CURRENT ISSUE: Nov 2024, Vol. 44 , No. 6

    REVIEW

    Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review
    Food Sci Anim Resour 2024;44(6):1195-1212.
    https://doi.org/10.5851/kosfa.2024.e75

    REVIEW

    Market Status of Meat Analogs and Their Impact on Livestock Industries
    Food Sci Anim Resour 2024;44(6):1213-1251.
    https://doi.org/10.5851/kosfa.2024.e77

    REVIEW

    Utilization of Probiotic-Derived Extracellular Vesicles as Postbiotics and Their Role in Mental Health Therapeutics
    Food Sci Anim Resour 2024;44(6):1252-1265.
    https://doi.org/10.5851/kosfa.2024.e92

    ARTICLE

    Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties
    Food Sci Anim Resour 2024;44(6):1266-1282.
    https://doi.org/10.5851/kosfa.2024.e6

    ARTICLE

    Exploring the Utilization of Bovine Blood as a Source of Antioxidant Peptide: Production, Concentration, Identification, and In Silico Gastrointestinal Digestion
    Food Sci Anim Resour 2024;44(6):1283-1304.
    https://doi.org/10.5851/kosfa.2024.e45

    ARTICLE

    Comparative Evaluation of the Nutrient Composition and Lipidomic Profile of Different Parts of Muscle in the Chaka Sheep
    Food Sci Anim Resour 2024;44(6):1305-1326.
    https://doi.org/10.5851/kosfa.2024.e47

    ARTICLE

    Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification
    Food Sci Anim Resour 2024;44(6):1327-1344.
    https://doi.org/10.5851/kosfa.2024.e49

    ARTICLE

    Impact of Storage Conditions on the Quality of Raw Camel Milk
    Food Sci Anim Resour 2024;44(6):1345-1357.
    https://doi.org/10.5851/kosfa.2024.e52

    ARTICLE

    Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage
    Food Sci Anim Resour 2024;44(6):1358-1372.
    https://doi.org/10.5851/kosfa.2024.e71

    ARTICLE

    Antioxidant, Antihypertensive, and Anti-Inflammatory Activities of Long-Term Ripened Cheddar Cheese Water-Soluble Extract
    Food Sci Anim Resour 2024;44(6):1373-1388.
    https://doi.org/10.5851/kosfa.2024.e83

    ARTICLE

    Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream
    Food Sci Anim Resour 2024;44(6):1389-1402.
    https://doi.org/10.5851/kosfa.2024.e88

    ARTICLE

    Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses
    Food Sci Anim Resour 2024;44(6):1403-1416.
    https://doi.org/10.5851/kosfa.2024.e97

    ARTICLE

    Interconnection of the Gut-Skin Axis in NC/Nga Mouse with Atopic Dermatitis: Effects of the Three Types of Bifidobacterium bifidum CBT-BF3 (Probiotics, Postbiotics, and Cytosine-Phosphate-Guanine Oligodeoxynucleotide) on T Cell Differentiation and Gut Microbiota
    Food Sci Anim Resour 2024;44(6):1417-1439.
    https://doi.org/10.5851/kosfa.2024.e100

    ARTICLE

    Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning
    Food Sci Anim Resour 2024;44(6):1440-1452.
    https://doi.org/10.5851/kosfa.2024.e104

    SHORT COMMUNICATION

    Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products
    Food Sci Anim Resour 2024;44(6):1453-1461.
    https://doi.org/10.5851/kosfa.2024.e36

    SHORT COMMUNICATION

    Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices
    Food Sci Anim Resour 2024;44(6):1462-1469.
    https://doi.org/10.5851/kosfa.2024.e76

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    AHEAD OF PRINT

    Review

    Scaffolds bioink for 3D Bioprinting
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e120

    Article

    Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e119

    Article

    A comparison of the physicochemical and storage characteristics of emulsified sausages made from black goat meat and conventional meats
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e118

    Article

    Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and nNOS Expression in nNOS-HiBiT Knock-in Mouse Model
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e117

    Article

    Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e116

    Article

    Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet Aging
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e115

    Review

    Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e114

    Article

    Effects of Sea Lettuce (Ulva Prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e113

    Reveiw

    Exploring sustainable future protein sources
    Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
    https://doi.org/10.5851/kosfa.2024.e111

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    MOST READ ARTICLE

    ARTICLE

    Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
    Korean J Food Sci Anim Resour 2018;38(5):866-877.
    https://doi.org/10.5851/kosfa.2018.e8
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    Last 3 months views: 2023


    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: 1153


    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: 978


    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: 961


    ARTICLE

    Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
    Food Sci Anim Resour 2020;40(3):484-494.
    https://doi.org/10.5851/kosfa.2020.e28
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    Last 3 months views: 765


    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: 738


    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: 733


    REVIEW

    ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources
    Food Sci Anim Resour 2024;44(5):988-1010.
    https://doi.org/10.5851/kosfa.2024.e65
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    Last 3 months views: 673


    REVIEW

    A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
    Food Sci Anim Resour 2021;41(4):563-588.
    https://doi.org/10.5851/kosfa.2021.e25
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    Last 3 months views: 657


    ARTICLE

    Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat
    Food Sci Anim Resour 2019;39(1):1-12.
    https://doi.org/10.5851/kosfa.2018.e54
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    Last 3 months views: 645


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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 265


    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 221


    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 117


    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 96


    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 95


    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 90


    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 86


    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 78


    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 72


    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
    HTML PDF PubReader

    Cited by 70


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