CURRENT ISSUE: Nov 2021, Vol. 41 , No. 6

    REVIEW

    Probiotics-Mediated Bioconversion and Periodontitis
    Food Sci Anim Resour 2021;41(6):905-922.
    https://doi.org/10.5851/kosfa.2021.e57

    ARTICLE

    Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat
    Food Sci Anim Resour 2021;41(6):923-935.
    https://doi.org/10.5851/kosfa.2021.e46

    ARTICLE

    Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms
    Food Sci Anim Resour 2021;41(6):936-949.
    https://doi.org/10.5851/kosfa.2021.e47

    ARTICLE

    Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder
    Food Sci Anim Resour 2021;41(6):950-966.
    https://doi.org/10.5851/kosfa.2021.e48

    ARTICLE

    Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese
    Food Sci Anim Resour 2021;41(6):967-982.
    https://doi.org/10.5851/kosfa.2021.e49

    ARTICLE

    Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
    Food Sci Anim Resour 2021;41(6):983-996.
    https://doi.org/10.5851/kosfa.2021.e50

    ARTICLE

    Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
    Food Sci Anim Resour 2021;41(6):997-1011.
    https://doi.org/10.5851/kosfa.2021.e51

    ARTICLE

    Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
    Food Sci Anim Resour 2021;41(6):1012-1021.
    https://doi.org/10.5851/kosfa.2021.e52

    ARTICLE

    Effect of Pesticide Residue in Muscle and Fat Tissue of Pigs Treated with Propiconazole
    Food Sci Anim Resour 2021;41(6):1022-1035.
    https://doi.org/10.5851/kosfa.2021.e53

    ARTICLE

    The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)
    Food Sci Anim Resour 2021;41(6):1036-1048.
    https://doi.org/10.5851/kosfa.2021.e54

    ARTICLE

    Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal
    Food Sci Anim Resour 2021;41(6):1049-1059.
    https://doi.org/10.5851/kosfa.2021.e56

    ARTICLE

    Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
    Food Sci Anim Resour 2021;41(6):1060-1077.
    https://doi.org/10.5851/kosfa.2021.e58

    ARTICLE

    Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening
    Food Sci Anim Resour 2021;41(6):1078-1094.
    https://doi.org/10.5851/kosfa.2021.e60

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    AHEAD OF PRINT

    Article

    Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
    Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
    https://doi.org/10.5851/kosfa.2021.e66

    Article

    Hovenia monofloral honey can attenuate Enterococcus faecalis mediated biofilm formation and inflammation
    Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
    https://doi.org/10.5851/kosfa.2021.e65

    Article

    Rheological, physical, and sensory evaluation of low-fat cupuassu goat milk yogurts supplemented with fat replacers
    Food Sci Anim Resour 2021 [published online ahead of print: Nov 26, 2021]
    https://doi.org/10.5851/kosfa.2021.e64

    Article

    Effects of using soybean protein emulsion as a meat substitute for chicken breast on physicochemical properties of Vienna sausage
    Food Sci Anim Resour 2021 [published online ahead of print: Nov 08, 2021]
    https://doi.org/10.5851/kosfa.2021.e63

    Article

    Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage
    Food Sci Anim Resour 2021 [published online ahead of print: Nov 08, 2021]
    https://doi.org/10.5851/kosfa.2021.e62

    Short Communication

    Effect of flutriafol exposure on residue characteristics in pig muscle and fat tissue
    Food Sci Anim Resour 2021 [published online ahead of print: Nov 08, 2021]
    https://doi.org/10.5851/kosfa.2021.e61

    Article

    Identification of Angiotensin-I-converting inhibitory peptides in goat milk fermented by lactic acid bacteria isolated from fermented foods and breast milk
    Food Sci Anim Resour 2021 [published online ahead of print: Oct 07, 2021]
    https://doi.org/10.5851/kosfa.2021.e55

    Article

    Functional quails eggs using enriched spirulina during the biosorption process
    Food Sci Anim Resour 2021 [published online ahead of print: Jul 29, 2021]
    https://doi.org/10.5851/kosfa.2021.e39

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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: 1133


    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: 1120


    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
    HTML PDF PubReader

    Last 3 months views: 957


    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
    HTML PDF PubReader

    Last 3 months views: 855


    REVIEW

    Probiotics-Mediated Bioconversion and Periodontitis
    Food Sci Anim Resour 2021;41(6):905-922.
    https://doi.org/10.5851/kosfa.2021.e57
    HTML PDF PubReader

    Last 3 months views: 851


    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: 685


    ARTICLE

    Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules
    Food Sci Anim Resour 2019;39(5):780-791.
    https://doi.org/10.5851/kosfa.2019.e68
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    Last 3 months views: 670


    ARTICLE

    Isolation, Purification and Characterization of Antioxidative Bioactive Elastin Peptides from Poultry Skin
    Food Sci Anim Resour 2019;39(6):966-979.
    https://doi.org/10.5851/kosfa.2019.e90
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    Last 3 months views: 557


    ARTICLE

    Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage
    Food Sci Anim Resour 2021;41(6):1060-1077.
    https://doi.org/10.5851/kosfa.2021.e58
    HTML PDF PubReader

    Last 3 months views: 532


    ARTICLE

    Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese
    Food Sci Anim Resour 2021;41(6):967-982.
    https://doi.org/10.5851/kosfa.2021.e49
    HTML PDF PubReader

    Last 3 months views: 527


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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 77


    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 43


    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 43


    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 41


    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 39


    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 34


    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
    Korean J 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 34


    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 31


    REVIEW

    Use of Atmospheric Pressure Cold Plasma for Meat Industry
    Korean J 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 30


    ARTICLE

    Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
    Food Sci Anim Resour 2019;39(4):643-654.
    https://doi.org/10.5851/kosfa.2019.e56
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    Cited by 28


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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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