Food Science of Animal Resources

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 [published online ahead of print: Jun 02, 2025]
https://doi.org/10.5851/kosfa.2025.e34

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Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade

Pil-Nam Seong, Hyun-Wook Kim, Dong Gyun Kim, Kyung Jo, Samooel Jung, Van-Ba Hoa

Food Sci Anim Resour 2025;45(3):947-963.
https://doi.org/10.5851/kosfa.2025.e29

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Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae

Jung-Hyun Nam, Ji-Yong Hyun, Byoung Kon Lee, Ji-Yeon Chun

Food Sci Anim Resour 2025;45(3):928-946.
https://doi.org/10.5851/kosfa.2025.e27

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Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025;45(3):910-927.
https://doi.org/10.5851/kosfa.2025.e23

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Functional Properties of Heat-Killed Lactic Acid Bacteria Isolated from Vietnamese Feces

Ji-Won Lee, Seo-Eun Song, In-Bae Kim, Deok-Geun Oh, Dae-Jung Kim, Cheol-Hyun Kim

Food Sci Anim Resour 2025;45(3):890-909.
https://doi.org/10.5851/kosfa.2025.e22

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Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber

Saleh Al-Ghamdi, Hani Hasan Al-Baadani, Abdulrahman S. Alharthi, Gamaleldin M. Suliman, Ibrahim A. Alhidary

Food Sci Anim Resour 2025;45(3):871-889.
https://doi.org/10.5851/kosfa.2025.e10

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The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics

Young-Woong Ju, Yong Joon Park, Sun A Kim, Soo Hee Kim, Yang-Ju Son

Food Sci Anim Resour 2025;45(3):855-870.
https://doi.org/10.5851/kosfa.2025.e9

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Comparison of Histology, Growth Characteristics, Gut Microbiota, and Metabolites in the Meat and Organs of Deoxynivalenol-Contaminated Piglets

Jin Young Jeong, Junsik Kim, Minji Kim, Seong Hoon Shim

Food Sci Anim Resour 2025;45(3):837-854.
https://doi.org/10.5851/kosfa.2024.e89

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Environmental Stress on Limosilactobacillus fermentum JNU532’s Cellular Characteristics and Fatty Acid Profile

Ziyao Meng, Sejong Oh

Food Sci Anim Resour 2025;45(3):821-836.
https://doi.org/10.5851/kosfa.2024.e64

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Green Solvent-Based Extraction of Lipids and Proteins from Tenebrio molitor: A Sustainable Approach and Cytotoxic Activity

Nael Abutaha, Fahd A Al-Mekhlafi

Food Sci Anim Resour 2025;45(3):807-820.
https://doi.org/10.5851/kosfa.2024.e62

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Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents

Jeong-Ah Lee, Kyu-Min Kang, Hack-Youn Kim

Food Sci Anim Resour 2025;45(3):794-806.
https://doi.org/10.5851/kosfa.2024.e61

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Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty

AMM Nurul Alam, Md. Jakir Hossain, Eun-Yeong Lee, So-Hee Kim, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2025;45(3):775-793.
https://doi.org/10.5851/kosfa.2024.e60

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Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat

Van Ba Hoa, Jeong Ah Lee, Sun Moon Kang, Won-Seo Park, Dong-Gyun Kim, Hyun-Wook Kim, Jun-Sang Ham, Pil-Nam Seong, Kwan-Woo Kim, In Seon Bae

Food Sci Anim Resour 2025;45(3):759-774.
https://doi.org/10.5851/kosfa.2024.e59

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Species Distribution, Antimicrobial Resistance, and Enterotoxin Profiles of Non-aureus Staphylococci Isolated from Poultry Slaughterhouses in Korea

Ji Hyun Lim, Ji Heon Park, Gi Yong Lee, Jun Bong Lee, Kwang Jun Lee, Soo-Jin Yang

Food Sci Anim Resour 2025;45(3):744-758.
https://doi.org/10.5851/kosfa.2024.e58

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Antifungal Efficacy of Clove Extract in Fermented Sausage Production: A Practical Approach for Microbial Control and Maintaining Quality Properties

Eun-seon Lee, Jong-hui Kim, Bu-min Kim, Mi-hwa Oh

Food Sci Anim Resour 2025;45(3):727-743.
https://doi.org/10.5851/kosfa.2024.e57

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Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis

Narangerel Mijid, Batchimeg Namshir, Gil-Ha Kim, Natsag Lkhagvasuren, Woan Sub Kim

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e28

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Impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages

Sol-Hee Lee, So-Young Jang, Sanghun Park, Gyutae Park, Sehyuk Oh, Sang-Jun Beak, Jungseok Choi

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e26

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Overexpression and characterization of L-lactate dehydrogenase from Lacticaseibacillus casei HY2782 to control post-acidification in yogurt

Ju-Eun Lee, Gawon Hwang, Jae-Hwan Lee, Geun-Bae Kim

Food Sci Anim Resour 2025 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e25

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Antioxidant activity of papaya fruit peels in camel meat

Najeeb S. Al-zoreky, Faisal S. Al-Mathen, Sallah A. Al-Hashedi, Shaheed M. Alshiksaleh

Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
https://doi.org/10.5851/kosfa.2025.e24

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Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken

Minjun Kim, Beobmo Ku, Jiwoo Kang, Daehee An, Taeheon Kim, Wonhyoung Park, Jonghyuk Kim, Jinho Cho, Jungseok Choi

Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e21

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