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

    Prevalence and characteristics of antimicrobial-resistant Staphylococcus aureus and methicllin-resistant Stapylococcus aureus from retail meat in Korea
    Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
    https://doi.org/10.5851/kosfa.2020.e50

    Article

    Genetic Analysis and Characterization of a Bacteriophage ØCJ19 Active against Enterotoxigenic Escherichia coli
    Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
    https://doi.org/10.5851/kosfa.2020.e49

    Article

    Effect of homogenization pressure on plasmin activity and mechanical stress-induced fat aggregation of commercially sterilized UHT milk during storage
    Food Sci Anim Resour 2020 [published online ahead of print: Jul 09, 2020]
    https://doi.org/10.5851/kosfa.2020.e48

    Article

    Physicochemical Properties and Shelf-Life of Regular-fat Sausages with various Levels of Grape Tomato Powder Prepared by Different Drying Methods
    Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
    https://doi.org/10.5851/kosfa.2020.e47

    Article

    Formulating Reduced-Fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
    Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
    https://doi.org/10.5851/kosfa.2020.e46

    Article

    Effect of Dry-aged Beef Crust Levels on Quality Properties of Brown Sauce
    Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
    https://doi.org/10.5851/kosfa.2020.e45

    Article

    Characterization and comparative evaluation of milk protein variants from Pakistani dairy breeds
    Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
    https://doi.org/10.5851/kosfa.2020.e44

    Article

    Evaluations on Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment
    Food Sci Anim Resour 2020 [published online ahead of print: Jun 26, 2020]
    https://doi.org/10.5851/kosfa.2020.e43

    Short Communication

    Anti-biofilm activities of Manuka honey against Escherichia coli O157:H7
    Food Sci Anim Resour 2020 [published online ahead of print: Jun 05, 2020]
    https://doi.org/10.5851/kosfa.2020.e42

    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 [published online ahead of print: Jun 05, 2020]
    https://doi.org/10.5851/kosfa.2020.e41

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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: 1024


    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: 511


    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
    HTML PDF PubReader

    Last 3 months views: 453


    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
    HTML PDF PubReader

    Last 3 months views: 445


    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
    HTML PDF PubReader

    Last 3 months views: 378


    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
    HTML PDF PubReader

    Last 3 months views: 376


    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
    HTML PDF PubReader

    Last 3 months views: 373


    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
    HTML PDF PubReader

    Last 3 months views: 368


    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
    HTML PDF PubReader

    Last 3 months views: 365


    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
    HTML PDF PubReader

    Last 3 months views: 364


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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 22


    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 21


    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 19


    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 19


    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 15


    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 15


    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 15


    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
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    Cited by 15


    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 14


    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


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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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