Food Science of Animal Resources

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2021 Impact Factor: 3.135

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, 2023

Effect of Starter Cultures on Quality of Fermented Sausages

Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon

Food Sci Anim Resour 2023;43(1):1-9.
https://doi.org/10.5851/kosfa.2022.e75

The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation...
ARTICLE

Jan 01, 2023

Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1

Hao Guo, Lei Fan, Lin Ding, Wenqin Yang, Chuangang Zang, Hong Guan

Food Sci Anim Resour 2023;43(1):10-24.
https://doi.org/10.5851/kosfa.2022.e52

In this study, a antioxidant activity peptide fraction was separated and purified from metabolites of whey protein fermented by Lactobacillus rhamnosus B2-1. The fermentation sample was separated by macroporous resin D101 and Sephadex G-15. The collected fractions were tested for antioxidant and antitumor activities. In order to test the antioxidant activity of fractions, Hydroxyl (·OH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The final purified peptide B11 sho...
ARTICLE

Jan 01, 2023

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Hee-Jin Kim, Dongwook Kim, Dong-Jin Shin, Aera Jang

Food Sci Anim Resour 2023;43(1):25-45.
https://doi.org/10.5851/kosfa.2022.e53

This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE...
ARTICLE

Jan 01, 2023

Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle

Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Mahabbat Ali, Dong Uk Ahn, Young-Sun Choi, Ki-Chang Nam

Food Sci Anim Resour 2023;43(1):46-60.
https://doi.org/10.5851/kosfa.2022.e57

Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions. The levels of hydrolysates were evaluated by 15% sodium dodecyl sulfate polyacrylamide gel electrophoresis. The antioxidant, m...
ARTICLE

Jan 01, 2023

Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

Youn-Kyung Ham, Sin-Woo Noh, Jae-Hyeok Lee, Na-Eun Yang, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2023;43(1):61-72.
https://doi.org/10.5851/kosfa.2022.e58

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50°C–70°C) and time (2–4 h) on extraction y...
ARTICLE

Jan 01, 2023

Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass

Seung-Hwan Hong, Kun-Ho Seo, Sung Ho Yoon, Soo-Ki Kim, Jungwhan Chon

Food Sci Anim Resour 2023;43(1):73-84.
https://doi.org/10.5851/kosfa.2022.e59

Campylobacteriosis is a common cause of gastrointestinal disease. In this study, we suggest a general strategy of applying gold nanoparticles (AuNPs) in colorimetric biosensors to detect Campylobacter in chicken carcass. Polymerase chain reaction (PCR) was utilized for the amplification of the target genes, and the thiolated PCR products were collected. Following the blending of colloid AuNPs with PCR products, the thiol bound to the surface of AuNPs, forming AuNP-PCR products. The PCR products had a sufficient negative charge, which enabled Au...
ARTICLE

Jan 01, 2023

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

Eun Yeong Lee, Dhanushka Rathnayake, Yu Min Son, Allah Bakhsh, Young Hwa Hwang, Jeong Keun Seo, Chul Beom Kim, Seon Tea Joo

Food Sci Anim Resour 2023;43(1):85-100.
https://doi.org/10.5851/kosfa.2022.e60

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm2 for 60 min, followed by aging at 1°C for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, ...
ARTICLE

Jan 01, 2023

Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses

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

Food Sci Anim Resour 2023;43(1):101-112.
https://doi.org/10.5851/kosfa.2022.e62

This study aimed to assess whether genomic DNA (gDNA) extracted from Pediococcus acidilactici inhibits Porphyromonas gingivalis lipopolysaccharide (LPS)-induced inflammatory responses in RAW 264.7 cells. Pretreatment with gDNA of P. acidilactici K10 or P. acidilactici HW01 for 15 h effectively inhibited P. gingivalis LPS-induced mRNA expression of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein (MCP)-1. Although both gDNAs did not dose-dependently inhibit P. gingivalis LPS-induced mRNA expression of IL-6 and MCP-1, they inhib...
ARTICLE

Jan 01, 2023

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Dae-Hyun Lee, Sangwon Yoon, Yoonji Chung, Samooel Jung

