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Elsevier11
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✓Meat Science11
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Journal: Meat Science ×Author: Ping Ping ×Clear All Filters
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Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigsNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Tengteng Huang; Xiaoling Chen; Daiwen Chen; Bing Yu; Ping Zheng; Hui Yan; Yuheng Luo; Zhiqing Huang
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A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured hamNARA Subscribed
Meat Science · 2026 · Vol. 238 · Elsevier
Hanlin Wu; Xingzhong Zhang; Xi Wang; Zhimin Cai; Ping Liu; Jie Tang; Tao Wu; M. Wes Schilling; Wenjie Shao
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Effects of dietary grape seed proanthocyanidin extract supplementation on muscle water-holding capacity of finishing pigsNARA Subscribed
Meat Science · 2025 · Vol. 227 · Elsevier
Haibo Yu; Xiaoling Chen; Jun He; Ping Zheng; Yuheng Luo; Bing Yu; Daiwen Chen; Zhiqing Huang
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Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methodsNARA Subscribed
Meat Science · 2025 · Vol. 225 · Elsevier
Laiyu Zhao; Jingfan Wang; Ping Yang; Sara W. Erasmus; Feng Huang; Shai Barbut; Chunhui Zhang
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Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soupNARA Subscribed
Meat Science · 2025 · Vol. 224 · Elsevier
Huaisheng Zheng; Chaobin Huang; Shuhong Liu; Xinghua Chen; Xiaoyu Wang; Ping Hu
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Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-timeNARA Subscribed
Meat Science · 2025 · Vol. 223 · Elsevier
Ying Xu; Linzhe Wang; Ping Yang; Jingfan Wang; Hongru Zhang; Tianze Wang; Zhenfang Zhang; Wensong Wei; Chunhui Zhang
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Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistanceNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Ying Xu; Wensong Wei; Hengxun Lin; Feng Huang; Ping Yang; Junmei Liu; Laiyu Zhao; Chunhui Zhang
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Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loinsNARA Subscribed
Meat Science · 2023 · Vol. 204 · Elsevier
Jian-Ping Ying; Gang Wu; Yan-Mei Zhang; Qi-Lin Zhang
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Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meatNARA Subscribed
Meat Science · 2023 · Vol. 198 · Elsevier
Zhen Zeng; Yu-Jing Yang; Qian Tu; Yu-Ying Jian; Da-Ming Xie; Ting Bai; Shan-Shan Li; Yun-Tao Liu; Cheng Li; Cai-Xia Wang; Ai-Ping Liu
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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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Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork modelNARA Subscribed
Meat Science · 2023 · Vol. 196 · Elsevier
Wei-Gang Xin; Gang Wu; Jian-Ping Ying; Yi-Zhou Xiang; Yu-Hang Jiang; Xian-Yu Deng; Lian-Bing Lin; Qi-Lin Zhang
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