Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages - Dan Li; Yuyu Du; Liya Su; Yaqiu Lin; Jiong Zheng; Fidel Toldrá; Chenglin Zhu; Muying Du; Yuan Liu; Juan Chen (Meat Science, 2025)

Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters - Shiwen Lin; Yutong Liu; Jianrong Wang; Chuanai Cao; Baohua Kong; Qian Liu; Xinning Huang (Meat Science, 2025)

Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat - Longquan Xiao; Molazi Lapu; Lin Cui; Jing Li; Xinhui Wang; Xiang Li; Mingxue Liu; Dayu Liu (Meat Science, 2025)

Effects of dietary arginine supplementation on muscle structure, meat characteristics and lipid oxidation products in lambs and its potential mechanisms of action - Lu Dou; Chang Liu; Rina Su; Mirco Corazzin; Zhimin Jin; Zhihao Yang; Guanhua Hu; Min Zhang; Lina Sun; Lihua Zhao; Ye Jin; Lin Su (Meat Science, 2024)

Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition - Shiwen Lin; Xin Li; Jingming Zhang; Baohua Kong; Chuanai Cao; Fangda Sun; Hongwei Zhang; Qian Liu; Chunyan Liu (Meat Science, 2024)

Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance - Ying Xu; Wensong Wei; Hengxun Lin; Feng Huang; Ping Yang; Junmei Liu; Laiyu Zhao; Chunhui Zhang (Meat Science, 2024)

Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambs - Lu Dou; Lina Sun; Chang Liu; Lin Su; Xiaoyu Chen; Zhihao Yang; Guanhua Hu; Min Zhang; Lihua Zhao; Ye Jin (Meat Science, 2023)

Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs - Lu Dou; Chang Liu; Xiaoyu Chen; Zhihao Yang; Guanhua Hu; Min Zhang; Lina Sun; Lin Su; Lihua Zhao; Ye Jin (Meat Science, 2023)

The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro - Jingrong Cheng; Daobang Tang; Huaigu Yang; Xuping Wang; Yaosheng Lin; Xueming Liu (Meat Science, 2023)

Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigeration - Bin Zhang; Yang Liu; Huihui Peng; Yukai Lin; Kun Cai (Meat Science, 2023)

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)