Perspectives on the role of postbiotics in meat and meat products: Current status and future trends - Du-xin Jin; Gui-peng Zou; Rui Liu; Man-gang Wu; Qing-feng Ge; Hai Yu (Meat Science, 2026)

S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality - Qin Hou; Tianyi Gao; Rui Liu; Chao Ma; Wangang Zhang (Meat Science, 2024)

Number of denatured rigor cross-bridges determines the intracellular volume shrinkage in porcine muscle fibre under PSE-inducing condition - Cong Yin; Siyang Wu; Nan Yang; Tingyang Ai; Jiawei Wan; Qin Rui; Hong Liu; Hairong Xiong; Jiao Liu (Meat Science, 2024)

Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs - Xinxin Zhao; Xiankun Sun; Bangcheng Lai; Rui Liu; Mangang Wu; Qingfeng Ge; Hai Yu (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)