Food Science of Animal Resources

Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis

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

Food Sci Anim Resour 2025;45(6):1840-1855.
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;45(6):1829-1839.
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;45(6):1815-1828.
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-Hasedi, Shaheed M. Alshiksaleh

Food Sci Anim Resour 2025;45(6):1800-1814.
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;45(6):1790-1799.
https://doi.org/10.5851/kosfa.2025.e21

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Comparative Analysis of Meat Quality and Muscle Transcriptome between Landrace and Jeju Native Pig

Na-Young Kim, Sanghoon Lee, Hyeon-Ah Kim, Yong-Jun Kang, In-Cheol Cho, Jong-Eun Park

Food Sci Anim Resour 2025;45(6):1770-1789.
https://doi.org/10.5851/kosfa.2025.e20

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Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue

Bing Han, Xiaowen Wang, Huiwen Liu, Daoying Wang

Food Sci Anim Resour 2025;45(6):1752-1769.
https://doi.org/10.5851/kosfa.2025.e18

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Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production

Sehyuk Oh, Gyutae Park, Sanghun Park, Yunhwan Park, Nayoung Choi, Youngho Lim, Soyoung Jang, Youngjin Kim, Hyunsu Choi, Sungkyun Oh, Jungseok Choi

Food Sci Anim Resour 2025;45(6):1740-1751.
https://doi.org/10.5851/kosfa.2025.e17

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Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation

Seo-Joon Yeom, Sang-Su Kim, Ki-Nam Yoon, Min-Ji Cho, Beom-Seok Song, Jong-Heum Park, Do-Yeong Kim, Young-Min Kim, Jae-Kyung Kim

Food Sci Anim Resour 2025;45(6):1724-1739.
https://doi.org/10.5851/kosfa.2025.e16

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Prevalence of Microorganisms and Suggestion for Potential Contribution of Microorganisms to Volatile Basic Nitrogen Production in Beef at Current Purchase Stages

Saena Yun, Yeongeun Seo, Yohan Yoon

Food Sci Anim Resour 2025;45(6):1710-1723.
https://doi.org/10.5851/kosfa.2025.e14

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Growth Characteristics, Blood Biochemistry, Histology, and Metabolic Profile of Muscle and Different Tissues: Toxicity Study of Deoxynivalenol

Jin Young Jeong, Junsik Kim, Minji Kim, Sungkwon Park

Food Sci Anim Resour 2025;45(6):1692-1709.
https://doi.org/10.5851/kosfa.2025.e11

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Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum

Esra Akkaya, Enver Baris Bingol, Hamparsun Hampikyan, Hilal Colak

Food Sci Anim Resour 2025;45(6):1671-1691.
https://doi.org/10.5851/kosfa.2025.e8

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Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins

Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

Food Sci Anim Resour 2025;45(6):1656-1670.
https://doi.org/10.5851/kosfa.2025.e3

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Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork

Yiseong Yoon, Mi-Yeon Lee, SangYoon Lee, Geun-Pyo Hong

Food Sci Anim Resour 2025;45(6):1644-1655.
https://doi.org/10.5851/kosfa.2024.e136

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Coacervates of Lactoferrin with Resistant Dextrin via Noncovalent Interaction for Enhanced Thermal Stability, Interface Characteristics and Docosahexaenoic Acid (DHA) Encapsulation

Juanjuan Luo, Wang Ning, Haohui Li, Junnan Wan, Yiting Zhao, Hua Jiang, Cunfang Wang, Xiaoning Zhang

Food Sci Anim Resour 2025;45(6):1553-1569.
https://doi.org/10.5851/kosfa.2024.e135

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Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage

Farouq Heidar Barido, Puruhita, Juntae Kim, Sung Ki Lee

Food Sci Anim Resour 2025;45(6):1602-1619.
https://doi.org/10.5851/kosfa.2024.e127

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Alginate-Based Edible Coating Impregnated with Phenolic-Rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties

Vallejo-Torres Christian, Estévez Mario, Sánchez-Terrón Guadalupe, Sonia Ventanas, David Morcuende

Food Sci Anim Resour 2025;45(6):1585-1601.
https://doi.org/10.5851/kosfa.2024.e126

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Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models

Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Jae Won Jeong, Seung Hyeon Yun, Juhyun Lee, Mariano Ermie, Sun Jin Hur

Food Sci Anim Resour 2025;45(6):1570-1584.
https://doi.org/10.5851/kosfa.2024.e66

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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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