Animal Bioscience

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Animal Products
Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system: Zhichao Zhang, Xiaoqi Wang, Yan Jin, Kai Zhao, Ziyuan Duan; Anim Biosci. 2022;35(7):1069-1079. Published online January 21, 2022; DOI: https://doi.org/10.5713/ab.21.0396
Cited By 12; Full text PubReader ePub PDF Supplementary Material


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
Cited By 1; Full text PubReader ePub PDF


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
Cited By 13; Full text PubReader ePub PDF


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
Cited By 8; 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
Cited By 34; Full text PubReader ePub PDF


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
Cited By 3; Full text PubReader ePub PDF


Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork: Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol; Asian-Australas J Anim Sci. 2020;33(4):640-650. Published online August 3, 2019; DOI: https://doi.org/10.5713/ajas.19.0262
Cited By 18; Full text PubReader ePub PDF


Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade: Van Ba Hoa, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol; Asian-Australas J Anim Sci. 2019;32(9):1448-1457. Published online March 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0965
Cited By 27; Full text PubReader ePub PDF


Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins: Xi Huang, Eun Joo Lee, Dong U. Ahn; Asian-Australas J Anim Sci. 2019;32(6):881-890. Published online January 2, 2019; DOI: https://doi.org/10.5713/ajas.18.0738
Cited By 4; Full text PubReader ePub PDF

Animal Breeding and Genetics
Identification of Exonic Nucleotide Variants of the Thyroid Hormone Responsive Protein Gene Associated with Carcass Traits and Fatty Acid Composition in Korean Cattle: Dong-yep Oh, Yoon-seok Lee, Boo-mi La, Jea-young Lee, Yong-soo Park, Ji-hong Lee, Jae-jung Ha, Jun-koo Yi, Byung-ki Kim, Jung-sou Yeo; Asian-Australas J Anim Sci. 2014;27(10):1373-1380. Published online August 20, 2014; DOI: https://doi.org/10.5713/ajas.2014.14101
Cited By 13; Full text PubReader ePub PDF


Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef: Jen-Hua Cheng, Herbert W. Ockerman; Asian-Australas J Anim Sci. 2013;26(2):282-286. Published online February 1, 2013; DOI: https://doi.org/10.5713/ajas.2012.12419
Cited By 3; Full text PubReader ePub PDF

Animal Breeding and Genetics
Identification of the SNP (Single Nucleotide Polymorphism) for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4) in Korean Cattle: Dong-yep Oh, Yoon-seok Lee, Boo-mi La, Jung-sou Yeo; Asian-Australas J Anim Sci. 2012;25(7):913-920. Published online June 21, 2012; DOI: https://doi.org/10.5713/ajas.2012.12078
Cited By 15; Full text PubReader ePub PDF

Animal Products
Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods: Hoa Van Ba, Kyeong-Seon Ryu, Inho Hwang; Asian-Australas J Anim Sci. 2012;25(3):435-446. Published online February 20, 2012; DOI: https://doi.org/10.5713/ajas.2011.11286
Cited By 14; Full text PubReader ePub PDF


Effect of Caponization on Muscle Composition, Shear Value, ATP Related Compounds and Taste Appraisal in Taiwan Country Chicken Cockerels: Cheng-Yung Lin, Liang-Chuan Lin, Jenn-Chung Hsu; Asian-Australas J Anim Sci. 2011;24(7):1026-1030. Published online June 21, 2011; DOI: https://doi.org/10.5713/ajas.2011.10068
Cited By 10; PDF

Swine Nutrition and Feed Technology
Creep Feed: Effects of Feed Flavor Supplementation on Pre- and Post-weaning Performance and Behavior of Piglet and Sow: L. Yan, H. D. Jang, I. H. Kim; Asian-Australas J Anim Sci. 2011;24(6):851-856. Published online April 28, 2011; DOI: https://doi.org/10.5713/ajas.2011.11011
Cited By 6; PDF

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