Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

por Li, Peng, Wang, Tiantian, Mao, Yanwei, Zhang, Yimin, Niu, Lebao, Liang, Rongrong, Zhu, Lixian, Luo, Xin
Publicado 2014

Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure

por Zhang, Minghao, Zhu, Lixian, Zhang, Yimin, Mao, Yanwei, Zhang, Mingyue, Dong, Pengcheng, Niu, Lebao, Luo, Xin, Liang, Rongrong
Publicado 2019

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

por Yang, Huixuan, Luo, Xin, Zhu, Lixian, Liang, Rongrong, Mao, Yanwei, Yang, Xiaoyin, Niu, Lebao, Zhang, Yimin, Dong, Pengcheng
Publicado 2022