Food Science of Animal Resources

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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

Sep 01, 2023

Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim

Food Sci Anim Resour 2023;43(5):723-750.
https://doi.org/10.5851/kosfa.2023.e44

The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact o...
ARTICLE

Sep 01, 2023

In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells

Seo Gu Han, Hyuk Cheol Kwon, Do Hyun Kim, Seong Joon Hong, Sung Gu Han

Food Sci Anim Resour 2023;43(5):751-766.
https://doi.org/10.5851/kosfa.2023.e34

Helicobacter pylori is a bacterium that naturally thrives in acidic environments and has the potential to induce various gastrointestinal disorders in humans. The antibiotic therapy utilized for treating H. pylori can lead to undesired side effects, such as dysbiosis in the gut microbiota. The objective of our study was to explore the potential antibacterial effects of nisin and lactic acid (LA) in yogurt against H. pylori. Additionally, we investigated the anti-inflammatory effects of nisin and LA in human gastric (AGS) cells infected with H. ...
ARTICLE

Sep 01, 2023

Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods

Yousung Jung, Hye-Jin Kim, Dongwook Kim, Bumjin Joo, Jin-Woo Jhoo, Aera Jang

Food Sci Anim Resour 2023;43(5):767-791.
https://doi.org/10.5851/kosfa.2023.e35

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly...
ARTICLE

Sep 01, 2023

Species Profiles and Antimicrobial Resistance of Non-aureus Staphylococci Isolated from Healthy Broilers, Farm Environments, and Farm Workers

Ji Heon Park, Gi Yong Lee, Ji Hyun Lim, Geun-Bae Kim, Kun Taek Park, Soo-Jin Yang

Food Sci Anim Resour 2023;43(5):792-804.
https://doi.org/10.5851/kosfa.2023.e36

Non-aureus staphylococci (NAS), particularly antimicrobial-resistant NAS, have a substantial impact on human and animal health. In the current study, we investigated (1) the species profiles of NAS isolates collected from healthy broilers, farm environments, and farm workers in Korea, (2) the occurrence of antimicrobial-resistant NAS isolates, especially methicillin resistance, and (3) the genetic factors involved in the methicillin and fluoroquinolone resistance. In total, 216 NAS isolates of 16 different species were collected from healthy br...
ARTICLE

Sep 01, 2023

Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5′-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway

Yue Zhang, Duo Yao, Huan Huang, Min Zhang, Lina Sun, Lin Su, LiHua Zhao, Yueying Guo, Ye Jin

Food Sci Anim Resour 2023;43(5):805-825.
https://doi.org/10.5851/kosfa.2023.e37

This experiment aims to investigate the impact of probiotic feed on growth performance, carcass traits, plasma lipid biochemical parameters, intramuscular fat and triglyceride content, fatty acid composition, mRNA expression levels of genes related to lipid metabolism, and the activity of the enzyme in Sunit sheep. In this experiment, 12 of 96 randomly selected Sunit sheep were assigned to receive the basic diet or the basic diet supplemented with probiotics. The results showed that supplementation with probiotics significantly increased the lo...
ARTICLE

Sep 01, 2023

Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry

Ali Samet Babaoğlu

Food Sci Anim Resour 2023;43(5):826-839.
https://doi.org/10.5851/kosfa.2023.e38

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at ...
ARTICLE

Sep 01, 2023

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

Azfar Ismail, Jiwon Ryu, Dong-Gyun Yim, Ghiseok Kim, Sung-Su Kim, Hag Ju Lee, Cheorun Jo

Food Sci Anim Resour 2023;43(5):840-858.
https://doi.org/10.5851/kosfa.2023.e39

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at −18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lo...
ARTICLE

Sep 01, 2023

The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Dermatitis

Ganghye Park, Namgyu Kwon, Mi Hye Kim, Woong Mo Yang

Food Sci Anim Resour 2023;43(5):859-876.
https://doi.org/10.5851/kosfa.2023.e40

It is known that animal-origin medicine could be one of effective treatment to remedy atopic dermatitis (AD) by controlling the cytokines. Cicadidae Periostracum (CP), the slough of Cryptotympana pustulata, has been frequently used for treating AD and skin affliction in traditional Korean Medicine. This study is aimed at investigating the ameliorating effects of CP on AD and its potential mechanism. The dinitrochlorobenzene sensitized mice were treated with CP for 2 weeks. The various biomarkers and the dermatitis scores presented that CP treat...
ARTICLE

