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Animal Products
Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
Hewerton Barbosa Gomes, Lorena Mendes Rodrigues, Armando Abel Massingue, Ítalo Abreu Lima, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Asian-Australas J Anim Sci. 2020;33(2):339-348.  Published online May 28, 2019
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A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds
Dariusz Kokoszyński, Dariusz Piwczyński, Henrieta Arpášová, Cyril Hrnčar, Mohamed Saleh, Rafał Wasilewski
Asian-Australas J Anim Sci. 2019;32(11):1753-1762.  Published online February 14, 2019
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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
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Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel
V. Rajkumar, Arun K. Verma, G. Patra, S. Pradhan, S. Biswas, P. Chauhan, Arun K. Das
Asian-Australas J Anim Sci. 2016;29(5):702-708.  Published online September 3, 2015
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Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
Pil Nam Seong, Kuyng Mi Park, Sun Moon Kang, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Asian-Australas J Anim Sci. 2014;27(8):1164-1173.  Published online June 22, 2014
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Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops
Heena Sharma, Brahma Deo Sharma, S. K. Mendiratta, Suman Talukder, Giriprasad Ramasamy
Asian-Australas J Anim Sci. 2014;27(2):247-255.  Published online February 1, 2014
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Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Koichi Chikuni
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.  Published online October 1, 2013
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Animal Products
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Sang-Keun Jin, Yeong-Jung Kim, Jae Hong Park, In-Chul Hur, Sang-Hae Nam, Daekeun Shin
Asian-Australas J Anim Sci. 2012;25(9):1329-1337.  Published online August 22, 2012
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Ruminant Nutrition and Forage Utilization
Effects of Processing of Starter Diets on Performance, Nutrient Digestibility, Rumen Biochemical Parameters and Body Measurements of Brown Swiss Dairy Calves
J. Ghassemi Nejad, N. Torbatinejad, A. A. Naserian, S. Kumar, J. D. Kim, Y. H. Song, C. S. Ra, K. I. Sung
Asian-Australas J Anim Sci. 2012;25(7):980-987.  Published online June 21, 2012
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Animal Products
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
M. S. Ali, G. D. Kim, H. W. Seo, E. Y. Jung, B. W. Kim, H. S. Yang, S. T. Joo
Asian-Australas J Anim Sci. 2011;24(3):421-428.  Published online February 22, 2011
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Inconsistency in the Improvements of Gel Strength in Chicken and Pork Sausages Induced by Microbial Transglutaminase
S. Kawahara, A. M. Ahhmed, K. Ohta, K. Nakade, M. Muguruma
Asian-Australas J Anim Sci. 2007;20(8):1285-1291.  Published online June 27, 2007
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Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
Geun-Ho Kang, Han-Sul Yang, Jin-Yeon Jeong, Sang-Hoon Moon, Sun-Jin Hur, Gu-Boo Park, Seon-Tea Joo
Asian-Australas J Anim Sci. 2007;20(7):1127-1134.  Published online June 27, 2007
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Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
K. Katayama, K. B. Chin, S. Yoshihara, M. Muguruma
Asian-Australas J Anim Sci. 2006;19(1):102-108.  Published online December 6, 2005
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Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
Nurul Nuraliya Shahrai, Abdul Salam Babji, Mohamad Yusof Maskat, Ahmad Faisal Razali, Salma Mohamad Yusop
Received April 3, 2020  Accepted June 24, 2020  
DOI: https://doi.org/10.5713/ajas.20.0201    [Accepted]
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Print ISSN: 1011-2367
Online ISSN: 1976-5517



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