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.
ARTICLE

Nov 01, 2023

Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea

Ga-Yeong Lee, Choong-In Yun, Juhee Cho, Young-Jun Kim

Food Sci Anim Resour 2023;43(6):949-960.
https://doi.org/10.5851/kosfa.2023.e49

This research aimed to validate a high-performance liquid chromatography method for the quantitative determination of bixin and norbixin in various foods. The Diode Array Detector (495 nm) technique was used. Method was validated for specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy, and the measurement uncertainty was assessed. The calibration curve showed excellent linearity (r2≥0.9999) over the tested concentration range of 0.2–25 mg/L. The LOD and LOQ were 0.03–0.11 and 0.02–0.0...
ARTICLE

Nov 01, 2023

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Han-Gyeol Cho, Hack-Youn Kim

Food Sci Anim Resour 2023;43(6):961-974.
https://doi.org/10.5851/kosfa.2023.e50

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physi...
ARTICLE

Nov 01, 2023

Comparison of the Fatty Acid 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;43(6):975-988.
https://doi.org/10.5851/kosfa.2023.e53

The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the c...
ARTICLE

Nov 01, 2023

A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated 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;43(6):989-1001.
https://doi.org/10.5851/kosfa.2023.e55

Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorbent assay (iELISA) based on a monoclonal antibody specific to thermal stable-soluble protein in pork fat tissue and apply it to detect pork fat tissue in heat-processed (autoclave, steam, roast, and fry) beef meatballs. To develop a sensitive iELISA, the optimal sample pre-cooking time, coating conditions, primary and secondary dilution ...
ARTICLE

Nov 01, 2023

Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios

Ji-Hoon An, Youngmin Hwang, Sumin Hwang, Hyojin Kwon, Hyelim Gu, Kihwan Park, Changsun Choi

Food Sci Anim Resour 2023;43(6):1002-1016.
https://doi.org/10.5851/kosfa.2023.e62

This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrig...
ARTICLE

Nov 01, 2023

The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2

In-sun Yu, Jungseok Choi, Mina K. Kim, Min Jung Kim

Food Sci Anim Resour 2023;43(6):1017-1030.
https://doi.org/10.5851/kosfa.2023.e68

Fetal bovine serum (FBS), which contains various nutrients, comprises 20% of the growth medium for cell-cultivated meat. However, ethical, cost, and scientific issues, necesitates identification of alternatives. In this study, we investigated commercially manufactured serum-free media capable of culturing Hanwoo satellite cells (HWSCs) to identify constituent proliferation enhancing factors. Six different serum-free media were selected, and the HWSC proliferation rates in these serum-free media were compared with that of control medium suppleme...
ARTICLE

Nov 01, 2023

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

Ji Seon Choi, Geon Ho Kim, Ha Eun Kim, Min Jae Kim, Koo Bok Chin

Food Sci Anim Resour 2023;43(6):1031-1043.
https://doi.org/10.5851/kosfa.2023.e69

The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-solu...
SHORT COMMUNICATION

Nov 01, 2023

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;43(6):1044-1054.
https://doi.org/10.5851/kosfa.2023.e54

Growing evidence indicates a crucial role of the gut microbiota in physiological functions. Gut-brain axis imbalance has also been associated with neuropsychiatric and neurodegenerative disorders. Studies have suggested that probiotics regulate the stress response and alleviate mood-related symptoms. In this study, we investigated the effects of the probiotic Lacticaseibacillus rhamnosus IDCC3201 (L3201) on the behavioral response and fecal metabolite content in an unpredictable chronic mild stress (UCMS) mouse model. Our study shows that chron...
SPECIAL SECTION REVIEWS

Nov 01, 2023

Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat

Ermie Jr. Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Seung Yun Lee, Sun Jin Hur

Food Sci Anim Resour 2023;43(6):1055-1066.
https://doi.org/10.5851/kosfa.2023.e48

The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals for cultured meat companies have initiated the standards-based approach towards cultured meat production. Incidents of deception in the meat industry call for fool-proof authentication methods to ensure consumer safety, product quality, and traceability. The cultured meat industry is not exempt from the threats of food fraud. Meat authen...
SPECIAL SECTION REVIEWS

