Food Science of Animal Resources

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e34

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Characterization of Yeast Protein Hydrolysate for Potential Application as a feed additive

Ju Hyun Min, Yeon Ju Lee, Hye Jee Kang, Na Rae Moon, Young Kook Park, Seon Tae Joo, Young Hoon Jung

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e33

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Volatile compounds for discrimination between beef, pork, and their admixture using SPME-GC-MS and chemometrics analysis

Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
https://doi.org/10.5851/kosfa.2024.e32

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Analysis and application of bioactive peptides in meat: A mini-review

Jae Won Jeong, Seung Yun Lee, Da Young Lee, Jae Hyeon Kim, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano Jr., Sung Sil Moon, Sun Jin Hur

Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
https://doi.org/10.5851/kosfa.2024.e31

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Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Sujeong Lee, Jeehwan Choe, Minji Kang, Minkyoung Kang, Sooah Kim, Sangnam Oh

Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
https://doi.org/10.5851/kosfa.2024.e30

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Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase

Yea-Ji Kim, Jung-Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e28

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Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation

Minsu Kim, Hyun Young Jung, Beomjun Kim, Cheorun Jo

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e27

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The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

Su Min Bae, Jong Youn Jeong

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e22

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Quality properties and flavor-related components of beef longissimus lumborum muscle from four Korean native cattle breeds

Van Ba Hoa, Dong-Gyun Kim, Dong-Heon Song, Ji-Hun Ko, Hyun-Wook Kim, In-Seon Bae, Yun-Seok Kim, Soo-Hyun Cho

Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e21

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Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders

Ui-Bin Baek, Hack-Youn Kim

Food Sci Anim Resour 2024;44(2):483-497.
https://doi.org/10.5851/kosfa.2024.e80

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Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis

Shine Htet Aung, Ki-Chang Nam

Food Sci Anim Resour 2024;44(2):464-482.
https://doi.org/10.5851/kosfa.2024.e3

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Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents

Anneke, Hye-Jin Kim, Dongwook Kim, Dong-Jin Shin, Kyoung-tag Do, Chang-Beom Yang, Sung-Won Jeon, Jong Hyun Jung, Aera Jang

Food Sci Anim Resour 2024;44(2):443-463.
https://doi.org/10.5851/kosfa.2024.e19

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Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging

Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin

Food Sci Anim Resour 2024;44(2):430-442.
https://doi.org/10.5851/kosfa.2024.e79

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Effects of Supercritical CO₂ Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork

Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen

Food Sci Anim Resour 2024;44(2):408-429.
https://doi.org/10.5851/kosfa.2024.e77

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Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Talha Demirci

Food Sci Anim Resour 2024;44(2):390-407.
https://doi.org/10.5851/kosfa.2024.e59

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Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study

Davids Makararpong, Supawan Tantayanon, Chupun Gowanit, Jiranij Jareonsawat, Sukuma Samgnamnim, Sirirat Wataradee, Henk Hogeveen, Chaidate Inchaisri

Food Sci Anim Resour 2024;44(2):372-389.
https://doi.org/10.5851/kosfa.2024.e16

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Industrial research and development on the production process and quality of cultured meat hold significant value: a review

Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim

Food Sci Anim Resour 2024 [published online ahead of print: Feb 26, 2024]
https://doi.org/10.5851/kosfa.2024.e20

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Effects of edible insect powders as meat partial substitute on physicochemical properties and storage stability of pork patties

Nayoung Choi, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Yun-a Kim, YoungHo Lim, Soyoung Jang, Youngjin Kim, Ki-Su Ahn, Xi Feng, Jungseok Choi

Food Sci Anim Resour 2024 [published online ahead of print: Feb 15, 2024]
https://doi.org/10.5851/kosfa.2024.e17

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Oxya chinensis sinuosa extracts protects ARPE-19 cells against oxidative stress via activation of the MAPKs/NF-κB pathway

Bong Sun Kim, Ra-Yeong Choi, Haeyong Kweon, Joon Ha Lee, In-Woo Kim, Minchul Seo

Food Sci Anim Resour 2024 [published online ahead of print: Feb 08, 2024]
https://doi.org/10.5851/kosfa.2024.e15

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Effects of Cissus quadrangularis L. Powder Supplementation on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi

Jae-Joon Lee, Jisu Lee, Jung-Seok Choi, Jung-Heun Ha

Food Sci Anim Resour 2024 [published online ahead of print: Jan 31, 2024]
https://doi.org/10.5851/kosfa.2024.e11

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