Sep 01, 2023

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than t...
ARTICLE

Sep 01, 2023

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung

Food Sci Anim Resour 2023;43(5):889-900.
https://doi.org/10.5851/kosfa.2023.e45

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were s...
ARTICLE

Sep 01, 2023

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

DongGyun Kim, SangHoon Lee, GwangHeun Kim, KyoungBo Ko, YounChul Ryu

Food Sci Anim Resour 2023;43(5):901-913.
https://doi.org/10.5851/kosfa.2023.e46

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L* after 10 days of aging. However, the aging method did not alter the pH and CIE L* of the aged pork loin after 10 days of aging...
ARTICLE

Sep 01, 2023

Multiclass Method for the Determination of Anthelmintic and Antiprotozoal Drugs in Livestock Products by Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry

Hyunjin Park, Eunjung Kim, Tae Ho Lee, Sihyun Park, Jang-Duck Choi, Guiim Moon

Food Sci Anim Resour 2023;43(5):914-937.
https://doi.org/10.5851/kosfa.2023.e41

The objective of this study was to establish a multi-residue quantitative method for the analysis of anthelmintic and antiprotozoal drugs in various livestock products (beef, pork, and chicken) using ultra-high-performance liquid chromatography–tandem mass spectrometry. Each compound performed validation at three different levels i.e., 0.5, 1, and 2× the maximum residue limit according to the CODEX guidelines (CAC/GL 71-2009). This study was conducted according to the modified quick, easy, cheap, effective, rugged, and safe procedure. The ...
SHORT COMMUNICATION

Sep 01, 2023

Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Suppression of Toll-Like Receptor (TLR)-Mediated Mitogen-Activated Protein Kinase (MAPK) and Nuclear Factor-κB (N

Young Hyeon Choi, Bong Sun Kim, Seok-Seong Kang

Food Sci Anim Resour 2023;43(5):938-947.
https://doi.org/10.5851/kosfa.2023.e43

In the present study, we aimed to examine the inhibition of genomic DNA from Lactiplantibacillus plantarum (LpDNA) on Porphyromonas gingivalis lipopolysaccharide (PgLPS)-induced inflammatory responses in RAW264.7 cells. Pretreatment with LpDNA for 15 h significantly inhibited PgLPS-induced mRNA expression and protein secretion of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein-1. LpDNA pretreatment also reduced the mRNA expression of Toll-like receptor (TLR)2 and TLR4. Furthermore, LpDNA inhibited the phosphorylation of mitog...

CURRENT ISSUE: Sep 2023, Vol. 43 , No. 5

REVIEW

Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim

Food Sci Anim Resour 2023;43(5):723-750.
https://doi.org/10.5851/kosfa.2023.e44

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ARTICLE

In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells

Seo Gu Han, Hyuk Cheol Kwon, Do Hyun Kim, Seong Joon Hong, Sung Gu Han

Food Sci Anim Resour 2023;43(5):751-766.
https://doi.org/10.5851/kosfa.2023.e34

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ARTICLE

Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods

Yousung Jung, Hye-Jin Kim, Dongwook Kim, Bumjin Joo, Jin-Woo Jhoo, Aera Jang

Food Sci Anim Resour 2023;43(5):767-791.
https://doi.org/10.5851/kosfa.2023.e35

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ARTICLE

Species Profiles and Antimicrobial Resistance of Non-aureus Staphylococci Isolated from Healthy Broilers, Farm Environments, and Farm Workers

Ji Heon Park, Gi Yong Lee, Ji Hyun Lim, Geun-Bae Kim, Kun Taek Park, Soo-Jin Yang

Food Sci Anim Resour 2023;43(5):792-804.
https://doi.org/10.5851/kosfa.2023.e36

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ARTICLE

Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5′-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway

