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

Jan 01, 2021

Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75

This mini review focuses on foodborne illnesses and outbreaks caused by food-producing animals because statistical information of the foodborne illnesses is important in human health and food industry. Contaminated food results in 600 million cases of foodborne diseases and 420,000 deaths worldwide every year. The world population is currently 7.8 billion, and 56 million people die every year; of these, every year, 7.69% of people experience foodborne diseases, and 7.5% of annual deaths (56 million deaths) was died by foodborne illness in the w...
REVIEW

Jan 01, 2021

The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry

Young Woo Park

Food Sci Anim Resour 2021;41(1):8-15.
https://doi.org/10.5851/kosfa.2020.e82

Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the...
ARTICLE

Jan 01, 2021

Meat Value Chain Losses in Iran

Vahid Ranaei, Zahra Pilevar, Changiz Esfandiari, Amin Mousavi Khaneghah, Rajan Dhakal, Einar Vargas-Bello-Pérez, Hedayat Hosseini

Food Sci Anim Resour 2021;41(1):16-33.
https://doi.org/10.5851/kosfa.2020.e52

To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, ...
ARTICLE

Jan 01, 2021

Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Muhammad Hayat Jaspal, Muawuz Ijaz, Muhammad Junaid Akhtar, Jamal Nasir, Sana Ullah, Iftikhar Hussain Badar, Muhammad Kashif Yar, Arfan Ahmad

Food Sci Anim Resour 2021;41(1):34-44.
https://doi.org/10.5851/kosfa.2020.e70

Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon. After 24 h postmortem, meat quality characteristics were recorded. Results showed that electrical stimulation (ES) led to rapid d...
ARTICLE

Jan 01, 2021

The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers

Min Jung Ku, Lovelia Mamuad, Ki Chang Nam, Yong Il Cho, Seon Ho Kim, Young Sun Choi, Sang Suk Lee

Food Sci Anim Resour 2021;41(1):45-58.
https://doi.org/10.5851/kosfa.2020.e73

This study investigated the dietary effect of total mixed ration (TMR) based on high roughage content on the growth performance, carcass characteristics, and meat quality of Hanwoo steers. Twenty-four Hanwoo steers (average body weight, 195.3±4.7 kg; age, 8.5 mon) were randomly allocated to three experimental groups according to forage and concentrate ratio (DM basis): 25:75 (control), 50:50 (T₅₀), and 70:30 (T₇₀). Productivity in the fattening period and final body weight were significantly higher in the control. Avera...
ARTICLE

Jan 01, 2021

Multi-Residue Analysis of Fipronil and Its Metabolites in Eggs by SinChERS-Based UHPLC-MS/MS

Keguang Han, Jin Hua, Qi Zhang, Yuanhui Gao, Xiaolin Liu, Jing Cao, Nairui Huo

Food Sci Anim Resour 2021;41(1):59-70.
https://doi.org/10.5851/kosfa.2020.e76

A method for simultaneous detection of fipronil (F) and its metabolites fipronil desulfinyl (FD), fipronil sulfide (FS), fipronil sulfone (FSO) in chicken eggs was applied and validated. It includes single-step, cheap, effective, rugged, safe-based method (SinChERS) for sample preparation and ultra high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS/MS) for chemical analysis. Results suggested that formic acid enhanced the recovery of 4 target residues and 1% supplementation to acetonitrile gained higher recoveries t...
ARTICLE

Jan 01, 2021

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Mahabbat Ali, Ki Ho Baek, Seong-Yun Lee, Hyun Cheol Kim, Ji-Young Park, Cheorun Jo, Jong Hyun Jung, Hwa Chun Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b*), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was ...
ARTICLE

Jan 01, 2021

Comparison of Seven Commercial TaqMan Master Mixes and Two Real-Time PCR Platforms Regarding the Rapid Detection of Porcine DNA

Soo Ji Kang, Chan Song Jang, Ji Min Son, Kwang Won Hong

Food Sci Anim Resour 2021;41(1):85-94.
https://doi.org/10.5851/kosfa.2020.e80

A pig-specific real-time PCR assay based on the mitochondrial ND5 gene was developed to detect porcine material in food and other products. To optimize the performance of assay, seven commercial TaqMan master mixes and two real-time PCR platforms (Applied Biosystems StepOnePlus and Bio-rad CFX Connect) were used to evaluate the limit of detection (LOD) as well as the PCR efficiency and specificity. The LODs and PCR efficiencies for the seven master mixes on two platforms were 0.5–5 pg/reaction and 84.96%–108.80%, respective...
ARTICLE