Nov 01, 2023

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo

Food Sci Anim Resour 2023;43(6):1067-1086.
https://doi.org/10.5851/kosfa.2023.e63

With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics...
SPECIAL SECTION REVIEWS

Nov 01, 2023

Innovative Application of Cold Plasma Technology in Meat and Its Products

Dinesh D. Jayasena, Taemin Kang, Kaushalya N. Wijayasekara, Cheorun Jo

Food Sci Anim Resour 2023;43(6):1087-1110.
https://doi.org/10.5851/kosfa.2023.e31

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological s...
SPECIAL SECTION REVIEWS

Nov 01, 2023

Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects

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

Food Sci Anim Resour 2023;43(6):1111-1127.
https://doi.org/10.5851/kosfa.2023.e52

Health-promoting preparations of inanimate microorganisms or their components are postbiotics. Since probiotics are sensitive to heat and oxygen, postbiotics are stable during industrial processing and storage. Postbiotics boost poultry growth, feed efficiency, intestinal pathogen reduction, and health, making them acceptable drivers of sustainable poultry production. It contains many important biological properties, such as immunomodulatory, antioxidant, and anti-inflammatory responses. Postbiotics revealed promising antioxidant effects due to...
SPECIAL SECTION ARTICLES

Nov 01, 2023

Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation

Shijing Wang, Weili Rao, Chengli Hou, Raheel Suleman, Zhisheng Zhang, Xiaoyu Chai, Hanxue Tian

Food Sci Anim Resour 2023;43(6):1128-1149.
https://doi.org/10.5851/kosfa.2023.e32

In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improve...
SPECIAL SECTION ARTICLES

Nov 01, 2023

Proximate Content Monitoring of Black Soldier Fly Larval (Hermetia illucens) Dry Matter for Feed Material using Short-Wave Infrared Hyperspectral Imaging

Juntae Kim, Hary Kurniawan, Mohammad Akbar Faqeerzada, Geonwoo Kim, Hoonsoo Lee, Moon Sung Kim, Insuck Baek, Byoung-Kwan Cho

Food Sci Anim Resour 2023;43(6):1150-1169.
https://doi.org/10.5851/kosfa.2023.e33

Edible insects are gaining popularity as a potential future food source because of their high protein content and efficient use of space. Black soldier fly larvae (BSFL) are noteworthy because they can be used as feed for various animals including reptiles, dogs, fish, chickens, and pigs. However, if the edible insect industry is to advance, we should use automation to reduce labor and increase production. Consequently, there is a growing demand for sensing technologies that can automate the evaluation of insect quality. This study used short-w...
SPECIAL SECTION ARTICLES

Nov 01, 2023

The Effect of a Chitosan/TiO₂-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Pınar Kizilkaya, Mükerrem Kaya

Food Sci Anim Resour 2023;43(6):1170-1182.
https://doi.org/10.5851/kosfa.2023.e47

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO2 (CHT) and chitosan+TiO2+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO2+30% O2+30% N2) and stored at 4°C for 18 days. During cold storage, the samples were subjected to ph...

CURRENT ISSUE: Nov 2023, Vol. 43 , No. 6

ARTICLE

Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea

Ga-Yeong Lee, Choong-In Yun, Juhee Cho, Young-Jun Kim

Food Sci Anim Resour 2023;43(6):949-960.
https://doi.org/10.5851/kosfa.2023.e49

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ARTICLE

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Han-Gyeol Cho, Hack-Youn Kim

Food Sci Anim Resour 2023;43(6):961-974.
https://doi.org/10.5851/kosfa.2023.e50

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ARTICLE

Comparison of the Fatty Acid 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;43(6):975-988.
https://doi.org/10.5851/kosfa.2023.e53

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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 in Pork Fat for the Rapid Detection of Pork Fat Adulterated 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;43(6):989-1001.
https://doi.org/10.5851/kosfa.2023.e55

