- 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: May 2024, Vol. 44 , No. 3
AHEAD OF PRINT
Article
Fatty acid profile and thermal behavior of fat-rich edible insect oils compared to commonly consumed animal and plant oils
Food Sci Anim Resour 2024 [published online ahead of print: May 29, 2024]
https://doi.org/10.5851/kosfa.2024.e44 |
Article
Physicochemical and sensory characteristics of hybrid flexitarian pork loin steak combined with different plant ingredients
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e43 |
Article
Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e42 |
Short Communication
Integrative analysis of probiotic-mediated remodeling in canine gut microbiota and metabolites using a fermenter for an intestinal microbiota model
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e41 |
Article
Effect of non-meat proteins on storage characteristics and amino acid composition of pork emulsified sausages
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e40 |
Review
Assessing individual muscle characteristics to enhance frozen-thawed meat quality
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e39 |
Article
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e38 |
Article
Comparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e37 |
Short communication
Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e36 |
Review
The Effect of Irradiation on Meat Products
Food Sci Anim Resour 2024 [published online ahead of print: May 22, 2024]
https://doi.org/10.5851/kosfa.2024.e35 |
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 |
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 ![]()
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 |
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 |