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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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Profiles of coagulase-positive and -negative staphylococci in retail pork: prevalence, antimicrobial resistance, enterotoxigenicity, and virulence factors
Gi Yong Lee, Soo-Jin Yang
Anim Biosci. 2021;34(4):734-742.  Published online January 1, 2021
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Evaluation of antioxidant property of heat shock protein 90 from duck muscle
Muhan Zhang, Daoying Wang, Xinglian Xu, Weimin Xu
Anim Biosci. 2021;34(4):724-733.  Published online May 12, 2020
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Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers
Hyun-Woo Seo, Hoa Van Ba, Pil-Nam Seong, Yun-Seok Kim, Sun-Moon Kang, Kuk-Hwan Seol, Jin-Hyoung Kim, Sung-Sil Moon, Yong-Min Choi, Soohyun Cho
Anim Biosci. 2021;34(1):127-133.  Published online June 24, 2020
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Investigation of muscle-specific beef color stability at different ultimate pHs
Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo
Asian-Australas J Anim Sci. 2020;33(12):1999-2007.  Published online February 25, 2020
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Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”
Isa Fusaro, Melania Giammarco, Michael Odintsov Vaintrub, Matteo Chincarini, Anna Chiara Manetta, Ludovica M. E. Mammi, Alberto Palmonari, Andrea Formigoni, Giorgio Vignola
Asian-Australas J Anim Sci. 2020;33(12):1991-1998.  Published online January 13, 2020
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Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat
Phatthawin Lengkidworraphiphat, Rawiwan Wongpoomchai, Sirinya Taya, Sanchai Jaturasitha
Asian-Australas J Anim Sci. 2020;33(11):1817-1823.  Published online January 13, 2020
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Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
Sang-Keun Jin, Sun-Jin Hur, Dong-Gyun Yim
Asian-Australas J Anim Sci. 2020;33(10):1666-1673.  Published online January 2, 2019
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ANIMAL
BIOSCIENCE

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

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