Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel - Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding (Meat Science, 2026)

Dynamic profiling of myogenesis in developing ovine skeletal muscle - Weiwei Duan; Zhenzhen Gu; Chenxi Liu; Wenrong Li; Sangang He; Bin Han; Lu Shi; Mingjun Liu (Meat Science, 2026)

Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria - Mengjiao Han; Qianhui Gu; Sam Al-Dalali; Conggui Chen; Baocai Xu; Peijun Li (Meat Science, 2025)

Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel - Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; Baohua Kong (Meat Science, 2025)

Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model - Han Wu; Zhifei He; Li Yang; Hongjun Li (Meat Science, 2024)

Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review - Yiqun Zhu; Mengqing Gu; Yuhan Su; Zhe Li; Zhigang Xiao; Fei Lu; Chunyang Han (Meat Science, 2024)

Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein - Zhong-Wei Wu; Xue-Yan Shang; Qin Hou; Jing-Guo Xu; Zhuang-Li Kang; Han-Jun Ma (Meat Science, 2024)

Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon - Li Yang; Hongjun Li; Han Wu; Shuyun Liu; Zhifei He (Meat Science, 2024)

Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs - Kai Gao; Shengzhong Han; Zhouyan Li; Zhaobo Luo; Sitong Lv; Hak Myong Choe; Hyo Jin Paek; Biaohu Quan; Jindan Kang; Xijun Yin (Meat Science, 2024)

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)

Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork - Yu Tao; Yiping Guo; Jingwen Li; Keping Ye; Yuanyuan Zhang; Xianming Zeng; Han Dou (Meat Science, 2023)

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter - Zhuang-Li Kang; Jing-jie Xie; Yan-ping Li; Wan-jie Song; Han-Jun Ma (Meat Science, 2023)

Emerging market for pork with animal welfare attribute in China: An ethical perspective - Yaoming Liang; Yanjie Xu; Debao Lai; Gengrong Hua; Donglin Huang; Hao Wang; Hui Li; Li Han (Meat Science, 2023)