Korean Journal for Food Science of Animal Resources

Aims & Scope

The Food Science of Animal Resources (Food Sci.

Anim.

Resour.; ISSN 2636-0772) 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).

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Bioactive Peptides in Milk and Dairy Products: A Review

  Citation: 287

  Authors: Young Woo, Myoung Soo

• Consumer Acceptability of Intramuscular Fat

  Citation: 136

  Authors: Damian, Seon-Tea, Robyn

• Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

  Citation: 121

  Authors: Yun-Sang, Tae-Kyung, Hee-Don, Jong-Dae, Jung-Min, Ki-Hong, Hyun-Dong, Young-Boong

• Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle

  Citation: 103

  Authors: Young-Hwa, Seon-Tea

• Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

  Citation: 101

  Authors: Jun-Ho, Ki-Chang, Samooel, Bin-Na, Hye-Jeong, Cheo-Run

• Application of Probiotics for the Production of Safe and High-quality Poultry Meat

  Citation: 100

  Authors: Yong Ha, Farizal, Chandraprasad, Kim Pong, Chee Yuen, Theam Soon, Wan Nadiah Wan, Min Tze

• Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

  Citation: 94

  Authors: Yoo-Sun, Yun-Sang, Ko-Eun, Tae-Kyung, Cheol-Won, Dong-Min, Sung Gu

• The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

  Citation: 84

  Authors: Gap-Don, Jin-Yeon, Sun-Jin, Han-Sul, Jin-Tae, Seon-Tea

• Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

  Citation: 84

  Authors: Renda Kankanamge Chaturika, Na-Kyoung, Hyun-Dong

• Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria

  Citation: 81

  Authors: Dong-Hyeon, Dana, Hyunsook, Il-Byeong, Jung-Whan, Kwang-Young, Kun-Ho