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

Mar 01, 2023

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Sethukali Anand Kumar, Hye-Jin Kim, Dinesh Darshaka Jayasena, Cheorun Jo

Food Sci Anim Resour 2023;43(2):197-219.
https://doi.org/10.5851/kosfa.2023.e5

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing syste...
ARTICLE

Mar 01, 2023

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 2023;43(2):220-231.
https://doi.org/10.5851/kosfa.2022.e66

Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manufacture casein derivative-based delivery system using acid-induced gelation method with glucono-σ-lactone and to investigate the effects of production variables, such as pH and charged amount of linoleic acid, on the physicochemical properties of delivery systems and oxidative stability of DHA during stora...
ARTICLE

Mar 01, 2023

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

Jiye Yoon, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2023;43(2):232-244.
https://doi.org/10.5851/kosfa.2022.e71

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0...
ARTICLE

Mar 01, 2023

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 2023;43(2):245-268.
https://doi.org/10.5851/kosfa.2022.e72

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (–)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored...
ARTICLE

Mar 01, 2023

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins

Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu, Yun-Sang Choi

Food Sci Anim Resour 2023;43(2):269-281.
https://doi.org/10.5851/kosfa.2022.e74

In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control),...
ARTICLE

Mar 01, 2023

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 2023;43(2):282-304.
https://doi.org/10.5851/kosfa.2022.e76

This study aimed to investigate the effectiveness of carotenoid supplementation on the performance, egg quality, and immunity of laying hens using a meta-analysis approach. The database was searched using Google Scholar and Scopus, from 2012 to 2022. The literature was published in English. 47 Articles were selected for meta-analysis. Analyses were performed using the Open Meta-analyst for Ecology and Evolution (OpenMEE) software. The heterogeneity and data validation against publication bias were analyzed using JASP 0.16.2 software. Overall, t...
ARTICLE

Mar 01, 2023

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 2023;43(2):305-318.
https://doi.org/10.5851/kosfa.2022.e77

This study investigated the protein digestibility of chicken breast and thigh in an in vitro digestion model to determine the better protein sources for the elderly in terms of bioavailability. For this purpose, the biochemical traits of raw muscles and the structural properties of myofibrillar proteins were monitored. The thigh had higher pH, 10% trichloroacetic acid-soluble α-amino groups, and protein carbonyl content than the breast (p<0.05). In the proximate composition, the thigh had higher crude fat and lower crude protein content t...
ARTICLE

Mar 01, 2023

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 2023;43(2):319-330.
https://doi.org/10.5851/kosfa.2022.e79

Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. The objective of this study was to evaluate the minimum inhibitory concentration (MIC) of propionic acid, sorbic acid, and benzoic acid for inhibiting food spoilage microorganisms in animal products, which can be useful in determining if the preservatives are n...
ARTICLE

Mar 01, 2023

Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts

James R. Claus, Jong Youn Jeong

Food Sci Anim Resour 2023;43(2):331-345.
https://doi.org/10.5851/kosfa.2023.e1

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium ...
ARTICLE

Mar 01, 2023

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;43(2):346-358.
https://doi.org/10.5851/kosfa.2023.e2

The aim of this study was to evaluate efficacies of selected lactic acid bacteria (LAB) in inducing immunoglobulin A (IgA) secretion. Twenty-five different LAB isolated from traditional fermented Korean foods were characterized for their probiotic properties and screened to identify those that could stimulate lamina propria cells (LPCs) from Peyer’s patch to secret IgA in vitro. Among them, four strains (Lactiplantibacillus plantarum CJW55-10, Lactiplantibacillus pentosus CJW18-6, L. pentosus CJW56-11, and Pediococcus acidilactici CJN2696) we...
ARTICLE

Mar 01, 2023

Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts

Joohyun Kang, Soyeon Kim, Yewon Lee, Jei Oh, Yohan Yoon

Food Sci Anim Resour 2023;43(2):359-373.
https://doi.org/10.5851/kosfa.2023.e6

This study examined the α-glucosidase inhibitory, and apoptosis- and anti-muscular-related factors of goat meat extracts from forelegs, hind legs, loin, and ribs. The goat meat extracts were evaluated for their α-glucosidase inhibitory activity. The gene and protein expression levels of Bcl-2-associated X (bax), p53, and p21 were examined by reverse transcription polymerase chain reaction (RT-PCR) and immunoblotting in AGS and HT-29 cells. The expression levels of Atrogin-1 and MHC1b were examined by RT-PCR in C2C12 myoblasts, and the expres...
ARTICLE

