI) teeth as a parameter for bonus and certification of carcasses with superior quality. However, when non-castrated male such as F1 Angus-Nellore (Bos taurus×Bos indicus) are slaughtered, only animals without PI teeth are subsidized by the breed association. We evaluated these animals finished in...

CURRENT ISSUE: May 2021, Vol. 41 , No. 3

REVIEW

Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han

Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14

HTML PDF PubReader

ARTICLE

Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream

Yunsik Kim, Seokmin Yoon, Hyejung Shin, Miyoun Jo, Sunmin Lee, Sae-hun Kim

Food Sci Anim Resour 2021;41(3):373-385.
https://doi.org/10.5851/kosfa.2021.e3

HTML PDF PubReader

ARTICLE

Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts

Yong-An Kim, Sang-Woo Kim, Myung-Ho Lee, Hak-Kyo Lee, In-Ho Hwang

Food Sci Anim Resour 2021;41(3):386-401.
https://doi.org/10.5851/kosfa.2021.e4

HTML PDF PubReader

ARTICLE

Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2021;41(3):402-415.
https://doi.org/10.5851/kosfa.2021.e5

HTML PDF PubReader

ARTICLE

Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea

Youn-Kyung Ham, Sam-Woong Kim, Dong-Heon Song, Hyun-Wook Kim, Il-Suk Kim

Food Sci Anim Resour 2021;41(3):416-427.
https://doi.org/10.5851/kosfa.2021.e7

HTML PDF PubReader

ARTICLE

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2021;41(3):428-439.
https://doi.org/10.5851/kosfa.2021.e8

HTML PDF PubReader

ARTICLE

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Jeong-Ah Lee, Hack-Youn Kim

Food Sci Anim Resour 2021;41(3):440-451.
https://doi.org/10.5851/kosfa.2021.e9

HTML PDF PubReader

ARTICLE

High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China

Huihui Cao, Litian Zhang, Aili Xiang, Aijun Li, Sining Tang, Xueliang Pang, Lixue Dong, Lei Wang, Yanhua Yan, Baiqin Zheng

Food Sci Anim Resour 2021;41(3):452-467.
https://doi.org/10.5851/kosfa.2021.e10

HTML PDF PubReader

ARTICLE

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef

Hayoung Kim, Minhye Shin, Sangdon Ryu, Bohyun Yun, Sangnam Oh, Dong-Jun Park, Younghoon Kim

Food Sci Anim Resour 2021;41(3):468-480.
https://doi.org/10.5851/kosfa.2021.e11

HTML PDF PubReader

ARTICLE

Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly

Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang Keun Jin, Sun Jin Hur, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12

HTML PDF PubReader

ARTICLE

Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model

Ju Young Eor, Nahyun Park, Yoon Ji Son, Sae Hun Kim

Food Sci Anim Resour 2021;41(3):497-508.
https://doi.org/10.5851/kosfa.2021.e13

HTML PDF PubReader

ARTICLE

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Ce Liang, Dequan Zhang, Xiaochun Zheng, Xiangyuan Wen, Tongjing Yan, Zhisheng Zhang, Chengli Hou

Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15

HTML PDF PubReader

ARTICLE

Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat

Min Guk Kim, Kyungae Jo, Kyoungwon Cho, Sung Sun Park, Hyung Joo Suh, Ki-Bae Hong

Food Sci Anim Resour 2021;41(3):527-541.
https://doi.org/10.5851/kosfa.2021.e17

HTML PDF PubReader

ARTICLE

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

Hyun Gyung Jeong, Doo Yeon Jung, Kyung Jo, Seonmin Lee, Yun-Sang Choi, Hae In Yong, Samooel Jung

Food Sci Anim Resour 2021;41(3):542-553.
https://doi.org/10.5851/kosfa.2021.e18

HTML PDF PubReader

SHORT COMMUNICATION

Comparison of Dental Carcass Maturity in Non-Castrated Male F1 Angus-Nellore Cattle Finished in Feedlot

Bismarck Moreira Santiago, Welder Angelo Baldassini, Laís de Aquino Tomaz, Leone Campos Rocha, Wellington Bizarria dos Santos, Rogério Abdallah Curi, Luis Artur Loyola Chardulo, Otávio Rodrigues Machado Neto

