A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field - Rui Hu; Min Zhang; Jiangshan Qiao; Arun S. Mujumdar; Chunyan Lei (Meat Science, 2026)

Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode - Qi Yu; Min Zhang; Arun S. Mujumdar; Luming Rui (Meat Science, 2025)

The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate - Rui Li; Xiaoqi Li; Chen Wang; Guiming Zhang; Yabin Niu; Fashan Wei; Lin Chen; Xianchao Feng (Meat Science, 2025)

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)

Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork - Su Wang; Dequan Zhang; Qingfeng Yang; Xiangyuan Wen; Xin Li; Tongjing Yan; Rui Zhang; Wei Wang; Kumayl Hassan Akhtar; Caiyan Huang; Chengli Hou (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)

miR-503 targets MafK to inhibit subcutaneous preadipocyte adipogenesis causing a decrease of backfat thickness in Guanzhong Black pigs - Rui Cai; Mingkun Chao; Tiantian Zhao; Rui Li; Ziyi Zhang; Wenyong Yan; Weijun Pang (Meat Science, 2023)

A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality - Rui Hu; Min Zhang; Qiyong Jiang; Chung Lim Law (Meat Science, 2023)