Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations - Yu Wang; Hao Chen; Ning-ning Liu; Ke Li; Bo Chen; Jun-guang Li; Yan-hong Bai (Meat Science, 2026)

Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattle - Bin Sun; Haowen Wang; Jia Yu; Xuanying Xin; Sungkwon Park; Seong-Ho Choi; Changguo Yan; Xiangzi Li (Meat Science, 2026)

Synergistic inhibition of lipid and protein oxidation in refrigerated pork by a chitosan-based composite film incorporated with ZnO and lysine-modified walnut melanin - Wenhui Liang; Bochao Li; Qing Zhou; Yufei Yuan; Jia nan Chen; Jia Liu; Xiaohui Song; Zezhen Li; Yu Wang; Jianbing Di (Meat Science, 2026)

Evaluation and reinforcement of the physicochemical properties of hybrid meatball kung-wan partially replaced with rice protein - Jhih-Ting Hsiao; Ting-Wei Chang; Li-Yu Chen; Fuu Sheu (Meat Science, 2025)

Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing - Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen (Meat Science, 2025)

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)

Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions - Yu Wang; Ning-ning Liu; Ke Li; Bo Chen; Jia-le Wang; Jun-guang Li; Yan-hong Bai (Meat Science, 2025)

Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs - Xiangyuan Li; Lin Zhang; Yimin Zhang; Xin Luo; Jiang Yu; Sufang Ren; Laixue Ni; Xianqi Yao; Jiaqiang Wu; Yanwei Mao (Meat Science, 2025)

Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis - Yanxia Liu; Chun Liu; Lingxia Sun; Miaoyun Li; Yaodi Zhu; Wei Deng; Jiahuan Yu; Wentao Zhang; Zhenning Song (Meat Science, 2025)

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers - Mi Tang; Xin Feng; Liang Ma; Yong Yu; Hankun Zhu; Yu Fu; Kangting Sun; Xiaoqian Wu; Jinyong Wang; Xiang Li; Yuhao Zhang (Meat Science, 2024)

Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution - Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen (Meat Science, 2024)

Effects of lactic acid and ascorbic acid electrostatic spraying on the physicochemical attributes and microbial diversity of beef aged at mild temperature (10 °C) - Haojie Yu; Songshan Zhang; Xiaochang Liu; Yuanhua Lei; Yueyu Bai; Yiran Yang; Hongbo Li; Yinchu Liu; Yang Xiao; Peng Xie; Baozhong Sun (Meat Science, 2024)

Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs - Yiqiang Li; Yadi Feng; Xiaoling Chen; Jun He; Yuheng Luo; Bing Yu; Daiwen Chen; Zhiqing Huang (Meat Science, 2024)

Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle - Pengjia He; Yu Lei; Ke Zhang; Rui Zhang; Yunpeng Bai; Zeming Li; Li Jia; Jinping Shi; Qiang Cheng; Yannan Ma; Xiaoqiang Zhang; Lishan Liu; et al. (Meat Science, 2023)

Effect of sodium salt on meat products and reduction sodium strategies — A review - Ji Wang; Xu-Hui Huang; Yu-Ying Zhang; Shengjie Li; Xiuping Dong; Lei Qin (Meat Science, 2023)

Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties - Yu Wang; Jing-jing Yuan; Ke Li; Jia-le Wang; Jun-guang Li; Bo Chen; Yan-hong Bai (Meat Science, 2023)

Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat - Zhen Zeng; Yu-Jing Yang; Qian Tu; Yu-Ying Jian; Da-Ming Xie; Ting Bai; Shan-Shan Li; Yun-Tao Liu; Cheng Li; Cai-Xia Wang; Ai-Ping 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)

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality - Bo Zou; LeLe Shao; Qianqian Yu; Yijie Zhao; Xingmin Li; Ruitong Dai (Meat Science, 2023)

Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs) - Ying Wang; Yi-Tong Du; Wan-Yu Xue; Liang Wang; Rong Li; Zi-Tao Jiang; Shu-Hua Tang; Jin Tan (Meat Science, 2023)

Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA - Yu Shi; Yueying Wang; Xuetao Hu; Zhihua Li; Xiaowei Huang; Jing Liang; Xinai Zhang; Di Zhang; Xiaobo Zou; Jiyong Shi (Meat Science, 2023)