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)

Quantification and visualization of meat quality traits in pork using hyperspectral imaging - Xi Tang; Lin Rao; Lei Xie; Min Yan; Zuoquan Chen; Siyi Liu; Liqing Chen; Shijun Xiao; Nengshui Ding; Zhiyan Zhang; Lusheng Huang (Meat Science, 2023)