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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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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
Anim Biosci. 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
Anim Biosci. 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
Anim Biosci. 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
Anim Biosci. 2020;33(10):1666-1673.  Published online January 2, 2019
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Effect of stress during slaughter on carcass characteristics and meat quality in tropical beef cattle
Apolo A. Carrasco-García, Violeta T. Pardío-Sedas, Gloria G. León-Banda, Concepción Ahuja-Aguirre, Pedro Paredes-Ramos, Bertha C. Hernández-Cruz, Vicente Vega Murillo
Anim Biosci. 2020;33(10):1656-1665.  Published online January 13, 2020
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Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles
Prabhu Balan, Mustafa M. Farouk, Maryann Staincliffe, Adam D Stuart, Robert Kemp, Cameron Craigie
Anim Biosci. 2020;33(10):1642-1655.  Published online December 24, 2019
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Estimation of carcass weight of Hanwoo (Korean native cattle) as a function of body measurements using statistical models and a neural network
Dae-Hyun Lee, Seung-Hyun Lee, Byoung-Kwan Cho, Collins Wakholi, Young-Wook Seo, Soo-Hyun Cho, Tae-Hwan Kang, Wang-Hee Lee
Anim Biosci. 2020;33(10):1633-1641.  Published online December 24, 2019
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Antioxidant and antimicrobial activities of different enzymatic hydrolysates from desalted duck egg white
Rommanee Thamamsena, Deng Cheng Liu
Anim Biosci. 2020;33(9):1487-1496.  Published online December 24, 2019
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Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs
Marcelise Regina Fachinello, Eliane Gasparino, Alessandra Nardina Triccia Rigo Monteiro, Cleiton Pagliari Sangali, André Vinicius Sturzenegger Partyka, Paulo Cesar Pozza
Anim Biosci. 2020;33(9):1477-1486.  Published online August 3, 2019
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A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin
Seung-Hoon Jwa, Yong-An Kim, Van-Ba Hoa, In-Ho Hwang
Anim Biosci. 2020;33(8):1339-1351.  Published online November 12, 2019
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