Food Science of Animal Resources

Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production

Sang-Keun Jin, Huilin Cheng, Gap-Don Kim

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e119

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A comparison of the physicochemical and storage characteristics of emulsified sausages made from black goat meat and conventional meats

Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e118

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Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and nNOS Expression in nNOS-HiBiT Knock-in Mouse Model

Soyoung Yeo, Chaewon Lee, Hyunjoon Park, Kyungsun Eo, Su Cheong Yeom, Heebal Kim, Chul Sung Huh

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e117

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Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers

Don Viet Nguyen, Rodney Polkinghorne, Peter McGilchrist

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e116

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Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet Aging

Hye-Jin Kim, Dongheon Lee, Seungcheol Lee, Minwoo Choi, Soyoon Yun, Young Seung Lee, Dong Kyun Kim, Soo-Hyun Cho, Cheorun Jo

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e115

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Effects of Sea Lettuce (Ulva Prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties

Jong Won Lee, SangYoon Lee, Mi-Yeon Lee, Geun-Pyo Hong

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e113

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Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein Extract

Min Jae Kim, Koo Bok Chin

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e112

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The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast

Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hee-Jin Kim, Hyo-Joon Choo, Aera Jang

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e110

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Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter

Sang Keun Jin, Chul Young Lee, Jung Seok Choi, Jong Hyuk Kim, Sung Sil Moon, Seung Yun Lee

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e108

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Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle

SangHoon Lee, KyoungBo Ko, GwangHeun Kim, JongEun Park, YounChul Ryu

Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e107

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Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning

So-Hee Kim, Swati Kumari, Chan-Jin Kim, Eun-Yeong Lee, AMM Nurul Alam, Yong-Sik Chung, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(6):1440-1452.
https://doi.org/10.5851/kosfa.2024.e104

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Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota

Gwang Il Kim, Hwa Yeong Jeong, In Sung Kim, Seung Ho Lee, Sung Hak Kim, Yang Soo Moon, Kwang Keun Cho

Food Sci Anim Resour 2024;44(6):1417-1439.
https://doi.org/10.5851/kosfa.2024.e100

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Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses

Kang Heung Kim, Byong Kon Lee, Jeong Hun Nam, Soo Ah Lee, Jin Man Kim

Food Sci Anim Resour 2024;44(6):1403-1416.
https://doi.org/10.5851/kosfa.2024.e97

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Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream

Ji-Hwa Park, Yu Bin Lee, Sung Ho Lee, Eunkyung Ko, Jee-Young Imm

Food Sci Anim Resour 2024;44(6):1389-1402.
https://doi.org/10.5851/kosfa.2024.e88

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Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract

Woojin Ki, Gereltuya Renchinkhand, Hyoungcheol Bae, Myoung Soo Nam

Food Sci Anim Resour 2024;44(6):1373-1388.
https://doi.org/10.5851/kosfa.2024.e83

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Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

Sang-Keun Jin, Sung-Sil Moon

Food Sci Anim Resour 2024;44(6):1358-1372.
https://doi.org/10.5851/kosfa.2024.e71

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Impact of Storage Conditions on the Quality of Raw Camel Milk

Yu-huan Wang, Tana Wuren, Bin-tao Zhai, Demtu Er, Hui Yang

Food Sci Anim Resour 2024;44(6):1345-1357.
https://doi.org/10.5851/kosfa.2024.e52

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Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification

Agus Bahar Rachman, Masahiro Ogawa, Takashi Akazawa, Andi Febrisiantosa, Rina Wahyuningsih, Teguh Wahyono, Tri Ujilestari, Nicolays Jambang, Lukman Hakim, Angga Maulana Firmansyah

Food Sci Anim Resour 2024;44(6):1327-1344.
https://doi.org/10.5851/kosfa.2024.e49

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Comparative Evaluation of the Nutrient Composition and Lipidomic Profile of Different Parts of Muscle in the Chaka Sheep

Xianli Xu, Tongqing Guo, Qian Zhang, Hongjin Liu, Xungang Wang, Na Li, Yalin Wang, Lin Wei, Linyong Hu, Shixiao Xu

Food Sci Anim Resour 2024;44(6):1305-1326.
https://doi.org/10.5851/kosfa.2024.e47

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Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion

Saruttiwong Boonkong, Pichitpon Luasiri, Jaksuma Pongsetkul, Saranya Suwanandgul, Sukanya Chaipayang, Wittawat Molee, Papungkorn Sangsawad

Food Sci Anim Resour 2024;44(6):1283-1304.
https://doi.org/10.5851/kosfa.2024.e45

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