Food Science of Animal Resources

Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor

Dongheon Lee, Seokjun Lee, Cheorun Jo

Food Sci Anim Resour 2025;45(1):303-327.
https://doi.org/10.5851/kosfa.2024.e133

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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 Jung

Food Sci Anim Resour 2025;45(3):711-726.
https://doi.org/10.5851/kosfa.2025.e15

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Effective Strategies for Understanding Meat Flavor: A Review

Min Kyung Park, Yun-Sang Choi

Food Sci Anim Resour 2025;45(1):165-184.
https://doi.org/10.5851/kosfa.2024.e124

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Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios

Ji-Hoon An, Youngmin Hwang, Sumin Hwang, Hyojin Kwon, Hyelim Gu, Kihwan Park, Changsun Choi

Food Sci Anim Resour 2023;43(6):1002-1016.
https://doi.org/10.5851/kosfa.2023.e62

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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;44(3):515-532.
https://doi.org/10.5851/kosfa.2024.e29

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A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle

Da Young Lee, Ermie Mariano, Ji Won Park, Seok Namkung, So Young Choi, Woo Jin Lee, Ye Won Shin, Chae Hyeon Bok, Colin Venter, Sungkwon Park, Seong-Ho Choi, Cheorun Jo, Sun Jin Hur

Food Sci Anim Resour 2025;45(5):1251-1264.
https://doi.org/10.5851/kosfa.2025.e35

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Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication

Kim Margarette C. Nogoy, Bin Sun, Sangeun Shin, Yeonwoo Lee, Xiang Zi Li, Seong Ho Choi, Sungkwon Park

Food Sci Anim Resour 2022;42(1):18-33.
https://doi.org/10.5851/kosfa.2021.e73

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Environmental Impact of Meat Protein Substitutes: A Mini-Review

Da Young Lee, Ermie Mariano, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Qiang Li, Xiangzi Li, Colin Venter, Sun Jin Hur

Food Sci Anim Resour 2025;45(1):62-80.
https://doi.org/10.5851/kosfa.2024.e109

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Scaffold Biomaterials in the Development of Cultured Meat: A Review

Su-Min Park, Ji-Hwan Ryoo, Hyuk Cheol Kwon, Sung Gu Han

Food Sci Anim Resour 2025;45(3):688-710.
https://doi.org/10.5851/kosfa.2025.e13

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Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Gamaralalage Schithra Rukshan Eregama, Shine Htet Aung, Herath Mudiyanselage Jagath Chaminda Pitawala, Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam

Food Sci Anim Resour 2024;44(1):74-86.
https://doi.org/10.5851/kosfa.2023.e57

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Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review

Allah Bakhsh, Bosung Kim, Ismail Ishamri, Seongho Choi, Xiangzi Li, Qiang Li, Sun Jin Hur, Sungkwon Park

Food Sci Anim Resour 2025;45(1):145-164.
https://doi.org/10.5851/kosfa.2024.e122

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Biotechnology Approaches to Dairy Alternatives Through Precision Fermentation and Cellular Agriculture

Rayudika Aprilia Patindra Purba, Papungkorn Sangsawad

Food Sci Anim Resour 2025;45(5):1221-1250.
https://doi.org/10.5851/kosfa.2025.e33

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A Review on the Current Research and Industrialization Status of Edible Insect Protein

Yeongwoo Choi, Da Young Lee, Ermie Jr Mariano, Jinmo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Sun Jin Hur

Food Sci Anim Resour 2025;45(4):981-997.
https://doi.org/10.5851/kosfa.2025.e31

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Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing

Lovedeep Kaur, Seah Xin Hui, James D. Morton, Ramandeep Kaur, Feng Ming Chian, Mike Boland

Food Sci Anim Resour 2021;41(4):589-607.
https://doi.org/10.5851/kosfa.2021.e27

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Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Choeun Im, Sumin Song, Huilin Cheng, Junyoung Park, Gap-Don Kim

Food Sci Anim Resour 2024;44(4):758-778.
https://doi.org/10.5851/kosfa.2024.e39

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A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

Yinyan Shi, Xiaochan Wang, Md Saidul Borhan, Jennifer Young, David Newman, Eric Berg, Xin Sun

Food Sci Anim Resour 2021;41(4):563-588.
https://doi.org/10.5851/kosfa.2021.e25

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Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis

Fitri Yunitasari, Anuraga Jayanegara, Niken Ulupi

Food Sci Anim Resour 2023;43(2):282-304.
https://doi.org/10.5851/kosfa.2022.e76

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An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

Da Young Lee, Jin Soo Kim, Jinmo Park, Dahee Han, Yeongwoo Choi, Ji Won Park, Juhyun Lee, Ermie Mariano, Seok Namkung, Sun Jin Hur

Food Sci Anim Resour 2025;45(1):31-61.
https://doi.org/10.5851/kosfa.2024.e106

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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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Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review

Artnice Mega Fathima, Laila Rahmawati, Anjar Windarsih, Suratno

Food Sci Anim Resour 2024;44(6):1195-1212.
https://doi.org/10.5851/kosfa.2024.e75

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