Food Science of Animal Resources

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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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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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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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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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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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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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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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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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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Effects of Aging Methods and Periods on Quality Characteristics of Beef

SolJi Kim, GwangHeun Kim, Chan Moon, KyoungBo Ko, YoungMin Choi, JeeHwan Choe, YounChul Ryu

Food Sci Anim Resour 2022;42(6):953-967.
https://doi.org/10.5851/kosfa.2022.e63

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Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production

So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Yu-Min Son, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2022;42(6):942-952.
https://doi.org/10.5851/kosfa.2022.e61

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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2022;42(6):928-941.
https://doi.org/10.5851/kosfa.2022.e56

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Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration

Chan Won Seo

Food Sci Anim Resour 2022;42(6):915-927.
https://doi.org/10.5851/kosfa.2022.e47

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Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice

Seok-Jin Kang, Jun Yang, Na-Young Lee, Chang-Hee Lee, In-Byung Park, Si-Won Park, Hyeon Jeong Lee, Hae-Won Park, Hyun Sun Yun, Taehoon Chun

Food Sci Anim Resour 2022;42(5):903-914.
https://doi.org/10.5851/kosfa.2022.e44

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Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes

Chan Won Seo, Byoungseung Yoo

Food Sci Anim Resour 2022;42(5):889-902.
https://doi.org/10.5851/kosfa.2022.e42

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Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40

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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

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

Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36

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The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Ngassa Julius Mussa, Suma Fahamu Kibonde, Wuttigrai Boonkum, Vibuntita Chankitisakul

Food Sci Anim Resour 2022;42(5):833-848.
https://doi.org/10.5851/kosfa.2022.e35

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The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou

Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34

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