Food Science of Animal Resources

Article	Citations
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	162
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	75
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	72
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	69
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	60
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	40
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	35
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder	34
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	30
Cutting-Edge Technologies of Meat Analogs: A Review	29
Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese	27
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	26
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	24
Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coc	23
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	23
Umami Characteristics and Taste Improvement Mechanism of Meat	22
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk	22
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	22
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	22
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	22
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	22
Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice	21
Antioxidant activity of papaya fruit peels in camel meat	21
Identification and Characterization of Lacticaseibacillus paracasei Isolated from Prunus yedoensis	21
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	20

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	20
Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in B	20
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	20
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	19
Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	19
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	18
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	18
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	18
A Review on the Current Research and Industrialization Status of Edible Insect Protein	17
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage	17
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	17
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	17
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	17
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	17
Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive	17
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review	17
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	16
The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Derm	16
Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme	16
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade	16
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	16
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	15
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality	15
Probiotics-Mediated Bioconversion and Periodontitis	15
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	15
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty	14
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	14
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kina	14
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	14
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	14
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	14
Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress	14
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	14
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	13
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	13
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	13
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	13
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	13
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	13
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	13
Modern Concepts of Restructured Meat Production and Market Opportunities	13
The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics	13
The Quality Traits of Pork Belly and Impact Factors of Quality	13
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	13
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	13
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	13
Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	13
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	12
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	12
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	12

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	12
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	12
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	12
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers	12
Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese	12
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	12
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	12
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	12
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	11
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	11
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	11
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter	11
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham	11
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	11
Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice	11
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	11
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality	10
Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat	10
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	10
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency	10
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines	10
An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea	10
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	10
Influence of Slaughter Age on the Occurrence and Quality Characteristics of White Striping and Wooden Muscle Abnormalities	10
Preserving chicken meat quality and microbial safety by supplementing mugwort essential oil in chitosan/gelatin coatings	10
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	10
Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil	9
Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus thoracis and lumborum	9
Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7	9
Protective Effects of Lacticaseibacillus rhamnosus IDCC3201 on Motor Functions and Anxiety Levels in a Chronic Stress Mouse Model	9
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage	9
Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production	9
Study on the history and characteristics of Korean native cattle: Hanwoo	9
Antioxidant and Immune-Modulating Activities of Egg Yolk Protein Extracts	9
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods	9
Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Fa	9
Multiclass Method for the Determination of Anthelmintic and Antiprotozoal Drugs in Livestock Products by Ultra-High-Performance Liquid Chromatography–Tandem Mas	9
Species Distribution, Antimicrobial Resistance, and Enterotoxin Profiles of Non-aureus Staphylococci Isolated from Poultry Slaughterhouses in Korea	9
Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms	9
Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway	8
Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet Aging	8
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products	8
Unseen Threats to Meat Safety: Exposing the Hidden Epidemic to Bovine Tuberculosis in Slaughterhouses	8
Isolation and Characterization of Halophilic Kocuria salsicia Strains from Cheese Brine	8
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor	8
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review	8
Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake	8
Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibia	8
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals	8
In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells	8
Characterization of Novel Amylase-Sensitive, Anti-Listerial Class IId Bacteriocin, Agilicin C7 Produced by Ligilactobacillus agilis C7	8
Growth characteristics, blood biochemistry, histology, and metabolic profile of muscle and different tissues: Toxicity study of deoxynivalenol	8
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham	7
Techniques and Emerging Trends in Flavor and Taste Development in Meat	7
Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis	7
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review	7
Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation	7
Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea	7
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil	7
Comparative Analysis of Meat Quality and Muscle Transcriptome Between Landrace and Jeju Native Pig	7
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream	7
Optimizing Food Processing through a New Approach to Response Surface Methodology	7
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins	7
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreed	7
Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric	7
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh	7
Development and assessment of hybrid chicken meat: The effect of isolated rice, pea, and soy proteins	7
Enhanced Longevity and Immunity in Caenorhabditis elegans through ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study	7
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics	7
Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage	6
Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios	6
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging	6
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs	6
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of P	6
Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions	6
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents	6
Comparison of Histology, Growth Characteristics, Gut Microbiota, and Metabolites in the Meat and Organs of Deoxynivalenol-Contaminated Piglets	6
Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Bl	6
Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content	6
Flavorzyme hydrolyzed Cordyceps militaris mushroom extracts enhanced quality and functional properties of chicken breast meat during storage	6

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles	6
Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin	6
Effects of High-pressure, Sous-vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-enhanced Restructured Pork	6
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine	6
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts	6
Perspectives on Bovine Milk-Derived Extracellular Vesicles for Therapeutic Applications in Gut Health	6
A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies	6
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles	6
Effect of Flutriafol Exposure on Residue Characteristics in Pig Muscle and Fat Tissue	5
Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C	5
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods	5
Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition	5
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings	5
Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea	5
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 e	5
Investigation of Immunostimulatory Effects of Heat-Treated Lactiplantibacillus plantarum LM1004 and Its Underlying Molecular Mechanism	5
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage	5
Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation	5
Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey	5
Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages	5
The Effect of Stearoyl-Coenzyme A Desaturase (SCD) and Fatty Acid Synthase (FASN) Gene Polymorphisms on Milk Fatty Acid Composition in Holstein Breed	5
Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine	5
The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement	5
Metabolites of Latilactobacillus curvatus BYB3 and Indole Activate Aryl Hydrocarbon Receptor to Attenuate Lipopolysaccharide-Induced Intestinal Barrier Dysfunct	5
Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat	5
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Pre	5
Overexpression and characterization of L-lactate dehydrogenase from Lacticaseibacillus casei HY2782 to control post-acidification in yogurt	4
Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages	4
Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses	4
Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening	4
Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin	4
Exploring Sustainable Future Protein Sources	4
Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review	4
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	4
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients	4
Pistachio, Pomegranate and Olive Byproducts Added to Sheep Rations Change the Biofunctional Properties of Milk through the Milk Amino Acid Profile	4
Scaffold Biomaterials in the Development of Cultured Meat: A Review	4
Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats	4
Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review	4
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel	4
A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers	4
A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and Safety	4
Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes	4
Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal	4
The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior	4
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham	4
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth	4
Coacervates of lactoferrin with resistant dextrin via noncovalent interaction for enhanced thermal stability, interface characteristics and DHA encapsulation	4
ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources	4
Effective Strategies for Understanding Meat Flavor: A Review	4