Food Sci Anim Resour 2021;41(3):554-562.
https://doi.org/10.5851/kosfa.2021.e16

HTML PDF PubReader

AHEAD OF PRINT

Short Communication

Determination of L-carnitine in infant powdered milk samples after derivatization

Jung Min Park, Jong Ho Koh, Jin Man Kim

Food Sci Anim Resour 2021 [published online ahead of print: Apr 27, 2021]
https://doi.org/10.5851/kosfa.2021.e23

HTML PDF PubReader

Article

Acetylation of sarcoplasmic and myofibrillar proteins were associated with ovine meat quality attributes at early postmortem

Yejun Zhang, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao

Food Sci Anim Resour 2021 [published online ahead of print: Apr 27, 2021]
https://doi.org/10.5851/kosfa.2021.e22

HTML PDF PubReader

Article

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Semeneh Seleshe, Suk Nam Kang

Food Sci Anim Resour 2021 [published online ahead of print: Apr 14, 2021]
https://doi.org/10.5851/kosfa.2021.e21

HTML PDF PubReader

Article

Effect of deer antler extract on muscle differentiation and AICAR-induced muscle atrophy in C2C12 cells

Kyungae Jo, Woo Young Jang, Beom Sik Yun, Jin Soo Kim, Hyun-Sun Lee, Yeok Boo Chang, Hyung Joo Suh

Food Sci Anim Resour 2021 [published online ahead of print: Apr 14, 2021]
https://doi.org/10.5851/kosfa.2021.e20

HTML PDF PubReader

Article

Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates

Chathura Rathnapala, Dong Uk Ahn, Sandun Abeyrathne

Food Sci Anim Resour 2021 [published online ahead of print: Apr 08, 2021]
https://doi.org/10.5851/kosfa.2021.e19

HTML PDF PubReader

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

HTML PDF PubReader

Last 3 months views: 946

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

HTML PDF PubReader

Last 3 months views: 753

REVIEW

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96

HTML PDF PubReader

Last 3 months views: 722

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

HTML PDF PubReader

Last 3 months views: 691

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 2021;41(2):185-195.
https://doi.org/10.5851/kosfa.2020.e85

HTML PDF PubReader

Last 3 months views: 626

ARTICLE

A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk

Jayeon Yoo, Minyu Song, Wonseo Park, Sangnam Oh, Jun-sang Ham, Seok-geun Jeong, Younghoon Kim

Food Sci Anim Resour 2019;39(2):255-265.
https://doi.org/10.5851/kosfa.2019.e20

HTML PDF PubReader

Last 3 months views: 587

ARTICLE

Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells

Na-Kyoung Lee, Sung-Min Lim, Min-Jeong Cheon, Hyun-Dong Paik

Food Sci Anim Resour 2021;41(2):261-273.
https://doi.org/10.5851/kosfa.2020.e97

HTML PDF PubReader

Last 3 months views: 569

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 2021;41(2):196-213.
https://doi.org/10.5851/kosfa.2020.e89

HTML PDF PubReader

Last 3 months views: 485

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

HTML PDF PubReader

Last 3 months views: 472

ARTICLE

Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

Jie Wang, Yuan Su, Mauricio A. Elzo, Xianbo Jia, Shiyi Chen, Songjia Lai

2016;36(1):84-89.
https://doi.org/10.5851/kosfa.2016.36.1.84

HTML PDF PubReader

Last 3 months views: 464

MOST CITED 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

HTML PDF PubReader

Cited by 47

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

HTML PDF PubReader

Cited by 35

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

HTML PDF PubReader

Cited by 33

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

HTML PDF PubReader

Cited by 32

ARTICLE

Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

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

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

HTML PDF PubReader

Cited by 31

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

HTML PDF PubReader

Cited by 28

ARTICLE

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

HTML PDF PubReader

Cited by 27

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

HTML PDF PubReader

Cited by 26

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

HTML PDF PubReader

Cited by 24

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

HTML PDF PubReader

Cited by 24

Author	APC	Remark
Member	1,000,000 KR won	First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea	1,200,000 KR won
Other countries except Korea	500 US $	Affiliation of corresponding author

CURRENT ISSUE: May 2021, Vol. 41 , No. 3

AHEAD OF PRINT

MOST READ ARTICLE

MOST CITED ARTICLE

Change of publication charge

Special Issue: 67th ICoMST 2021