List of Articles

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

REVIEW
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review
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
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
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
Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46
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ARTICLE
Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey
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
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
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
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
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
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
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
Food Sci Anim Resour 2022;42(5):903-914.
https://doi.org/10.5851/kosfa.2022.e44
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