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ARTICLE

Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios

Ji-Hoon An, Youngmin Hwang, Sumin Hwang, Hyojin Kwon, Hyelim Gu, Kihwan Park, Changsun Choi

Food Sci Anim Resour 2023;43(6):1002-1016.
https://doi.org/10.5851/kosfa.2023.e62

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ARTICLE

The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2

In-sun Yu, Jungseok Choi, Mina K. Kim, Min Jung Kim

Food Sci Anim Resour 2023;43(6):1017-1030.
https://doi.org/10.5851/kosfa.2023.e68

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ARTICLE

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

Ji Seon Choi, Geon Ho Kim, Ha Eun Kim, Min Jae Kim, Koo Bok Chin

Food Sci Anim Resour 2023;43(6):1031-1043.
https://doi.org/10.5851/kosfa.2023.e69

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SHORT COMMUNICATION

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;43(6):1044-1054.
https://doi.org/10.5851/kosfa.2023.e54

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SPECIAL SECTION REVIEWS

Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat

Ermie Jr. Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Seung Yun Lee, Sun Jin Hur

Food Sci Anim Resour 2023;43(6):1055-1066.
https://doi.org/10.5851/kosfa.2023.e48

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SPECIAL SECTION REVIEWS

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Young-Hwa Hwang, Eun-Yeong Lee, Hyen-Tae Lim, Seon-Tea Joo

Food Sci Anim Resour 2023;43(6):1067-1086.
https://doi.org/10.5851/kosfa.2023.e63

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SPECIAL SECTION REVIEWS

Innovative Application of Cold Plasma Technology in Meat and Its Products

Dinesh D. Jayasena, Taemin Kang, Kaushalya N. Wijayasekara, Cheorun Jo

Food Sci Anim Resour 2023;43(6):1087-1110.
https://doi.org/10.5851/kosfa.2023.e31

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SPECIAL SECTION REVIEWS

Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects

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

Food Sci Anim Resour 2023;43(6):1111-1127.
https://doi.org/10.5851/kosfa.2023.e52

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SPECIAL SECTION ARTICLES

Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation

Shijing Wang, Weili Rao, Chengli Hou, Raheel Suleman, Zhisheng Zhang, Xiaoyu Chai, Hanxue Tian

Food Sci Anim Resour 2023;43(6):1128-1149.
https://doi.org/10.5851/kosfa.2023.e32

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SPECIAL SECTION ARTICLES

Proximate Content Monitoring of Black Soldier Fly Larval (Hermetia illucens) Dry Matter for Feed Material using Short-Wave Infrared Hyperspectral Imaging

Juntae Kim, Hary Kurniawan, Mohammad Akbar Faqeerzada, Geonwoo Kim, Hoonsoo Lee, Moon Sung Kim, Insuck Baek, Byoung-Kwan Cho

Food Sci Anim Resour 2023;43(6):1150-1169.
https://doi.org/10.5851/kosfa.2023.e33

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SPECIAL SECTION ARTICLES

The Effect of a Chitosan/TiO₂-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)

Pınar Kizilkaya, Mükerrem Kaya

Food Sci Anim Resour 2023;43(6):1170-1182.
https://doi.org/10.5851/kosfa.2023.e47

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AHEAD OF PRINT

Article

Oral administration of Lactilactobacillus curvatus LB-P9 promotes hair regeneration in mice

Mikyung Song, Jaeseok Shim, Kyoungsub Song

Food Sci Anim Resour 2023 [published online ahead of print: Nov 14, 2023]
https://doi.org/10.5851/kosfa.2023.e74

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Review

3D printing of materials and printing parameters with animal resources: A review

Eun Young Jeon, Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2023 [published online ahead of print: Nov 14, 2023]
https://doi.org/10.5851/kosfa.2023.e73

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Review

Principles and Applications of Non-thermal Technologies for Meat Decontamination

Lee Yewon, Yoon Yohan

Food Sci Anim Resour 2023 [published online ahead of print: Nov 14, 2023]
https://doi.org/10.5851/kosfa.2023.e72

