CURRENT ISSUE: Apr 2020, Vol. 40 , No. 3

    ARTICLE

    Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
    Food Sci Anim Resour 2020;40(3):311-322.
    https://doi.org/10.5851/kosfa.2019.e79

    ARTICLE

    Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality
    Food Sci Anim Resour 2020;40(3):323-337.
    https://doi.org/10.5851/kosfa.2019.e98

    ARTICLE

    Effects of Zn-L-Selenomethionine on Carcass Composition, Meat Characteristics, Fatty Acid Composition, Glutathione Peroxidase Activity, and Ribonucleotide Content in Broiler Chickens
    Food Sci Anim Resour 2020;40(3):338-349.
    https://doi.org/10.5851/kosfa.2020.e9

    ARTICLE

    Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
    Food Sci Anim Resour 2020;40(3):350-361.
    https://doi.org/10.5851/kosfa.2020.e13

    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

    ARTICLE

    Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
    Food Sci Anim Resour 2020;40(3):377-387.
    https://doi.org/10.5851/kosfa.2020.e18

    ARTICLE

    Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
    Food Sci Anim Resour 2020;40(3):388-400.
    https://doi.org/10.5851/kosfa.2020.e19

    ARTICLE

    Occurrence and Characteristics of Methicillin-Resistant and -Susceptible Staphylococcus aureus Isolated from the Beef Production Chain in Korea
    Food Sci Anim Resour 2020;40(3):401-414.
    https://doi.org/10.5851/kosfa.2020.e20

    ARTICLE

    Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
    Food Sci Anim Resour 2020;40(3):415-425.
    https://doi.org/10.5851/kosfa.2020.e21

    ARTICLE

    An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
    Food Sci Anim Resour 2020;40(3):426-443.
    https://doi.org/10.5851/kosfa.2020.e23

    ARTICLE

    Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
    Food Sci Anim Resour 2020;40(3):444-460.
    https://doi.org/10.5851/kosfa.2020.e24

    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

    ARTICLE

    Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows
    Food Sci Anim Resour 2020;40(3):474-483.
    https://doi.org/10.5851/kosfa.2020.e26

    ARTICLE

    Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts
    Food Sci Anim Resour 2020;40(3):484-494.
    https://doi.org/10.5851/kosfa.2020.e28

    ERRATUM

    Erratum to: Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
    Food Sci Anim Resour 2020;40(3):495
    https://doi.org/10.5851/kosfa.2020.e27

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    AHEAD OF PRINT

    Article

    Optimization of culture conditions for maintaining pig muscle stem cells in vitro
    Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
    https://doi.org/10.5851/kosfa.2020.e39

    Article

    Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors
    Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
    https://doi.org/10.5851/kosfa.2020.e38

    Article

    Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage
    Food Sci Anim Resour 2020 [published online ahead of print: May 21, 2020]
    https://doi.org/10.5851/kosfa.2020.e37

    Article

    The effect of age on the myosin thermal stability and gel quality of Beijing duck breast
    Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e36

    Short Communication

    Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)
    Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e35

    Article

    Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products
    Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e34

    Article

    Fatty acid profile and meat quality of muscles from crossbred Angus-Simmental, Wagyu-Simmental, and Chinese Simmental cattles
    Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e33

    Article

    Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages
    Food Sci Anim Resour 2020 [published online ahead of print: May 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e32

    Article

    A non-yeast kefir-like fermented milk development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.
    Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e31

    Article

    Flavor components comparison between the neck meat of donkey, swine, bovine and sheep
    Food Sci Anim Resour 2020 [published online ahead of print: Apr 07, 2020]
    https://doi.org/10.5851/kosfa.2020.e30

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    MOST READ ARTICLE

    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: 1256


    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: 732


    ARTICLE

    In Vitro Immune-Enhancing Activity of Ovotransferrin from Egg White via MAPK Signaling Pathways in RAW 264.7 Macrophages
    Korean J Food Sci Anim Resour 2018;38(6):1226-1236.
    https://doi.org/10.5851/kosfa.2018.e56
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    Last 3 months views: 563


    ARTICLE

    Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages
    Food Sci Anim Resour 2020;40(2):274-285.
    https://doi.org/10.5851/kosfa.2020.e12
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    Last 3 months views: 469


    ARTICLE

    The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs
    Food Sci Anim Resour 2020;40(2):242-253.
    https://doi.org/10.5851/kosfa.2020.e8
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    Last 3 months views: 450


    ARTICLE

    Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study
    Food Sci Anim Resour 2019;39(5):704-724.
    https://doi.org/10.5851/kosfa.2019.e40
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    Last 3 months views: 445


    ARTICLE

    Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens
    Food Sci Anim Resour 2020;40(2):297-310.
    https://doi.org/10.5851/kosfa.2020.e15
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    Last 3 months views: 439


    ARTICLE

    Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
    Food Sci Anim Resour 2019;39(5):804-819.
    https://doi.org/10.5851/kosfa.2019.e71
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    Last 3 months views: 435


    ARTICLE

    Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea
    Food Sci Anim Resour 2020;40(2):221-230.
    https://doi.org/10.5851/kosfa.2020.e6
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    Last 3 months views: 434


    ARTICLE

    Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity
    Food Sci Anim Resour 2020;40(2):155-171.
    https://doi.org/10.5851/kosfa.2020.e1
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    Last 3 months views: 432


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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 20


    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 18


    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 18


    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 17


    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
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    Cited by 14


    ARTICLE

    Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
    Food Sci Anim Resour 2016;36(2):267-274.
    https://doi.org/10.5851/kosfa.2016.36.2.267
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    Cited by 14


    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 14


    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 14


    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 13


    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 13


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    Journal Title Change

    We announce that the title of our journal and related information were changed as below from January, 2019.

     

    Before (~2018.12)

    After (2019.01~)

    Journal Title

    Korean Journal for Food Science of Animal Resources

    Food Science of Animal Resources

    Journal Abbreviation

    Korean J. Food Sci. An.

    Food Sci. Anim. Resour.

    eISSN

    2234-246X

    2636-0780

    pISSN

    1225-8563

    2636-0772

    Journal Homepage

    http://www.kosfaj.org

    Same

    JCR Citation Indexing

    SCIE

    SCIE


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