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

Nov 01, 2021

Probiotics-Mediated Bioconversion and Periodontitis

Yewon Lee, Yohan Yoon, Kyoung-hee Choi

Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57

Novel bioactive metabolites have been developed through a bioconversion of dairy products or other foods using probiotics isolated from dairy products or other fermented foods. These probiotics-mediated bioconversion (PMB) metabolites show antioxidant, anti-inflammatory, antimicrobial, epithelial barrier, and anticancer activities. In addition, the effect of PMB metabolites in periodontitis is recently reported in several studies. Periodontitis is a chronic inflammatory disease caused by infections, and the tooth support tissue is destroyed. Co...
ARTICLE

Nov 01, 2021

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Xiaolan Shang, Juan Du, Yuhan Zhao, Jiajia Tian, Shuhui Jiang

Food Sci Anim Resour 2021;41(6):923-935.
https://doi.org/10.5851/kosfa.2021.e46

Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freeze-thaw process were determined to assess the effects of the added fat on lipolysis and lipid oxidation of grass carp surimi. Freeze-thaw treatment increased free fatty acid content, mainly due to the decomposition of phospholipids and some neutral lipids by lipase. With repeated freeze-thaw treat...
ARTICLE

Nov 01, 2021

Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Xiao-Guang Dong, Li-Bing Gao, Hai-Jun Zhang, Jing Wang, Kai Qiu, Guang-Hai Qi, Shu-Geng Wu

Food Sci Anim Resour 2021;41(6):936-949.
https://doi.org/10.5851/kosfa.2021.e47

This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids...
ARTICLE

Nov 01, 2021

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong

Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powd...
ARTICLE

Nov 01, 2021

Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese

Seda Hacıoglu, Buket Kunduhoglu

Food Sci Anim Resour 2021;41(6):967-982.
https://doi.org/10.5851/kosfa.2021.e49

Probiotics are living microorganisms that, when administered in adequate amounts, provide a health benefit to the host and are considered safe. Most probiotic strains that are beneficial to human health are included in the “Lactic acid bacteria” (LAB) group. The positive effects of probiotic bacteria on the host’s health are species-specific and even strain-specific. Therefore, evaluating the probiotic potential of both wild and novel strains is essential. In this study, the probiotic characteristics of Lactobacillus brevis KT38-3 were de...
ARTICLE

Nov 01, 2021

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

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L*), and redness (a*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-...
ARTICLE

Nov 01, 2021

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Tae-Kyung Kim, Samooel Jung

Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the ...
ARTICLE

Nov 01, 2021

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong

Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52

This study evaluated the effect of freezing rate on the quality characteristics of pork loin to establish an objective standard for rapid freezing. To generate various freezing rates, three air flow rates (0, 1.5, and 3.0 m/s) were applied under three freezing temperatures (–20°C, –30°C, and –40°C). Based on the results, freezing rates ranged from 0.26–1.42 cm/h and were graded by three categories, i.e, slow (category I, >0.4 cm/h), intermediate (category II, 0.6–0.7 cm/h) and rapid freezing (category III, >0.96 cm/h). Both t...
ARTICLE

Nov 01, 2021

Effect of Pesticide Residue in Muscle and Fat Tissue of Pigs Treated with Propiconazole

Jin Young Jeong, Eunju Kim, Sang-Ik Oh, Ki Hyun Kim, Seol Hwa Park, Minji Kim, Youl Chang Baek, Sang Yun Ji, Byeonghyeon Kim, Hyunjung Jung

Food Sci Anim Resour 2021;41(6):1022-1035.
https://doi.org/10.5851/kosfa.2021.e53

This study estimated the effect of exposure to propiconazole through implementation and residues in finishing pigs. We analyzed the expression of fibrosis-related genes and performed histological analysis of the blood, liver, kidney, muscle, ileum, and fat tissues. The animals were exposed for 28 d to different concentrations of propiconazole (0.09, 0.44, 0.88, 4.41, and 8.82 mg/kg bw/d). Quantitative, gene expression, and histological analyses in tissues were performed using liquid chromatography mass spectrometry, real-time PCR, and Masson’...
ARTICLE

