Go to Top Go to Bottom

Search

  • HOME
  • Search
Animal Products
Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
Dong-Min Shin, Jong Hyeok Yune, Dong-Hyun Kim, Sung Gu Han
Anim Biosci. 2023;36(10):1596-1603.  Published online June 26, 2023
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
Nurul Nuraliya Shahrai, Abdul Salam Babji, Mohamad Yusof Maskat, Ahmad Faisal Razali, Salma Mohamad Yusop
Anim Biosci. 2021;34(5):904-913.  Published online June 24, 2020
Full textFull text    PubreaderPubReader    PDFPDF    
Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
Hewerton Barbosa Gomes, Lorena Mendes Rodrigues, Armando Abel Massingue, Ítalo Abreu Lima, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Asian-Australas J Anim Sci. 2020;33(2):339-348.  Published online May 28, 2019
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds
Dariusz Kokoszyński, Dariusz Piwczyński, Henrieta Arpášová, Cyril Hrnčar, Mohamed Saleh, Rafał Wasilewski
Asian-Australas J Anim Sci. 2019;32(11):1753-1762.  Published online February 14, 2019
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Jee-Hwan Choe, Mi-Hee Choi, Min-Suk Rhee, Byoung-Chul Kim
Asian-Australas J Anim Sci. 2016;29(7):1029-1036.  Published online September 10, 2015
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel
V. Rajkumar, Arun K. Verma, G. Patra, S. Pradhan, S. Biswas, P. Chauhan, Arun K. Das
Asian-Australas J Anim Sci. 2016;29(5):702-708.  Published online September 3, 2015
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Asian-Australas J Anim Sci. 2014;27(8):1164-1173.  Published online June 22, 2014
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops
Heena Sharma, Brahma Deo Sharma, S. K. Mendiratta, Suman Talukder, Giriprasad Ramasamy
Asian-Australas J Anim Sci. 2014;27(2):247-255.  Published online February 1, 2014
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.  Published online October 1, 2013
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Animal Products
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Sang-Keun Jin, Yeong-Jung Kim, Jae Hong Park, In-Chul Hur, Sang-Hae Nam, Daekeun Shin
Asian-Australas J Anim Sci. 2012;25(9):1329-1337.  Published online August 22, 2012
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Ruminant Nutrition and Forage Utilization
Effects of Processing of Starter Diets on Performance, Nutrient Digestibility, Rumen Biochemical Parameters and Body Measurements of Brown Swiss Dairy Calves
J. Ghassemi Nejad, N. Torbatinejad, A. A. Naserian, S. Kumar, J. D. Kim, Y. H. Song, C. S. Ra, K. I. Sung
Asian-Australas J Anim Sci. 2012;25(7):980-987.  Published online June 21, 2012
Full textFull text    PubreaderPubReader    ePubePub    PDFPDF    
Animal Products
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo
Asian-Australas J Anim Sci. 2011;24(3):421-428.  Published online February 22, 2011
PDFPDF    
Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase
S. Kawahara, A. M. Ahhmed, K. Ohta, K. Nakade, M. Muguruma
Asian-Australas J Anim Sci. 2007;20(8):1285-1291.  Published online June 27, 2007
PDFPDF    
Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
Geun-Ho Kang, Han-Sul Yang, Jin-Yeon Jeong, Sang-Hoon Moon, Sun-Jin Hur, Gu-Boo Park, Seon-Tea Joo
Asian-Australas J Anim Sci. 2007;20(7):1127-1134.  Published online June 27, 2007
PDFPDF    
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma
Asian-Australas J Anim Sci. 2006;19(1):102-108.  Published online December 6, 2005
PDFPDF    

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q2)
SJR: 0.613
(Q1 in Animal Sci
/ Vet Sci)
 Print ISSN: 2765-0189
Online ISSN: 2765-0235

Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : editor@animbiosci.org               

Copyright © 2024 by Asian-Australasian Association of Animal Production Societies.

Developed in M2PI

Close layer
prev next