Food Science of Animal Resources

Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review

Jacob R. Tuell, Mariah J. Nondorf, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):723-743.
https://doi.org/10.5851/kosfa.2022.e33

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Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri, Muchtaridi Muchtaridi

Food Sci Anim Resour 2022;42(5):744-761.
https://doi.org/10.5851/kosfa.2022.e37

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The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review

Dalton Whitehead, Yuan H. Brad Kim

Food Sci Anim Resour 2022;42(5):762-774.
https://doi.org/10.5851/kosfa.2022.e39

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Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat

Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Jung Seok Choi, Gap-Don Kim, Seon Tea Joo, Inho Choi, Sun Jin Hur

Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46

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Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey

Yusi Qin, Ming Cheng, Xiaoxue Fan, Xiaoqing Shao, Cunfang Wang, Hua Jiang, Xiaoning Zhang

Food Sci Anim Resour 2022;42(5):800-815.
https://doi.org/10.5851/kosfa.2022.e32

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The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou

Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34

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The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Ngassa Julius Mussa, Suma Fahamu Kibonde, Wuttigrai Boonkum, Vibuntita Chankitisakul

Food Sci Anim Resour 2022;42(5):833-848.
https://doi.org/10.5851/kosfa.2022.e35

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Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Yun Jeong Kim, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):849-860.
https://doi.org/10.5851/kosfa.2022.e36

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Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

Jake Kim, Tae-Kyung Kim, Ji Yoon Cha, Su-Kyung Ku, Samooel Jung, Yun-Sang Choi

Food Sci Anim Resour 2022;42(5):861-873.
https://doi.org/10.5851/kosfa.2022.e38

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Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Eun-Young Jung, Sung Sil Moon, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim

Food Sci Anim Resour 2022;42(5):874-888.
https://doi.org/10.5851/kosfa.2022.e40

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Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes

Chan Won Seo, Byoungseung Yoo

Food Sci Anim Resour 2022;42(5):889-902.
https://doi.org/10.5851/kosfa.2022.e42

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Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice

Seok-Jin Kang, Jun Yang, Na-Young Lee, Chang-Hee Lee, In-Byung Park, Si-Won Park, Hyeon Jeong Lee, Hae-Won Park, Hyun Sun Yun, Taehoon Chun

Food Sci Anim Resour 2022;42(5):903-914.
https://doi.org/10.5851/kosfa.2022.e44

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List of Articles

Food Science of Animal Resources. Vol. 42, No. 5, 2022