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Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods: Min Jae Kim, Koo Bok Chin; Anim Biosci. 2026;39(1):250164. Published online August 12, 2025; DOI: https://doi.org/10.5713/ab.25.0164
Web of Science 1; Full text PubReader ePub PDF


Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storage: Zhuangzhuang Qiu, Koo Bok Chin; Anim Biosci. 2025;38(12):2767-2778. Published online July 11, 2025; DOI: https://doi.org/10.5713/ab.25.0110; Full text PubReader ePub PDF


Impacts of biopolymer infusion on quality traits of pork sausages during storage: Sang-keun Jin, Donggyun Yim; Anim Biosci. 2025;38(7):1535-1542. Published online February 27, 2025; DOI: https://doi.org/10.5713/ab.24.0743; Full text PubReader ePub PDF


Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage: Shine Htet Aung, Rupasinghe Ramesh Nimantha, Young-Sun Choi, Aera Jang, Jun Heon Lee, Ki-Chang Nam; Anim Biosci. 2025;38(4):752-764. Published online October 25, 2024; DOI: https://doi.org/10.5713/ab.24.0526
Crossref 1; Full text PubReader ePub PDF


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 PDF


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
Web of Science 3 Crossref 3; Full text PubReader ePub PDF


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
Web of Science 1 Crossref 2; 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
Web of Science 3 Crossref 3; Full text PubReader ePub PDF


Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages: S. Moirangthem, S. K. Laskar, A. Das, S. Upadhyay, R. A. Hazarika, J. D. Mahanta, H. M. Sangtam; Anim Biosci. 2022;35(8):1250-1257. Published online March 2, 2022; DOI: https://doi.org/10.5713/ab.21.0530
Web of Science 15 Crossref 13; Full text PubReader ePub PDF


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
Web of Science 6 Crossref 7; 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
Web of Science 8 Crossref 9; Full text PubReader PDF


Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage: Hengyue Zhou, Xinbo Zhuang, Changyu Zhou, Daming Ding, Chunbao Li, Yun Bai, Guanghong Zhou; Asian-Australas J Anim Sci. 2020;33(5):812-824. Published online May 28, 2019; DOI: https://doi.org/10.5713/ajas.19.0094
Web of Science 12 Crossref 12; Full text PubReader ePub PDF


Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite: Anna D. Kononiuk, Małgorzata Karwowska; Asian-Australas J Anim Sci. 2020;33(2):332-338. Published online May 28, 2019; DOI: https://doi.org/10.5713/ajas.19.0011
Web of Science 20 Crossref 16; Full text PubReader ePub PDF


Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product: Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin; Asian-Australas J Anim Sci. 2019;32(11):1763-1775. Published online March 7, 2019; DOI: https://doi.org/10.5713/ajas.18.0811
Web of Science 10 Crossref 14; Full text PubReader ePub 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
Web of Science 19 Crossref 18; Full text PubReader ePub PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.5(Q₁)
SJR: 0.724
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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