Nov 01, 2021

The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee

Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG...
ARTICLE

Nov 01, 2021

Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

Yanli Zhu, Min Bao, Chong Chen, Xiaoli Yang, Wenliang Yan, Fazheng Ren, Pengjie Wang, Pengcheng Wen

Food Sci Anim Resour 2021;41(6):1049-1059.
https://doi.org/10.5851/kosfa.2021.e56

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05)...
ARTICLE

Nov 01, 2021

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Jeeyeon Lee, Jung-Min Sung, Hyun Jin Cho, Seung-Hye Woo, Min-Cheol Kang, Hae In Yong, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substa...
ARTICLE

Nov 01, 2021

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Semeneh Seleshe, Ammara Ameer, Suk Nam Kang

Food Sci Anim Resour 2021;41(6):1078-1094.
https://doi.org/10.5851/kosfa.2021.e60

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (aw) values across the study period. PE1 and PE2 treatments exhibited similar (p>0.05) pH values and presented remarkable (p<0.05) lower volatile basic nitrogen (VBN) and thiobarbituric acid react...

CURRENT ISSUE: Nov 2021, Vol. 41 , No. 6

REVIEW

Probiotics-Mediated Bioconversion and Periodontitis

Yewon Lee, Yohan Yoon, Kyoung-hee Choi

Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57

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ARTICLE

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Xiaolan Shang, Juan Du, Yuhan Zhao, Jiajia Tian, Shuhui Jiang

Food Sci Anim Resour 2021;41(6):923-935.
https://doi.org/10.5851/kosfa.2021.e46

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ARTICLE

Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Xiao-Guang Dong, Li-Bing Gao, Hai-Jun Zhang, Jing Wang, Kai Qiu, Guang-Hai Qi, Shu-Geng Wu

Food Sci Anim Resour 2021;41(6):936-949.
https://doi.org/10.5851/kosfa.2021.e47

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ARTICLE

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong

Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48

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ARTICLE

Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese

Seda Hacıoglu, Buket Kunduhoglu

Food Sci Anim Resour 2021;41(6):967-982.
https://doi.org/10.5851/kosfa.2021.e49

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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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ARTICLE

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Tae-Kyung Kim, Samooel Jung

Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51

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ARTICLE

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong

Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52

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ARTICLE

Effect of Pesticide Residue in Muscle and Fat Tissue of Pigs Treated with Propiconazole

Jin Young Jeong, Eunju Kim, Sang-Ik Oh, Ki Hyun Kim, Seol Hwa Park, Minji Kim, Youl Chang Baek, Sang Yun Ji, Byeonghyeon Kim, Hyunjung Jung

Food Sci Anim Resour 2021;41(6):1022-1035.
https://doi.org/10.5851/kosfa.2021.e53

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ARTICLE

The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee

Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54

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ARTICLE

Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

Yanli Zhu, Min Bao, Chong Chen, Xiaoli Yang, Wenliang Yan, Fazheng Ren, Pengjie Wang, Pengcheng Wen

Food Sci Anim Resour 2021;41(6):1049-1059.
https://doi.org/10.5851/kosfa.2021.e56

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ARTICLE

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Jeeyeon Lee, Jung-Min Sung, Hyun Jin Cho, Seung-Hye Woo, Min-Cheol Kang, Hae In Yong, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58

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ARTICLE

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Semeneh Seleshe, Ammara Ameer, Suk Nam Kang

Food Sci Anim Resour 2021;41(6):1078-1094.
https://doi.org/10.5851/kosfa.2021.e60

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AHEAD OF PRINT

Article

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky

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

Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
https://doi.org/10.5851/kosfa.2021.e66

