CURRENT ISSUE: May 2024, Vol. 44 , No. 3

    REVIEW

    Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
    Food Sci Anim Resour 2024;44(3):499-514.
    https://doi.org/10.5851/kosfa.2024.e20

    REVIEW

    Umami Characteristics and Taste Improvement Mechanism of Meat
    Food Sci Anim Resour 2024;44(3):515-532.
    https://doi.org/10.5851/kosfa.2024.e29

    REVIEW

    Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
    Food Sci Anim Resour 2024;44(3):533-550.
    https://doi.org/10.5851/kosfa.2024.e31

    ARTICLE

    Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides
    Food Sci Anim Resour 2024;44(3):551-569.
    https://doi.org/10.5851/kosfa.2024.e64

    ARTICLE

    Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
    Food Sci Anim Resour 2024;44(3):570-585.
    https://doi.org/10.5851/kosfa.2024.e1

    ARTICLE

    Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers
    Food Sci Anim Resour 2024;44(3):620-634.
    https://doi.org/10.5851/kosfa.2024.e7

    ARTICLE

    Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
    Food Sci Anim Resour 2024;44(3):635-650.
    https://doi.org/10.5851/kosfa.2024.e8

    ARTICLE

    Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
    Food Sci Anim Resour 2024;44(3):651-661.
    https://doi.org/10.5851/kosfa.2024.e9

    ARTICLE

    Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
    Food Sci Anim Resour 2024;44(3):662-683.
    https://doi.org/10.5851/kosfa.2024.e10

    ARTICLE

    Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi
    Food Sci Anim Resour 2024;44(3):684-698.
    https://doi.org/10.5851/kosfa.2024.e11

    ARTICLE

    Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Factor-κB (NF-κB) Pathway
    Food Sci Anim Resour 2024;44(3):699-709.
    https://doi.org/10.5851/kosfa.2024.e15

    ARTICLE

    Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation
    Food Sci Anim Resour 2024;44(3):710-722.
    https://doi.org/10.5851/kosfa.2024.e27

    ARTICLE

    Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive
    Food Sci Anim Resour 2024;44(3):723-737.
    https://doi.org/10.5851/kosfa.2024.e33

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    AHEAD OF PRINT

    Article

    Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e43

    Article

    Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e42

    Short Communication

    Integrative analysis of probiotic-mediated remodeling in canine gut microbiota and metabolites using a fermenter for an intestinal microbiota model
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e41

    Article

    Effect of non-meat proteins on storage characteristics and amino acid composition of pork emulsified sausages
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e40

    Review

    Assessing individual muscle characteristics to enhance frozen-thawed meat quality
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e39

    Article

    Lactiplantibacillus plantarum LM1001 improves digestibility of branched-chain amino acids in whey proteins and promotes myogenesis in C2C12 myotubes
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e38

    Article

    Comparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e37

    Short communication

    Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e36

    Review

    The Effect of Irradiation on Meat Products
    Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
    https://doi.org/10.5851/kosfa.2024.e35

    Article

    Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
    Food Sci Anim Resour 2024 [published online ahead of print: Apr 19, 2024]
    https://doi.org/10.5851/kosfa.2024.e34

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    MOST READ ARTICLE

    ARTICLE

    Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study
    Food Sci Anim Resour 2024;44(2):372-389.
    https://doi.org/10.5851/kosfa.2024.e16
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    Last 3 months views: 135563


    REVIEW

    Modern Concepts of Restructured Meat Production and Market Opportunities
    Food Sci Anim Resour 2024;44(2):284-298.
    https://doi.org/10.5851/kosfa.2024.e18
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    Last 3 months views: 1509


    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
    https://doi.org/10.5851/kosfa.2022.e46
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    Last 3 months views: 1319


    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
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    Last 3 months views: 1241


    REVIEW

    Current Issues and Technical Advances in Cultured Meat Production: A Review
    Food Sci Anim Resour 2021;41(3):355-372.
    https://doi.org/10.5851/kosfa.2021.e14
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    Last 3 months views: 1142


    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
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    Last 3 months views: 1133


    REVIEW

    Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication
    Food Sci Anim Resour 2022;42(1):18-33.
    https://doi.org/10.5851/kosfa.2021.e73
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    Last 3 months views: 1020


    REVIEW

    A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals
    Food Sci Anim Resour 2022;42(1):1-17.
    https://doi.org/10.5851/kosfa.2021.e59
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    Last 3 months views: 1004


    ARTICLE

    Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
    Food Sci Anim Resour 2021;41(3):509-526.
    https://doi.org/10.5851/kosfa.2021.e15
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    Last 3 months views: 836


    REVIEW

    Umami Characteristics and Taste Improvement Mechanism of Meat
    Food Sci Anim Resour 2024;44(3):515-532.
    https://doi.org/10.5851/kosfa.2024.e29
    HTML PDF PubReader

    Last 3 months views: 825


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    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
    HTML PDF PubReader

    Cited by 233


    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
    HTML PDF PubReader

    Cited by 174


    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
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    Cited by 107


    ARTICLE

    Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
    Korean J Food Sci Anim Resour 2017;37(5):617-625.
    https://doi.org/10.5851/kosfa.2017.37.5.617
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    Cited by 82


    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
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    Cited by 79


    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
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    Cited by 78


    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
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    Cited by 77


    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
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    Cited by 66


    ARTICLE

    Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
    Korean J Food Sci Anim Resour 2017;37(3):351-359.
    https://doi.org/10.5851/kosfa.2017.37.3.351
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    Cited by 62


    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
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    Cited by 61


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