A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learning - Yongpeng Li; Yihao Liu; Rong Xu; Chenggan Li; Xian Tong; Liping Pan; Ziyun Liang; Qingshuang Zhou; Yaosheng Chen; Xiaohong Liu; Delin Mo (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)

Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens) - Xueyuan Bai; Feng Yin; Ang Ru; Ming Li; Wei Tian; Guiyan Zhang; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Hongmei Shi; Chaozhi Zhu; et al. (Meat Science, 2024)

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle - Xueyuan Bai; Feng Yin; Ang Ru; Wei Tian; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Jiahui Li; Mancai Yin; Chaozhi Zhu; Gaiming Zhao (Meat Science, 2023)