Food Science of Animal Resources

Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive

Ju Hyun Min, Yeon Ju Lee, Hye Jee Kang, Na Rae Moon, Yong Kuk Park, Seon-Tea Joo, Young Hoon Jung

Food Sci Anim Resour 2024;44(3):723-737.
https://doi.org/10.5851/kosfa.2024.e33

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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;44(3):710-722.
https://doi.org/10.5851/kosfa.2024.e27

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Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Factor-κB (NF-κB) Pathway

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

Food Sci Anim Resour 2024;44(3):699-709.
https://doi.org/10.5851/kosfa.2024.e15

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Effects of Cissus quadrangularis L. Powder 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;44(3):684-698.
https://doi.org/10.5851/kosfa.2024.e11

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Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, Pramote Paengkoum, Jaksuma Pongsetkul

Food Sci Anim Resour 2024;44(3):662-683.
https://doi.org/10.5851/kosfa.2024.e10

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Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Rong Jia, Yucai Yang, Guozhou Liao, Yuan Yang, Dahai Gu, Guiying Wang

Food Sci Anim Resour 2024;44(3):651-661.
https://doi.org/10.5851/kosfa.2024.e9

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Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee

Food Sci Anim Resour 2024;44(3):635-650.
https://doi.org/10.5851/kosfa.2024.e8

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Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Liaqat Mehmood, Syeda Afnan Mujahid, Sawera Asghar, Hafiz Ubaid ur Rahman, Nauman Khalid

Food Sci Anim Resour 2024;44(3):620-634.
https://doi.org/10.5851/kosfa.2024.e7

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Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kinases

Jong Kyu Choi, Oh Yun Kwon, Seung Ho Lee

Food Sci Anim Resour 2024;44(3):607-619.
https://doi.org/10.5851/kosfa.2024.e5

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Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Geon Ho Kim, Koo Bok Chin

Food Sci Anim Resour 2024;44(3):586-606.
https://doi.org/10.5851/kosfa.2024.e2

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Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

Sun-Gyeom Kim, Hack-Youn Kim

Food Sci Anim Resour 2024;44(3):570-585.
https://doi.org/10.5851/kosfa.2024.e1

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Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides

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

Food Sci Anim Resour 2024;44(3):551-569.
https://doi.org/10.5851/kosfa.2024.e64

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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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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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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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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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