How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process - Haibo Shi; Yongjie Li; Jiabao Zheng; Xianqi Yao; Wei Wang; Igor Tomasevic; Weizheng Sun (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)