| 1 |
Kim DH, Shin DM, Lee JH, Kim YJ, Han SG. 2022. Effect of different brine injection levels on the drying characteristics and physicochemical properties of beef jerky. Food Sci Anim Resour 42:98-110./
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| 2 |
Rupasinghe RA, Alahakoon AU, Alakolanga AW, Jayasena DD, Jo C. 2022. Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage. Food Sci Anim Resour 42:61-72./
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| 3 |
Joo ST, Choi JS, Hur SJ, Kim GD, Kim CJ, Lee EY, Bakhsh A, Hwang YH. 2022. A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles. Food Sci Anim Resour 42:175-185./
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| 4 |
Jeong JY, Kim B, Ji SY, Baek YC, Kim M, Park SH, Jung H. 2022. Effect of flutriafol exposure on residue characteristics in pig muscle and fat tissue. Food Sci Anim Resour 42:186-196./
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| 5 |
Joo ST, Choi JS, Hur SJ, Kim GD, Kim CJ, Lee EY, Bakhsh A, Hwang YH. 2022. A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles. Food Sci Anim Resour 42:175-185./
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| 6 |
Kim, H.J., Kim, H.J., Kim, K.W., Lee, J., Lee, S.H., Lee, S.S., Choi, B.H., Shin, D.J., Jeon, K.H., Choi, J.Y., Jang, A., Effect of feeding alfalfa and concentrate on meat quality and bioactive compounds in Korean native black goat loin during storage at 4oC. Food Sci. Anim. Resour., 42, 517-535 (2022)./
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| 7 |
Cheng, H., Song, S., Park, T.S., Kim, G.D., Comparison of meat quality characteristics and proteolysis trends associated with muscle fiber type distribution between duck pectoralis major and iliotibialis muscles. Food Sci. Anim. Resour., 42, 266-279 (2022)./
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| 8 |
Mudalal, S., Zaazaa, A., Influence of slaughter age on the occurrence and quality characteristics of white striping and wooden muscle abnormalities. Food Sci. Anim. Resour., 42, 455-466 (2022)./
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| 9 |
Ku, S.K., Kim, J., Kim, S.M., Yong, H.I., Kim, B.K., Choi, Y.S., Combined effects of pressure cooking and enzyme treatment to enhance the digestibility and physicochemical properties of spreadable liver sausage. Food Sci. Anim. Resour., 42, 441-454 (2022)./
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| 10 |
Barido, F.H., Kim, H.J., Kang, S.M., Jang, A., Pak, J.I., Lee, S.K., The effect of hydrolysis pre-treatment by flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in samgyetang breast supplemented with black garlic. Food Sci. Anim. Resour., 42, 625-638 (2022)./
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