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2019 Impact Factor: 1.445
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Most Cited Articles

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Yong Ha Park, Farizal Hamidon, Chandraprasad Rajangan, Kim Pong Soh, Chee Yuen Gan, Theam Soon Lim, Wan Nadiah Wan Abdullah, Min Tze Liong
Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567
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Consumer Acceptability of Intramuscular Fat
Damian Frank, Seon-Tea Joo, Robyn Warner
Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699
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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Il-Byeong Kang, Jung-Whan Chon, Kwang-Young Song, Kun-Ho Seo
Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Muhammad I. Khan, Samooel Jung, Ki Chang Nam, Cheorun Jo
Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159
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Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153
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Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han
Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418
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Use of Atmospheric Pressure Cold Plasma for Meat Industry
Juri Lee, Cheol Woo Lee, Hae In Yong, Hyun Jung Lee, Cheorun Jo, Samooel Jung
Food Sci Anim Resour 2017;37(4):477-485.
https://doi.org/10.5851/kosfa.2017.37.4.477
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim
Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh
Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351
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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, Cheorun Jo
Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494
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The Relationship between Chemical Compositions, Meat Quality, and Palatability of the 10 Primal Cuts from Hanwoo Steer
Eun-Young Jung, Young-Hwa Hwang, Seon-Tea Joo
Food Sci Anim Resour 2016;36(2):145-151.
https://doi.org/10.5851/kosfa.2016.36.2.145
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Na-Kyoung Lee, Hyun-Dong Paik
Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Yun-Sang Choi, Tae-Kyung Kim, Ki-Hong Jeon, Jong-Dae Park, Hyun-Wook Kim, Ko-Eun Hwang, Young-Boong Kim
Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Ho-Kyung Ha, Na-Eun Jeon, Jin Wook Kim, Kyoung-Sik Han, Sung Seob Yun, Mee-Ryung Lee, Won-Jae Lee
Food Sci Anim Resour 2016;36(2):267-274.
https://doi.org/10.5851/kosfa.2016.36.2.267
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Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
Jimyeong Ha, Sejeong Kim, Jeeyeon Lee, Soomin Lee, Heeyoung Lee, Yukyung Choi, Hyemin Oh, Yohan Yoon
Food Sci Anim Resour 2017;37(3):464-468.
https://doi.org/10.5851/kosfa.2017.37.3.464
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Health Implications of Beef Intramuscular Fat Consumption
Declan J. Troy, Brijesh K. Tiwari, Seon-Tea Joo
Food Sci Anim Resour 2016;36(5):577-582.
https://doi.org/10.5851/kosfa.2016.36.5.577
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Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review
Hlaing Myat Thu, Hyun Suk Bae, Sang Jong Kim, Keiji Oguma, Takao Tsuji, Koki Taniguchi, Kyoko Higo-Moriguchi, Faustino C. Icatlo, Sa Van Nguyen, Kouji Umeda, Shofiqur Rahman, Kyaw Zin Thant, Mo Mo Win, Theingi Win Myat, Hyuk Joon Choi
Food Sci Anim Resour 2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi
Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
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Change of publication charge


As day of June 1, 2021 (based on date of article submission), article processing charges (APC) will be applied to papers accepted after peer review as follows:
 

Author APC Remark
Member 1,000,000 KR won First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea 1,200,000 KR won
Other countries except Korea 500 US $ Affiliation of corresponding author

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Special Issue: 67th ICoMST 2021


The 67th International Congress of Meat Science and Technology (ICoMST) is currently accepting abstracts.

The deadline for submitting abstracts has been extended to April 15th, 2021, and FSAR will apply a 50% publishing fee discount to this special issue.

For more information, please check the website below.

https://www.icomst2021.com/

 


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