Food and Life

About Food and Life

The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020. It covers the all scientific and technological aspects of food and life science.
Review Article

Nov 30, 2025

Research trends and IP-R&D strategies for the development of clean label materials and processing technologies
클린라벨 소재 및 가공기술 개발을 위한 연구 동향과 IP-R&D 전략

Min Kyung Park, Jung-Min Sung, Min Cheoul Kang, Bum-Keun Kim, Joon-Young Jun, Tae-Kyung Kim, Seon-Min Oh, Seonmin Lee, Yun-Sang Choi
박민경, 성정민, 강민철, 김범근, 전준영, 김태경, 오선민, 이선민, 최윤상

Food Life 2025;2025(3):83-99.
https://doi.org/10.5851/fl.2500026

Growing consumer awareness of health and safety has accelerated demand for clean label foods characterized by minimal use of synthetic additives. Despite the absence of a globally unified definition or certification system, the clean label market is expanding rapidly and is projected to reach approximately USD 90.5 billion by 2032. This study highlights recent advances in three major research areas of clean label food processing technologies: (i) development of natural preservative materials, (ii) alternative technologies to synthetic nitrites,...
Review Article

Nov 30, 2025

The importance of juiciness in meat quality and its determinant factors
식육 다즙성의 중요성과 다즙성 결정 요인들

Hayeon Jeon, Kyung Jo, Seul-Ki-Chan Jeong, Seokhee Han, Soeun Kim, Minkyung Woo, Samooel Jung
전하연, 조경, 정슬기찬, 한석희, 김소은, 우민경, 정사무엘

Food Life 2025;2025(3):101-111.
https://doi.org/10.5851/fl.2500017

Juiciness is a key sensory attribute of meat, closely associated with perceived moisture during consumption. Alongside tenderness and flavor, it is a critical quality parameter that directly or indirectly affects consumer acceptance and satisfaction. This study systematically reviewed literature published over the past two decades (2005–2025) following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, to comprehensively analyze the principal factors influencing meat juiciness. The findings reveal that...
Research Article

Nov 30, 2025

Influence of satellite cell purity on amino acid composition and myotube characteristics of cultured chicken tissue

Huilin Cheng, Sumin Song, Junyoung Park, Jaehoon Baek, Hyun-Jun Kim, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Life 2025;2025(3):113-121.
https://doi.org/10.5851/fl.2500027

This study aimed to evaluate the effect of satellite cell (SC) purity on myotube formation and amino acid composition in cultured chicken tissues, compared with chicken muscle tissue. The results showed that a higher SC purity promoted uniform myotube formation and reduced fibroblast interference, resulting in a more consistent amino acid profile. Conversely, a lower SC purity increased fibroblast proliferation, altered the metabolic environment, and led to elevated levels of histidine and certain nonessential amino acids. Additionally, compare...
Research Article

Nov 30, 2025

Effects of low-methane functional feed on parity-specific milk productivity and quality traits in dairy cows
저메탄 사료가 젖소의 산차별 우유생산성 및 품질에 미치는 영향

Hyesook Yang, Kyoungbo Ko, GwangHeun Kim, YounChul Ryu
양혜숙, 고경보, 김광흔, 류연철

Food Life 2025;2025(3):123-133.
https://doi.org/10.5851/fl.2500023

This study aimed to evaluate the effect of low-methane (LM) feed supplementation on milk productivity and quality indicators across different parities in dairy cows. Milk testing records from 2021 to 2023 were analyzed, with 2023 designated as the LM feed group. The analysis showed that milk productivity (305-day milk yield, mature equivalent milk yield) generally increased with parity up to the 5th parity, followed by a decline from the 6th parity, consistent with known physiological trends. Importantly, this pattern remained stable even in th...
Research Article

Nov 30, 2025

Effects of frozen storage on the quality and volatile flavor components of duck breast

Lijie Zhang, Ying Wang, Moon Ju Kim, Inho Hwang

Food Life 2025;2025(3):135-149.
https://doi.org/10.5851/fl.2500018

This study investigated the effects of dietary fishmeal addition on the quality, lipid oxidation and flavor profile of duck breasts stored under vacuum freezing for 21 days. Addition of fish meal resulted in increased cooking loss and shear, indicating reduced water holding capacity and tenderness. Lipid oxidation was significantly higher in the fish meal group as measured by thiobarbituric acid reactive substances (malondialdehyde content), which is consistent with the susceptibility of polyunsaturated fatty acid to oxidative degradation. Vola...
Research Article

