Food Science of Animal Resources最新文献

{"title":"The Optimization of Mealworm (<i>Tenebrio molitor</i>) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics.","authors":"Young-Woong Ju, Yong Joon Park, Sun A Kim, Soo Hee Kim, Yang-Ju Son","doi":"10.5851/kosfa.2025.e9","DOIUrl":"10.5851/kosfa.2025.e9","url":null,"abstract":"<p><p>Edible insects are gaining notable attention as an alternative human dietary protein source. However, despite its importance in food preparation, an optimal sacrifice method for insects is under research. Therefore, this study sought a suitable sacrifice method for mealworm (<i>Tenebrio molitor</i>), a representative edible insect. Mealworms were sacrificed via freezing, sonication, blanching, and roasting and processed into powder, the predominant form in food industries. Freezing and sonication increased the free amino acid content but significantly decreased water-adhesion capacity and acceptance scores. Blanching and roasting produced mealworm powders with higher overall acceptance scores (3.33±1.06 and 3.53±1.20, respectively) than freezing and sonication (2.00±1.00 and 2.33±1.07, respectively; p<0.05). Moreover, blanching yielded higher water- (1.84± 0.01 g/g) and oil- (1.53±0.07 g/g) adhesion capacities than roasting (1.29±0.02 and 1.21± 0.14 g/g, respectively; p<0.05). Therefore, blanching was deemed a suitable sacrifice method that potentially enhances mealworm powder usability in the food industry. Additionally, to expand the application of blanching-sacrificed mealworms, we cooked them via steaming, boiling, panfrying, and deep-fat frying and verified their characteristics. Moist-heat cooking methods (steaming and boiling) conferred chewy/juicy textures and steamed-grain/mushroom odors to mealworms; conversely, dry heat-cooked (panfrying and deep-fat frying) mealworms exhibited a crispy texture, roasting odor, and savory taste. Among the four cooking methods, panfrying yielded the highest volatile compound content, with 2-methylbutanal and isobutyraldehyde being the most abundant. Our findings provide insights into optimizing sacrifice and cooking methods to improve the quality and sensory traits of mealworms and their derived products.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"855-870"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality.","authors":"Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Yun-Sang Choi, Samooel Jung","doi":"10.5851/kosfa.2025.e15","DOIUrl":"10.5851/kosfa.2025.e15","url":null,"abstract":"<p><p>Freezing is a valuable technique for increasing the shelf-life of meat. However, various changes occur in the physicochemical properties of frozen meat, which are affected by the frozen storage conditions, including the freezing temperature and storage duration. Conventional methods for measuring the properties of frozen-thawed meat are destructive and time-consuming. Therefore, non-destructive real-time analyses have been developed. Non-destructive analyses are divided into spectroscopy- and imaging-based technologies. A combination of non-destructive methods and supervised learning has been used to predict the properties of frozen-thawed meat, such as lipid and protein oxidation, which are affected by frozen storage conditions. This review focuses on the changes in meat properties caused by temperature and storage duration in freezing conditions, and the non-destructive measurements used to analyze the properties of frozen-thawed meat.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"711-726"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246913/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber.","authors":"Saleh Al-Ghamdi, Hani Hasan Al-Baadani, Abdulrahman S Alharthi, Gamaleldin M Suliman, Ibrahim A Alhidary","doi":"10.5851/kosfa.2025.e10","DOIUrl":"10.5851/kosfa.2025.e10","url":null,"abstract":"<p><p>This study investigates the impact of neutral detergent fiber (NDF) content in pelleted complete diets on the weight gain, carcass characteristics, and meat quality of lambs. A total of 72 lambs (12±1 weeks old) were randomly assigned to three dietary groups: Diet 1 (20.98% NDF), Diet 2 (28.23% NDF), and Diet 3 (32.82% NDF), with 8 replicates as the experimental unit. Weight gain parameters were recorded over 84 days. At the end of the trial, carcass characteristics, body components, wholesale cuts, fat depot metrics, and physical separation were evaluated. In addition, the physical, chemical, and fatty acid profiles of the meat and the qualitative meat characteristics were assessed. All data were analyzed using one-way ANOVA and regression analysis. Lambs fed Diet 2 exhibited superior overall weight gain and improved carcass characteristics, including higher slaughter weight, empty weight, hot carcass weight, cold carcass weight, and carcass compactness index. The amounts of back fat, omental fat, mesenteric fat, meat percentage, and trimmings were also higher in Diet 2 than in the other groups. In terms of meat quality, Diet 2 resulted in lower shear force and a higher myofibril fragmentation index, indicating higher tenderness, along with substantially reduced cooking loss indicating improved meat quality. In addition, lambs fed Diet 2 had higher crude protein and polyunsaturated fatty acids content, while saturated fatty acid content decreased. In conclusion, these findings suggest that an NDF level of 28.23% in lamb diets optimizes weight gain, improves carcass characteristics, and enhances meat quality.