CURRENT ISSUE: Nov 2020, Vol. 40 , No. 6

    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

    ARTICLE

    Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage
    Food Sci Anim Resour 2020;40(6):881-895.
    https://doi.org/10.5851/kosfa.2020.e56

    ARTICLE

    Quality Assessment of Beef Using Computer Vision Technology
    Food Sci Anim Resour 2020;40(6):896-907.
    https://doi.org/10.5851/kosfa.2020.e57

    ARTICLE

    Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
    Food Sci Anim Resour 2020;40(6):908-923.
    https://doi.org/10.5851/kosfa.2020.e58

    ARTICLE

    Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
    Food Sci Anim Resour 2020;40(6):924-937.
    https://doi.org/10.5851/kosfa.2020.e59

    ARTICLE

    Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
    Food Sci Anim Resour 2020;40(6):938-945.
    https://doi.org/10.5851/kosfa.2020.e64

    ARTICLE

    Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
    Food Sci Anim Resour 2020;40(6):946-956.
    https://doi.org/10.5851/kosfa.2020.e65

    ARTICLE

    Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
    Food Sci Anim Resour 2020;40(6):957-968.
    https://doi.org/10.5851/kosfa.2020.e66

    ARTICLE

    Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
    Food Sci Anim Resour 2020;40(6):969-979.
    https://doi.org/10.5851/kosfa.2020.e67

    ARTICLE

    Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
    Food Sci Anim Resour 2020;40(6):980-989.
    https://doi.org/10.5851/kosfa.2020.e68

    ARTICLE

    Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages
    Food Sci Anim Resour 2020;40(6):990-1000.
    https://doi.org/10.5851/kosfa.2020.e69

    ARTICLE

    Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans
    Food Sci Anim Resour 2020;40(6):1001-1013.
    https://doi.org/10.5851/kosfa.2020.e71

    ARTICLE

    Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model
    Food Sci Anim Resour 2020;40(6):1014-1032.
    https://doi.org/10.5851/kosfa.2020.e72

    ARTICLE

    Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
    Food Sci Anim Resour 2020;40(6):1033-1043.
    https://doi.org/10.5851/kosfa.2020.e74

    ARTICLE

    Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage
    Food Sci Anim Resour 2020;40(6):1044-1054.
    https://doi.org/10.5851/kosfa.2020.e81

    ARTICLE

    Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
    Food Sci Anim Resour 2020;40(6):1055-1065.
    https://doi.org/10.5851/kosfa.2020.e77

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    AHEAD OF PRINT

    Article

    Taste-Active and Nutritional Components of Thai Native Chicken Meat: a Perspective of Consumer Satisfaction
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
    https://doi.org/10.5851/kosfa.2020.e94

    Short Communication

    Prevention of cholesterol gallstone formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in lithogenic diet-induced mice
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
    https://doi.org/10.5851/kosfa.2020.e93

    Short Communication

    Development of pretreatment method for analysis of vitamin B12 in cereal infant formula using immunoaffinity chromatography and high-performance liquid chromatography
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
    https://doi.org/10.5851/kosfa.2020.e92

    Article

    Investigation of physicochemical and sensory quality differences in pork belly and shoulder butt cuts with different quality grades
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
    https://doi.org/10.5851/kosfa.2020.e91

    Article

    Comparison of quality characteristics and palatability between sous-vide cooked pork loin patties with different searing treatments
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 23, 2020]
    https://doi.org/10.5851/kosfa.2020.e90

    Article

    Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage “Sucuk”
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 11, 2020]
    https://doi.org/10.5851/kosfa.2020.e89

    Article

    Antioxidant properties and diet-related a-glucosidase and lipase inhibitory activities of yogurt supplemented with safflower petal extract
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 11, 2020]
    https://doi.org/10.5851/kosfa.2020.e88

    Article

    Effect of Starch Noodle (Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage (Sundae)
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 04, 2020]
    https://doi.org/10.5851/kosfa.2020.e87

    Article

    Antioxidant, antimicrobial and curing potentials of micronized celery powders added to pork sausages
    Food Sci Anim Resour 2020 [published online ahead of print: Nov 04, 2020]
    https://doi.org/10.5851/kosfa.2020.e86

    Article

    Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
    Food Sci Anim Resour 2020 [published online ahead of print: Oct 12, 2020]
    https://doi.org/10.5851/kosfa.2020.e85

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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
    HTML PDF PubReader

    Last 3 months views: 544


    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: 413


    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
    HTML PDF PubReader

    Last 3 months views: 367


    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: 360


    SHORT COMMUNICATIONS

    Optimization of Culture Conditions for Maintaining Pig Muscle Stem Cells In Vitro
    Food Sci Anim Resour 2020;40(4):659-667.
    https://doi.org/10.5851/kosfa.2020.e39
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    Last 3 months views: 331


    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: 331


    ARTICLE

    Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products
    Food Sci Anim Resour 2020;40(4):636-648.
    https://doi.org/10.5851/kosfa.2020.e41
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    Last 3 months views: 292


    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
    HTML PDF PubReader

    Last 3 months views: 283


    ARTICLE

    Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat
    Food Sci Anim Resour 2020;40(3):362-376.
    https://doi.org/10.5851/kosfa.2020.e16
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    Last 3 months views: 276


    ARTICLE

    Functional Chemical Components in Protaetia brevitarsis Larvae: Impact of Supplementary Feeds
    Food Sci Anim Resour 2020;40(3):461-473.
    https://doi.org/10.5851/kosfa.2020.e25
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    Last 3 months views: 273


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    MOST CITED ARTICLE

    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 27


    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 24


    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 24


    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 24


    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 24


    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 23


    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 21


    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 21


    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 20


    ARTICLE

    Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
    Food Sci Anim Resour 2016;36(4):494-498.
    https://doi.org/10.5851/kosfa.2016.36.4.494
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    Cited by 20


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    Journal Title Change

    The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

    Clarivate Analytics, which manages SCIE, acknowledges that the journal has been renamed, and below is a screenshot of the journal name change in Journal Citation Reports.

    Thank you for your interest in our journal.




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