Jan 01, 2021

The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products

Jihee Hwang, Seoyoun Lee, Minwoo Jo, Wanil Cho, Junghoon Moon

Food Sci Anim Resour 2021;41(1):95-109.
https://doi.org/10.5851/kosfa.2020.e83

Consumer’s interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (S...
ARTICLE

Jan 01, 2021

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages

Karna Ramachandraiah, Koo Bok Chin

Food Sci Anim Resour 2021;41(1):110-121.
https://doi.org/10.5851/kosfa.2020.e86

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 μm (T1), 68 μm (T2) and 7 μm (T3) were compared to those added ...
ARTICLE

Jan 01, 2021

Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract

Heeok Hong, Jeong Min Lim, Damini Kothari, So Hee Kwon, Hyuk Cheol Kwon, Sung-Gu Han, Soo-Ki Kim

Food Sci Anim Resour 2021;41(1):122-134.
https://doi.org/10.5851/kosfa.2020.e88

Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with improved health benefits. SPs were extracted with ethanol (SPE) and hot water (SPW), and then safflower yogurt was prepared by adding 0%–1.0% of those extracts to plain yogurt. With an increase in the fermentation duration, the pH of SPE and SPW yogurt samples was decreased, whereas titratable aci...
SHORT COMMUNICATION

Jan 01, 2021

A Preliminary Study: Antibiotic Resistance of Escherichia coli and Staphylococcus aureus from the Meat and Feces of Various South African Wildlife Species

Michaela Sannettha van den Honert, Pieter Andries Gouws, Louwrens Christiaan Hoffman

Food Sci Anim Resour 2021;41(1):135-144.
https://doi.org/10.5851/kosfa.2020.e62

This study determined the antibiotic resistance patterns of Escherichia coli and Staphylococcus aureus from the raw meat and feces of three game species from three different farms across South Africa. The Kirby-Bauer disk diffusion method was used according to the Clinical and Laboratory Standards Institute 2018 guidelines. E. coli was tested against ampicillin, ceftazidime, chloramphenicol, streptomycin, sulphafurazole and tetracycline. S. aureus was tested against tetracyclin...
SHORT COMMUNICATION

Jan 01, 2021

Bioconversion Products of Whey by Lactic Acid Bacteria Exert Anti-Adipogenic Effect

Ji Soo Lee, In Kyung Hyun, Ji-Won Yoon, Hye-Jin Seo, Seok-Seong Kang

Food Sci Anim Resour 2021;41(1):145-152.
https://doi.org/10.5851/kosfa.2020.e78

Microbial bioconversion using lactic acid bacteria (LAB) provides several human health benefits. Although whey and whey-derived bioactive compounds can contribute to an improvement in human health, the potential anti-obesity effect of whey bioconversion by LAB has not been well studied. This study aimed to investigate whether bioconversion of whey by Pediococcus pentosaceus KI31 and Lactobacillus sakei KI36 (KI31-W and KI36-W, respectively) inhibits 3T3-L1 preadipocyte differentiation. Both KI31-W and KI36-W re...
SHORT COMMUNICATION

Jan 01, 2021

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 2021;41(1):153-163.
https://doi.org/10.5851/kosfa.2020.e87

This study was conducted to examine the effects of starch noodles (dangmyeon; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80.69%–91.67% and 79.66%–80.98%, respectively, regardless of the drying methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger pores were observed only in the cross-section of the freeze dried SN and...
SHORT COMMUNICATION

Jan 01, 2021

Partial Characterization of an Anti-Listerial Bacteriocin from Enterococcus faecium CJNU 2524

Jung-Mo Yang, Gi-Seong Moon

Food Sci Anim Resour 2021;41(1):164-171.
https://doi.org/10.5851/kosfa.2020.e98

Listeria monocytogenes is a representative foodborne pathogen and causes listeriosis. Enterococcus faecium CJNU 2524 was confirmed to produce a bacteriocin with anti-listerial activity. To establish optimal culture conditions for the production of the bacteriocin from E. faecium CJNU 2524, different media (MRS and BHI broth) and temperatures (25°C, 30°C, and 37°C) were investigated. The results showed that the optimal culture conditions were MRS broth and 25°C or 30°C temperatures. The cr...
ERRATUM

Jan 01, 2021

Erratum to: 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 2021;41(1):172
https://doi.org/10.5851/kosfa.2021.e1

CURRENT ISSUE: Jan 2021, Vol. 41 , No. 1

REVIEW

Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75

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REVIEW

The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry

Young Woo Park

Food Sci Anim Resour 2021;41(1):8-15.
https://doi.org/10.5851/kosfa.2020.e82

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ARTICLE

Meat Value Chain Losses in Iran

Vahid Ranaei, Zahra Pilevar, Changiz Esfandiari, Amin Mousavi Khaneghah, Rajan Dhakal, Einar Vargas-Bello-Pérez, Hedayat Hosseini

