- About Food Science of Animal Resources
- The Food Science of Animal Resources (Food Sci. Anim. Resour.) has published original papers and reviewed articles bimonthly since 1979. The six issues are published on the first days of January, March, May, July, September, and November from 2020. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products. This journal is published and distributed by the Korean Society for Food Science of Animal Resources (KoSFA). The journal is indexed in Science Citation Index Expanded®, SCOPUS™, PubMed Central, and Korea Citation Index.
CURRENT ISSUE: Jan 2024, Vol. 44 , No. 1
AHEAD OF PRINT
Article
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder
Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e22 |
Article
Quality properties and flavor-related components of beef
Food Sci Anim Resour 2024 [published online ahead of print: Mar 11, 2024]
https://doi.org/10.5851/kosfa.2024.e21 |
Article
Industrial research and development on the production process and quality of cultured meat hold significant value: a review
Food Sci Anim Resour 2024 [published online ahead of print: Feb 26, 2024]
https://doi.org/10.5851/kosfa.2024.e20 |
Article
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents
Food Sci Anim Resour 2024 [published online ahead of print: Feb 20, 2024]
https://doi.org/10.5851/kosfa.2024.e19 |
Review
Modern Concepts of Restructured Meat Production and Market Opportunities
Food Sci Anim Resour 2024 [published online ahead of print: Feb 15, 2024]
https://doi.org/10.5851/kosfa.2024.e18 |
Article
Effects of edible insect powders as meat partial substitute on physicochemical properties and storage stability of pork patties
Food Sci Anim Resour 2024 [published online ahead of print: Feb 15, 2024]
https://doi.org/10.5851/kosfa.2024.e17 |
Article
Enhancing Raw Bovine Milk Quality using UV-C Irradiation: A Microbial and Lipid Peroxidation Study
Food Sci Anim Resour 2024 [published online ahead of print: Feb 15, 2024]
https://doi.org/10.5851/kosfa.2024.e16 |
Article
Oxya chinensis sinuosa extracts protects ARPE-19 cells against oxidative stress via activation of the MAPKs/NF-κB pathway
Food Sci Anim Resour 2024 [published online ahead of print: Feb 08, 2024]
https://doi.org/10.5851/kosfa.2024.e15 |
Review
The color-developing methods for cultivated meat and meat analogues: A mini-review
Food Sci Anim Resour 2024 [published online ahead of print: Feb 08, 2024]
https://doi.org/10.5851/kosfa.2024.e14 |
Review
Current research, industrialization status, and future perspective of cultured meat
Food Sci Anim Resour 2024 [published online ahead of print: Feb 02, 2024]
https://doi.org/10.5851/kosfa.2024.e13 |
MOST READ ARTICLE
MOST CITED ARTICLE
REVIEW
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53 |
REVIEW
Etiological Agents Implicated in Foodborne Illness World Wide
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75 |
REVIEW
Consumer Acceptability of Intramuscular Fat
Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699 |
ARTICLE
Optimization of Replacing Pork Meat with Yellow Worm (
Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617 |
REVIEW
Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65 |
ARTICLE
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153 |
REVIEW
Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567 |
ARTICLE
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787 |
ARTICLE
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351 |
ARTICLE
Postmortem Aging of Beef with a Special Reference to the Dry Aging
Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159 |