CURRENT ISSUE: Jan 2022, Vol. 42 , No. 1

    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

    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

    ARTICLE

    Functional Quails Eggs using Enriched Spirulina during the Biosorption Process
    Food Sci Anim Resour 2022;42(1):34-45.
    https://doi.org/10.5851/kosfa.2021.e39

    ARTICLE

    Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk
    Food Sci Anim Resour 2022;42(1):46-60.
    https://doi.org/10.5851/kosfa.2021.e55

    ARTICLE

    Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage
    Food Sci Anim Resour 2022;42(1):61-72.
    https://doi.org/10.5851/kosfa.2021.e62

    ARTICLE

    Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
    Food Sci Anim Resour 2022;42(1):73-83.
    https://doi.org/10.5851/kosfa.2021.e63

    ARTICLE

    Hovenia Monofloral Honey can Attenuate Enterococcus faecalis Mediated Biofilm Formation and Inflammation
    Food Sci Anim Resour 2022;42(1):84-97.
    https://doi.org/10.5851/kosfa.2021.e65

    ARTICLE

    Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
    Food Sci Anim Resour 2022;42(1):98-110.
    https://doi.org/10.5851/kosfa.2021.e66

    ARTICLE

    The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior
    Food Sci Anim Resour 2022;42(1):111-127.
    https://doi.org/10.5851/kosfa.2021.e67

    ARTICLE

    Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea
    Food Sci Anim Resour 2022;42(1):128-141.
    https://doi.org/10.5851/kosfa.2021.e68

    ARTICLE

    Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken
    Food Sci Anim Resour 2022;42(1):142-152.
    https://doi.org/10.5851/kosfa.2021.e69

    ARTICLE

    Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
    Food Sci Anim Resour 2022;42(1):153-174.
    https://doi.org/10.5851/kosfa.2021.e71

    ARTICLE

    A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
    Food Sci Anim Resour 2022;42(1):175-185.
    https://doi.org/10.5851/kosfa.2021.e72

    SHORT COMMUNICATION

    Effect of Flutriafol Exposure on Residue Characteristics in Pig Muscle and Fat Tissue
    Food Sci Anim Resour 2022;42(1):186-196.
    https://doi.org/10.5851/kosfa.2021.e61

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    AHEAD OF PRINT

    Short Communication

    Macroscopic histological, and microbiological characterization of contact lesions in the tibiotarsal region of broilers
    Food Sci Anim Resour 2022 [published online ahead of print: Jan 04, 2022]
    https://doi.org/10.5851/kosfa.2021.e76

    Article

    Distinguishing aroma profile of highly-marbled beef according to quality grade using electronic nose sensors data and chemometrics approach
    Food Sci Anim Resour 2022 [published online ahead of print: Jan 04, 2022]
    https://doi.org/10.5851/kosfa.2021.e75

    Article

    Profiles of Non-aureus staphylococci in retail pork and slaughterhouse carcasses: prevalence, antimicrobial resistance, and genetic determinant of fusidic acid resistance
    Food Sci Anim Resour 2022 [published online ahead of print: Jan 03, 2022]
    https://doi.org/10.5851/kosfa.2021.e74

    Article

    The Quality Characteristics of Ready-to-Eat Empal Gentong affected by meat pre-cooking
    Food Sci Anim Resour 2021 [published online ahead of print: Dec 22, 2021]
    https://doi.org/10.5851/kosfa.2021.e70

    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

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    MOST READ ARTICLE

    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: 1408


    ARTICLE

    A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
    Food Sci Anim Resour 2022;42(1):175-185.
    https://doi.org/10.5851/kosfa.2021.e72
    HTML PDF PubReader

    Last 3 months views: 1369


    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: 1276


    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: 1168


    REVIEW

    Probiotics-Mediated Bioconversion and Periodontitis
    Food Sci Anim Resour 2021;41(6):905-922.
    https://doi.org/10.5851/kosfa.2021.e57
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    Last 3 months views: 1130


    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: 999


    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: 770


    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
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    Last 3 months views: 764


    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: 753


    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
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    Last 3 months views: 715


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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 89


    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 46


    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 45


    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 43


    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 40


    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 36


    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 35


    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 32


    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 31


    ARTICLE

    Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
    Korean J 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 30


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