Food Science of Animal Resources

Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings

Dong Hyun Keum, Ji Hwan Ryoo, Hyun Ju Lee, Jong Hyeon Han, Hyeon Jin Kim, Seong Joon Hong, Su Min Park, JuDong Yeo, Sung Gu Han

Food Sci Anim Resour 2025;45(5):1532-1551.
https://doi.org/10.5851/kosfa.2025.e38

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Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(5):1514-1531.
https://doi.org/10.5851/kosfa.2025.e37

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Dietary Supplement with Milk that Contains Different β-Caseins Influences Gut Microbiota and Serum Metabolites in Mice

Xiangzhen Gao, Zhihua Ju, Xiuge Wang, Xiaochao Wei, Yaping Gao, Chunhong Yang, Yusheng Shi, Ning Huang, Wenhao Liu, Qiang Jiang, Jinpeng Wang, Yaran Zhang, Yao Xiao, Jinming Huang

Food Sci Anim Resour 2025;45(5):1491-1513.
https://doi.org/10.5851/kosfa.2024.e121

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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 2025;45(5):1478-1490.
https://doi.org/10.5851/kosfa.2024.e119

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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 2025;45(5):1463-1477.
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 2025;45(5):1444-1462.
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 2025;45(5):1431-1443.
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 2025;45(5):1415-1430.
https://doi.org/10.5851/kosfa.2024.e112

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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 2025;45(5):1403-1414.
https://doi.org/10.5851/kosfa.2024.e108

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Stimulatory Effect of Milk Protein Peptides on the Growth and Propagation of Lacticaseibacillus casei

Chengjie Ma, Miya Su, Zhenmin Liu, Kun Wang, Rui Wang

Food Sci Anim Resour 2025;45(5):1391-1402.
https://doi.org/10.5851/kosfa.2024.e103

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Milk Production, Composition, and Reproductive Performance of Crossbred Dairy Stock on Smallholder Dairying in Ethiopia

Adinow Abate, Habtamu Lemma Didanna, Asrat Ayza

Food Sci Anim Resour 2025;45(5):1377-1390.
https://doi.org/10.5851/kosfa.2024.e101

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Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders for the Elderly

Shine Htet Aung, Rupasinghe Ramesh Nimantha, Young-Sun Choi, Ki-Chang Nam

Food Sci Anim Resour 2025;45(5):1356-1376.
https://doi.org/10.5851/kosfa.2024.e99

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Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention

Jiseon Lee, Sumi Lee, Ui Sub Jung, Mi-Jung Choi

Food Sci Anim Resour 2025;45(5):1341-1355.
https://doi.org/10.5851/kosfa.2024.e98

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Lipid Composition of Camel Milk and Cow Milk in Xinjiang Province of China Analyzed by Method of Ultra-Performance Liquid Chromatography Quadrupole Time of Flight Mass Spectrometry (UPLC-Q-TOF-MS)

Jing Miao, Jun Wang

Food Sci Anim Resour 2025;45(5):1326-1340.
https://doi.org/10.5851/kosfa.2024.e96

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Unseen Threats to Meat Safety: Exposing the Hidden Epidemic to Bovine Tuberculosis in Slaughterhouses

Nady Khairy Elbarbary, Wageh S. Darwish, Mounir M. Bekhit, Mohamed M. Salem, Maha Abdelhaseib, Bahaa S. madkour, Shimaa S. El-Malah, Sohaila F. El-Hawary, Michael Salama, Mohamed K. Dandrawy

Food Sci Anim Resour 2025;45(5):1308-1325.
https://doi.org/10.5851/kosfa.2024.e95

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Enhanced Longevity and Immunity in Caenorhabditis elegans through Ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study

Daniel Junpyo Lee, Ju Young Eor, Min-Jin Kwak, Junbeom Lee, An Na Kang, Daye Mun, Hyejin Choi, Min-Geun Kang, Youbin Choi, Hee Seo, Jae Yeong Ju, Minho Song, Jun-Mo Kim, Jungwoo Yang, Hyung Wook Kim, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2025;45(5):1293-1307.
https://doi.org/10.5851/kosfa.2024.e87

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Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food

Su-Kyung Ku, Jake Kim, Yea-Ji Kim, Yun-Sang Choi

Food Sci Anim Resour 2025;45(5):1280-1292.
https://doi.org/10.5851/kosfa.2024.e86

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Effects of Lactarius hatsudake Fortification on Physicochemical, Microbiological and Antioxidant Properties of Stirred-Type Yogurt during Cold Storage

Hanyu Zhu, Geqing Li, Huijing Liu, Weifeng Sun, Xiaoqian Yao, Rui Wu, Jiajia Hu, Qihui Yang

Food Sci Anim Resour 2025;45(5):1265-1279.
https://doi.org/10.5851/kosfa.2024.e80

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Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive

Su-Hyeon Kim, In Young Choi, Gyu-Sung Cho, Charles M.A.P. Franz, Mi-Kyung Park

Food Sci Anim Resour 2025;45(4):1204-1219.
https://doi.org/10.5851/kosfa.2025.e34

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Consumer Preferences for Conventional Meat and Meat Alternatives

Jae Bong Chang

Food Sci Anim Resour 2025;45(4):1191-1203.
https://doi.org/10.5851/kosfa.2024.e94

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