CURRENT ISSUE: Mar 2024, Vol. 44 , No. 2

    REVIEW

    3D Printing of Materials and Printing Parameters with Animal Resources: A Review
    Food Sci Anim Resour 2024;44(2):225-238.
    https://doi.org/10.5851/kosfa.2023.e73

    REVIEW

    Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review
    Food Sci Anim Resour 2024;44(2):239-254.
    https://doi.org/10.5851/kosfa.2023.e82

    REVIEW

    Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
    Food Sci Anim Resour 2024;44(2):255-268.
    https://doi.org/10.5851/kosfa.2023.e83

    REVIEW

    The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
    Food Sci Anim Resour 2024;44(2):269-283.
    https://doi.org/10.5851/kosfa.2023.e81

    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

    REVIEW

    Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome
    Food Sci Anim Resour 2024;44(2):299-308.
    https://doi.org/10.5851/kosfa.2024.e12

    REVIEW

    Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment
    Food Sci Anim Resour 2024;44(2):309-325.
    https://doi.org/10.5851/kosfa.2024.e4

    REVIEW

    Current Research, Industrialization Status, and Future Perspective of Cultured Meat
    Food Sci Anim Resour 2024;44(2):326-355.
    https://doi.org/10.5851/kosfa.2024.e13

    REVIEW

    The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
    Food Sci Anim Resour 2024;44(2):356-371.
    https://doi.org/10.5851/kosfa.2024.e14

    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

    ARTICLE

    Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing
    Food Sci Anim Resour 2024;44(2):390-407.
    https://doi.org/10.5851/kosfa.2024.e59

    ARTICLE

    Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork
    Food Sci Anim Resour 2024;44(2):408-429.
    https://doi.org/10.5851/kosfa.2024.e77

    ARTICLE

    Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
    Food Sci Anim Resour 2024;44(2):430-442.
    https://doi.org/10.5851/kosfa.2024.e79

    ARTICLE

    Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents
    Food Sci Anim Resour 2024;44(2):443-463.
    https://doi.org/10.5851/kosfa.2024.e19

    ARTICLE

    Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis
    Food Sci Anim Resour 2024;44(2):464-482.
    https://doi.org/10.5851/kosfa.2024.e3

    ARTICLE

    Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
    Food Sci Anim Resour 2024;44(2):483-497.
    https://doi.org/10.5851/kosfa.2024.e80

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    AHEAD OF PRINT

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    Analysis and application of bioactive peptides in meat: A mini-review
    Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
    https://doi.org/10.5851/kosfa.2024.e31

    Article

    Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage
    Food Sci Anim Resour 2024 [published online ahead of print: Apr 12, 2024]
    https://doi.org/10.5851/kosfa.2024.e30

    Review

    Umami Characteristics and Taste Improvement Mechanism of Meat
    Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
    https://doi.org/10.5851/kosfa.2024.e29

    Article

    Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor larvae in the presence of transglutaminase
    Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
    https://doi.org/10.5851/kosfa.2024.e28

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    Laminin as a Key Extracellular Matrix for Proliferation, Differentiation, and Maturation of Porcine Muscle Stem Cell Cultivation
    Food Sci Anim Resour 2024 [published online ahead of print: Mar 25, 2024]
    https://doi.org/10.5851/kosfa.2024.e27

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    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 longissimus lumborum muscle from four Korean native cattle breeds
    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

    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

    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

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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: 135349


    REVIEW

    Modern Concepts of Restructured Meat Production and Market Opportunities
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    REVIEW

    Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
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    https://doi.org/10.5851/kosfa.2019.e53
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    Last 3 months views: 1050


    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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    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: 903


    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: 821


    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: 816


    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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    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: 668


    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: 640


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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
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    Cited by 226


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    Etiological Agents Implicated in Foodborne Illness World Wide
    Food Sci Anim Resour 2021;41(1):1-7.
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    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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    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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    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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    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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    Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
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    https://doi.org/10.5851/kosfa.2017.37.2.153
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    Cited by 75


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    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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    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 59


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