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NARA Subscribed21
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Elsevier21
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✓Meat Science21
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20265
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Li-Li Xu results 21 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Li Xu ×Clear All Filters
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A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learningNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Yongpeng Li; Yihao Liu; Rong Xu; Chenggan Li; Xian Tong; Liping Pan; Ziyun Liang; Qingshuang Zhou; Yaosheng Chen; Xiaohong Liu; Delin Mo
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Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortemNARA Subscribed
Meat Science · 2026 · Vol. 239 · Elsevier
Zhiyuan Xiao; Yuqiang Bai; Yuqian Xu; Xin Li; Shaobo Li; Shanshan Liu; Dequan Zhang; Chengli Hou
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Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety qualityNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Jiaxin Liu; JianFang Li; Xingchen Kong; Xu Yang; Jiaxin Chen; Ruiyan Wang; Xintong Chen; Guishan Liu
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Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenaseNARA Subscribed
Meat Science · 2026 · Vol. 234 · Elsevier
Qing Xiao; Yali Zhou; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion propertiesNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Zili Yang; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li
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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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Effect of NOS-YkuN-YumC on the colour of pork at different postmortem timesNARA Subscribed
Meat Science · 2025 · Vol. 228 · Elsevier
Yali Zhou; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Non-crystal freezing storage assisted by alternating electric field on fresh yak meat qualityNARA Subscribed
Meat Science · 2025 · Vol. 227 · Elsevier
Hengxun Lin; Yiping Yang; Qiuyao Xu; Yuan Li; Xiaojia Hu; Xia Li; Christophe Blecker; Guangyu Wu; Chuan Yang; Yanzhen Zhang; Ming Chi; Chunhui Zhang
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Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinusNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Jiaying Qin; Bingyu Li; Miaomiao Zhu; Conggui Chen; Baocai Xu; Huiting Luo; Peijun Li
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Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumCNARA Subscribed
Meat Science · 2025 · Vol. 223 · Elsevier
Yali Zhou; Bingyu Li; Huiting Luo; Conggui Chen; Baocai Xu; Peijun Li
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Effects of grape seed procyanidins on the lipid metabolism of growing-finishing pigs based on transcriptomics and metabolomics analysesNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Yue Zhang; Yan Zhai; Xinxin Wei; Xu Yang; Chao Deng; Qinghong Li; Weiwei Wang; Ruirong Hao
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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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Effects of Tratt seed on the growth performance, meat quality, and sensory evaluation characteristics in growing rabbitsNARA Subscribed
Meat Science · 2024 · Vol. 208 · Elsevier
Xu Wang; Jiaxuan Li; Di Zhou; Jixiao Qin; Yiqing Xu; Qi Lu; Xingzhou Tian
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Transcriptomic analysis reveals diverse expression patterns underlying the fiber diameter of oxidative and glycolytic skeletal muscles in steersNARA Subscribed
Meat Science · 2024 · Vol. 207 · Elsevier
Wenxiang Wang; Tianliu Zhang; Lili Du; Keanning Li; Lupei Zhang; Haipeng Li; Xue Gao; Lingyang Xu; Junya Li; Huijiang Gao
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Supplementation of chestnut tannins in diets can improve meat quality and antioxidative capability in Hu lambsNARA Subscribed
Meat Science · 2023 · Vol. 206 · Elsevier
Zhongyu Wang; Long Guo; Xing Ding; Fadi Li; Hui Xu; Shirong Li; Xinji Wang; Kaidong Li; Xiangpeng Yue
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Effect of sodium salt on meat products and reduction sodium strategies — A reviewNARA Subscribed
Meat Science · 2023 · Vol. 205 · Elsevier
Ji Wang; Xu-Hui Huang; Yu-Ying Zhang; Shengjie Li; Xiuping Dong; Lei Qin
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Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field actionNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Yuqian Xu; Dequan Zhang; Feifei Xie; Xin Li; Martine Schroyen; Li Chen; Chengli Hou
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Effects of dietary resveratrol supplementation in cattle on the anti-oxidative capacity and meat quality of beef steaks under high‑oxygen packagingNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Ying Cui; Jiajing Qi; Jiqiang Li; Yimin Zhang; Xiaoyin Yang; Luo Xin; Lebao Niu; Baochen Xu; Zhanyu Qian; Lixian Zhu; Rongrong Liang
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Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh muttonNARA Subscribed
Meat Science · 2023 · Vol. 200 · Elsevier
Hongbo Li; Lili Zhao; Quanyu Dai; Haizhen Mo; Zhenbin Liu; Huayin Pu; Xiaolin Zhu; Lishan Yao; Dan Xu; Liangbin Hu
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Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastesNARA Subscribed
Meat Science · 2023 · Vol. 197 · Elsevier
Jianhang Xu; Yuhang Fan; Qian Chen; Fangda Sun; Min Li; Baohua Kong; Xiufang Xia
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Emerging market for pork with animal welfare attribute in China: An ethical perspectiveNARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Yaoming Liang; Yanjie Xu; Debao Lai; Gengrong Hua; Donglin Huang; Hao Wang; Hui Li; Li Han
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