Food Science of Animal Resources

Umami Characteristics and Taste Improvement Mechanism of Meat

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

Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
https://doi.org/10.5851/kosfa.2024.e29

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The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Ermie Mariano, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(2):356-371.
https://doi.org/10.5851/kosfa.2024.e14

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Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Seung Hyeon Yun, Da Young Lee, Juhyun Lee, Ermie Mariano, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(2):326-355.
https://doi.org/10.5851/kosfa.2024.e13

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Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment

Gyeong Mi Lee, Jung-Kue Shin

Food Sci Anim Resour 2024;44(2):309-325.
https://doi.org/10.5851/kosfa.2024.e4

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Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome

Bryna Rackerby, Hoang Ngoc M. Le, Avery Haymowicz, David C. Dallas, Si Hong Park

Food Sci Anim Resour 2024;44(2):299-308.
https://doi.org/10.5851/kosfa.2024.e12

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Modern Concepts of Restructured Meat Production and Market Opportunities

Abdul Samad, AMM Nurul Alam, Swati Kumari, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(2):284-298.
https://doi.org/10.5851/kosfa.2024.e18

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The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Sol-Hee Lee, Jungseok Choi

Food Sci Anim Resour 2024;44(2):269-283.
https://doi.org/10.5851/kosfa.2023.e81

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Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

Hye Ji Jang, Na-Kyoung Lee, Hyun-Dong Paik

Food Sci Anim Resour 2024;44(2):255-268.
https://doi.org/10.5851/kosfa.2023.e83

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Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Se-Ho Jeong, Han-Beak Lee, Dong-Un Lee

Food Sci Anim Resour 2024;44(2):239-254.
https://doi.org/10.5851/kosfa.2023.e82

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3D Printing of Materials and Printing Parameters with Animal Resources: A Review

Eun Young Jeon, Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Yun-Sang Choi

Food Sci Anim Resour 2024;44(2):225-238.
https://doi.org/10.5851/kosfa.2023.e73

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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

AMM Nurul Alam, Chan-Jin Kim, So-Hee Kim, Swati Kumari, Seung-Yun Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2024;44(1):39-50.
https://doi.org/10.5851/kosfa.2023.e76

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Principles and Applications of Non-Thermal Technologies for Meat Decontamination

Yewon Lee, Yohan Yoon

Food Sci Anim Resour 2024;44(1):19-38.
https://doi.org/10.5851/kosfa.2023.e72

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Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Juhyun Lee, Ermie Mariano, Jinmo Park, Yeongwoo Choi, Dahee Han, Jin Soo Kim, Sun Jin Hur

Food Sci Anim Resour 2024;44(1):1-18.
https://doi.org/10.5851/kosfa.2023.e51

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Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

Chaewon Lee, Junbeom Lee, Ju Young Eor, Min-Jin Kwak, Chul Sung Huh, Younghoon Kim

Food Sci Anim Resour 2023;43(5):723-750.
https://doi.org/10.5851/kosfa.2023.e44

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A Review on Processing Opportunities for the Development of Camel Dairy Products

Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed

Food Sci Anim Resour 2023;43(3):383-401.
https://doi.org/10.5851/kosfa.2023.e13

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On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes

Sethukali Anand Kumar, Hye-Jin Kim, Dinesh Darshaka Jayasena, Cheorun Jo

Food Sci Anim Resour 2023;43(2):197-219.
https://doi.org/10.5851/kosfa.2023.e5

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Effect of Starter Cultures on Quality of Fermented Sausages

Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon

Food Sci Anim Resour 2023;43(1):1-9.
https://doi.org/10.5851/kosfa.2022.e75

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Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Jung Seok Choi, Gap-Don Kim, Seon Tea Joo, Inho Choi, Sun Jin Hur

Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46

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The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

Dalton Whitehead, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):762-774.
https://doi.org/10.5851/kosfa.2022.e39

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Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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