Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein–fat networks in fermented sausages - Futong Song; Ruren Li; Di Zhang; Jiaqi Zhao; Yafang Yao; Nan Zhang; Liangyan Rong (Meat Science, 2026)

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)

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle - Xueyuan Bai; Feng Yin; Ang Ru; Wei Tian; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Jiahui Li; Mancai Yin; Chaozhi Zhu; Gaiming Zhao (Meat Science, 2023)