Nov 30, 2025

Profiling volatile flavor compounds in Cherry Valley ducks using solid phase microextraction-gas chromatography-mass spectrometry

Ying Wang, Lijie Zhang, Moon Ju Kim, Inho Hwang

Food Life 2025;2025(3):151-161.
https://doi.org/10.5851/fl.2500014

The types and contents of volatile flavor compounds in duck meat are affected by many factors. The effect of eel meal diet on the characteristics of volatile flavor substances in duck meat was analyzed and discussed, and the results can provide a theoretical basis for duck farming management and duck meat product development. In this study, the retention times of volatile flavor compounds in two kinds of raw duck meat and sous-vide duck meat were compared, and the flavor of the samples was detected to obtain the conditions of duck meat flavor c...
Research Article

Nov 30, 2025

Evaluation of physicochemical properties of low-fat model sausages with Faba bean protein isolate and Faba bean protein with transglutaminase
누에콩 단백질과 지방 대체재와 transglutaminase를 활용한 저지방 모델 소시지의 이화학적 특성 평가

Chae Bin Park, Koo Bok Chin
박채빈, 진구복

Food Life 2025;2025(3):163-170.
https://doi.org/10.5851/fl.2500011

This study was performed to evaluate physicochemical and textural properties of low-fat sausages with the addition of various types of fat replacers at 1.0% for the replacement of pork fat. pH was higher (p<0.05) in the Faba bean protein isolate (FPI)-treatment compared to other treatments, while CIE a* increased (p<0.05) in all treatments (p<0.05). Hardness and springiness increased with the addition of Soy bean protein isolate (SPI) and FPI, further improved with both Transgluataminase (TG) was FPI. Gumminess and...
Research Article

Nov 30, 2025

Classification of shear force and cooking loss of pork tenderloin using the hyperspectral imaging analysis
초분광 분석을 통한 돼지 안심 전단력 및 가열 감량 분류

Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Samooel Jung
정슬기찬, 김소은, 한석희, 전하연, 우민경, 정사무엘

Food Life 2025;2025(3):171-177.
https://doi.org/10.5851/fl.2500013

This study was conducted to investigate whether the shear force (SF) and cooking loss (CL) of pork tenderloin can be non-destructively predicted using hyperspectral image (HSI) analysis. A total of 100 tenderloins from different pork carcasses were obtained at 24 h postmortem. Each tenderloin was sliced into 3 slices of 6 cm thickness, resulting in 300 slices in total. HSI analysis was performed in reflectance mode within the spectral rage of 402–1,002 nm (151 bands). The SF and CL of each slice were subsequently measured. The tenderloin samp...

