CURRENT ISSUE: May 2021, Vol. 41 , No. 3

    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

    ARTICLE

    Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream
    Food Sci Anim Resour 2021;41(3):373-385.
    https://doi.org/10.5851/kosfa.2021.e3

    ARTICLE

    Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
    Food Sci Anim Resour 2021;41(3):386-401.
    https://doi.org/10.5851/kosfa.2021.e4

    ARTICLE

    Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin
    Food Sci Anim Resour 2021;41(3):402-415.
    https://doi.org/10.5851/kosfa.2021.e5

    ARTICLE

    Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea
    Food Sci Anim Resour 2021;41(3):416-427.
    https://doi.org/10.5851/kosfa.2021.e7

    ARTICLE

    Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage
    Food Sci Anim Resour 2021;41(3):428-439.
    https://doi.org/10.5851/kosfa.2021.e8

    ARTICLE

    Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
    Food Sci Anim Resour 2021;41(3):440-451.
    https://doi.org/10.5851/kosfa.2021.e9

    ARTICLE

    High-Throughput Sequencing Reveals Bacterial Diversity in Raw Milk Production Environment and Production Chain in Tangshan City of China
    Food Sci Anim Resour 2021;41(3):452-467.
    https://doi.org/10.5851/kosfa.2021.e10

    ARTICLE

    Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef
    Food Sci Anim Resour 2021;41(3):468-480.
    https://doi.org/10.5851/kosfa.2021.e11

    ARTICLE

    Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
    Food Sci Anim Resour 2021;41(3):481-496.
    https://doi.org/10.5851/kosfa.2021.e12

    ARTICLE

    Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model
    Food Sci Anim Resour 2021;41(3):497-508.
    https://doi.org/10.5851/kosfa.2021.e13

    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

    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

    ARTICLE

    Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty
    Food Sci Anim Resour 2021;41(3):542-553.
    https://doi.org/10.5851/kosfa.2021.e18

    SHORT COMMUNICATION

    Comparison of Dental Carcass Maturity in Non-Castrated Male F1 Angus-Nellore Cattle Finished in Feedlot
    Food Sci Anim Resour 2021;41(3):554-562.
    https://doi.org/10.5851/kosfa.2021.e16

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    AHEAD OF PRINT

    Article

    Antioxidant Activities of Eggplant (Solanum Melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages
    Food Sci Anim Resour 2021 [published online ahead of print: Jun 11, 2021]
    https://doi.org/10.5851/kosfa.2021.e31

    Article

    Study on microbial community succession and protein hydrolysis of donkey meat during refrigerated storage based on Illumina NOVA sequencing technology
    Food Sci Anim Resour 2021 [published online ahead of print: Jun 11, 2021]
    https://doi.org/10.5851/kosfa.2021.e30

    Article

    The calcium solubilization ability and anti-inflammatory effect of hydrolyzed casein protein
    Food Sci Anim Resour 2021 [published online ahead of print: Jun 04, 2021]
    https://doi.org/10.5851/kosfa.2021.e29

    Article

    Effects of pig skin collagen supplementation on broiler breast meat
    Food Sci Anim Resour 2021 [published online ahead of print: Jun 04, 2021]
    https://doi.org/10.5851/kosfa.2021.e28

    Review

    Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
    Food Sci Anim Resour 2021 [published online ahead of print: Jun 04, 2021]
    https://doi.org/10.5851/kosfa.2021.e27

    Short Communication

    Variation in Significant Difference of Sausage Textural Parameters measured by TPA under Changing Measurement Conditions
    Food Sci Anim Resour 2021 [published online ahead of print: May 17, 2021]
    https://doi.org/10.5851/kosfa.2021.e26

    Review

    A review on meat quality evaluation methods based on non-destructive computer vision and artificial intelligence technologies
    Food Sci Anim Resour 2021 [published online ahead of print: May 17, 2021]
    https://doi.org/10.5851/kosfa.2021.e25