Yue Zhang, Duo Yao, Huan Huang, Min Zhang, Lina Sun, Lin Su, LiHua Zhao, Yueying Guo, Ye Jin

Food Sci Anim Resour 2023;43(5):805-825.
https://doi.org/10.5851/kosfa.2023.e37

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ARTICLE

Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry

Ali Samet Babaoğlu

Food Sci Anim Resour 2023;43(5):826-839.
https://doi.org/10.5851/kosfa.2023.e38

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ARTICLE

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

Azfar Ismail, Jiwon Ryu, Dong-Gyun Yim, Ghiseok Kim, Sung-Su Kim, Hag Ju Lee, Cheorun Jo

Food Sci Anim Resour 2023;43(5):840-858.
https://doi.org/10.5851/kosfa.2023.e39

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ARTICLE

The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Dermatitis

Ganghye Park, Namgyu Kwon, Mi Hye Kim, Woong Mo Yang

Food Sci Anim Resour 2023;43(5):859-876.
https://doi.org/10.5851/kosfa.2023.e40

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ARTICLE

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2023;43(5):877-888.
https://doi.org/10.5851/kosfa.2023.e42

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ARTICLE

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung

Food Sci Anim Resour 2023;43(5):889-900.
https://doi.org/10.5851/kosfa.2023.e45

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ARTICLE

Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware

DongGyun Kim, SangHoon Lee, GwangHeun Kim, KyoungBo Ko, YounChul Ryu

Food Sci Anim Resour 2023;43(5):901-913.
https://doi.org/10.5851/kosfa.2023.e46

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ARTICLE

Multiclass Method for the Determination of Anthelmintic and Antiprotozoal Drugs in Livestock Products by Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry

Hyunjin Park, Eunjung Kim, Tae Ho Lee, Sihyun Park, Jang-Duck Choi, Guiim Moon

Food Sci Anim Resour 2023;43(5):914-937.
https://doi.org/10.5851/kosfa.2023.e41

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SHORT COMMUNICATION

Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Suppression of Toll-Like Receptor (TLR)-Mediated Mitogen-Activated Protein Kinase (MAPK) and Nuclear Factor-κB (N

Young Hyeon Choi, Bong Sun Kim, Seok-Seong Kang

Food Sci Anim Resour 2023;43(5):938-947.
https://doi.org/10.5851/kosfa.2023.e43

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AHEAD OF PRINT

Article

Highlighting the microbial community of Kuflu cheese, an artisanal Turkish mold-ripened variety, by high-throughput sequencing

Talha Demirci

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e59

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Article

Comparison of chemical composition, quality, and muscle fiber characteristics between cull sows and commercial pigs: The relationship between pork quality based on muscle fiber characteristics

Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Jeong, Sumin Song, Gap-Don Kim, Han-Sul Yang

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e58

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Article

Evaluation of physicochemical changes in hard-boiled eggs stored at different temperatures

Gamaralalage Schithra Rukshan Eregama, Shine Htet Aung, Herath Mudiyanselage Jagath Chaminda Pitawala, Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e57

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Article

Muscle fiber, connective tissue and meat quality characteristics of pork from low birth weight pigs as affected by diet-induced increased fat absorption and preferential muscle marbling

Bimol Roy, Patience Coleman, Meghan Markowsky, Kun Wang, Yongbo She, Caroline Richard, Spencer Proctor, Heather Bruce

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e56

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Article

A highly sensitive indirect enzyme-linked immunosorbent assay (ELISA) based on a monoclonal antibody specific to thermal stable-soluble protein of pork fat tissue for the detection of pork fat mixed in heat-processed beef meatballs

Sol-A Kim, Jeong-Eun Lee, Dong-Hyun Kim, Song-min Lee, Hee-Kyeong Yang, Won-Bo Shim

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e55

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Short Communications

Protective effects of Lacticaseibacillus rhamnosus IDCC3201 on motor functions and anxiety levels in a chronic stress mouse model