Food Sci Anim Resour 2023;43(1):113-123.
https://doi.org/10.5851/kosfa.2022.e64

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r2 value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r2 value was 0.7, with pH, CIE L*, CIE b*, moisture, and protein content as the explanatory variables. In 30 por...
ARTICLE

Jan 01, 2023

Pistachio, Pomegranate and Olive Byproducts Added to Sheep Rations Change the Biofunctional Properties of Milk through the Milk Amino Acid Profile

Mücahit Kahraman, Sabri Yurtseven, Ebru Sakar, Aydın Daş, Hamza Yalçın, Gülşah Güngören, Mustafa Ünal Boyraz, İsmail Koyuncu

Food Sci Anim Resour 2023;43(1):124-138.
https://doi.org/10.5851/kosfa.2022.e65

This study was carried out to determine the effects of adding pistachio shell (PIS), pomegranate hull (POM), and olive pulp (OP) to the diet on milk amino acid and fatty acid parameters in Awassi sheep. In the study, 40 head of Awassi sheep, which gave birth at least twice, were used as animal material. Sheep were fed a control diet without added byproducts (CON), rations containing PIS, POM, and OP. Milk amino acid profile was determined by liquid chromatography-tandem mass spectrometry, milk fatty acid gas chromatography-flame ionization dete...
ARTICLE

Jan 01, 2023

Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Sun-Jin Hur, Aera Jang

Food Sci Anim Resour 2023;43(1):139-156.
https://doi.org/10.5851/kosfa.2022.e67

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L*, CIE a*, and CIE b* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness of m...
ARTICLE

Jan 01, 2023

Effects of Lactobacillus reuteri MG5346 on Receptor Activator of Nuclear Factor-Kappa B Ligand (RANKL)-Induced Osteoclastogenesis and Ligature-Induced Experimental Periodontitis Rats

Yu-Jin Jeong, Jae-In Jung, YongGyeong Kim, Chang-Ho Kang, Jee-Young Imm

Food Sci Anim Resour 2023;43(1):157-169.
https://doi.org/10.5851/kosfa.2022.e68

Effects of culture supernatants of Lactobacillus reuteri MG5346 (CS-MG5346) on receptor activator of nuclear factor-kappa B ligand (RANKL)-induced osteoclastogenesis were examined. CS-MG5346 treatment up to 400 μg/mL significantly reduced tartrate-resistant acid-phosphatase (TRAP) activity, the phenotype biomarker of osteoclast, without affecting cell viability. CS-MG5346 inhibited the expression of osteoclast specific transcriptional factors (c-fos and nuclear factor-activated T cells c1) and their target genes (TRAP, cathepsin, and matrix ...
ARTICLE

Jan 01, 2023

Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats

Widodo Widodo, Hanna Respati Putri Kusumaningrum, Hevi Wihadmadyatami, Anggi Lukman Wicaksana

Food Sci Anim Resour 2023;43(1):170-183.
https://doi.org/10.5851/kosfa.2022.e69

This study evaluated the effects of milk fermented with Pediococcus acidilactici strain BE and Pediococcus pentosaceus strain M103 on diabetes in rats (Rattus norvegicus). The bacteria were separately used as starter cultures for milk fermentation, and the products were then fed to diabetic rats for 15 days. Blood glucose levels, immunohistochemical and histological indicators, lipid profiles, and total lactic acid bacterium counts were evaluated before and after treatment. The administration of milk fermented with P. acidilactici strain BE red...
ARTICLE

Jan 01, 2023

Structure Characterization and Antihypertensive Effect of an Antioxidant Peptide Purified from Alcalase Hydrolysate of Velvet Antler

Seung Tae Im, Seung-Hong Lee

Food Sci Anim Resour 2023;43(1):184-194.
https://doi.org/10.5851/kosfa.2022.e70

Recently, interest in food-derived bioactive peptides as promising ingredients for the prevention and improvement of hypertension is increasing. The purpose of this study was to determine the structure and antihypertensive effect of an antioxidant peptide purified from velvet antler in a previous study and evaluate its potential as a various bioactive peptide. Molecular weight (MW) and amino acid sequences of the purified peptide were determined by quadrupole time-of-flight electrospray ionization mass spectroscopy. The angiotensin I-converting...
ERRATUM

