Food Science of Animal Resources

Article	Citations
Cutting-Edge Technologies of Meat Analogs: A Review	102
Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector	66
Exploring Sustainable Future Protein Sources	58
Scaffolds Bioink for Three-Dimensional (3D) Bioprinting	57
Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis	55
Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices	51
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	50
The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior	46
Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives - A review	39
Investigation of Microorganisms and Volatile Basic Nitrogen (VBN) in Beef and Suggestion for Potential Bacteria That Might Contribute to the Production of VBN w	33
Alginate-based Edible Coating Impregnated with Phenolic-rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties	28
Coacervates of lactoferrin with resistant dextrin via noncovalent interaction for enhanced thermal stability, interface characteristics and DHA encapsulation	26
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	24
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder	23
Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with	20
Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions	19
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh	19
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach	18
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham	18
Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts	17
Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-	17
Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin	17
Evaluation of Non-Thermal Decontamination Processes to Have the Equivalence of Thermal Process in Raw Ground Chicken	17
The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins	17
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	16

Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese	16
Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical	16
Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth	16
Species Profiles and Antimicrobial Resistance of Non-aureus Staphylococci Isolated from Healthy Broilers, Farm Environments, and Farm Workers	15
Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea	15
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)	15
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	15
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae	15
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	14
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	14
Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty	14
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	14
Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel	14
Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham	13
Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages	13
Comparative Study of Camel Milk from Different Areas of Xinjiang Province in China	13
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	13
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil	13
Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky	13
The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2	13
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreed	13
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	13
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast	13
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream	13
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	12
Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening	12
Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties	12
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	12
Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System	12
Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat	12
Market Status of Meat Analogs and Their Impact on Livestock Industries	12
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder	12
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies	12
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	12
Exploring the modulation of extracellular metabolites in different Listeria monocytogenes strains under cold-stress	12
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	11
Korean Native Black Goat: A Review on Its Characteristics and Meat Quality	11
Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage	11
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	11
Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review	11
Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle	11
Modern Concepts of Restructured Meat Production and Market Opportunities	11
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review	11
Bovine colostrum-derived extracellular vesicles may accelerate the growth of Akkermansia muciniphila by regulating energy metabolism in intestinal anaerobic coc	11
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus	10
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food	10
Development and assessment of hybrid chicken meat: The effect of isolated rice, pea, and soy proteins	10
The optimization of mealworm (Tenebrio molitor) sacrifice methods and examination of sacrificed mealworm post-cooking characteristics	10
Enhanced Longevity and Immunity in Caenorhabditis elegans through ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study	10
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	10

Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid	9
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	9
Inhibitory Effect of Genomic DNA Extracted from Pediococcus acidilactici on Porphyromonas gingivalis Lipopolysaccharide-Induced Inflammatory Responses	9
Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage	9
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage	9
The Impact of COVID 19 on the Meat Supply Chain in the USA: A Review	9
Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study	9
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	9
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	9
Optimizing Food Processing through a New Approach to Response Surface Methodology	9
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	9
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	9
Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model	8
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef	8
Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning	8
Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs	8
Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS	8
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	8
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive	8
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	7
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life	7
Fermented Colostrum Whey Upregulates Aquaporin-3 Expression in, and Proliferation of, Keratinocytes via p38/c-Jun N-Terminal Kinase Activation	7
Umami Characteristics and Taste Improvement Mechanism of Meat	7
Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats	7
Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation	7
Evaluation of Peroxidized Acetic Acid Disinfectant Proper Use Concentration and its Effect on Appearance of Chicken Carcasses	7
Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein	7
Inhibition of Listeria monocytogenes in Fresh Cheese Using a Bacteriocin-Producing Lactococcus lactis CAU2013 Strain	7
Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages	7
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives	7
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	7
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages	7
Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds	7
Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts	7
Hovenia Monofloral Honey can Attenuate Enterococcus faecalis Mediated Biofilm Formation and Inflammation	7
From Farms to Labs: The New Trend of Sustainable Meat Alternatives	7
Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration	7
Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages	6
Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Bl	6
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients	6
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang	6
Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage	6
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins	6
Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage	6
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders	6
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics	6
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers	6
Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing	6
Innovative Application of Cold Plasma Technology in Meat and Its Products	6
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly	6
Effects of Horse Meat Hydrolysate on Oxidative Stress, Proinflammatory Cytokines, and the Ubiquitin-Proteasomal System of C2C12 Cells	6
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem	6
Oral Administration of Lactilactobacillus curvatus LB-P9 Promotes Hair Regeneration in Mice	6
The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nuclei	6
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	5
Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products	5
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	5
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	5
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine	5
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of P	5
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs	5
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	5
Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk	5
Perspectives on Bovine Milk-Derived Extracellular Vesicles for Therapeutic Applications in Gut Health	5
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	5
Structure Characterization and Antihypertensive Effect of an Antioxidant Peptide Purified from Alcalase Hydrolysate of Velvet Antler	5
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	5
Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification	5
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic	5
Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health	5
Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content	5
The Quality Traits of Pork Belly and Impact Factors of Quality	5
Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal	5
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	5
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	5
Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System	5
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	5
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	4
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer	4
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase	4

Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach	4
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	4
Determination of L-Carnitine in Infant Powdered Milk Samples after Derivatization	4
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	4
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	4
Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis	4
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts	4
Preliminary Study on Effect of Lactiplantibacillus plantarum on Osteoporosis in the Ovariectomized Rat	4
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage	4
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	4
Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5′-Monophosphate-Activated Protein Kinase	4
Effects of Aging Methods and Periods on Quality Characteristics of Beef	4
Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios	4
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin	4
Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts	4
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles	4
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing	3
Genomic DNA Extracted from Lactiplantibacillus plantarum Attenuates Porphyromonas gingivalis Lipopolysaccharide (LPS)-Induced Inflammatory Responses via Sup	3
Determination of more than 500 Pesticide Residues in Hen Eggs by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Tandem Mass Sp	3
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	3
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	3
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion	3
Chemometrics Assisted-LC-Orbitrap HRMS Non-Targeted Metabolomics for Identification of Dog Meat Adulteration in Beef Sausages	3
Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers	3
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	3
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	3
Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines	3
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	3
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles	3
Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages	3
Impact of wet brewer’s grain supplementation in Bovine dietary on fatty acids profile, Vitamin E and sensory properties of fresh cheese	3
Effects of High-pressure, Sous-vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-enhanced Restructured Pork	3
Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage	3
Comparison of histology, growth characteristics, gut microbiota, and metabolites in the meat and organs of deoxynivalenol-contaminated piglets	3
A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints	3
Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream	3
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	3
Principles and Applications of Non-Thermal Technologies for Meat Decontamination	3
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging	3
Effect of Goat Meat on Alleviating Muscle Atrophy Induced by Dexamethasone in Mice	3
Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber	3
3D Printing of Materials and Printing Parameters with Animal Resources: A Review	3