CURRENT ISSUE: May 2023, Vol. 43 , No. 3

    REVIEW

    A Review on Processing Opportunities for the Development of Camel Dairy Products
    Food Sci Anim Resour 2023;43(3):383-401.
    https://doi.org/10.5851/kosfa.2023.e13

    ARTICLE

    Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7
    Food Sci Anim Resour 2023;43(3):402-411.
    https://doi.org/10.5851/kosfa.2022.e73

    ARTICLE

    Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System
    Food Sci Anim Resour 2023;43(3):412-427.
    https://doi.org/10.5851/kosfa.2023.e3

    ARTICLE

    Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
    Food Sci Anim Resour 2023;43(3):428-440.
    https://doi.org/10.5851/kosfa.2023.e4

    ARTICLE

    The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean Native Cattle)
    Food Sci Anim Resour 2023;43(3):441-453.
    https://doi.org/10.5851/kosfa.2023.e8

    ARTICLE

    Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
    Food Sci Anim Resour 2023;43(3):454-470.
    https://doi.org/10.5851/kosfa.2023.e9

    ARTICLE

    Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke
    Food Sci Anim Resour 2023;43(3):471-490.
    https://doi.org/10.5851/kosfa.2023.e10

    ARTICLE

    Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
    Food Sci Anim Resour 2023;43(3):491-501.
    https://doi.org/10.5851/kosfa.2023.e11

    ARTICLE

    Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages
    Food Sci Anim Resour 2023;43(3):502-511.
    https://doi.org/10.5851/kosfa.2023.e12

    ARTICLE

    Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial
    Food Sci Anim Resour 2023;43(3):512-530.
    https://doi.org/10.5851/kosfa.2023.e14

    ARTICLE

    Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers
    Food Sci Anim Resour 2023;43(3):531-539.
    https://doi.org/10.5851/kosfa.2023.e15

    ARTICLE

    Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
    Food Sci Anim Resour 2023;43(3):540-551.
    https://doi.org/10.5851/kosfa.2023.e16

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    AHEAD OF PRINT

    Article

    Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of its Digestibility and Immunoregulatory Properties
    Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
    https://doi.org/10.5851/kosfa.2023.e21

    Article

    Analysis of quality and color characteristics of pork sous-vide ham according to gas composition (modified atmosphere packaging) and natural curing agent
    Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
    https://doi.org/10.5851/kosfa.2023.e20

    Article

    A comparative study on the adipogenic and myogenic capacity of muscle satellite cells, and meat quality characteristics between Hanwoo and Vietnamese yellow steers
    Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
    https://doi.org/10.5851/kosfa.2023.e19

    Article

    Verification of reproducibility of VCS2000 equipment for mechanical measurement of Korean LYD pig carcasses
    Food Sci Anim Resour 2023 [published online ahead of print: May 23, 2023]
    https://doi.org/10.5851/kosfa.2023.e17

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    MOST READ ARTICLE

    ARTICLE

    Prebiotics/Probiotics Mixture Induced Changes in Cecal Microbiome and Intestinal Morphology Alleviated the Loperamide-Induced Constipation in Rat
    Food Sci Anim Resour 2021;41(3):527-541.
    https://doi.org/10.5851/kosfa.2021.e17
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    Last 3 months views: 1564


    ARTICLE

    Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial
    Food Sci Anim Resour 2023;43(3):512-530.
    https://doi.org/10.5851/kosfa.2023.e14
    HTML PDF PubReader

    Last 3 months views: 924


    ARTICLE

    Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
    Food Sci Anim Resour 2021;41(2):224-236.
    https://doi.org/10.5851/kosfa.2020.e91
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    Last 3 months views: 875


    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

    Last 3 months views: 636


    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
    HTML PDF PubReader

    Last 3 months views: 565


    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

    Last 3 months views: 543


    ARTICLE

    Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke
    Food Sci Anim Resour 2023;43(3):471-490.
    https://doi.org/10.5851/kosfa.2023.e10
    HTML PDF PubReader

    Last 3 months views: 461


    ARTICLE

    Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
    Food Sci Anim Resour 2023;43(3):491-501.
    https://doi.org/10.5851/kosfa.2023.e11
    HTML PDF PubReader

    Last 3 months views: 414


    ARTICLE

    Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
    Food Sci Anim Resour 2023;43(3):540-551.
    https://doi.org/10.5851/kosfa.2023.e16
    HTML PDF PubReader

    Last 3 months views: 414


    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: 412


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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 163


    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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    Cited by 91


    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 88


    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 66


    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 64


    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 61


    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 55


    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 54


    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 53


    ARTICLE

    Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
    Korean J Food Sci Anim Resour 2016;36(1):1-7.
    https://doi.org/10.5851/kosfa.2016.36.1.1
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    Cited by 48


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    FSAR Special Section Invitation


    We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

     - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
     - Deadline for manuscript submissions: 31 May 2023

    The topics of interest for the special issue include:
     ■ Innovative strategies to improve the quality of animal-based products
      (Editor: Dr. Young Min Choi)
      - Application of proteomics and lipidomics in quality of meat and milk products
      - Functional ingredients and additives for structure formation
      - Meal kits and home meal replacement (HMR), Etc.

     ■ Innovative safety and freshness control of animal-based products
     (Editor: Dr. Changsun Choi)
      - High pressure processing
      - Plasma technology
      - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
      - Edible coating, etc.


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