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"871-889"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246898/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium.","authors":"Yu-Na Oh, Hack-Youn Kim","doi":"10.5851/kosfa.2025.e23","DOIUrl":"10.5851/kosfa.2025.e23","url":null,"abstract":"<p><p>This study compared the physicochemical properties of mushroom mycelium before and after rinsing, in addition to the physicochemical and textural properties of sausages with mushroom mycelium added at 0%, 25%, 50%, 75%, and 100% ratios. Physicochemical characteristics included pH, cooking yield, electronic nose, electronic tongue, and sensory characteristics, and textural properties included viscosity, emulsion capacity, and texture. Cooking yield improved and pH significantly decreased (p<0.05) with increasing mycelium content. The electronic nose results identified key compounds, such as propenal, propan-2-one, 2,3-pentanedione, and hexanal. The electronic tongue results showed a trend in which salty, sour, and umami flavor intensity increased with increasing mycelium content. Viscosity tended to decrease with increasing mycelium content. Emulsion capacity was significantly higher in the MM75 treatment group, but significantly lower in the MM100 treatment group (p<0.05). Texture profile analysis showed that as the mycelium content increased, the hardness, cohesiveness, gumminess, elasticity, and chewiness decreased.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"910-927"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246903/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.","authors":"Pil-Nam Seong, Hyun-Wook Kim, Dong Gyun Kim, Kyung Jo, Samooel Jung, Van-Ba Hoa","doi":"10.5851/kosfa.2025.e29","DOIUrl":"10.5851/kosfa.2025.e29","url":null,"abstract":"<p><p>Recently, consumers have complained about being served over-fat pork belly on social forums; therefore, providing information about the excess fat of belly slices is necessary for meat traders and consumers. Wholesale-ready bellies of commercial pigs (66 gilts and 41 barrows) including quality grade 1⁺ (n=55), quality grade 1 (n=24), and quality grade 2 (n=28) were used to evaluate the fat level and trimmed excessive fat of retail-ready pork belly slices by the quality grade. Each belly was prepared into 18 slices corresponding to 12 thoracic vertebrae (5^th-16^th thoracic vertebrae) and 6 lumbar vertebrae (1^st-6^th lumbar vertebrae). The excessive fat in slices was trimmed following the government's guidelines, and expressed as a trimming loss percentage. The fat level in each slice was analyzed using a FoodScan. When gender factor was ignored, no differences in fat level were found among the quality grade categories for all slices. When gender was considered an influencing factor, the fat level in almost barrow belly slices was higher (by 5%-6%) than in gilts, especially in the quality grade 1 and quality grade 2 (p<0.05). In all quality grades, the highest excessive fat was found in slices at 12^th-14^th thoracic vertebrae (7.28%-11.55%), and the lowest (0.59%-5.25%) was found at the lumbar vertebras. Most of the barrow belly slices had a significantly (p<0.05) higher trimming loss than gilts in all 3 quality grades. These findings suggest that an adjustment of belly wholesale prices or following the government's cutting guidelines to ensure the interests of both traders and consumers is needed.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"947-963"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246908/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional Properties of Heat-Killed Lactic Acid Bacteria Isolated from Vietnamese Feces.","authors":"Ji-Won Lee, Seo-Eun Song, In-Bae Kim, Deok-Geun Oh, Dae-Jung Kim, Cheol-Hyun Kim","doi":"10.5851/kosfa.2025.e22","DOIUrl":"10.5851/kosfa.2025.e22","url":null,"abstract":"<p><p>This study evaluated the functional properties of lactic acid bacteria (LAB) isolated from Vietnamese feces under various heat-treatment conditions by assessing their antioxidant activity, lipoteichoic acid (LTA) content, and immunomodulatory effects. Among the six LAB strains isolated, four (<i>Ligilactobacillus salivarius</i> V4, <i>Limosilactobacillus