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NARA Subscribed19
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Elsevier19
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✓Meat Science19
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20264
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Li-Li Zhao results 19 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-Li Zhao ×Clear All Filters
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Sausages color deterioration mechanism and storage stabilization strategies: A reviewNARA Subscribed
Meat Science · 2026 · Elsevier
Jingwen Huang; Juanjuan Zhao; Gaofeng Wu; Luoxin Li; Jun Wang; Yue Huang
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Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein–fat networks in fermented sausagesNARA Subscribed
Meat Science · 2026 · Vol. 236 · Elsevier
Futong Song; Ruren Li; Di Zhang; Jiaqi Zhao; Yafang Yao; Nan Zhang; Liangyan Rong
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Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat qualityNARA Subscribed
Meat Science · 2026 · Vol. 234 · Elsevier
Yabo Zhao; Tenglong Zhang; Yanyong Sun; Feng Tian; Xingfu Zhang; Bin Zhang; Jiuyu Li; Jingya Wang; Fengwu Wang; Hao Tian; Terigele Wang; Zhibi Bao; Shuyuan Xue
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Effects of salidroside on structural and functional properties of myofibrillar proteins in the Fenton systemNARA Subscribed
Meat Science · 2026 · Vol. 231 · Elsevier
Jiaying Duan; Qing Zhao; Chunbao Li; Yingqun Nian
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Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meatNARA Subscribed
Meat Science · 2025 · Vol. 222 · Elsevier
Zihan Zhao; Nan Sun; Cheng Li; Baohua Kong; Xiufang Xia; Fangda Sun; Qian Liu; Chuanai Cao
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Apoptosis and its role in postmortem meat tenderness: A comprehensive reviewNARA Subscribed
Meat Science · 2025 · Vol. 219 · Elsevier
Yingxin Zhao; Can Xiang; Bimol C. Roy; Heather L. Bruce; Christophe Blecker; Yanyan Zhang; Chongxin Liu; Dequan Zhang; Li Chen; Caiyan Huang
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Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acidNARA Subscribed
Meat Science · 2024 · Vol. 218 · Elsevier
Huiyun Zhang; Junren Zhao; Xinling Li; Huaibin Kang
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Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacksNARA Subscribed
Meat Science · 2024 · Vol. 216 · Elsevier
Xue Liang; Zihan Zhao; Jingming Zhang; Baohua Kong; Xin Li; Chuanai Cao; Hongwei Zhang; Qian Liu; Liuyang Shen
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Effects of exercise on muscle fiber conversion, muscle development and meat quality of Sunit sheepNARA Subscribed
Meat Science · 2024 · Vol. 211 · Elsevier
Lin Su; Congying Zhao; Bing Sun; Lu Dou; Chenlei Wang; Zhihao Yang; Tianle Li; Ye Jin
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Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsionsNARA Subscribed
Meat Science · 2024 · Vol. 210 · Elsevier
Yuexin Li; Yubo Zhao; Fangda Sun; Qian Chen; Qian Liu; Hui Wang; Baohua Kong
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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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Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)NARA Subscribed
Meat Science · 2024 · Vol. 209 · Elsevier
Xueyuan Bai; Feng Yin; Ang Ru; Ming Li; Wei Tian; Guiyan Zhang; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Hongmei Shi; Chaozhi Zhu; Gaiming Zhao
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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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Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscleNARA Subscribed
Meat Science · 2023 · Vol. 202 · Elsevier
Xueyuan Bai; Feng Yin; Ang Ru; Wei Tian; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Jiahui Li; Mancai Yin; Chaozhi Zhu; Gaiming Zhao
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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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Altering the ratio of palmitic, stearic, and oleic acids in dietary fat affects nutrient digestibility, plasma metabolites, growth performance, carcass, meat quality, and lipid metabolism gene expression of Angus bullsNARA Subscribed
Meat Science · 2023 · Vol. 199 · Elsevier
Haixin Bai; Meimei Zhang; Yufan Zhao; Ruixue Wang; Guangning Zhang; Modinat Tolani Lambo; Yonggen Zhang; Yang Li; Liang Wang
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miR-503 targets MafK to inhibit subcutaneous preadipocyte adipogenesis causing a decrease of backfat thickness in Guanzhong Black pigsNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Rui Cai; Mingkun Chao; Tiantian Zhao; Rui Li; Ziyi Zhang; Wenyong Yan; Weijun Pang
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The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of proteinNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Shanshan Li; Xinyue Diao; Xinrui Mao; Hui Liu; Kai Shan; Di Zhao; Guanghong Zhou; Chunbao Li
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Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef qualityNARA Subscribed
Meat Science · 2023 · Vol. 195 · Elsevier
Bo Zou; LeLe Shao; Qianqian Yu; Yijie Zhao; Xingmin Li; Ruitong Dai
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