Jae Gwang Song, Daye Mun, Bomi Lee, Minho Song, Sangnam Oh, Jun-Mo Kim, Jungwoo Yang, Younghoon Kim, Hyung Wook Kim

Food Sci Anim Resour 2023 [published online ahead of print: Sep 21, 2023]
https://doi.org/10.5851/kosfa.2023.e54

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Article

Comparison of the fatty acids composition and small molecular metabolites between Yanjin Blackbone Chicken and Piao chicken meat

Rong Jia, Wen Xun, Guozhou Liao, Yuan Yang, Guiying Wang

Food Sci Anim Resour 2023 [published online ahead of print: Sep 08, 2023]
https://doi.org/10.5851/kosfa.2023.e53

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Review

Use of Postbiotic as Growth Promoter in Poultry Industry- Current Knowledge and Future Prospects

Muhammad Saeed, Zoya Afzal, Fatima Afzal, Rifat Ullah Kha, Shaaban S. Elnesr, Mahmoud Alagawany, Huayou Chen

Food Sci Anim Resour 2023 [published online ahead of print: Sep 08, 2023]
https://doi.org/10.5851/kosfa.2023.e52

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Review

Current technologies and future perspective in meat analogs made from plant, insect, and mycoprotein materials: a review

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Juhyun Lee, Ermie Jr Mariano, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2023 [published online ahead of print: Sep 08, 2023]
https://doi.org/10.5851/kosfa.2023.e51

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Article

Antioxidant Activity of Mustard Seed Extract According to Ethanol Concentrations and Its Effects on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Han-Gyeol Cho, Hack-Youn Kim

Food Sci Anim Resour 2023 [published online ahead of print: Sep 08, 2023]
https://doi.org/10.5851/kosfa.2023.e50

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MOST READ ARTICLE

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

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Last 3 months views: 863

REVIEW

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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Last 3 months views: 852

ARTICLE

Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates

Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne

Food Sci Anim Resour 2021;41(4):608-622.
https://doi.org/10.5851/kosfa.2021.e19

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Last 3 months views: 768

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

Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567

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Last 3 months views: 737

REVIEW

Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim

Food Sci Anim Resour 2023;43(5):723-750.
https://doi.org/10.5851/kosfa.2023.e44

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Last 3 months views: 737

ARTICLE

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rashmi A. Rupasinghe, Amali U. Alahakoon, Achala W. Alakolanga, Dinesh D. Jayasena, Cheorun Jo

Food Sci Anim Resour 2022;42(1):61-72.
https://doi.org/10.5851/kosfa.2021.e62

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Last 3 months views: 699

ARTICLE

Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

Hye Ji Jang, Jieun Jung, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2018;38(6):1160-1167.
https://doi.org/10.5851/kosfa.2018.e47

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Last 3 months views: 692

ARTICLE

Comparative Genome Analysis and Evaluation of Probiotic Characteristics of Lactobacillus plantarum Strain JDFM LP11

Jaeyoung Heo, Donghyun Shin, Sung Yong Chang, Paul Bogere, Mi Ri Park, Sangdon Ryu, Woong Ji Lee, Bohyun Yun, Hak Kyo Lee, Younghoon Kim, Sangnam Oh

Korean J Food Sci Anim Resour 2018;38(5):878-888.
https://doi.org/10.5851/kosfa.2018.e21

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Last 3 months views: 687

ARTICLE

Nutritional Composition in Bone Extracts from Jeju Crossbred Horses at Different Slaughter Ages

Hee-Jin Kim, Dongwook Kim, Hyun-Seok Chae, Nam-Young Kim, Aera Jang

Korean J Food Sci Anim Resour 2017;37(4):486-493.
https://doi.org/10.5851/kosfa.2017.37.4.486

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Last 3 months views: 679

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: 651

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 182

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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Cited by 113

REVIEW

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner

Korean J 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 91

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

Korean J 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 69

REVIEW

Application of Probiotics for the Production of Safe and High-quality Poultry Meat

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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

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Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

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Reducing Veterinary Drug Residues in Animal Products: A Review

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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

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Postmortem Aging of Beef with a Special Reference to the Dry Aging

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