Animal Bioscience

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Animal Products
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; DOI: https://doi.org/10.5713/ajas.19.0152
Web of Science 1 Crossref 2; Full text PubReader ePub PDF


Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite: Anna D. Kononiuk, Małgorzata Karwowska; Asian-Australas J Anim Sci. 2020;33(2):332-338. Published online May 28, 2019; DOI: https://doi.org/10.5713/ajas.19.0011
Web of Science 16 Crossref 15; Full text PubReader ePub PDF


Augmenting yogurt quality attributes through hydrocolloidal gums: Lubna Rafiq, Tahir Zahoor, Ambreen Sagheer, Nazia Khalid, Ubaid ur Rahman, Atif Liaqat; Asian-Australas J Anim Sci. 2020;33(2):323-331. Published online October 26, 2018; DOI: https://doi.org/10.5713/ajas.18.0218
Web of Science 4 Crossref 5; Full text PubReader ePub PDF


Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old: Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee; Asian-Australas J Anim Sci. 2020;33(1):157-165. Published online July 1, 2019; DOI: https://doi.org/10.5713/ajas.19.0205
Web of Science 22 Crossref 20; Full text PubReader ePub PDF


Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed: Francesca Bennato, Andrea Ianni, Denise Innosa, Lisa Grotta, Andrea D’Onofrio, Giuseppe Martino; Asian-Australas J Anim Sci. 2020;33(1):148-156. Published online April 15, 2019; DOI: https://doi.org/10.5713/ajas.18.0868
Web of Science 27 Crossref 28; Full text PubReader ePub PDF


Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens: Hae Seong Jeong, Dicky Tri Utama, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee; Asian-Australas J Anim Sci. 2020;33(1):139-147. Published online August 3, 2019; DOI: https://doi.org/10.5713/ajas.19.0203
Web of Science 13 Crossref 16; Full text PubReader ePub PDF


Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin: Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi; Asian-Australas J Anim Sci. 2019;32(12):1933-1941. Published online May 27, 2019; DOI: https://doi.org/10.5713/ajas.19.0117
Web of Science 25 Crossref 26; Full text PubReader ePub PDF


Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent: Sawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, Chanporn Chaosap; Asian-Australas J Anim Sci. 2019;32(12):1923-1932. Published online May 27, 2019; DOI: https://doi.org/10.5713/ajas.19.0084
Web of Science 12 Crossref 12; Full text PubReader ePub PDF


Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product: Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin; Asian-Australas J Anim Sci. 2019;32(11):1763-1775. Published online March 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0811
Web of Science 9 Crossref 12; Full text PubReader ePub PDF


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; DOI: https://doi.org/10.5713/ajas.18.0790
Web of Science 20 Crossref 22; Full text PubReader ePub PDF


Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins: Ji-Han Kim, Min-Young Jeon, Chi-Ho Lee; Asian-Australas J Anim Sci. 2019;32(10):1621-1629. Published online March 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0610
Web of Science 18 Crossref 16; Full text PubReader ePub PDF


The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef: Ye Zou, Heng Yang, Muhan Zhang, Xinxiao Zhang, Weimin Xu, Daoying Wang; Asian-Australas J Anim Sci. 2019;32(10):1611-1620. Published online March 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0780
Web of Science 14 Crossref 18; Full text PubReader ePub PDF


Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin: Tae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, Ki-Hong Jeon, Young-Boong Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2019;32(10):1603-1610. Published online February 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0903
Web of Science 3 Crossref 3; Full text PubReader ePub PDF


Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey: Tahir Mahmood Qureshi, Aniqa Amjad, Muhammad Nadeem, Mian Anjum Murtaza, Masooma Munir; Asian-Australas J Anim Sci. 2019;32(10):1591-1602. Published online February 14, 2019; DOI: https://doi.org/10.5713/ajas.18.0750
Web of Science 12 Crossref 13; Full text PubReader ePub PDF


Selection of indigenous starter culture for safety and its effect on reduction of biogenic amine content in Moo som: Pussadee Tangwatcharin, Jiraroj Nithisantawakhup, Supaluk Sorapukdee; Asian-Australas J Anim Sci. 2019;32(10):1580-1590. Published online February 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0596
Web of Science 2 Crossref 2; Full text PubReader ePub PDF

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)
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