자원과학연구(Resources Science Research)

About Resources Science Research

자원과학연구는 공주대학교 자원과학연구소의 공식학술지로 농업, 원예, 산림, 축산, 수산, 농업 경제 경영 및 인문 자원의 이용에 관한 기초 및 응용연구에 관련된 전 분야의 원고를 연 2회(6월, 12월) 출판합니다. 투고원고는 다른 학술지에 발표되지 않았으며 발표될 예정이 없는 논문에 한하며, 보문(Article), 단보(Note), 속보(Short Communication), 총설(Review)로 구분합니다. 투고하는 논문은 자원과학연구 학술지 연구윤리 규정 및 투고규정을 준수하여 작성해야하며, 편집위원회에서는 전문가 심사위원의 심사결과를 토대로 편집위원회에서 최종 게재 여부를 결정합니다.
ARTICLE

Jun 30, 2025

Development of 3D Bioink using Plant-Based Materials
식물성 소재를 이용한 3D 바이오 잉크 개발

Jin-Hee An, Hack-Youn Kim, Sol-Hee Lee
안진희, 김학연, 이솔희

Resour Sci Res 2025;7(1):1-10.
https://doi.org/10.52346/rsr.2025.7.1.1

Traditional livestock farming methods fail to meet the increasing demand for animal-derived protein driven by population growth, leading to food supply issues and negative environmental impacts. As a sustainable alternative, the need for innovative meat production methods has emerged. This study explores the significance of 3D bioprinting and bioinks in the production of cultured meat, a future protein resource based on cell engineering technologies. Plant-based bioinks, such as nanocellulose, soy protein isolate, and alginate, offer advantages...
ARTICLE

Jun 30, 2025

Effect of Carbon Dioxide Stunning on Color and Physicochemical Characteristics of Small Intestine of Pork
CO₂가스 실신이 돼지 소장의 색도와 이화학적 특성에 미치는 영향

Hyoun Wook Kim, Dong-Heon Song, Dong-Kyun Kim, Pil-Nam Sung, Joong-Hwan Jeon, Chan-Ho Kim, Su-Mi Kim
김현욱, 송동헌, 김동균, 성필남, 전중환, 김찬호, 김수미

Resour Sci Res 2025;7(1):11-18.
https://doi.org/10.52346/rsr.2025.7.1.11

Stunning methods in pig slaughter have evolved over time. Recently, carbon dioxide stunning, considering animal welfare, has been newly applied. In Korea, carbon dioxide stunning is increasingly replacing electrical stunning. Industrially, carbon dioxide stunning is known to darken the color and weaken the texture of pig viscera, leading to a decrease in marketability and resulting in product disposal. Therefore, the objective of this study was to assess the color and physicochemical attributes of the small intestine from pigs subjected to carb...
ARTICLE

Jun 30, 2025

Comparison of Antioxidant Activities in 5 Plant Extracts
식물 5종 추출물의 항산화 활성 비교

Jeong-Ah Lee, Hack-Youn Kim, Jung Seok Choi, Chung Yeol Lee, Sol-Hee Lee
이정아, 김학연, 최정석, 이충렬, 이솔희

Resour Sci Res 2025;7(1):19-28.
https://doi.org/10.52346/rsr.2025.7.1.19

This study was conducted to evaluate the antioxidant activity of 5 plant extracts (garlic, acai berry, acenthopanax, Asian lizard’s tail, sericea lespedeza). Extracts from these plants were vacuum-concentrated, freeze-dried, and subsequently analyzed. Antioxidant activity was assessed through ABTS⁺ radical scavenging activity, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), total polyphenol content (TPC), and total flavonoid content (TFC). Among the 5 plant extracts, Asian lizard’s tail exhibited the highest AB...
ARTICLE

Jun 30, 2025

Quality Properties of Processed Butter with Coriander, Dill, and Rosemary
고수, 딜, 로즈마리를 첨가한 가공버터의 품질 특성

Byeong-Su Park, Chong-Ho Cheong, Sin-Young Park
박병수, 정종호, 박신영

Resour Sci Res 2025;7(1):29-41.
https://doi.org/10.52346/rsr.2025.7.1.29

The aim of this study was development of processed butter with added natural spices (coriander, dill, and rosemary). The amount of natural spices was classified as 5% and 10% (Coriander: C5 and C10; Dill: D5 and D10; Rosemary: R5 and R10). The pH of natural spices added samples decreased with using natural spices. The lightness, redness, and yellowness of solid-type butter with added natural spices samples were significantly lower than the Con (p<0.05); however, the lightness and redness of liquid-type butter were significantly higher than t...
ARTICLE