fermentum</i> V8, <i>Lactiplantibacillus plantarum</i> V10, and V11) were selected based on their acid and bile resistance, proteolytic activity, and <i>β</i>-galactosidase activity. Heat treatment (65°C for 60 min or 95°C for 10 min) completely inactivated LAB, reducing protein and phosphate content as treatment intensity increased. Antioxidant assays [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl, and ferric reducing antioxidant power] revealed comparable or superior activity in heat-treated (HT) cells compared to live cells, with <i>L. plantarum</i> V10 showing the highest activity. LTA content analysis of HT <i>L. plantarum</i> V10 showed the highest LTA content (1,244 ppm) at 65°C for 60 min, surpassing that of the commercial dead cell <i>Enterococcus faecalis</i> EF-2001. Anti-inflammatory activity tests indicated no cytotoxicity at concentrations below 10⁷ CFU/mL, and HT cells treated at 65°C for 60 min showed the highest inhibition of nitric oxide and the lowest expression levels of inflammatory cytokines [tumor necrosis factor-<i>α</i>, interleukin (IL)-1<i>β</i>, IL-6]. Consequently, 65°C for 60 min was established as the optimal heat-treatment condition. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis following digestive enzyme treatment revealed that HT <i>L. plantarum</i> V10 was not degraded by amylase or pepsin, but was partially degraded by oxgall. These findings suggest that HT <i>L. plantarum</i> V10 is a promising functional ingredient with antioxidant and immunoregulatory properties and is especially suitable for the Southeast Asian market.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"890-909"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246904/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Scaffold Biomaterials in the Development of Cultured Meat: A Review.","authors":"Su-Min Park, Ji-Hwan Ryoo, Hyuk Cheol Kwon, Sung Gu Han","doi":"10.5851/kosfa.2025.e13","DOIUrl":"10.5851/kosfa.2025.e13","url":null,"abstract":"<p><p>Cultured meat offers a sustainable and ethical solution to the environmental and food security challenges associated with conventional meat production. In cultured meat production, scaffolds play an important role as structural and biochemical supports for cell adhesion, proliferation, and differentiation. The selection of biomaterials directly influences cellular processes and consequently shape the texture, flavor, and overall quality of the cultivated meat. This review provides a comprehensive overview of biomaterials employed in cultured meat scaffolds, encompassing sources such as animals, plants, algae, and microorganisms. The strengths and limitations of each biomaterial type are critically analyzed to guide scaffold fabrication strategies. Furthermore, potential applications are explored to address the constraints of individual biomaterials. Animal-derived biomaterials improve cell adhesion and biocompatibility by imitating extracellular substrates but are limited by high cost and low mechanical strength. Although plant-derived biomaterials are cost-effective and biodegradable, their mechanical strength and biocompatibility should be enhanced through chemical modification or combination with other biomaterials. Algae-derived biomaterials provide gelling properties but lack cell-binding sites and mechanical stability. Microbial-derived biomaterials provide high mechanical strength, while the lack of nutritional value and cell-binding sites limits their application in scaffold fabrication. Each biomaterial possesses unique properties, presenting both advantages and disadvantages. By leveraging their strengths, individual biomaterials can serve as effective sources for scaffold construction. An understanding their strengths, limitations, and suitability is crucial for designing and fabricating optimal scaffolds, ultimately enabling the successful production of cultured meat.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"688-710"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246907/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of Histology, Growth Characteristics, Gut Microbiota, and Metabolites in the Meat and Organs of Deoxynivalenol-Contaminated Piglets.","authors":"Jin Young Jeong, Junsik Kim, Minji Kim, Seong Hoon Shim","doi":"10.5851/kosfa.2024.e89","DOIUrl":"10.5851/kosfa.2024.e89","url":null,"abstract":"<p><p>This study aimed to examine the effect of different deoxynivalenol (DON) concentrations on growth performance, histological alterations, fungal populations, and metabolomic profiles in pigs. Twelve weaned piglets were housed in environmentally controlled pens for four weeks. After a week of dietary and environmental adaptation, they were placed in one of the four groups, namely 1) control group, basal diet; 2) T1 group, basal diet supplemented with 1 mg DON/kg feed; 3) T2 group, basal diet supplemented with 3 mg DON/kg feed; and 4) T3 group, basal diet supplemented with 10 mg DON/kg feed. The T3 group was found to have a significantly lower final body weight and average daily gain than the others (p<0.05). As DON concentration levels increased, fibrosis was observed in liver, ileum, and rectum along with the apoptosis of liver cells. However, the gut fungal composition did not show significant differences across the treatments. Collectively, our findings indicated high DON concentrations in pigs to be associated with histological changes and growth retardation.