Animal Bioscience

Animal Products

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Animal Products
Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice: Anna Augustyńska-Prejsnar, Paweł Hanus, Zofia Sokołowicz, Miroslava Kačániová; Anim Biosci. 2021;34(12):2003-2011. Published online June 24, 2021; DOI: https://doi.org/10.5713/ab.21.0120
Cited By 6; Full text PubReader ePub Crossref - TDM PDF


Sequential use of real-time polymerase chain reaction and enzyme-linked immunosorbent assay techniques verifies adulteration of fermented sausages with chicken meat: Hakan Benli, Elif Barutçu; Anim Biosci. 2021;34(12):1995-2002. Published online June 23, 2021; DOI: https://doi.org/10.5713/ab.21.0139
Cited By 1; Full text PubReader ePub Crossref - TDM PDF


Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom: Farouq Heidar Barido, Sung Ki Lee; Anim Biosci. 2021;34(11):1859-1869. Published online April 23, 2021; DOI: https://doi.org/10.5713/ab.20.0831
Cited By 5; Full text PubReader ePub Crossref - TDM PDF


Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds: Zimkhitha Soji; Anim Biosci. 2021;34(11):1849-1858. Published online October 14, 2020; DOI: https://doi.org/10.5713/ajas.20.0488
Cited By 2; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ab.20.0852
Cited By 8; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ab.20.0817
Cited By 3; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ab.20.0736
Cited By 4; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ab.20.0622; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ab.20.0612
Cited By 12; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ajas.20.0616
Cited By 2; Full text PubReader ePub Crossref - TDM PDF Supplementary Material


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; DOI: https://doi.org/10.5713/ab.20.0290
Cited By 2; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ab.20.0798
Cited By 4; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ajas.20.0529
Cited By 8; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ajas.20.0416
Cited By 13; Full text PubReader ePub Crossref - TDM PDF


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; DOI: https://doi.org/10.5713/ajas.19.0612
Cited By 14; Full text PubReader ePub Crossref - TDM PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.694(Q₂)
SJR: 0.665
(Q₁ in Animal Sci
/ Food Sci / Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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