Jan 01, 2023

Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats

Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, So-Yul Yun, Jee-Young Imm, Hyeon Gyu Lee

Food Sci Anim Resour 2023;43(1):195
https://doi.org/10.5851/kosfa.2022.e78

CURRENT ISSUE: Jan 2023, Vol. 43 , No. 1

REVIEW

Effect of Starter Cultures on Quality of Fermented Sausages

Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon

Food Sci Anim Resour 2023;43(1):1-9.
https://doi.org/10.5851/kosfa.2022.e75

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ARTICLE

Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1

Hao Guo, Lei Fan, Lin Ding, Wenqin Yang, Chuangang Zang, Hong Guan

Food Sci Anim Resour 2023;43(1):10-24.
https://doi.org/10.5851/kosfa.2022.e52

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ARTICLE

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage

Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Hee-Jin Kim, Dongwook Kim, Dong-Jin Shin, Aera Jang

Food Sci Anim Resour 2023;43(1):25-45.
https://doi.org/10.5851/kosfa.2022.e53

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ARTICLE

Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle

Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Mahabbat Ali, Dong Uk Ahn, Young-Sun Choi, Ki-Chang Nam

Food Sci Anim Resour 2023;43(1):46-60.
https://doi.org/10.5851/kosfa.2022.e57

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ARTICLE

Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

Youn-Kyung Ham, Sin-Woo Noh, Jae-Hyeok Lee, Na-Eun Yang, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2023;43(1):61-72.
https://doi.org/10.5851/kosfa.2022.e58

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ARTICLE

Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass

Seung-Hwan Hong, Kun-Ho Seo, Sung Ho Yoon, Soo-Ki Kim, Jungwhan Chon

Food Sci Anim Resour 2023;43(1):73-84.
https://doi.org/10.5851/kosfa.2022.e59

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ARTICLE

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

Eun Yeong Lee, Dhanushka Rathnayake, Yu Min Son, Allah Bakhsh, Young Hwa Hwang, Jeong Keun Seo, Chul Beom Kim, Seon Tea Joo

Food Sci Anim Resour 2023;43(1):85-100.
https://doi.org/10.5851/kosfa.2022.e60

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ARTICLE

Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses

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

Food Sci Anim Resour 2023;43(1):101-112.
https://doi.org/10.5851/kosfa.2022.e62

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ARTICLE

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Dae-Hyun Lee, Sangwon Yoon, Yoonji Chung, Samooel Jung

Food Sci Anim Resour 2023;43(1):113-123.
https://doi.org/10.5851/kosfa.2022.e64

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ARTICLE

Pistachio, Pomegranate and Olive Byproducts Added to Sheep Rations Change the Biofunctional Properties of Milk through the Milk Amino Acid Profile

Mücahit Kahraman, Sabri Yurtseven, Ebru Sakar, Aydın Daş, Hamza Yalçın, Gülşah Güngören, Mustafa Ünal Boyraz, İsmail Koyuncu

Food Sci Anim Resour 2023;43(1):124-138.
https://doi.org/10.5851/kosfa.2022.e65

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ARTICLE

Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Sun-Jin Hur, Aera Jang

Food Sci Anim Resour 2023;43(1):139-156.
https://doi.org/10.5851/kosfa.2022.e67

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ARTICLE

Effects of Lactobacillus reuteri MG5346 on Receptor Activator of Nuclear Factor-Kappa B Ligand (RANKL)-Induced Osteoclastogenesis and Ligature-Induced Experimental Periodontitis Rats

Yu-Jin Jeong, Jae-In Jung, YongGyeong Kim, Chang-Ho Kang, Jee-Young Imm

Food Sci Anim Resour 2023;43(1):157-169.
https://doi.org/10.5851/kosfa.2022.e68

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ARTICLE

Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats

Widodo Widodo, Hanna Respati Putri Kusumaningrum, Hevi Wihadmadyatami, Anggi Lukman Wicaksana

