Animal Bioscience

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Animal Products
Identification and functional prediction of long noncoding RNAs related to intramuscular fat content in Laiwu pigs: Lixue Wang, Yuhuai Xie, Wei Chen, Yu Zhang, Yongqing Zeng; Anim Biosci. 2022;35(1):115-125. Published online June 24, 2021; DOI: https://doi.org/10.5713/ab.21.0092
Web of Science 10 Crossref 10; Full text PubReader ePub PDF Supplementary Material


Effect of pasture and intensive feeding systems on the carcass and meat quality of buffalo: Michela Contò, Giulia Francesca Cifuni, Miriam Iacurto, Sebastiana Failla; Anim Biosci. 2022;35(1):105-114. Published online June 23, 2021; DOI: https://doi.org/10.5713/ab.21.0141
Web of Science 5 Crossref 3; Full text PubReader ePub PDF


Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality: Xianming Zeng, Xiao Li, Chunbao Li; Anim Biosci. 2022;35(1):96-104. Published online August 25, 2021; DOI: https://doi.org/10.5713/ab.21.0185
Web of Science 4 Crossref 4; Full text PubReader ePub PDF


A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display: Van-Ba Hoa, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Soo-Hyun Cho; Anim Biosci. 2021;34(12):2012-2022. Published online June 23, 2021; DOI: https://doi.org/10.5713/ab.21.0172
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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
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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
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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
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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
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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
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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
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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
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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 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
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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
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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
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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

Editorial Office: Asian-Australasian Association of Animal Production Societies(AAAP)
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