Most Cited Articles

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.
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Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Food Sci Anim Resour 2016;36(5):567-576.
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Postmortem Aging of Beef with a Special Reference to the Dry Aging
Food Sci Anim Resour 2016;36(2):159-169.
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Consumer Acceptability of Intramuscular Fat
Food Sci Anim Resour 2016;36(6):699-708.
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Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Food Sci Anim Resour 2016;36(6):787-790.
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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
Food Sci Anim Resour 2017;37(2):153-161.
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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
Food Sci Anim Resour 2017;37(3):418-428.
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Use of Atmospheric Pressure Cold Plasma for Meat Industry
Food Sci Anim Resour 2017;37(4):477-485.
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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Food Sci Anim Resour 2016;36(1):90-99.
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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.
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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
Food Sci Anim Resour 2016;36(4):494-498.
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
Food Sci Anim Resour 2017;37(3):351-359.
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Food Sci Anim Resour 2017;37(2):288-296.
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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.
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Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
Food Sci Anim Resour 2016;36(2):267-274.
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Food Sci Anim Resour 2016;36(4):547-557.
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Food Sci Anim Resour 2017;37(1):105-113.
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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
Food Sci Anim Resour 2016;36(3):412-420.
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Health Implications of Beef Intramuscular Fat Consumption
Food Sci Anim Resour 2016;36(5):577-582.
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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
Food Sci Anim Resour 2017;37(2):219-227.
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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.


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