Mar 01, 2023

Optimizing Food Processing through a New Approach to Response Surface Methodology

Sungsue Rheem

Food Sci Anim Resour 2023;43(2):374-381.
https://doi.org/10.5851/kosfa.2023.e7

In a previous study, ‘response surface methodology (RSM) using a fullest balanced model’ was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental design has five levels. In response surface experiments for optimization, not only five-level designs, but also three-level designs are used. Therefore, the present study aimed to improve the optimization of food processing when the experimental factors ha...

CURRENT ISSUE: Mar 2023, Vol. 43 , No. 2

REVIEW

On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Sethukali Anand Kumar, Hye-Jin Kim, Dinesh Darshaka Jayasena, Cheorun Jo

Food Sci Anim Resour 2023;43(2):197-219.
https://doi.org/10.5851/kosfa.2023.e5

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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 2023;43(2):220-231.
https://doi.org/10.5851/kosfa.2022.e66

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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 2023;43(2):232-244.
https://doi.org/10.5851/kosfa.2022.e71

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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 2023;43(2):245-268.
https://doi.org/10.5851/kosfa.2022.e72

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ARTICLE

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins

Yea-Ji Kim, Tae-Jun Jung, Tae-Kyung Kim, Jae Hoon Lee, Dong-Min Shin, Hwan Hee Yu, Yun-Sang Choi

Food Sci Anim Resour 2023;43(2):269-281.
https://doi.org/10.5851/kosfa.2022.e74

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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 2023;43(2):282-304.
https://doi.org/10.5851/kosfa.2022.e76

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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 2023;43(2):305-318.
https://doi.org/10.5851/kosfa.2022.e77

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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 2023;43(2):319-330.
https://doi.org/10.5851/kosfa.2022.e79

HTML PDF PubReader

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 R. Claus, Jong Youn Jeong

Food Sci Anim Resour 2023;43(2):331-345.
https://doi.org/10.5851/kosfa.2023.e1

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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;43(2):346-358.
https://doi.org/10.5851/kosfa.2023.e2

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ARTICLE

Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts

Joohyun Kang, Soyeon Kim, Yewon Lee, Jei Oh, Yohan Yoon

Food Sci Anim Resour 2023;43(2):359-373.
https://doi.org/10.5851/kosfa.2023.e6

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ARTICLE

Optimizing Food Processing through a New Approach to Response Surface Methodology

Sungsue Rheem

Food Sci Anim Resour 2023;43(2):374-381.
https://doi.org/10.5851/kosfa.2023.e7

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Article

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-type Sausages

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

Food Sci Anim Resour 2023 [published online ahead of print: Mar 16, 2023]
https://doi.org/10.5851/kosfa.2023.e12

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Article

Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
https://doi.org/10.5851/kosfa.2023.e9

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Article

Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri

Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
https://doi.org/10.5851/kosfa.2023.e11

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Article

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoked

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna Fetriyuna, Raheel Shahzad, Meihu Ma

Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
https://doi.org/10.5851/kosfa.2023.e10

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Article

The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean native cattle)

Hwan Hee Yu, Sung Hun Yi, Sang-Dong Lim, Sang-Pil Hong

Food Sci Anim Resour 2023 [published online ahead of print: Feb 09, 2023]
https://doi.org/10.5851/kosfa.2023.e8

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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

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheroun Jo

Food Sci Anim Resour 2022 [published online ahead of print: Dec 14, 2022]
https://doi.org/10.5851/kosfa.2022.e73

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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: 3507

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: 1082

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: 740

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: 686

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: 651

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: 599

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: 590

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: 499

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: 467

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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Last 3 months views: 467

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 157

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 83

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 80

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 63

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 60

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 59

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 51

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 50

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 50

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 49

CURRENT ISSUE: Mar 2023, Vol. 43 , No. 2

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