Food Sci Anim Resour 2023;43(1):170-183.
https://doi.org/10.5851/kosfa.2022.e69

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ARTICLE

Structure Characterization and Antihypertensive Effect of an Antioxidant Peptide Purified from Alcalase Hydrolysate of Velvet Antler

Seung Tae Im, Seung-Hong Lee

Food Sci Anim Resour 2023;43(1):184-194.
https://doi.org/10.5851/kosfa.2022.e70

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ERRATUM

Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats

Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, So-Yul Yun, Jee-Young Imm, Hyeon Gyu Lee

Food Sci Anim Resour 2023;43(1):195
https://doi.org/10.5851/kosfa.2022.e78

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AHEAD OF PRINT

Article

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-air Dried Edible Insect Larvae

Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi

Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
https://doi.org/10.5851/kosfa.2023.e4

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Article

Analysis of Quality after Sous Vide of Pork Loin Wet-aged using Pulsed Electric Field System

Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
https://doi.org/10.5851/kosfa.2023.e3

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Article

Efficacies of potential probiotic candidates isolated from traditional fermented Korean foods in stimulating immunoglobulin A secretion

Chang-Yong Choi, Chang-Hee Lee, Jun Yang, Seok-Jin Kang, In-Byung Park, Si-Won Park, Na-Young Lee, Hyun-Been Hwang, Hyun Sun Yun, Taehoon Chun

Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
https://doi.org/10.5851/kosfa.2023.e2

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Article

Limiting pink discoloration in cooked ground turkey in the absence or presence of sodium tripolyphosphate produced from presalted and stored raw ground breasts

James Claus, Jong Youn Jeong

Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
https://doi.org/10.5851/kosfa.2023.e1

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Article

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Yeongeun Seo, Miseon Sung, Jeongeun Hwang, Yohan Yoon

Food Sci Anim Resour 2022 [published online ahead of print: Dec 27, 2022]
https://doi.org/10.5851/kosfa.2022.e79

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Article

Higher protein digestibility of chicken thigh than breast muscle in an in vitro elderly digestion model

Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Seul-Ki-Chan Jeong, Jung In Park, Hae In Yong, Yun-Sang Choi, Samooel Jung

Food Sci Anim Resour 2022 [published online ahead of print: Dec 27, 2022]
https://doi.org/10.5851/kosfa.2022.e77

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Article

Performance, Egg Quality, and Immunity of Laying Hens Due to Natural Carotenoid Supplementation: A Meta-analysis

Fitri Yunitasari, Anuraga Jayanegara, Niken Ulupi

Food Sci Anim Resour 2022 [published online ahead of print: Dec 27, 2022]
https://doi.org/10.5851/kosfa.2022.e76

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Article

Quality enhancement of frozen chicken meat marinated with phosphate alternatives

Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong-Hyun Jung, Aera Jang, Jong Youn Jeong, Ki-Chang Nam

Food Sci Anim Resour 2022 [published online ahead of print: Nov 24, 2022]
https://doi.org/10.5851/kosfa.2022.e72

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Article

Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

Jiye Yoon, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2022 [published online ahead of print: Nov 24, 2022]
https://doi.org/10.5851/kosfa.2022.e71

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Article

Development of hydrophobically modified casein derivative-based delivery system for docosahexaenoic acids by an acid-induced gelation

Ho-Kyung Ha, Dan-Bi Woo, Mee-Ryung Lee, Won-Jae Lee

Food Sci Anim Resour 2022 [published online ahead of print: Nov 14, 2022]
https://doi.org/10.5851/kosfa.2022.e66

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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: 3167

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: 807

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: 499

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: 479

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: 443

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: 428

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: 400

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: 358

ARTICLE

Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs

Ho-Eun Park, Ye Jin Kim, Kyung-Hyo Do, Jae Kwang Kim, Jun-Sang Ham, Wan-Kyu Lee

Korean J Food Sci Anim Resour 2018;38(6):1261-1272.
https://doi.org/10.5851/kosfa.2018.e62

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Last 3 months views: 328

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: 327

MOST CITED ARTICLE

REVIEW

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

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Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Cited by 152

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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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Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
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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

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

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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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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

Korean J 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 46

CURRENT ISSUE: Jan 2023, Vol. 43 , No. 1

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