- About Food Science of Animal Resources
- The Food Science of Animal Resources (Food Sci. Anim. Resour.) has published original papers and reviewed articles bimonthly since 1979. The six issues are published on the first days of January, March, May, July, September, and November from 2020. It covers the scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products. This journal is published and distributed by the Korean Society for Food Science of Animal Resources (KoSFA). The journal is indexed in Science Citation Index Expanded®, SCOPUS™, PubMed Central, and Korea Citation Index.
CURRENT ISSUE: Jul 2024, Vol. 44 , No. 4
AHEAD OF PRINT
Article
Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties
Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e57 |
Article
Effect of UV-C irradiation on foodborne pathogens in prosciutto and changes in physicochemical properties
Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e56 |
Article
Response in growth performance, carcass traits, physicochemical properties, and fatty acid composition of Dohne Merino rams fed inclusion levels of canola meal
Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e55 |
Article
Impact of packaging methods coupled with high barrier packaging loaded with TiO2 on the preservation of chilled pork
Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e54 |
Article
Effect of paprika powder on the antioxidant capacity of emulsion-type sausages
Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e53 |
Article
Impact of Storage Conditions on the Quality of Raw Camel Milk
Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e52 |
Article
Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage
Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e51 |
Article
Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification
Food Sci Anim Resour 2024 [published online ahead of print: Jul 09, 2024]
https://doi.org/10.5851/kosfa.2024.e49 |
Article
Comparative evaluation of the nutrient composition and lipidomic profile of different parts of muscle in the Chaka sheep
Food Sci Anim Resour 2024 [published online ahead of print: Jun 21, 2024]
https://doi.org/10.5851/kosfa.2024.e47 |
Article
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
Food Sci Anim Resour 2024 [published online ahead of print: Jun 21, 2024]
https://doi.org/10.5851/kosfa.2024.e46 |
MOST READ ARTICLE
MOST CITED ARTICLE
REVIEW
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.
https://doi.org/10.5851/kosfa.2019.e53 |
REVIEW
Etiological Agents Implicated in Foodborne Illness World Wide
Food Sci Anim Resour 2021;41(1):1-7.
https://doi.org/10.5851/kosfa.2020.e75 |
REVIEW
Consumer Acceptability of Intramuscular Fat
Korean J Food Sci Anim Resour 2016;36(6):699-708.
https://doi.org/10.5851/kosfa.2016.36.6.699 |
ARTICLE
Optimization of Replacing Pork Meat with Yellow Worm (
Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617 |
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 |
ARTICLE
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle
Korean J Food Sci Anim Resour 2017;37(2):153-161.
https://doi.org/10.5851/kosfa.2017.37.2.153 |
REVIEW
Application of Probiotics for the Production of Safe and High-quality Poultry Meat
Korean J Food Sci Anim Resour 2016;36(5):567-576.
https://doi.org/10.5851/kosfa.2016.36.5.567 |
ARTICLE
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria
Korean J Food Sci Anim Resour 2016;36(6):787-790.
https://doi.org/10.5851/kosfa.2016.36.6.787 |
ARTICLE
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351 |
ARTICLE
Postmortem Aging of Beef with a Special Reference to the Dry Aging
Korean J Food Sci Anim Resour 2016;36(2):159-169.
https://doi.org/10.5851/kosfa.2016.36.2.159 |