CURRENT ISSUE: Mar 2023, Vol. 43 , No. 2

    REVIEW

    On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
    Food Sci Anim Resour 2023;43(2):197-219.
    https://doi.org/10.5851/kosfa.2023.e5

    ARTICLE

    Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation
    Food Sci Anim Resour 2023;43(2):220-231.
    https://doi.org/10.5851/kosfa.2022.e66

    ARTICLE

    Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products
    Food Sci Anim Resour 2023;43(2):232-244.
    https://doi.org/10.5851/kosfa.2022.e71

    ARTICLE

    Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
    Food Sci Anim Resour 2023;43(2):245-268.
    https://doi.org/10.5851/kosfa.2022.e72

    ARTICLE

    The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins
    Food Sci Anim Resour 2023;43(2):269-281.
    https://doi.org/10.5851/kosfa.2022.e74

    ARTICLE

    Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis
    Food Sci Anim Resour 2023;43(2):282-304.
    https://doi.org/10.5851/kosfa.2022.e76

    ARTICLE

    Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
    Food Sci Anim Resour 2023;43(2):305-318.
    https://doi.org/10.5851/kosfa.2022.e77

    ARTICLE

    Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production
    Food Sci Anim Resour 2023;43(2):319-330.
    https://doi.org/10.5851/kosfa.2022.e79

    ARTICLE

    Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts
    Food Sci Anim Resour 2023;43(2):331-345.
    https://doi.org/10.5851/kosfa.2023.e1

    ARTICLE

    Efficacies of Potential Probiotic Candidates Isolated from Traditional Fermented Korean Foods in Stimulating Immunoglobulin A Secretion
    Food Sci Anim Resour 2023;43(2):346-358.
    https://doi.org/10.5851/kosfa.2023.e2

    ARTICLE

    Optimizing Food Processing through a New Approach to Response Surface Methodology
    Food Sci Anim Resour 2023;43(2):374-381.
    https://doi.org/10.5851/kosfa.2023.e7

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    AHEAD OF PRINT

    Article

    Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-type Sausages
    Food Sci Anim Resour 2023 [published online ahead of print: Mar 16, 2023]
    https://doi.org/10.5851/kosfa.2023.e12

    Article

    Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham
    Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
    https://doi.org/10.5851/kosfa.2023.e9

    Article

    Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus
    Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
    https://doi.org/10.5851/kosfa.2023.e11

    Article

    Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoked
    Food Sci Anim Resour 2023 [published online ahead of print: Mar 06, 2023]
    https://doi.org/10.5851/kosfa.2023.e10

    Article

    The Effect of Vacuum Films on Physicochemical and Microbiological Characteristics of Hanwoo (Korean native cattle)
    Food Sci Anim Resour 2023 [published online ahead of print: Feb 09, 2023]
    https://doi.org/10.5851/kosfa.2023.e8

    Article

    Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-air Dried Edible Insect Larvae
    Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
    https://doi.org/10.5851/kosfa.2023.e4

    Article

    Analysis of Quality after Sous Vide of Pork Loin Wet-aged using Pulsed Electric Field System
    Food Sci Anim Resour 2023 [published online ahead of print: Jan 20, 2023]
    https://doi.org/10.5851/kosfa.2023.e3

    Article

    Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7
    Food Sci Anim Resour 2022 [published online ahead of print: Dec 14, 2022]
    https://doi.org/10.5851/kosfa.2022.e73

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    MOST READ ARTICLE

    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
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    Last 3 months views: 3507


    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: 1082


    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: 740


    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
    https://doi.org/10.5851/kosfa.2022.e46
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    Last 3 months views: 686


    REVIEW

    Etiological Agents Implicated in Foodborne Illness World Wide
    Food Sci Anim Resour 2021;41(1):1-7.
    https://doi.org/10.5851/kosfa.2020.e75
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    Last 3 months views: 651


    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: 599


    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: 590


    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: 499


    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: 467


    REVIEW

    Effect of Starter Cultures on Quality of Fermented Sausages
    Food Sci Anim Resour 2023;43(1):1-9.
    https://doi.org/10.5851/kosfa.2022.e75
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    Last 3 months views: 467


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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 157


    REVIEW

    Etiological Agents Implicated in Foodborne Illness World Wide
    Food Sci Anim Resour 2021;41(1):1-7.
    https://doi.org/10.5851/kosfa.2020.e75
    HTML PDF PubReader

    Cited by 83


    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 80


    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 63


    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 60


    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 59


    ARTICLE

    Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
    Korean J Food Sci Anim Resour 2017;37(5):617-625.
    https://doi.org/10.5851/kosfa.2017.37.5.617
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    Cited by 51


    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 50


    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

    Cited by 50


    ARTICLE

    Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
    Korean J Food Sci Anim Resour 2017;37(3):351-359.
    https://doi.org/10.5851/kosfa.2017.37.3.351
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    Cited by 49


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    FSAR Special Section Invitation


    We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

     - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
     - Deadline for manuscript submissions: 31 May 2023

    The topics of interest for the special issue include:
     ■ Innovative strategies to improve the quality of animal-based products
      (Editor: Dr. Young Min Choi)
      - Application of proteomics and lipidomics in quality of meat and milk products
      - Functional ingredients and additives for structure formation
      - Meal kits and home meal replacement (HMR), Etc.

     ■ Innovative safety and freshness control of animal-based products
     (Editor: Dr. Changsun Choi)
      - High pressure processing
      - Plasma technology
      - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
      - Edible coating, etc.


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