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Animal Products
Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction: Geon Ho Kim, Koo Bok Chin; Anim Biosci. 2024;37(11):1979-1986. Published online August 23, 2024; DOI: https://doi.org/10.5713/ab.24.0258; Full text PubReader ePub


Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system: Haeun Kim, Koo Bok Chin; Anim Biosci. 2024;37(5):908-917. Published online April 1, 2024; DOI: https://doi.org/10.5713/ab.23.0410; Full text PubReader ePub


Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage: Geon Ho Kim, Koo Bok Chin; Anim Biosci. 2023;36(11):1738-1746. Published online August 23, 2023; DOI: https://doi.org/10.5713/ab.23.0150
Cited By 1; Full text PubReader ePub


Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham: Geon Ho Kim, Koo Bok Chin; Anim Biosci. 2023;36(9):1445-1452. Published online May 4, 2023; DOI: https://doi.org/10.5713/ab.23.0050
Cited By 1; Full text PubReader ePub


Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage: Kanita Galih Julia Rakasivi, Koo Bok Chin; Anim Biosci. 2022;35(8):1279-1288. Published online March 2, 2022; DOI: https://doi.org/10.5713/ab.21.0444
Cited By 5; Full text PubReader ePub PDF


Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle: Geon Ho Kim, Koo Bok Chin; Anim Biosci. 2022;35(8):1270-1278. Published online January 5, 2022; DOI: https://doi.org/10.5713/ab.21.0421
Cited By 2; Full text PubReader ePub PDF


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
Cited By 5; Full text PubReader ePub PDF


Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder: Zhuang Zhuang Qiu, Koo Bok Chin; Asian-Australas J Anim Sci. 2020;33(9):1470-1476. Published online May 12, 2020; DOI: https://doi.org/10.5713/ajas.20.0132
Cited By 8; Full text PubReader PDF


Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan: Chang Hoon Lee, Koo Bok Chin; Asian-Australas J Anim Sci. 2019;32(1):144-151. Published online November 28, 2018; DOI: https://doi.org/10.5713/ajas.18.0585
Cited By 12; Full text PubReader ePub PDF

Review Paper
Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review: Karna Ramachandraiah, Sung Gu Han, Koo Bok Chin; Asian-Australas J Anim Sci. 2015;28(2):290-302. Published online December 23, 2014; DOI: https://doi.org/10.5713/ajas.14.0607
Cited By 65; Full text PubReader ePub PDF

Animal Breeding and Genetics
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations: Koo Bok Chin, Hye Lan Lee, Soon Sil Chun; Asian-Australas J Anim Sci. 2004;17(4):538-542. Published online January 1, 2004; DOI: https://doi.org/10.5713/ajas.2004.538
Cited By 10; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.694(Q₂)
SJR: 0.665
(Q₁ in Animal Sci
/ Food 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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E-mail : animbiosci@gmail.com

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