CURRENT ISSUE: Nov 2025, Vol. 2025 , No. 3

Review Article Research trends and IP-R&D strategies for the development of clean label materials and processing technologies 클린라벨 소재 및 가공기술 개발을 위한 연구 동향과 IP-R&D 전략 Min Kyung Park, Jung-Min Sung, Min Cheoul Kang, Bum-Keun Kim, Joon-Young Jun, Tae-Kyung Kim, Seon-Min Oh, Seonmin Lee, Yun-Sang Choi 박민경, 성정민, 강민철, 김범근, 전준영, 김태경, 오선민, 이선민, 최윤상 Food Life 2025;2025(3):83-99. https://doi.org/10.5851/fl.2500026 HTML PDF PubReader	Review Article The importance of juiciness in meat quality and its determinant factors 식육 다즙성의 중요성과 다즙성 결정 요인들 Hayeon Jeon, Kyung Jo, Seul-Ki-Chan Jeong, Seokhee Han, Soeun Kim, Minkyung Woo, Samooel Jung 전하연, 조경, 정슬기찬, 한석희, 김소은, 우민경, 정사무엘 Food Life 2025;2025(3):101-111. https://doi.org/10.5851/fl.2500017 HTML PDF PubReader
Research Article Influence of satellite cell purity on amino acid composition and myotube characteristics of cultured chicken tissue Huilin Cheng, Sumin Song, Junyoung Park, Jaehoon Baek, Hyun-Jun Kim, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim Food Life 2025;2025(3):113-121. https://doi.org/10.5851/fl.2500027 HTML PDF PubReader	Research Article Effects of low-methane functional feed on parity-specific milk productivity and quality traits in dairy cows 저메탄 사료가 젖소의 산차별 우유생산성 및 품질에 미치는 영향 Hyesook Yang, Kyoungbo Ko, GwangHeun Kim, YounChul Ryu 양혜숙, 고경보, 김광흔, 류연철 Food Life 2025;2025(3):123-133. https://doi.org/10.5851/fl.2500023 HTML PDF PubReader
Research Article Effects of frozen storage on the quality and volatile flavor components of duck breast Lijie Zhang, Ying Wang, Moon Ju Kim, Inho Hwang Food Life 2025;2025(3):135-149. https://doi.org/10.5851/fl.2500018 HTML PDF PubReader	Research Article Profiling volatile flavor compounds in Cherry Valley ducks using solid phase microextraction-gas chromatography-mass spectrometry Ying Wang, Lijie Zhang, Moon Ju Kim, Inho Hwang Food Life 2025;2025(3):151-161. https://doi.org/10.5851/fl.2500014 HTML PDF PubReader
Research Article Evaluation of physicochemical properties of low-fat model sausages with Faba bean protein isolate and Faba bean protein with transglutaminase 누에콩 단백질과 지방 대체재와 transglutaminase를 활용한 저지방 모델 소시지의 이화학적 특성 평가 Chae Bin Park, Koo Bok Chin 박채빈, 진구복 Food Life 2025;2025(3):163-170. https://doi.org/10.5851/fl.2500011 HTML PDF PubReader	Research Article Classification of shear force and cooking loss of pork tenderloin using the hyperspectral imaging analysis 초분광 분석을 통한 돼지 안심 전단력 및 가열 감량 분류 Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Samooel Jung 정슬기찬, 김소은, 한석희, 전하연, 우민경, 정사무엘 Food Life 2025;2025(3):171-177. https://doi.org/10.5851/fl.2500013 HTML PDF PubReader

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Article Antioxidant Activity and Quality Evaluation of Ham Enriched with Mushroom Powders Gantumur Zuljargal, Ju Yi Shin, Hyeong Sang Kim Food Life 2026 [published online ahead of print: Feb 06, 2026] https://doi.org/10.5851/fl.2500032 HTML PDF PubReader	Article Enrichment of meat products with oyster mushroom: A Review Gantumur Zuljargal, Min Ji Koh, Hyeong Sang Kim Food Life 2026 [published online ahead of print: Feb 06, 2026] https://doi.org/10.5851/fl.2500031 HTML PDF PubReader
Article Proposing Standard Cutting and Fabrication Concepts for the Korean Goat Industry: Anatomical, Practical, and Industrial Perspectives Woo-Young Son, Jun Hwang, Yujeong Na, Juhui Youn, Joonhwan Choi, Cheonhwang Wi, Geunho Kang, Sun Moon Kang, Han Sul Yang, Hyun-Wook Kim Food Life 2026 [published online ahead of print: Feb 06, 2026] https://doi.org/10.5851/fl.2500030 HTML PDF PubReader	Article Improving Food Safety and Nutrition KAP in Ethiopian Schoolchildren: A School-Based Intervention Study. Kassahun Ketema, Aregash Samuel, Mogessie Ashenafi Food Life 2026 [published online ahead of print: Feb 06, 2026] https://doi.org/10.5851/fl.2500024 HTML PDF PubReader
Article The role and potential of generative AI in meat processing technology innovation Ju Yi Shin, Hyeong Sang Kim Food Life 2025 [published online ahead of print: Sep 04, 2025] https://doi.org/10.5851/fl.2500022 HTML PDF PubReader	Article Brief Overview of Valorization of Meat Industry Byproducts: Opportunities and Challenges in Food Waste Management Sana Kausar, Abdul Samad, Ayesha Muazzam, A. M. M. Nurul Alam, Young-Hwa Hwang, Seon-Tea Joo Food Life 2025 [published online ahead of print: Jun 13, 2025] https://doi.org/10.5851/fl.2500019 HTML PDF PubReader

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CURRENT ISSUE: Nov 2025, Vol. 2025 , No. 3

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