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Article

Antioxidant activity of radish seed oil and the quality and storage characteristics of pork patties with added radish seed oil

soyoung Jang, Chaeri Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Nayoung Choi, Youngho Lim, Jusung Cho, Jungseok Choi

Food Sci Anim Resour 2023 [published online ahead of print: Nov 14, 2023]
https://doi.org/10.5851/kosfa.2023.e71

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Article

Antihypertensive Effect of Milk Fermented by Lactiplantibacillus plantarum K79 on Spontaneously Hypertensive Rats

Sang-Dong Lim, Kyungwon Lee, Taewon Han, Hyunjhung Jhun, Ah-Ram Han, Yongjin Hwang, Sangpil Hong

Food Sci Anim Resour 2023 [published online ahead of print: Nov 14, 2023]
https://doi.org/10.5851/kosfa.2023.e70

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Article

Characterization of volatile compounds in donkey meat by GC–IMS combined with chemometrics

Mengmeng Li, Mengqi Sun, Wei Ren, Limin Man, Wenqiong Chai, Giuqin Liu, Mingxia Zhu, Changfa Wang

Food Sci Anim Resour 2023 [published online ahead of print: Oct 23, 2023]
https://doi.org/10.5851/kosfa.2023.e67

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Article

Effects of natural extract mixtures on the quality characteristics of sausages during refrigerated storage

Seung-Hye Woo, Min Kyung Park, Min-Cheol Kang, Tae-Kyung Kim, Yea-Ji Kim, Dong-Min Shin, Su-Kyung Ku, Heejin Park, Heeyoung Lee, Jung-Min Sung, Yun-Sang Choi

Food Sci Anim Resour 2023 [published online ahead of print: Oct 23, 2023]
https://doi.org/10.5851/kosfa.2023.e66

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Article

Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 cells

Hee-Jeong Lee, Dongwook Kim Kim, Kyoungtag Do, Chang-Beom Yang, Seong-Won Jeon, Aera Jang

Food Sci Anim Resour 2023 [published online ahead of print: Oct 23, 2023]
https://doi.org/10.5851/kosfa.2023.e65

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Article

Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides

Jae Hyeon Kim, Da Young Lee, Seung Yun Lee, Ermie Jr. Mariano, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2023 [published online ahead of print: Oct 05, 2023]
https://doi.org/10.5851/kosfa.2023.e64

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Article

Blending three probiotics alleviates loperamide-induced constipation in SD-rats

Ye-JI Jang, Jin Seok Moon, Ji Eun Kim, Dayoung Kim, Han Sol Choi, Ikhoon Oh

Food Sci Anim Resour 2023 [published online ahead of print: Oct 05, 2023]
https://doi.org/10.5851/kosfa.2023.e61

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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: 2147

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: 825

REVIEW

Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Jung Seok Choi, Gap-Don Kim, Seon Tea Joo, Inho Choi, Sun Jin Hur

Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46

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Last 3 months views: 665

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: 616

REVIEW

A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals

Yinghua Song, Changyun Cai, Yingzi Song, Xue Sun, Baoxiu Liu, Peng Xue, Mingxia Zhu, Wenqiong Chai, Yonghui Wang, Changfa Wang, Mengmeng Li

Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59

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Last 3 months views: 583

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

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Last 3 months views: 582

ARTICLE

Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

Hyun-Jin Lee, Dong-kyu Yoon, Na-yeon Lee, Chi-ho Lee

Food Sci Anim Resour 2019;39(4):610-622.
https://doi.org/10.5851/kosfa.2019.e51

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Last 3 months views: 571

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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Last 3 months views: 561

ARTICLE

Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria

Hilal Seval Abanoz, Buket Kunduhoglu

Korean J Food Sci Anim Resour 2018;38(5):1064-1079.
https://doi.org/10.5851/kosfa.2018.e40

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Last 3 months views: 540

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: 531

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 197

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 132

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 96

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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Cited by 70

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 70

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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Cited by 68

ARTICLE

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

Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim

Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617

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Cited by 67

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

Korean J 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 64

ARTICLE

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

Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han

Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351

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Cited by 57

ARTICLE

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

Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo

Korean J 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 56