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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu, Cheorun Jo
Anim Biosci. 2021;34(10):1705-1716.  Published online January 20, 2021
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Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
Ye Tao, Shan Xiao, Jiaming Cai, Jihui Wang, Lin Li
Anim Biosci. 2021;34(10):1695-1704.  Published online March 11, 2021
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The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
Chotima Poompramun, Wittawat Molee, Kanjana Thumanu, Amonrat Molee
Anim Biosci. 2021;34(10):1684-1694.  Published online February 15, 2021
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Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
Daniela Orozco, Alma Delia Alarcon-Rojo, Celia Chavez-Mendoza, Lorena Luna, Luis Manuel Carrillo-Lopez, Oswaldo Ronquillo
Anim Biosci. 2021;34(10):1674-1683.  Published online December 1, 2020
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Meat quality characteristics of pork bellies in relation to fat level
Van-Ba Hoa, Kuk-Hwan Seol, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Jin-Hyoung Kim, Soo-Hyun Cho
Anim Biosci. 2021;34(10):1663-1673.  Published online January 1, 2021
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A quantitative method for detecting meat contamination based on specific polypeptides
Chaoyan Feng, Daokun Xu, Zhen Liu, Wenyan Hu, Jun Yang, Chunbao Li
Anim Biosci. 2021;34(9):1532-1543.  Published online November 25, 2020
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Antimicrobial activity of fermented Maillard reaction products, novel milk-derived material, made by whey protein and Lactobacillus rhamnosus and Lactobacillus gasseri on Clostridium perfringens
Yujin Kim, Sejeong Kim, Soomin Lee, Jimyeong Ha, Jeeyeon Lee, Yukyung Choi, Hyemin Oh, Yewon Lee, Nam-su Oh, Yohan Yoon, Heeyoung Lee
Anim Biosci. 2021;34(9):1525-1531.  Published online February 15, 2021
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Meat quality, post-mortem proteolytic enzymes, and myosin heavy chain isoforms of different Thai native cattle muscles
Chanporn Chaosap, Panneepa Sivapirunthep, Ronachai Sitthigripong, Piyada Tavitchasri, Sabaiporn Maduae, Tipyaporn Kusee, Jutarat Setakul, Kazeem Adeyemi
Anim Biosci. 2021;34(9):1514-1524.  Published online April 23, 2021
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Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
Muhan Zhang, Weili Yan, Daoying Wang, Weimin Xu
Anim Biosci. 2021;34(8):1382-1391.  Published online November 9, 2020
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Influence of freeze-thawed cycles on pork quality
Tiprawee Tippala, Nunyarat Koomkrong, Autchara Kayan
Anim Biosci. 2021;34(8):1375-1381.  Published online November 3, 2020
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Comparison of carcass and meat quality traits between lean and fat Pekin ducks
Si-Ran Ding, Guang-Sheng Li, Si-Rui Chen, Feng Zhu, Jin-Ping Hao, Fang-Xi Yang, Zhuo-Cheng Hou
Anim Biosci. 2021;34(7):1193-1201.  Published online December 24, 2019
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Influence of pre-slaughter fasting time on weight loss, meat quality and carcass contamination in broilers
Ge Xue, Silu Cheng, Jingwen Yin, Runxiang Zhang, Yingying Su, Xiang Li, Jianhong Li, Jun Bao
Anim Biosci. 2021;34(6):1070-1077.  Published online November 3, 2020
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The effect of gender status on the growth performance, carcass and meat quality traits of young crossbred Holstein-Friesian×Limousin cattle
Paulina Pogorzelska-Przybyłek, Zenon Nogalski, Monika Sobczuk-Szul, Martyna Momot
Anim Biosci. 2021;34(5):914-921.  Published online July 2, 2020
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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
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The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle
Xiao Lu, Yuying Yang, Yimin Zhang, Yanwei Mao, Rongrong Liang, Lixian Zhu, Xin Luo
Anim Biosci. 2021;34(4):743-750.  Published online June 24, 2020
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ANIMAL
BIOSCIENCE

Impact Factor: 2.509(Q1)
SJR: 0.75
(Q1 in Anim Sci Zool,
Q1 in Food Sci
)
Print ISSN: 2765-0189
Online ISSN: 2765-0235


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