    Article

    Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila extracts on quality characteristics and storage stability of sous-vide cooked chicken breasts
    Food Sci Anim Resour 2021 [published online ahead of print: May 17, 2021]
    https://doi.org/10.5851/kosfa.2021.e24

    Short Communication

    Determination of L-carnitine in infant powdered milk samples after derivatization
    Food Sci Anim Resour 2021 [published online ahead of print: Apr 27, 2021]
    https://doi.org/10.5851/kosfa.2021.e23

    Article

    Acetylation of sarcoplasmic and myofibrillar proteins were associated with ovine meat quality attributes at early postmortem
    Food Sci Anim Resour 2021 [published online ahead of print: Apr 27, 2021]
    https://doi.org/10.5851/kosfa.2021.e22

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    MOST READ 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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    Last 3 months views: 1043


    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: 764


    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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    Last 3 months views: 729


    REVIEW

    Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
    Food Sci Anim Resour 2021;41(2):173-184.
    https://doi.org/10.5851/kosfa.2020.e96
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    Last 3 months views: 675


    REVIEW

    The Incidence of Muscle Abnormalities in Broiler Breast Meat – A Review
    Korean J Food Sci Anim Resour 2018;38(5):835-850.
    https://doi.org/10.5851/kosfa.2018.e2
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    Last 3 months views: 653


    ARTICLE

    Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
    Food Sci Anim Resour 2021;41(2):185-195.
    https://doi.org/10.5851/kosfa.2020.e85
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    Last 3 months views: 562


    ARTICLE

    Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells
    Food Sci Anim Resour 2021;41(2):261-273.
    https://doi.org/10.5851/kosfa.2020.e97
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    Last 3 months views: 542


    REVIEW

    Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
    Food Sci Anim Resour 2020;40(6):863-880.
    https://doi.org/10.5851/kosfa.2020.e84
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    Last 3 months views: 473


    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
    HTML PDF PubReader

    Last 3 months views: 470


    ARTICLE

    Muscle Fiber Typing in Bovine and Porcine Skeletal Muscles Using Immunofluorescence with Monoclonal Antibodies Specific to Myosin Heavy Chain Isoforms
    Food Sci Anim Resour 2020;40(1):132-144.
    https://doi.org/10.5851/kosfa.2019.e97
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    Last 3 months views: 456


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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 51


    REVIEW

    Application of Probiotics for the Production of Safe and High-quality Poultry Meat
    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 37


    REVIEW

    Consumer Acceptability of Intramuscular Fat
    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 35


    ARTICLE

    Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
    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 34


    ARTICLE

    Postmortem Aging of Beef with a Special Reference to the Dry Aging
    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 32


    ARTICLE

    Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
    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 32


    ARTICLE

    Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
    Food Sci Anim Resour 2017;37(3):418-428.
    https://doi.org/10.5851/kosfa.2017.37.3.418
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    Cited by 28


    REVIEW

    Use of Atmospheric Pressure Cold Plasma for Meat Industry
    Food Sci Anim Resour 2017;37(4):477-485.
    https://doi.org/10.5851/kosfa.2017.37.4.477
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    Cited by 26


    ARTICLE

    Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
    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 25


    ARTICLE

    Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
    Food Sci Anim Resour 2016;36(1):90-99.
    https://doi.org/10.5851/kosfa.2016.36.1.90
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    Cited by 25


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    Change of publication charge


    As day of June 1, 2021 (based on date of article submission), article processing charges (APC) will be applied to papers accepted after peer review as follows:
     

    Author APC Remark
    Member 1,000,000 KR won First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
    Non-member in Korea 1,200,000 KR won
    Other countries except Korea 500 US $ Affiliation of corresponding author

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    Special Issue: 67th ICoMST 2021


    The 67th International Congress of Meat Science and Technology (ICoMST) is currently accepting abstracts.

    The deadline for submitting abstracts has been extended to April 15th, 2021, and FSAR will apply a 50% publishing fee discount to this special issue.

    For more information, please check the website below.

    https://www.icomst2021.com/

     


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