Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

The present study aimed to investigate the effect of wet aging on meat quality characteristics of Longissimus lumborum (LL) and Gluteus medius (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated for pH, color, metmyoglobin content (MetMb%), cooking loss, water holding capacity (WHC), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and sensory evaluation. The pH, instrumental color redness (a *), yellowness (b *), chroma (C *), and MetMb% values were increased, while the lightness (L *) and hue angle (h *) values showed non-significant (p > 0.05) differences in both LL and GM muscles in all aging periods. The cooking loss increased while WHC decreased till 35 days of aging. MFI values significantly (p < 0.05) increased, while WBSF values decreased; in addition, sensory characteristics were improved with the increase in the aging period. Overall, the color, tenderness, and sensory characteristics were improved in LL and GM muscles until 28 and 21 days of aging, respectively. Based on the evaluated meat characteristics, 28 days of aging is required to improve the meat quality characteristics of LL, whereas 21 days of aging is suitable for GM muscle.

Incorporating affordable, plant‐based alternatives into beef products presents challenges such as compromised quality, nutritional value, and consumer acceptance. This study evaluated the effects of rehydrated soy protein concentrate (SPC; 1:2 SPC‐to‐water ratio) at 0%, 10%, 15%, 20%, and 25% inclusion levels on the physicochemical, microbiological, textural, and sensory properties of beef patties. Patties were stored at 2°C ± 2°C for 7 days to assess stability. At SPC _25% , beef patties showed significantly higher pH (5.96), water‐holding capacity (80.70%), cooking yield (83.07%), and reduced diameter shrinkage (19.02%). Color analysis revealed higher lightness ( L * = 45.52), yellowness ( b * = 11.91), and lower redness ( a * = 12.36). Thiobarbituric acid reactive substances (TBARS) values were lower ( p < 0.05), while microbial counts were higher ( p < 0.05) in SPC patties on day 7. Sensory evaluation showed improved mouthfeel, juiciness, and tenderness, particularly in SPC _25% patties. Texture profile analysis confirmed reduced hardness (25.2 N) and gumminess (15.4 N). Overall, SPC‐enhanced patties offered better water retention, texture, and yield. These improvements, alongside extended oxidative stability, suggest SPC suitability as a functional meat replacer in products targeted at older or health‐conscious consumers.

The current study investigates the effect of ultrasound-assisted cooking on broiler meat quality. The objective of this study was to explore the combined effect of ultrasound treatment (US) (40 kHz, 120 Wcm⁻²) at different cooking temperatures (50, 60, 70, 80 °C) on physicochemical and sensory attributes of broiler meat. Therefore, pH, cooking loss %, Thio-barbituric acid reactive substances (TBARS), shear force, color, and sensory properties were investigated and compared with the control group. The result showed that the ultrasound treatment had no significant effect on pH values compared to the control group. The cooking loss % decreased with the application of US treatment at higher temperatures, which implied a higher cooking yield. Furthermore, sonicated meat showed lower shear force values even at 80 °C cooking temperature, which indicates increased tenderness. In addition, lower TBARS values were recorded at 50 °C temperature in combination with ultrasound, but the other treatments were similar to the control group. The application of ultrasound increased the lightness of meat with a significant decrease in lightness and yellowness. Meat cooked at 80 °C with US showed a significantly higher sensory score (odor, flavor, tenderness, juiciness, overall acceptability) than other treatment groups. The treatment of ultrasound combined with temperature was considered a promising and efficient technique for processing as it increased the perception of tenderness with less cooking losses and higher sensory attributes.

Meat processing industries look for additives to enhance oxidative stability, quality and microbial safety of processed chicken products. Accordingly, the present study was conducted to explore the best suited level of (Licorice extract) to increase stability, quality and microbial stability. Findings of the study are helpful for meat processing professionals especially for processed chicken meat industry to improve storability, quality as well as product shelf life by deploying licorice extract.