Food Science of Animal Resources

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2020 Impact Factor: 2.471

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, 2022

Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition

Changhoon Chai, Sejong Oh, Jee-Young Imm

Food Sci Anim Resour 2022;42(3):351-371.
https://doi.org/10.5851/kosfa.2022.e11

Milk fats are present as globules emulsified in the aqueous phase of milk and stabilized by a delicate membrane architecture called milk fat globule membrane (MFGM). The unique structure and composition of the MFGM play an important role in fat digestion and the metabolic programming of neonates. The objective of this review is to compare the structure, composition, and physicochemical characteristics of fat globules in human milk, bovine milk, and infant formula. It provides an overview of the fat digestion process and enzymes in healthy infan...
REVIEW

May 01, 2022

Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by dry...
REVIEW

May 01, 2022

Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review

Koeun Hwang, James R. Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(3):389-397.
https://doi.org/10.5851/kosfa.2022.e18

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem pos...
ARTICLE

May 01, 2022

Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs

Sang-Keun Jin, Dong Gyun Yim

Food Sci Anim Resour 2022;42(3):398-410.
https://doi.org/10.5851/kosfa.2022.e7

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace× Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0°C and 9°C), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the...
ARTICLE

May 01, 2022

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Dong-Hyun Kim, Yea Ji Kim, Dong-Min Shin, Jung Hoon Lee, Sung Gu Han

Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12

Semi-dried restructured sausages are restructured meat products with a high nutritional and economic value. However, excessively long drying times can have negative effects on the energy consumption, texture, and sensory properties of semi-dried restructured sausages. The objective of this study was to investigate the effects of different water contents on the drying and physicochemical characteristics of semi-dried restructured sausages. Sausages were prepared with different initial moisture contents (0%−50%) and drying time (0−580 min). T...
ARTICLE

May 01, 2022

Characterization of Bioactive Sialyl Oligosaccharides Separated from Colostrum of Indonesia Dairy Goat

Epi Taufik, Irma Isnafia Arief, Cahyo Budiman, Yusuf Wibisono, Alfian Noviyanto

Food Sci Anim Resour 2022;42(3):426-440.
https://doi.org/10.5851/kosfa.2022.e13

The bioactive functions of oligosaccharides from human milk have been reported by many studies. Many of oligosaccharides isolated from colostrum and/or milk of dairy animals have been reported to have similar chemical structures with those in human colostrum and/or milk. It has been proved by several studies that the oligosaccharides with similar chemical structure shared common bioactivities. Among domesticated dairy animals, bovine/cattle, caprine/goat, and ovine/sheep are the most commonly used species to isolate oligosaccharides from their ...
ARTICLE

May 01, 2022

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH ...
ARTICLE

May 01, 2022

Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities

Samer Mudalal, Ahmed Zaazaa

Food Sci Anim Resour 2022;42(3):455-466.
https://doi.org/10.5851/kosfa.2022.e15

The aim of this study was to assess the occurrence of white striping (WS), wooden breast (WB), and WS combined with WS/WB muscle abnormalities in broilers (Ross 500) at different slaughter ages (34, 41, and 48 d). In addition, the influence of these muscle abnormalities at different slaughter ages on quality characteristics (physical dimensions, pH, color index, and chemical composition) was studied. Overall occurrence of muscle abnormalities was 45%, 92%, and 100% at slaughter ages of 34, 41, and 48 d, respectively. It was found that about 39%...
ARTICLE

May 01, 2022

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

SangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, YunJung Lee, Mi-Jung Choi

Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16

Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life. Nevertheless, supercooled objects are in a thermodynamically unstable state, and nucleation can occur spontaneously. To achieve supercooling storage, slow cooling and insulation are essential. Hence, a stepwise algorithm for the supercooling storage of pork loins was designed and validated in this study. Pork loins were stored at 3°C, −18°C, and −3°C (freezing), and supercooled for ...
ARTICLE

May 01, 2022

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Sun-Hwa Shin, Won-Seok Choi

Food Sci Anim Resour 2022;42(3):486-503.
https://doi.org/10.5851/kosfa.2022.e17

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM...
ARTICLE

May 01, 2022

Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation

Francesca Bennato, Andrea Ianni, Lisa Grotta, Giuseppe Martino

Food Sci Anim Resour 2022;42(3):504-516.
https://doi.org/10.5851/kosfa.2022.e20

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4°C. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations ...
ARTICLE

