Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausages - Yutong Liu; Yutong Wang; Chao Wang; Yangyang Feng; Xinning Huang; Huailiang Zhang; Min Li; Qian Liu; Chuanai Cao (Meat Science, 2026)

Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs - Zhimei Tian; Miao Yu; Yiyan Cui; Dun Deng; Min Song; Zhichang Liu; Ting Rong; Zhenming Li; Xianyong Ma (Meat Science, 2025)

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb - Tianlong Han; Zixuan Wang; Chunxiao Li; Tongtong Wang; Tong Xiao; Yuxuan Sun; Shiyu Wang; Min Wang; Shengmei Gai; Bo Hou; Dengyong Liu (Meat Science, 2023)