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Article

Hovenia monofloral honey can attenuate Enterococcus faecalis mediated biofilm formation and inflammation

Ri You, Oh Yun Kwon, Hyun Joo Woo, Seung Ho Lee

Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
https://doi.org/10.5851/kosfa.2021.e65

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Article

Rheological, physical, and sensory evaluation of low-fat cupuassu goat milk yogurts supplemented with fat replacers

Marion Costa, Anisio Iuri Rosario, Vitor Silva, Carla Vieira, Carlos Conte-Junior

Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
https://doi.org/10.5851/kosfa.2021.e64

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Article

Effects of using soybean protein emulsion as a meat substitute for chicken breast on physicochemical properties of Vienna sausage

Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2021 [published online ahead of print: Nov 08, 2021]
https://doi.org/10.5851/kosfa.2021.e63

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Article

Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage

Rashmi Rupasinghe, Amali Alahakoon, Achala Alakolanga, Dinesh Jayasena, Cheorun Jo

Food Sci Anim Resour 2021 [published online ahead of print: Nov 08, 2021]
https://doi.org/10.5851/kosfa.2021.e62

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Short Communication

Effect of flutriafol exposure on residue characteristics in pig muscle and fat tissue

Jin Young Jeong, Byeonghyeon Kim, Sang Yun Ji, Youl Chang Baek, Minji kim, Seol Hwa Park, Hyunjung Jung

Food Sci Anim Resour 2021 [published online ahead of print: Nov 08, 2021]
https://doi.org/10.5851/kosfa.2021.e61

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Article

Identification of Angiotensin-I-converting inhibitory peptides in goat milk fermented by lactic acid bacteria isolated from fermented foods and breast milk

Yuliana Tandi Rubak, Lilis Nuraida, Dyah Iswantini, Endang Prangdimurti

Food Sci Anim Resour 2021 [published online ahead of print: Oct 07, 2021]
https://doi.org/10.5851/kosfa.2021.e55

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Article

Functional quails eggs using enriched spirulina during the biosorption process

Maryam Vejdani nia, Mozhgan Emtyazjoo, Mohammad Chamani

Food Sci Anim Resour 2021 [published online ahead of print: Jul 29, 2021]
https://doi.org/10.5851/kosfa.2021.e39

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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: 1133

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: 1120

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: 957

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: 855

REVIEW

Probiotics-Mediated Bioconversion and Periodontitis

Yewon Lee, Yohan Yoon, Kyoung-hee Choi

Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57

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Last 3 months views: 851

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: 685

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: 670

ARTICLE

Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin

Mehdi Nadalian, Nurkhuzaiah Kamaruzaman, Mohd Shakir Mohamad Yusop, Abdul Salam Babji, Salma Mohamad Yusop

Food Sci Anim Resour 2019;39(6):966-979.
https://doi.org/10.5851/kosfa.2019.e90

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Last 3 months views: 557

ARTICLE

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Jeeyeon Lee, Jung-Min Sung, Hyun Jin Cho, Seung-Hye Woo, Min-Cheol Kang, Hae In Yong, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58

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Last 3 months views: 532

ARTICLE

Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese

Seda Hacıoglu, Buket Kunduhoglu

Food Sci Anim Resour 2021;41(6):967-982.
https://doi.org/10.5851/kosfa.2021.e49

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Last 3 months views: 527

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 77

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 43

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 43

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 41

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 39

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 34

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 34

ARTICLE

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 31

REVIEW

Use of Atmospheric Pressure Cold Plasma for Meat Industry

Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477

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Cited by 30

ARTICLE

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Tae-Kyung Kim, Hae In Yong, Chang Hee Jeong, Sung Gu Han, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56

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Cited by 28

Author	APC	Remark
Member	1,000,000 KR won	First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea	1,200,000 KR won
Other countries except Korea	500 US $	Affiliation of corresponding author

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