May 01, 2022

Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

Hye-Jin Kim, Jin-Young Choi, Ki-Hong Jeon, Dong-Jin Shin, Bong-Hwan Choi, Sung-Soo Lee, Sang-Hoon Lee, Jinwook Lee, Kwan-Woo Kim, Hee-Jin Kim, Aera Jang

Food Sci Anim Resour 2022;42(3):517-535.
https://doi.org/10.5851/kosfa.2022.e21

The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance o...
ARTICLE

May 01, 2022

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Salvador Osvaldo Cruz-López, Héctor Bernardo Escalona-Buendía, Angélica Román-Guerrero, Julieta Domínguez-Soberanes, Yenizey Merit Alvarez-Cisneros

Food Sci Anim Resour 2022;42(3):536-555.
https://doi.org/10.5851/kosfa.2022.e22

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicoche...

CURRENT ISSUE: May 2022, Vol. 42 , No. 3

REVIEW

Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition

Changhoon Chai, Sejong Oh, Jee-Young Imm

Food Sci Anim Resour 2022;42(3):351-371.
https://doi.org/10.5851/kosfa.2022.e11

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REVIEW

Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):372-388.
https://doi.org/10.5851/kosfa.2022.e10

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REVIEW

Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review

Koeun Hwang, James R. Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(3):389-397.
https://doi.org/10.5851/kosfa.2022.e18

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ARTICLE

Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs

Sang-Keun Jin, Dong Gyun Yim

Food Sci Anim Resour 2022;42(3):398-410.
https://doi.org/10.5851/kosfa.2022.e7

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ARTICLE

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content

Dong-Hyun Kim, Yea Ji Kim, Dong-Min Shin, Jung Hoon Lee, Sung Gu Han

Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12

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ARTICLE

Characterization of Bioactive Sialyl Oligosaccharides Separated from Colostrum of Indonesia Dairy Goat

Epi Taufik, Irma Isnafia Arief, Cahyo Budiman, Yusuf Wibisono, Alfian Noviyanto

Food Sci Anim Resour 2022;42(3):426-440.
https://doi.org/10.5851/kosfa.2022.e13

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ARTICLE

Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

Su-Kyung Ku, Jake Kim, Se-Myung Kim, Hae In Yong, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2022;42(3):441-454.
https://doi.org/10.5851/kosfa.2022.e14

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ARTICLE

Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities

Samer Mudalal, Ahmed Zaazaa

Food Sci Anim Resour 2022;42(3):455-466.
https://doi.org/10.5851/kosfa.2022.e15

HTML PDF PubReader

ARTICLE

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

SangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, YunJung Lee, Mi-Jung Choi

Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16

HTML PDF PubReader

ARTICLE

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

Sun-Hwa Shin, Won-Seok Choi

Food Sci Anim Resour 2022;42(3):486-503.
https://doi.org/10.5851/kosfa.2022.e17

HTML PDF PubReader

ARTICLE

Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation

Francesca Bennato, Andrea Ianni, Lisa Grotta, Giuseppe Martino

Food Sci Anim Resour 2022;42(3):504-516.
https://doi.org/10.5851/kosfa.2022.e20

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ARTICLE

Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

Hye-Jin Kim, Jin-Young Choi, Ki-Hong Jeon, Dong-Jin Shin, Bong-Hwan Choi, Sung-Soo Lee, Sang-Hoon Lee, Jinwook Lee, Kwan-Woo Kim, Hee-Jin Kim, Aera Jang

Food Sci Anim Resour 2022;42(3):517-535.
https://doi.org/10.5851/kosfa.2022.e21

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ARTICLE

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Salvador Osvaldo Cruz-López, Héctor Bernardo Escalona-Buendía, Angélica Román-Guerrero, Julieta Domínguez-Soberanes, Yenizey Merit Alvarez-Cisneros

Food Sci Anim Resour 2022;42(3):536-555.
https://doi.org/10.5851/kosfa.2022.e22

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AHEAD OF PRINT

Article

The effect of hydrolysis pre-treatment by flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in Samgyetang breast supplemented with black garlic

Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, Aera Jang, Jae In Pak, Sung Ki Lee

Food Sci Anim Resour 2022 [published online ahead of print: May 27, 2022]
https://doi.org/10.5851/kosfa.2022.e26

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Article

Effect of Modified Atmosphere Packaging (MAP) Varying in CO₂ and N₂ Composition on Quality Characteristics of Dry Fermented Sausage During Refrigeration Storage

Ammara Ameer, Semeneh Seleshe, Suk Nam Kang

Food Sci Anim Resour 2022 [published online ahead of print: May 25, 2022]
https://doi.org/10.5851/kosfa.2022.e27