Jun 30, 2025

Evaluation of Microbiological Quality and Hygiene Status of Frozen Croissant Dough Sold in Korea
국내에서 시판되고 있는 크로와상 냉동생지의 미생물학적 품질 및 위생 상태 평가

Yeongsil Lim, Jeeyeon Lee
임영실, 이지연

Resour Sci Res 2025;7(1):42-49.
https://doi.org/10.52346/rsr.2025.7.1.42

With the advancement of media and various cooking methods, the demand for frozen croissant dough has been rapidly increasing in Korea. Although there have no cases of foodborne illness caused by frozen dough, we conducted a study to assess the hygiene conditions as there are no prior studies. We purchased six different types of frozen dough from large supermarkets and online shopping malls. We mixed a sample of 25 g with 225 mL of saline solution and homogenized it for 2 min. The homogenate was appropriately diluted, spread on Plate Count Agar,...
ARTICLE

Jun 30, 2025

Future Outlook on Plant-Based and Animal-Based Meat Substitutes for Ensuring Food Security
미래 식량 안보를 위한 식물성 및 동물성 대체육의 현재와 전망

Yu-Na Oh, Hack-Youn Kim, Jeong-Ah Lee
오유나, 김학연, 이정아

Resour Sci Res 2025;7(1):50-70.
https://doi.org/10.52346/rsr.2025.7.1.50

With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, plant-based meat processed by e...

CURRENT ISSUE
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CURRENT ISSUE: Jun 2025, Vol. 7 , No. 1

ARTICLE Development of 3D Bioink using Plant-Based Materials 식물성 소재를 이용한 3D 바이오 잉크 개발 Jin-Hee An, Hack-Youn Kim, Sol-Hee Lee 안진희, 김학연, 이솔희 Resour Sci Res 2025;7(1):1-10. https://doi.org/10.52346/rsr.2025.7.1.1 HTML PDF PubReader	ARTICLE Effect of Carbon Dioxide Stunning on Color and Physicochemical Characteristics of Small Intestine of Pork CO₂가스 실신이 돼지 소장의 색도와 이화학적 특성에 미치는 영향 Hyoun Wook Kim, Dong-Heon Song, Dong-Kyun Kim, Pil-Nam Sung, Joong-Hwan Jeon, Chan-Ho Kim, Su-Mi Kim 김현욱, 송동헌, 김동균, 성필남, 전중환, 김찬호, 김수미 Resour Sci Res 2025;7(1):11-18. https://doi.org/10.52346/rsr.2025.7.1.11 HTML PDF PubReader
ARTICLE Comparison of Antioxidant Activities in 5 Plant Extracts 식물 5종 추출물의 항산화 활성 비교 Jeong-Ah Lee, Hack-Youn Kim, Jung Seok Choi, Chung Yeol Lee, Sol-Hee Lee 이정아, 김학연, 최정석, 이충렬, 이솔희 Resour Sci Res 2025;7(1):19-28. https://doi.org/10.52346/rsr.2025.7.1.19 HTML PDF PubReader	ARTICLE Quality Properties of Processed Butter with Coriander, Dill, and Rosemary 고수, 딜, 로즈마리를 첨가한 가공버터의 품질 특성 Byeong-Su Park, Chong-Ho Cheong, Sin-Young Park 박병수, 정종호, 박신영 Resour Sci Res 2025;7(1):29-41. https://doi.org/10.52346/rsr.2025.7.1.29 HTML PDF PubReader
ARTICLE Evaluation of Microbiological Quality and Hygiene Status of Frozen Croissant Dough Sold in Korea 국내에서 시판되고 있는 크로와상 냉동생지의 미생물학적 품질 및 위생 상태 평가 Yeongsil Lim, Jeeyeon Lee 임영실, 이지연 Resour Sci Res 2025;7(1):42-49. https://doi.org/10.52346/rsr.2025.7.1.42 HTML PDF PubReader	ARTICLE Future Outlook on Plant-Based and Animal-Based Meat Substitutes for Ensuring Food Security 미래 식량 안보를 위한 식물성 및 동물성 대체육의 현재와 전망 Yu-Na Oh, Hack-Youn Kim, Jeong-Ah Lee 오유나, 김학연, 이정아 Resour Sci Res 2025;7(1):50-70. https://doi.org/10.52346/rsr.2025.7.1.50 HTML PDF PubReader

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