List of Articles

Food Science of Animal Resources. Vol. 39, No. 3, 2019

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Food Sci Anim Resour 2019;39(3):355-370.
HTML PDF PubReader Cited by 5
Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
Food Sci Anim Resour 2019;39(3):371-378.
HTML PDF PubReader Cited by 12
Changes in Sensory Compounds during Dry Aging of Pork Cuts
Food Sci Anim Resour 2019;39(3):379-387.
HTML PDF PubReader Cited by 9
Effect of Total Digestible Nutrients Level of Concentrates on Growth Performance, Carcass Characteristics, and Meat Composition of Korean Hanwoo Steers
Food Sci Anim Resour 2019;39(3):388-401.
HTML PDF PubReader Cited by 2
Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds
Food Sci Anim Resour 2019;39(3):402-409.
HTML PDF PubReader Cited by 10
Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat
Food Sci Anim Resour 2019;39(3):410-417.
HTML PDF PubReader Cited by 10
Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality
Food Sci Anim Resour 2019;39(3):418-429.
HTML PDF PubReader Cited by 15
Determination of Fat Accumulation Reduction by Edible Fatty Acids and Natural Waxes In Vitro
Food Sci Anim Resour 2019;39(3):430-445.
HTML PDF PubReader Cited by 10
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Food Sci Anim Resour 2019;39(3):446-458.
HTML PDF PubReader Cited by 18
Effect on Viability of Microencapsulated Lactobacillus rhamnosus with the Whey Protein-pullulan Gels in Simulated Gastrointestinal Conditions and Properties of Gels
Food Sci Anim Resour 2019;39(3):459-473.
HTML PDF PubReader Cited by 10
Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
Food Sci Anim Resour 2019;39(3):474-493.
HTML PDF PubReader Cited by 5
Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat
Food Sci Anim Resour 2019;39(3):494-502.
HTML PDF PubReader Cited by 9
Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
Food Sci Anim Resour 2019;39(3):503-509.
HTML PDF PubReader Cited by 0
Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
Food Sci Anim Resour 2019;39(3):510-519.
HTML PDF PubReader Cited by 6
Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique
Food Sci Anim Resour 2019;39(3):520
HTML PDF PubReader Cited by 0

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.

I don't want to open this window for a day.