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Article

Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor (Yellow Mealworm) Larvae Powder in Sprague-Dawley Rats

Eun-Young Choi, Eun-Soo Park, Yoon-Ju Bae, Ji-Hoon Park, Jong-Uk Park, Soo-Hyun Jung, Su-Ji Jeon, Eun-Ji Han, Gi-Hwan Jung, So-Hee Han, Jae-Han Lee, Ji-Youn Jung

Food Sci Anim Resour 2022 [published online ahead of print: May 25, 2022]
https://doi.org/10.5851/kosfa.2022.e25

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Article

The Effect of Hot-air Dried Lentinula edodes on the Quality and Organoleptic Properties of Rolled-dumplings

Ha-Yoon Go, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022 [published online ahead of print: May 25, 2022]
https://doi.org/10.5851/kosfa.2022.e24

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Article

Lycium barbarum polysaccharide inhibits lipid oxidation and protein degradation in Tan sheep meatballs during frozen storage

Jiangyong Yu, Mei Guo, Guishan Liu, Jingjing Zhang, Naiyun Fan, Xiaorui Li, Yourui Sun, Jiangtao Yuan, Rui Huang

Food Sci Anim Resour 2022 [published online ahead of print: May 02, 2022]
https://doi.org/10.5851/kosfa.2022.e23

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Article

Effects of loquat (Eriobotrya japonica Lindl.) leaf extract with or without ascorbic acid on the quality characteristics of semi-dried restructured jerky during storage

Se-Myung Kim, Tae-Kyung Kim, Min-Cheol Kang, Ji Yoon Cha, Hae In Yong, Yun-Sang Choi

Food Sci Anim Resour 2022 [published online ahead of print: Apr 20, 2022]
https://doi.org/10.5851/kosfa.2022.e19

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Short Communication

Macroscopic histological, and microbiological characterization of contact lesions in the tibiotarsal region of broilers

Ricardo Cavani, Marcela da Silva Rubio, Khauston Augusto Pereira Alves, Lucas José Luduverio Pizauro, Marita Vedovelli Cardozo, Paulo Lourenço Silva, Iran José Oliveira Silva, Fernando Antônio Avila

Food Sci Anim Resour 2022 [published online ahead of print: Jan 04, 2022]
https://doi.org/10.5851/kosfa.2021.e76

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Article

The Quality Characteristics of Ready-to-Eat Empal Gentong affected by meat pre-cooking

Endy Triyannanto, Andi Febrisiantosa, Annisa Kusumaningrum, Aldicky Amri, Safna Fauziah, Eki Sulistyono, Bayu Dewandaru, Asep Nurhikmat, Agus Susanto

Food Sci Anim Resour 2021 [published online ahead of print: Dec 22, 2021]
https://doi.org/10.5851/kosfa.2021.e70

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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: 1001

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: 784

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: 742

ARTICLE

Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules

Gur-Yoo Kim, Jaehak Lee, Seungtae Lim, Hyojin Kang, Sung-Il Ahn, Jin-Woo Jhoo, Chang-Six Ra

Food Sci Anim Resour 2019;39(5):780-791.
https://doi.org/10.5851/kosfa.2019.e68

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Last 3 months views: 686

REVIEW

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

Yinyan Shi, Xiaochan Wang, Md Saidul Borhan, Jennifer Young, David Newman, Eric Berg, Xin Sun

Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25

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Last 3 months views: 571

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: 558

ARTICLE

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang

Food Sci Anim Resour 2022;42(1):175-185.
https://doi.org/10.5851/kosfa.2021.e72

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Last 3 months views: 488

ARTICLE

Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50

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Last 3 months views: 480

REVIEW

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

Yinghua Song, Changfa Wang, Yonghui Wang, Wenqiong Chai, Mingxia Zhu, Peng Xue, Baoxiu Liu, Xue Sun, Yingzi Song, Changyun Cai, 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: 477

SHORT COMMUNICATIONS

Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro

Kwang-Hwan Choi, Ji Won Yoon, Minsu Kim, Jinsol Jeong, Minkyung Ryu, Sungkwon Park, Cheorun Jo, Chang-Kyu Lee

Food Sci Anim Resour 2020;40(4):659-667.
https://doi.org/10.5851/kosfa.2020.e39

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Last 3 months views: 432

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 112

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 54

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 50

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 47

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 46

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 41

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 41

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

Korean J 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 38

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