Food Sci Anim Resour 2021;41(1):16-33.
https://doi.org/10.5851/kosfa.2020.e52

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ARTICLE

Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Muhammad Hayat Jaspal, Muawuz Ijaz, Muhammad Junaid Akhtar, Jamal Nasir, Sana Ullah, Iftikhar Hussain Badar, Muhammad Kashif Yar, Arfan Ahmad

Food Sci Anim Resour 2021;41(1):34-44.
https://doi.org/10.5851/kosfa.2020.e70

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ARTICLE

The Effects of Total Mixed Ration Feeding with High Roughage Content on Growth Performance, Carcass Characteristics, and Meat Quality of Hanwoo Steers

Min Jung Ku, Lovelia Mamuad, Ki Chang Nam, Yong Il Cho, Seon Ho Kim, Young Sun Choi, Sang Suk Lee

Food Sci Anim Resour 2021;41(1):45-58.
https://doi.org/10.5851/kosfa.2020.e73

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ARTICLE

Multi-Residue Analysis of Fipronil and Its Metabolites in Eggs by SinChERS-Based UHPLC-MS/MS

Keguang Han, Jin Hua, Qi Zhang, Yuanhui Gao, Xiaolin Liu, Jing Cao, Nairui Huo

Food Sci Anim Resour 2021;41(1):59-70.
https://doi.org/10.5851/kosfa.2020.e76

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ARTICLE

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Mahabbat Ali, Ki Ho Baek, Seong-Yun Lee, Hyun Cheol Kim, Ji-Young Park, Cheorun Jo, Jong Hyun Jung, Hwa Chun Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79

HTML PDF PubReader

ARTICLE

Comparison of Seven Commercial TaqMan Master Mixes and Two Real-Time PCR Platforms Regarding the Rapid Detection of Porcine DNA

Soo Ji Kang, Chan Song Jang, Ji Min Son, Kwang Won Hong

Food Sci Anim Resour 2021;41(1):85-94.
https://doi.org/10.5851/kosfa.2020.e80

HTML PDF PubReader

ARTICLE

The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products

Jihee Hwang, Seoyoun Lee, Minwoo Jo, Wanil Cho, Junghoon Moon

Food Sci Anim Resour 2021;41(1):95-109.
https://doi.org/10.5851/kosfa.2020.e83

HTML PDF PubReader

ARTICLE

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages

Karna Ramachandraiah, Koo Bok Chin

Food Sci Anim Resour 2021;41(1):110-121.
https://doi.org/10.5851/kosfa.2020.e86

HTML PDF PubReader

ARTICLE

Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract

Heeok Hong, Jeong Min Lim, Damini Kothari, So Hee Kwon, Hyuk Cheol Kwon, Sung-Gu Han, Soo-Ki Kim

Food Sci Anim Resour 2021;41(1):122-134.
https://doi.org/10.5851/kosfa.2020.e88

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SHORT COMMUNICATION

A Preliminary Study: Antibiotic Resistance of Escherichia coli and Staphylococcus aureus from the Meat and Feces of Various South African Wildlife Species

Michaela Sannettha van den Honert, Pieter Andries Gouws, Louwrens Christiaan Hoffman

Food Sci Anim Resour 2021;41(1):135-144.
https://doi.org/10.5851/kosfa.2020.e62

HTML PDF PubReader

SHORT COMMUNICATION

Bioconversion Products of Whey by Lactic Acid Bacteria Exert Anti-Adipogenic Effect

Ji Soo Lee, In Kyung Hyun, Ji-Won Yoon, Hye-Jin Seo, Seok-Seong Kang

Food Sci Anim Resour 2021;41(1):145-152.
https://doi.org/10.5851/kosfa.2020.e78

HTML PDF PubReader

SHORT COMMUNICATION

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 2021;41(1):153-163.
https://doi.org/10.5851/kosfa.2020.e87

HTML PDF PubReader

SHORT COMMUNICATION

Partial Characterization of an Anti-Listerial Bacteriocin from Enterococcus faecium CJNU 2524

Jung-Mo Yang, Gi-Seong Moon

Food Sci Anim Resour 2021;41(1):164-171.
https://doi.org/10.5851/kosfa.2020.e98

HTML PDF PubReader

ERRATUM

Erratum to: 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 2021;41(1):172
https://doi.org/10.5851/kosfa.2021.e1

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AHEAD OF PRINT

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 [published online ahead of print: Feb 16, 2021]
https://doi.org/10.5851/kosfa.2021.e5

