Food Science of Animal Resources

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 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e29

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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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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 [published online ahead of print: Apr 22, 2025]
https://doi.org/10.5851/kosfa.2025.e27

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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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Quality characteristics of low-fat sausage using cultured mushroom mycelium

Yu-Na Oh, Hack-Youn Kim

Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
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, Cheol-Hyun Kim, Deok-Geun Oh, Dae-Jung Kim

Food Sci Anim Resour 2025 [published online ahead of print: Mar 27, 2025]
https://doi.org/10.5851/kosfa.2025.e22

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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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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 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e20

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Housing systems (loose housing vs. tie stalls) effect on animal welfare, carcass characteristics and meat quality of the supraspinatus, longissimus lumborum and semitendinosus muscles in finishing beef bulls

Xiao Wang, Xuesong Chen, Fanrong Cui, Zhibing Ye, Lixing Yuan, Wenzhong Chen, Nan Su, Yuxia Zhang, Sumei Chen, Meng Liu, Zhen Ma, Xiangmin Yan

Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
https://doi.org/10.5851/kosfa.2025.e19

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Characterization of the flavor profile in sausages collected from four typical regions of southern China using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Bing Han, Xiaowen Wang, Huiwen Liu, Daoying Wang

Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
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 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e17

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Electron-beam irradiation improves the hygienic quality of frozen pork cutlet

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 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e16

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Changes in the properties of frozen meat with freezing and storage conditions and non-destructive analyses for monitoring meat quality

Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Yun-Sang Choi, Samooel Jeong

Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e15

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Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme

Jihyeon Baek, Jinho Lee, Yong Jin Jeong, Shin Young Oh, Seok-Seong Kang

Food Sci Anim Resour 2025;45(2):648-661.
https://doi.org/10.5851/kosfa.2025.e5

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Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System

Moath Othman, Bandar Alfaifi, Ali Hobani, Gamaleldin M. Suliman, Saleh Al-Ghamdi, Mansour Ibrahim, Ronnel Blanqueza Fulleros, Mohamed Shady, Maged Al-Garadi, Wael Elamin

Food Sci Anim Resour 2025;45(2):631-647.
https://doi.org/10.5851/kosfa.2024.e123

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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 2025;45(2):614-630.
https://doi.org/10.5851/kosfa.2024.e118

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Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (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 2025;45(2):598-613.
https://doi.org/10.5851/kosfa.2024.e117

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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 2025;45(2):573-597.
https://doi.org/10.5851/kosfa.2024.e110

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