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NARA Subscribed63
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Elsevier63
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✓Meat Science63
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Li-li Zhang results 63 · Newest (Page 1/3, per page 25)
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Journal: Meat Science ×Author: Li-li Zhang ×Clear All Filters
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Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminaseNARA Subscribed
Meat Science · 2026 · Vol. 240 · Elsevier
Dongxue Yuan; Yutong Liu; Cheng Li; Baohua Kong; Chuanai Cao; Hongwei Zhang; Huailiang Zhang; Qian Liu; Yangyang Feng
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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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Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausagesNARA Subscribed
Meat Science · 2026 · Vol. 239 · Elsevier
Yutong Liu; Yutong Wang; Chao Wang; Yangyang Feng; Xinning Huang; Huailiang Zhang; Min Li; Qian Liu; Chuanai Cao
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Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathwayNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Jiqiang Li; Rongrong Liang; Yanwei Mao; Xiaoyin Yang; Xin Luo; Lixian Zhu; Yimin Zhang
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Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancementNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Yumeng Sui; Xinran Guo; Biying Zhang; Xiang-ao Li; Yuan Tian; Baohua Kong; Huan Zhang; Qian Chen
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Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage qualityNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Jingming Zhang; Xin Li; Yutong Liu; Didi Liu; Yangyang Feng; Chuanai Cao; Baohua Kong; Hongwei Zhang; Qian Liu; Songmin Cao
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Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated porkNARA Subscribed
Meat Science · 2026 · Vol. 237 · Elsevier
Huiyun Zhang; Xinling Li; Fang Chen; Huaibin Kang
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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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Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storageNARA Subscribed
Meat Science · 2026 · Vol. 234 · Elsevier
Ming Tian; Jintao Jia; Dequan Zhang; Xiaotong Sun; Jiarui Li; Chaoqiao Zhu; Wei Yang; Xin Li; Qingfeng Yang; Chengli Hou
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Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausagesNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Yuhang Fan; Zhengyi Li; Ziyuan Zhang; Sitong Liu; Baohua Kong; Fangda Sun
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Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheepNARA Subscribed
Meat Science · 2026 · Vol. 233 · Elsevier
Yuanyuan Kong; Xueying Zhang; Tajmal Hussain Solangi; Zhongyu Wang; Chongyang Liu; Wenqiao Li; Xing Liu; Joram Mwashigadi Mwacharo; Fadi Li; Xiangpeng Yue
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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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Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork pattiesNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Huiyun Zhang; Xinling Li; Weishi Shan; Jingkun Guo; Xuyang Hu; Huaibin Kang
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Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef pattiesNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Qiang Li; Xiurong Zheng; Rongxin Wen; Jun Qi; Lele Shao; Yingying Hu; Lang Zhang
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Progress of smart biofilms in intelligent and sustainable meat preservationNARA Subscribed
Meat Science · 2025 · Vol. 229 · Elsevier
Lingli Zhang; Xinqiao Xia; Xiaomin Cen; Jia Zhou; Zhongbiao Tan; Yanyong Mao; Wenqian Li; Hao Shi
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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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Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborumNARA Subscribed
Meat Science · 2025 · Vol. 228 · Elsevier
Jiqiang Li; Huizhen Wang; Rongrong Liang; Yanwei Mao; Xiaoyin Yang; Xin Luo; Lixian Zhu; Yimin Zhang
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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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An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum coolingNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Caihu Liao; Jinjie Li; Jianhua Zhu; Xia Zhang; Fangyun Dong; Wenjing Li; Siyun Xie
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Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigsNARA Subscribed
Meat Science · 2025 · Vol. 224 · Elsevier
Xiangyuan Li; Lin Zhang; Yimin Zhang; Xin Luo; Jiang Yu; Sufang Ren; Laixue Ni; Xianqi Yao; Jiaqiang Wu; Yanwei Mao
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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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Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambsNARA Subscribed
Meat Science · 2025 · Vol. 222 · Elsevier
Hangyu Zhang; Long Guo; Xueying Zhang; Xiangpeng Yue; Fei Li; Fadi Li; Jianyun Tang; Xinji Wang; Wei Zhang; Pengxia Hou
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The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphateNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Rui Li; Xiaoqi Li; Chen Wang; Guiming Zhang; Yabin Niu; Fashan Wei; Lin Chen; Xianchao Feng
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Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysisNARA Subscribed
Meat Science · 2025 · Vol. 220 · Elsevier
Yanxia Liu; Chun Liu; Lingxia Sun; Miaoyun Li; Yaodi Zhu; Wei Deng; Jiahuan Yu; Wentao Zhang; Zhenning Song
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