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Article

Comparison 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, Inho Hwang

Food Sci Anim Resour 2021 [published online ahead of print: Jan 27, 2021]
https://doi.org/10.5851/kosfa.2021.e4

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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 [published online ahead of print: Jan 27, 2021]
https://doi.org/10.5851/kosfa.2021.e3

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Article

High Prevalence of Listeria monocytogenes in Smoked Duck: Antibiotic and Heat Resistance, Virulence, and Genetics of the Isolates

Eunyoung Park, Joohyun Kang, Yeongeun Seo, Yujin Kim, Yewon Lee, Yukyung Choi, Sejeong Kim, Hyemin Oh, Jimyeong Ha, Yohan Yoon

Food Sci Anim Resour 2021 [published online ahead of print: Jan 27, 2021]
https://doi.org/10.5851/kosfa.2021.e2

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Article

Nuclear Magnetic Resonance (NMR)-based Quantification on Flavor-active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds

Hyun Cheol Kim, Dong-Gyun Yim, Ji Won Kim, Dongheon Lee, Cheorun Jo

Food Sci Anim Resour 2021 [published online ahead of print: Jan 07, 2021]
https://doi.org/10.5851/kosfa.2020.e102

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Article

Isolation of the cholesterol-assimilating strain Pediococcus acidilactici LRCC5307 and production of low-cholesterol butter

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

Food Sci Anim Resour 2021 [published online ahead of print: Jan 07, 2021]
https://doi.org/10.5851/kosfa.2020.e101

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Article

Physiological Characteristics and Anti-diabetic Effect of Pediococcus pentosaceus KI62

Seulki Kim, Sang-pil Hong, Sang-Dong Lim

Food Sci Anim Resour 2020 [published online ahead of print: Dec 21, 2020]
https://doi.org/10.5851/kosfa.2020.e99

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Article

Mathematical models for the biofilm formation of Geobacillus and Anoxybacillus on stainless steel surface in whole milk

Basar Karaca, Sencer Buzrul, Arzu Coleri Cihan

Food Sci Anim Resour 2020 [published online ahead of print: Dec 21, 2020]
https://doi.org/10.5851/kosfa.2020.e100

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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 2020 [published online ahead of print: Dec 07, 2020]
https://doi.org/10.5851/kosfa.2020.e97

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Review

Clean Label Meat Technology: Preconverted Nitrite as a Natural Curing Agent

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

Food Sci Anim Resour 2020 [published online ahead of print: Dec 07, 2020]
https://doi.org/10.5851/kosfa.2020.e96

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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: 582

REVIEW

The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry

Young Woo Park

Food Sci Anim Resour 2021;41(1):8-15.
https://doi.org/10.5851/kosfa.2020.e82

HTML PDF PubReader

Last 3 months views: 504

ARTICLE

Comparative Meat Qualities of Boston Butt Muscles (M. subscapularis) from Different Pig Breeds Available in Korean Market

Mahabbat Ali, Ki Ho Baek, Seong-Yun Lee, Hyun Cheol Kim, Ji-Young Park, Cheorun Jo, Jong Hyun Jung, Hwa Chun Park, Ki-Chang Nam

Food Sci Anim Resour 2021;41(1):71-84.
https://doi.org/10.5851/kosfa.2020.e79

HTML PDF PubReader

Last 3 months views: 494

ARTICLE

Meat Value Chain Losses in Iran

Vahid Ranaei, Zahra Pilevar, Changiz Esfandiari, Amin Mousavi Khaneghah, Rajan Dhakal, Einar Vargas-Bello-Pérez, Hedayat Hosseini

Food Sci Anim Resour 2021;41(1):16-33.
https://doi.org/10.5851/kosfa.2020.e52

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Last 3 months views: 429

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: 399

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: 372

REVIEW

Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75

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Last 3 months views: 367

ARTICLE

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

Lovedeep Kaur, Seah Xin Hui, Mike Boland

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

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Last 3 months views: 348

ARTICLE

Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening

Dong-Gyun Yim, Mahabbat Ali, Ki-Chang Nam

Food Sci Anim Resour 2020;40(1):11-20.
https://doi.org/10.5851/kosfa.2019.e61

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Last 3 months views: 339

ARTICLE

Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Muhammad Hayat Jaspal, Muawuz Ijaz, Muhammad Junaid Akhtar, Jamal Nasir, Sana Ullah, Iftikhar Hussain Badar, Muhammad Kashif Yar, Arfan Ahmad

Food Sci Anim Resour 2021;41(1):34-44.
https://doi.org/10.5851/kosfa.2020.e70

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Last 3 months views: 314

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

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Cited by 38

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 31

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 28

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

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Cited by 28

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 27

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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 26

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

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Cited by 26

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 23

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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Cited by 23

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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 22

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