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NARA Subscribed15
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Elsevier15
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✓Meat Science15
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20255
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20236
Li-Li Ma results 15 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Li Ma ×Clear All Filters
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Based on the specific spoilage organisms to improve the storage stability of bulk sausageNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Xiaojing Tian; Yuxuan Liu; Bihong Gao; Xiuli Song; Ranran Li; Yunhao Ma; Yinglu Zhang; Wenhang Wang
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Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheepNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Long Li; Youqian Huang; Mengyin Wang; Chunhui Ma
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Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovationsNARA Subscribed
Meat Science · 2025 · Vol. 228 · Elsevier
Yang Li; Fang Ma; Yuanlv Zhang; Qingqing Cao; Xiaoxue Li; Qian Zhang; Guishan Liu
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Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigsNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Zhimei Tian; Miao Yu; Yiyan Cui; Dun Deng; Min Song; Zhichang Liu; Ting Rong; Zhenming Li; Xianyong Ma
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Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezingNARA Subscribed
Meat Science · 2025 · Vol. 224 · Elsevier
Yuanzheng Li; Huan Zhang; Dongxu Du; Shuai Gao; Wenqing Ma; Miaomiao Liu; Li Feng; Yungang Cao; Youling Xiong
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Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layersNARA Subscribed
Meat Science · 2024 · Vol. 217 · Elsevier
Mi Tang; Xin Feng; Liang Ma; Yong Yu; Hankun Zhu; Yu Fu; Kangting Sun; Xiaoqian Wu; Jinyong Wang; Xiang Li; Yuhao Zhang
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Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solutionNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen
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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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Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory qualityNARA Subscribed
Meat Science · 2024 · Vol. 210 · Elsevier
Ruotong Guo; Jian Xiong; Pei Li; Chunlei Ma; Xiaoyun Zhao; Wudan Cai; Yaqiu Kong; Qilin Huang
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Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattleNARA Subscribed
Meat Science · 2023 · Vol. 205 · Elsevier
Pengjia He; Yu Lei; Ke Zhang; Rui Zhang; Yunpeng Bai; Zeming Li; Li Jia; Jinping Shi; Qiang Cheng; Yannan Ma; Xiaoqiang Zhang; Lishan Liu; Zhaomin Lei
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Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteinsNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Mingming Zhu; Yi Xing; Juan Zhang; Huijie Li; Zhuangli Kang; Hanjun Ma; Shengming Zhao; Lingxia Jiao
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Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formationNARA Subscribed
Meat Science · 2023 · Vol. 201 · Elsevier
Hongsheng Chen; Jinming Ma; Deyin Pan; Jingjing Diao; Anqi Guo; Runnan Li; Youling L. Xiong
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Effects of dietary adenosine and adenosine 5′-monophosphate supplementation on carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigsNARA Subscribed
Meat Science · 2023 · Vol. 201 · Elsevier
Sujuan Rao; Zhijuan Cui; Longmiao Zhang; Shuo Ma; Shuangbo Huang; Li Feng; Yiling Chen; Jinxi Luo; Jinfeng Li; Shiyu Qian; Hanting Liu; Yanzhi Liu; Linfang Yang; Yulong Yin; Chengquan Tan
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Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batterNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Zhuang-Li Kang; Jing-jie Xie; Yan-ping Li; Wan-jie Song; Han-Jun Ma
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Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steamNARA Subscribed
Meat Science · 2023 · Vol. 196 · Elsevier
Teng Hui; Zhengfeng Fang; Qianli Ma; Nazimah Hamid; Yanlei Li
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