Food Science of Animal Resources

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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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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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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ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources

Hwa Yeong Jeong, Yang Soo Moon, Kwang Keun Cho

Food Sci Anim Resour 2024;44(5):988-1010.
https://doi.org/10.5851/kosfa.2024.e65

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Etiological Agents Implicated in Foodborne Illness World Wide

Heeyoung Lee, Yohan Yoon

Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75

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Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han

Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14

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Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model

Anna Kang, Min-Jin Kwak, Hye Jin Choi, Seon-hui Son, Sei-hyun Lim, Ju Young Eor, Minho Song, Min Kyu Kim, Jong Nam Kim, Jungwoo Yang, Minjee Lee, Minkyoung Kang, Sangnam Oh, Younghoon Kim

Food Sci Anim Resour 2024;44(5):1080-1095.
https://doi.org/10.5851/kosfa.2024.e41

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Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh

Pattarabhorn Pakaweerachat, Teerin Chysirichote

Food Sci Anim Resour 2024;44(5):1096-1107.
https://doi.org/10.5851/kosfa.2024.e42

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Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts

Francine M. Giotto, Ana Paula B. Fruet, José L. Nörnberg, Chris R. Calkins, Amilton S. de Mello

Food Sci Anim Resour 2020;40(3):484-494.
https://doi.org/10.5851/kosfa.2020.e28

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Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients

Ui-Bin Baek, Hack-Youn Kim

Food Sci Anim Resour 2024;44(5):967-987.
https://doi.org/10.5851/kosfa.2024.e63

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Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies

Hyemin Oh, Jeeyeon Lee

Food Sci Anim Resour 2024;44(5):1011-1027.
https://doi.org/10.5851/kosfa.2024.e70

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The effectiveness of calamansi (Citrus microcarpa) extract in enhancing the shelf life and quality of dakgalbi made from domestic Korean chicken

Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hyo-Joon Choo, Aera Jang

Food Sci Anim Resour 2024 [published online ahead of print: Aug 06, 2024]
https://doi.org/10.5851/kosfa.2024.e74

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Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion

Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han

Food Sci Anim Resour 2024;44(5):1108-1125.
https://doi.org/10.5851/kosfa.2024.e46

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Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages

Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour 2024;44(5):1069-1079.
https://doi.org/10.5851/kosfa.2024.e40

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Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue

Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo

Food Sci Anim Resour 2024;44(5):1167-1180.
https://doi.org/10.5851/kosfa.2024.e72

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Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds

Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim

Food Sci Anim Resour 2024;44(5):1181-1194.
https://doi.org/10.5851/kosfa.2024.e73

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Optimization of 1D ¹H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat

Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong, Cheorun Jo

Food Sci Anim Resour 2019;39(1):1-12.
https://doi.org/10.5851/kosfa.2018.e54

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Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

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

Food Sci Anim Resour 2024;44(5):1055-1068.
https://doi.org/10.5851/kosfa.2024.e37

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Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO₂ on the Preservation of Chilled Pork

Xiaoyu Chai, Dequan Zhang, Yuqian Xu, Xin Li, Zhisheng Zhang, Chengli Hou, Weili Rao, Debao Wang

Food Sci Anim Resour 2024;44(5):1142-1155.
https://doi.org/10.5851/kosfa.2024.e54

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Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages

Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim

Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53

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