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Elsevier30
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✓Meat Science30
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Han Han results 30 · Newest (Page 1/2, per page 25)
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Journal: Meat Science ×Author: Han Han ×Clear All Filters
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Effects of carbon dioxide injection and modified atmosphere packaging on surface pigments and shelf life of ground beefNARA Subscribed
Meat Science · 2026 · Vol. 235 · Elsevier
Sofiane Ghris; Inyee Han; James C. Acton; Ahmet Buyukyavuz; Julie K. Northcutt; Paul Dawson
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Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gelNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Li; Huiyu Han; Shengqi Jiang; Gege Wang; Wu Ding
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Dynamic profiling of myogenesis in developing ovine skeletal muscleNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Weiwei Duan; Zhenzhen Gu; Chenxi Liu; Wenrong Li; Sangang He; Bin Han; Lu Shi; Mingjun Liu
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Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cookingNARA Subscribed
Meat Science · 2026 · Vol. 232 · Elsevier
Han Wang; Yuandong Lin; Jun-Hu Cheng
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Corrigendum to “Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats” [Volume 231, January 2026, 109962]NARA Subscribed
Meat Science · 2026 · Vol. 232 · Elsevier
Yong Long; Xiaomin Wu; Xiang Chen; Pramote Paengkoum; Yong Han; Yang Yang; Xin Wang; Jiafu Zhao; Shengyong Lu; Haolin Chen; Wen Xiao; Chaozhi Su; Song Wang; Chao Yuan
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Erratum to ‘Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goats’ [Meat Science, volume 231, January 2026, 109962]NARA Subscribed
Meat Science · 2026 · Vol. 231 · Elsevier
Yong Long; Xiaomin Wu; Xiang Chen; Pramote Paengkoum; Yong Han; Yang Yang; Xin Wang; Jiafu Zhao; Shengyong Lu; Haolin Chen; Wen Xiao; Chaozhi Su; Song Wang; Chao Yuan
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The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated porkNARA Subscribed
Meat Science · 2026 · Vol. 231 · Elsevier
Xukai Niu; Wenhui Liang; Qianxi Han; Bo Liu; Wenxuan Wang; Wenjie Wang; Lijing He; Shaojun Yun; Feier Cheng; Cuiping Feng; Jinling Cao
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Starch/polyvinyl alcohol based smart packaging reinforced with recycled pitaya peel-derived anthocyanins for dual-function pork freshness monitoring and shelf-life extensionNARA Subscribed
Meat Science · 2026 · Vol. 231 · Elsevier
Lili Ma; Wenyu Han; Yurou Jiang; Zhenquan Yang; Dan Xiong; Shuo Wang; Wenyuan Zhou; Xin-an Jiao; Lei Yuan
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Effects of dietary allicin supplementation on meat quality, antioxidant enzymes, fiber characteristics, and flavor composition of Guizhou black goatsNARA Subscribed
Meat Science · 2026 · Vol. 231 · Elsevier
Yong Long; Xiaomin Wu; Xiang Chen; Pramote Paengkoum; Yong Han; Yang Yang; Xin Wang; Jiafu Zhao; Shengyong Lu; Haolin Chen; Wen Xiao; Chaozhi Su; Song Wang; Chao Yuan
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Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteriaNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Mengjiao Han; Qianhui Gu; Sam Al-Dalali; Conggui Chen; Baocai Xu; Peijun Li
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Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gelNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; Baohua Kong
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Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel propertiesNARA Subscribed
Meat Science · 2025 · Vol. 222 · Elsevier
Feng Yin; Xueyuan Bai; Wei Tian; Ke Wang; Sen Wang; Guangxing Han; Xingshan Qi; Chaozhi Zhu; Gaiming Zhao
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Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortemNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Xijin Zhu; Chao Yang; Qunli Yu; Ling Han
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Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powderNARA Subscribed
Meat Science · 2025 · Vol. 219 · Elsevier
Kyung Jo; Seonmin Lee; Seul-Ki-Chan Jeong; Hayeon Jeon; Jeong-Uk Eom; Han-Sul Yang; Samooel Jung
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Comparative transcriptome analysis of slow-twitch and fast-twitch muscles in Kazakh horsesNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Jianwen Wang; Wanlu Ren; Zhiwen Sun; Zixiang Han; Yaqi Zeng; Jun Meng; Xinkui Yao
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Synergistic effects of ε-poly-l-lysine and lysozyme against Pseudomonas aeruginosa and Listeria monocytogenes biofilms on beef and food contact surfacesNARA Subscribed
Meat Science · 2024 · Vol. 214 · Elsevier
Ah. Jin Cho; Sangha Han; Shamsun Nahar; Eun Her; June Gu Kang; Sang-Do Ha
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Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat qualityNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Yuchen Guo; Jiahua Gao; Yun Bai; Xia Wang; Xinglian Xu; Xinqing Lu; Jianping Yue; Minyi Han
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Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation modelNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Han Wu; Zhifei He; Li Yang; Hongjun Li
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Recent advances in spoilage mechanisms and preservation technologies in beef quality: A reviewNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Yiqun Zhu; Mengqing Gu; Yuhan Su; Zhe Li; Zhigang Xiao; Fei Lu; Chunyang Han
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Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar proteinNARA Subscribed
Meat Science · 2024 · Vol. 212 · Elsevier
Zhong-Wei Wu; Xue-Yan Shang; Qin Hou; Jing-Guo Xu; Zhuang-Li Kang; Han-Jun Ma
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Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese baconNARA Subscribed
Meat Science · 2024 · Vol. 212 · Elsevier
Li Yang; Hongjun Li; Han Wu; Shuyun Liu; Zhifei He
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Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigsNARA Subscribed
Meat Science · 2024 · Vol. 207 · Elsevier
Kai Gao; Shengzhong Han; Zhouyan Li; Zhaobo Luo; Sitong Lv; Hak Myong Choe; Hyo Jin Paek; Biaohu Quan; Jindan Kang; Xijun Yin
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Chitosan coating with grape peel extract: A promising coating to enhance the freeze–thaw stability of beefNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Yinjuan Cao; Zhaoyang Song; Chunjuan Dong; Qunli Yu; Ling Han
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The potential mediation of hypoxia-inducible factor-1α in heat shock protein 27 translocations, caspase-3 and calpain activities and yak meat tenderness during postmortem agingNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Xijin Zhu; Renqing Dingkao; Nan Sun; Ling Han; Qunli Yu
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Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lambNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Tianlong Han; Zixuan Wang; Chunxiao Li; Tongtong Wang; Tong Xiao; Yuxuan Sun; Shiyu Wang; Min Wang; Shengmei Gai; Bo Hou; Dengyong Liu
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