CURRENT ISSUE: Jul 2021, Vol. 41 , No. 4

    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

    REVIEW

    Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
    Food Sci Anim Resour 2021;41(4):589-607.
    https://doi.org/10.5851/kosfa.2021.e27

    ARTICLE

    Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates
    Food Sci Anim Resour 2021;41(4):608-622.
    https://doi.org/10.5851/kosfa.2021.e19

    ARTICLE

    Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells
    Food Sci Anim Resour 2021;41(4):623-635.
    https://doi.org/10.5851/kosfa.2021.e20

    ARTICLE

    Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period
    Food Sci Anim Resour 2021;41(4):636-649.
    https://doi.org/10.5851/kosfa.2021.e21

    ARTICLE

    Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
    Food Sci Anim Resour 2021;41(4):650-663.
    https://doi.org/10.5851/kosfa.2021.e22

    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;41(4):664-673.
    https://doi.org/10.5851/kosfa.2021.e24

    ARTICLE

    Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat
    Food Sci Anim Resour 2021;41(4):674-686.
    https://doi.org/10.5851/kosfa.2021.e28

    ARTICLE

    Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein
    Food Sci Anim Resour 2021;41(4):687-700.
    https://doi.org/10.5851/kosfa.2021.e29

    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;41(4):701-714.
    https://doi.org/10.5851/kosfa.2021.e30

    ARTICLE

    Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages
    Food Sci Anim Resour 2021;41(4):715-730.
    https://doi.org/10.5851/kosfa.2021.e31

    SHORT COMMUNICATION

    Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization
    Food Sci Anim Resour 2021;41(4):731-738.
    https://doi.org/10.5851/kosfa.2021.e23

    SHORT COMMUNICATION

    Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions
    Food Sci Anim Resour 2021;41(4):739-747.
    https://doi.org/10.5851/kosfa.2021.e26

    ERRATUM

    Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
    Food Sci Anim Resour 2021;41(4):748
    https://doi.org/10.5851/kosfa.2021.e32

    View More

    AHEAD OF PRINT

    Article

    Encapsulation of Lactobacillus rhamnosus GG using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on their Physicochemical and Functional Properties
    Food Sci Anim Resour 2021 [published online ahead of print: Aug 19, 2021]
    https://doi.org/10.5851/kosfa.2021.e45

    Article

    Raw animal meats as potential sources of Clostridium difficile in Al-Jouf, Saudi Arabia
    Food Sci Anim Resour 2021 [published online ahead of print: Aug 19, 2021]
    https://doi.org/10.5851/kosfa.2021.e44

    Article

    Different effect of sodium chloride replacement with calcium chloride on proteolytic enzyme activities and quality characteristics of spent hen samgyetang
    Food Sci Anim Resour 2021 [published online ahead of print: Aug 05, 2021]
    https://doi.org/10.5851/kosfa.2021.e43

    Article

    Effect of modified casein to whey protein ratio on dispersion stability, protein quality and body composition in rats
    Food Sci Anim Resour 2021 [published online ahead of print: Aug 05, 2021]
    https://doi.org/10.5851/kosfa.2021.e42

    Article

    Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder
    Food Sci Anim Resour 2021 [published online ahead of print: Aug 05, 2021]
    https://doi.org/10.5851/kosfa.2021.e41

    Article

    Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
    Food Sci Anim Resour 2021 [published online ahead of print: Aug 05, 2021]
    https://doi.org/10.5851/kosfa.2021.e40

    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

    Article

    Validation of determination for pesticides including fipronil in hen eggs by LC-MS/MS and GC/MS/MS
    Food Sci Anim Resour 2021 [published online ahead of print: Jul 29, 2021]
    https://doi.org/10.5851/kosfa.2021.e38

    Article

    Effect of postmortem phases on lamb meat quality: A physicochemical, microstructural and water mobility approach
    Food Sci Anim Resour 2021 [published online ahead of print: Jul 27, 2021]
    https://doi.org/10.5851/kosfa.2021.e37

    Article

    Evaluation of Meat from Korean Native chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages
    Food Sci Anim Resour 2021 [published online ahead of print: Jul 08, 2021]
    https://doi.org/10.5851/kosfa.2021.e36

    View More

    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
    HTML PDF PubReader

    Last 3 months views: 751


    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: 733


    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: 557


    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: 549


    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
    HTML PDF PubReader

    Last 3 months views: 499


    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;41(4):664-673.
    https://doi.org/10.5851/kosfa.2021.e24
    HTML PDF PubReader

    Last 3 months views: 498


    ARTICLE

    Effect of Deer Antler Extract on Muscle Differentiation and 5-Aminoimidazole-4-Carboxamide Ribonucleoside (AICAR)-Induced Muscle Atrophy in C2C12 Cells
    Food Sci Anim Resour 2021;41(4):623-635.
    https://doi.org/10.5851/kosfa.2021.e20
    HTML PDF PubReader

    Last 3 months views: 472


    REVIEW

    Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing
    Food Sci Anim Resour 2021;41(4):589-607.
    https://doi.org/10.5851/kosfa.2021.e27
    HTML PDF PubReader

    Last 3 months views: 472


    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
    HTML PDF PubReader

    Last 3 months views: 451


    ARTICLE

    Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat
    Food Sci Anim Resour 2021;41(4):674-686.
    https://doi.org/10.5851/kosfa.2021.e28
    HTML PDF PubReader

    Last 3 months views: 441


    View More

    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 62


    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
    HTML PDF PubReader

    Cited by 40


    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
    HTML PDF PubReader

    Cited by 38


    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
    HTML PDF PubReader

    Cited by 34


    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
    HTML PDF PubReader

    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
    Food Sci Anim Resour 2017;37(3):418-428.
    https://doi.org/10.5851/kosfa.2017.37.3.418
    HTML PDF PubReader

    Cited by 30


    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
    HTML PDF PubReader

    Cited by 29


    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
    HTML PDF PubReader

    Cited by 28


    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
    HTML PDF PubReader

    Cited by 26


    ARTICLE

    The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
    Food Sci Anim Resour 2016;36(2):145-151.
    https://doi.org/10.5851/kosfa.2016.36.2.145
    HTML PDF PubReader

    Cited by 25


    View More

    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

    I don't want to open this window for a day.

    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/

     


    I don't want to open this window for a day.