Food Science of Animal Resources

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Jacob R. Tuell, Mariah J. Nondorf, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):723-743.
https://doi.org/10.5851/kosfa.2022.e33

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

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

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

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

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

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

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

Changhoon Chai, Sejong Oh, Jee-Young Imm

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

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Perspectives on Bovine Milk-Derived Extracellular Vesicles for Therapeutic Applications in Gut Health

Daye Mun, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2022;42(2):197-209.
https://doi.org/10.5851/kosfa.2022.e8

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Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

Kim Margarette C. Nogoy, Bin Sun, Sangeun Shin, Yeonwoo Lee, Xiang Zi Li, Seong Ho Choi, Sungkwon Park

Food Sci Anim Resour 2022;42(1):18-33.
https://doi.org/10.5851/kosfa.2021.e73

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

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

Food Sci Anim Resour 2022;42(1):1-17.
https://doi.org/10.5851/kosfa.2021.e59

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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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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Lovedeep Kaur, Seah Xin Hui, James D. Morton, Ramandeep Kaur, Feng Ming Chian, Mike Boland

Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27

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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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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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Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96

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The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry

Young Woo Park

Food Sci Anim Resour 2021;41(1):8-15.
https://doi.org/10.5851/kosfa.2020.e82

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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.
https://doi.org/10.5851/kosfa.2020.e75

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Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Seung Yun Lee, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Sun Jin Hur

Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84

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The Role of Meat Protein in Generation of Oxidative Stress and Pathophysiology of Metabolic Syndromes

Muhammad Ijaz Ahmad, Muhammad Umair Ijaz, Ijaz ul Haq, Chunbao Li

Food Sci Anim Resour 2020;40(1):1-10.
https://doi.org/10.5851/kosfa.2019.e96

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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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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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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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Australian Lamb Meat – The Response to Societal and Ethnic Influences

David Laurence Hopkins, Stephanie Marie Fowler

Korean J Food Sci Anim Resour 2018;38(4):653-663.
https://doi.org/10.5851/kosfa.2018.e1

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