CURRENT ISSUE: Mar 2025, Vol. 45 , No. 2

    REVIEW

    Korean Native Black Goat: A Review on Its Characteristics and Meat Quality
    Food Sci Anim Resour 2025;45(2):329-352.
    https://doi.org/10.5851/kosfa.2024.e134

    REVIEW

    Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus
    Food Sci Anim Resour 2025;45(2):353-374.
    https://doi.org/10.5851/kosfa.2025.e1

    REVIEW

    A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products
    Food Sci Anim Resour 2025;45(2):375-408.
    https://doi.org/10.5851/kosfa.2025.e2

    REVIEW

    Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health
    Food Sci Anim Resour 2025;45(2):409-428.
    https://doi.org/10.5851/kosfa.2025.e4

    REVIEW

    The Quality Traits of Pork Belly and Impact Factors of Quality
    Food Sci Anim Resour 2025;45(2):429-448.
    https://doi.org/10.5851/kosfa.2025.e6

    REVIEW

    The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement
    Food Sci Anim Resour 2025;45(2):449-467.
    https://doi.org/10.5851/kosfa.2025.e7

    ARTICLE

    Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
    Food Sci Anim Resour 2025;45(2):468-483.
    https://doi.org/10.5851/kosfa.2024.e43

    ARTICLE

    The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway
    Food Sci Anim Resour 2025;45(2):484-503.
    https://doi.org/10.5851/kosfa.2024.e50

    ARTICLE

    Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage
    Food Sci Anim Resour 2025;45(2):504-516.
    https://doi.org/10.5851/kosfa.2024.e51

    ARTICLE

    Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal
    Food Sci Anim Resour 2025;45(2):517-534.
    https://doi.org/10.5851/kosfa.2024.e55

    ARTICLE

    Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
    Food Sci Anim Resour 2025;45(2):535-552.
    https://doi.org/10.5851/kosfa.2024.e56

    ARTICLE

    Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle
    Food Sci Anim Resour 2025;45(2):553-572.
    https://doi.org/10.5851/kosfa.2024.e107

    ARTICLE

    The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast
    Food Sci Anim Resour 2025;45(2):573-597.
    https://doi.org/10.5851/kosfa.2024.e110

    ARTICLE

    Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model
    Food Sci Anim Resour 2025;45(2):598-613.
    https://doi.org/10.5851/kosfa.2024.e117

    ARTICLE

    A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
    Food Sci Anim Resour 2025;45(2):614-630.
    https://doi.org/10.5851/kosfa.2024.e118

    ARTICLE

    Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic-Sous Vide Cooking System
    Food Sci Anim Resour 2025;45(2):631-647.
    https://doi.org/10.5851/kosfa.2024.e123

    ARTICLE

    Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme
    Food Sci Anim Resour 2025;45(2):648-661.
    https://doi.org/10.5851/kosfa.2025.e5

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    AHEAD OF PRINT

    Article

    Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
    https://doi.org/10.5851/kosfa.2025.e21

    Article

    Comparative Analysis of Meat Quality and Muscle Transcriptome Between Landrace and Jeju Native Pig
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
    https://doi.org/10.5851/kosfa.2025.e20

    Article

    Housing systems (loose housing vs. tie stalls) effect on animal welfare, carcass characteristics and meat quality of the supraspinatus, longissimus lumborum and semitendinosus muscles in finishing beef bulls
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 25, 2025]
    https://doi.org/10.5851/kosfa.2025.e19

    Article

    Characterization of the flavor profile in sausages collected from four typical regions of southern China using HS-SPME-GC-MS combined with electronic nose and electronic tongue
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
    https://doi.org/10.5851/kosfa.2025.e18

    Article

    Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
    https://doi.org/10.5851/kosfa.2025.e17

    Article

    Electron-beam irradiation improves the hygienic quality of frozen pork cutlet
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
    https://doi.org/10.5851/kosfa.2025.e16

    Article

    Changes in the properties of frozen meat with freezing and storage conditions and non-destructive analyses for monitoring meat quality
    Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
    https://doi.org/10.5851/kosfa.2025.e15

    Article

    Investigation of Microorganisms and Volatile Basic Nitrogen (VBN) in Beef and Suggestion for Potential Bacteria That Might Contribute to the Production of VBN with Metagenomic Analysis
    Food Sci Anim Resour 2025 [published online ahead of print: Feb 27, 2025]
    https://doi.org/10.5851/kosfa.2025.e14

    Review

    Scaffold biomaterials in the development of cultured meat: A review
    Food Sci Anim Resour 2025 [published online ahead of print: Feb 27, 2025]
    https://doi.org/10.5851/kosfa.2025.e13

    Review

    Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives - A review
    Food Sci Anim Resour 2025 [published online ahead of print: Feb 27, 2025]
    https://doi.org/10.5851/kosfa.2025.e12

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    MOST READ ARTICLE

    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
    https://doi.org/10.5851/kosfa.2022.e46
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    Last 3 months views: 1661


    REVIEW

    Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication
    Food Sci Anim Resour 2022;42(1):18-33.
    https://doi.org/10.5851/kosfa.2021.e73
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    Last 3 months views: 1267


    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
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    Last 3 months views: 1087


    REVIEW

    Current Research, Industrialization Status, and Future Perspective of Cultured Meat
    Food Sci Anim Resour 2024;44(2):326-355.
    https://doi.org/10.5851/kosfa.2024.e13
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    Last 3 months views: 970


    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
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    Last 3 months views: 929


    REVIEW

    Current Issues and Technical Advances in Cultured Meat Production: A Review
    Food Sci Anim Resour 2021;41(3):355-372.
    https://doi.org/10.5851/kosfa.2021.e14
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    Last 3 months views: 893


    REVIEW

    A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies
    Food Sci Anim Resour 2021;41(4):563-588.
    https://doi.org/10.5851/kosfa.2021.e25
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    Last 3 months views: 884


    REVIEW

    Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
    Food Sci Anim Resour 2024;44(2):255-268.
    https://doi.org/10.5851/kosfa.2023.e83
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    Last 3 months views: 884


    REVIEW

    Market Status of Meat Analogs and Their Impact on Livestock Industries
    Food Sci Anim Resour 2024;44(6):1213-1251.
    https://doi.org/10.5851/kosfa.2024.e77
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    Last 3 months views: 862


    ARTICLE

    Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios
    Food Sci Anim Resour 2023;43(6):1002-1016.
    https://doi.org/10.5851/kosfa.2023.e62
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    Last 3 months views: 841


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    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
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    Cited by 283


    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
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    Cited by 252


    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
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    Cited by 122


    ARTICLE

    Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
    Korean J Food Sci Anim Resour 2017;37(5):617-625.
    https://doi.org/10.5851/kosfa.2017.37.5.617
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    Cited by 107


    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
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    Cited by 103


    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
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    Cited by 94


    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
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    Cited by 92


    REVIEW

    Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
    Food Sci Anim Resour 2022;42(5):775-799.
    https://doi.org/10.5851/kosfa.2022.e46
    HTML PDF PubReader

    Cited by 92


    ARTICLE

    Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
    Korean J Food Sci Anim Resour 2017;37(3):351-359.
    https://doi.org/10.5851/kosfa.2017.37.3.351
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    Cited by 84


    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
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    Cited by 77


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