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"837-854"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246900/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Environmental Stress on <i>Limosilactobacillus fermentum</i> JNU532's Cellular Characteristics and Fatty Acid Profile.","authors":"Ziyao Meng, Sejong Oh","doi":"10.5851/kosfa.2024.e64","DOIUrl":"10.5851/kosfa.2024.e64","url":null,"abstract":"<p><p>This study aimed to investigate the effects of various growth conditions and nutritional stress on the rate of cell development, auto and co-aggregation abilities, cell surface hydrophobicity, adherence to HT-29 cells, and changes in cellular fatty acid composition of <i>Limosilactobacillus fermentum</i> JNU532 (JNU532). The strain JNU532 was exposed to different stressors, including temperature variations (37°C and 42°C), salt (3% NaCl), acid (pH 4), and alkali (pH 8). Following exposure to temperature stress at 42°C, the strain demonstrated the highest levels of auto- and co-aggregation, but the lowest levels of hydrophobicity and adhesion abilities. Under acidic conditions, the strain's development remained stable, but its auto and co-aggregation abilities were enhanced compared to those grown at a temperature of 37°C and pH 6.5. Moreover, JNU532 grown at pH 4 showed relatively high cell surface hydrophobicity and adhesion abilities. However, the strain exhibited the greatest adhesion capacity when subjected to alkaline stress compared to the control and other stress groups. Gas chromatography was used to isolate and quantitatively assess the levels of intracellular oleic acid and its post-synthetic derivatives, including cis-9,10-methyleneoctadecanoic acid (C19:0 cyclo ɷ8c) and C19:0 cyclo ɷ10c/19ɷ6. The JNU532 exhibited the highest amount of oleic acid during temperature stress at 42°C. Furthermore, JNU532 demonstrated the highest yield of the oleic acid cyclopropanation product C19:0 cyclo ɷ10c/19ɷ6 under acidic conditions (pH 4). Therefore, this study the application of JNU 532 as a probiotic in the food and milk industry has laid a theoretical foundation.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"821-836"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246912/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives.","authors":"Yeongmi Yoo, Su Min Bae, Jong Youn Jeong","doi":"10.5851/kosfa.2025.e12","DOIUrl":"10.5851/kosfa.2025.e12","url":null,"abstract":"<p><p>Zinc protoporphyrin IX (ZnPP) is a naturally occurring metalloporphyrin that imparts a bright red color to nitrite-free dry-cured meat products such as Parma ham. This review explores the chemical structures, spectral characteristics, and mechanisms of ZnPP formation in meat products. ZnPP exhibits distinct absorption peaks in the Soret and Q bands, as well as a characteristic fluorescence emission peak at 590 nm. Its formation involves complex biochemical processes, including endogenous enzymatic, non-enzymatic, and bacterial enzymatic pathways. Various factors influence ZnPP formation, such as pH, muscle fiber type and meat composition, processing temperature and time, oxygen levels, and the presence of nitrites. ZnPP offers significant advantages for nitrite-free meat products by providing a stable red color without the associated health risks of <i>N</i>-nitrosamines. Furthermore, it aligns with consumer demand for clean-label products and benefits from advanced technologies that improve its scalability and industrial application. However, challenges persist in standardizing ZnPP production across diverse muscle types and optimizing its formation mechanisms. Future research should focus on developing innovative technologies to enhance ZnPP formation, exploring emerging markets for natural meat colorants, and further elucidating their mechanisms of action and potential health benefits. ZnPP is a promising natural alternative to synthetic nitrites in the meat industry and has the potential to revolutionize meat product coloration.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 3","pages":"663-687"},"PeriodicalIF":4.2,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12246909/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144625884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}