Animal Bioscience

Animal Breeding and Genetics
Genome-wide association study for loin muscle area of commercial crossbred pigs: Menghao Luan, Donglin Ruan, Yibin Qiu, Yong Ye, Shenping Zhou, Jifei Yang, Ying Sun, Fucai Ma, Zhenfang Wu, Jie Yang, Ming Yang, Enqin Zheng, Gengyuan Cai, Sixiu Huang; Anim Biosci. 2023;36(6):861-868. Published online January 11, 2023; DOI: https://doi.org/10.5713/ab.22.0407
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Animal Products
Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container: Sung-Su Kim, Dong-Jin Shin, Dong-Gyun Yim, Hye-Jin Kim, Doo Yeon Jung, Hyun-Jun Kim, Cheorun Jo; Anim Biosci. 2023;36(5):797-809. Published online January 11, 2023; DOI: https://doi.org/10.5713/ab.22.0438; Full text PubReader ePub PDF


Production system influences color stability and lipid oxidation in gluteus medius muscle: Ana Paula Amaral de Alcântara Salim, Micheli da Silva Ferreira, Maria Lucia Guerra Monteiro, Loíse Caroline Santos de Lima, Isabelle Trezze Marins Magalhães, Carlos Adam Conte-Júnior, Sérgio Borges Mano; Anim Biosci. 2023;36(5):785-796. Published online November 14, 2022; DOI: https://doi.org/10.5713/ab.22.0271
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Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods: Haeun Kim, Koo Bok Chin; Anim Biosci. 2022;35(3):494-502. Published online August 25, 2021; DOI: https://doi.org/10.5713/ab.21.0320
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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; Asian-Australas J Anim Sci. 2020;33(8):1339-1351. Published online November 12, 2019; DOI: https://doi.org/10.5713/ajas.19.0667
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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham: Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2020;33(4):662-669. Published online July 1, 2019; DOI: https://doi.org/10.5713/ajas.19.0193
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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef: Ji-Han Kim, Tae-Kyung Kim, Dong-Min Shin, Hyun-Wook Kim, Young-Boong Kim, Yun-Sang Choi; Asian-Australas J Anim Sci. 2020;33(3):501-505. Published online August 3, 2019; DOI: https://doi.org/10.5713/ajas.19.0031
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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
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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
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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
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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system: Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim; Asian-Australas J Anim Sci. 2017;30(7):1021-1028. Published online January 26, 2017; DOI: https://doi.org/10.5713/ajas.16.0803
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Relationship between sensory attributes and volatile compounds of polish dry-cured loin: Ewa Górska, Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Krzysztof Tambor; Asian-Australas J Anim Sci. 2017;30(5):720-727. Published online July 14, 2016; DOI: https://doi.org/10.5713/ajas.16.0252
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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements: Jee-Hwan Choe, Mi-Hee Choi, Min-Suk Rhee, Byoung-Chul Kim; Asian-Australas J Anim Sci. 2016;29(7):1029-1036. Published online September 10, 2015; DOI: https://doi.org/10.5713/ajas.15.0482
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Effects of Feeding Purple Rice (Oryza sativa L. Var. Glutinosa) on the Quality of Pork and Pork Products: Sanchai Jaturasitha, Punnares Ratanapradit, Witapong Piawong, Michael Kreuzer; Asian-Australas J Anim Sci. 2016;29(4):555-563. Published online February 24, 2016; DOI: https://doi.org/10.5713/ajas.15.0396
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Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer: Min Yu Piao, Cheorun Jo, Hyun Joo Kim, Hyun Jung Lee, Hyun Jin Kim, Jong-Youl Ko, Myunggi Baik; Asian-Australas J Anim Sci. 2015;28(11):1629-1640. Published online August 12, 2015; DOI: https://doi.org/10.5713/ajas.15.0128
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