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Journal of Agricultural and Food Chemistry|September 27, 2022
Effects of Alternating Electric Field Assisted Freezing-Thawing-Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi MuscleGuangyu Wu, Chuan Yang, Heather L Bruce, et al.
Journal of Food Science|December 21, 2023
The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent agingYingxin Zhao, Zhenyu Wang, Heather L Bruce, et al.
Food Science of Animal Resources|January 17, 2024
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle MarblingBimol C Roy, Patience Coleman, Meghan Markowsky, et al.
Food Science of Animal Resources|April 29, 2026
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle MarblingBimol C Roy, Patience Coleman, Meghan Markowsky, et al.
Food Science of Animal Resources|September 22, 2022
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled StorageYingxin Zhao, Li Chen, Heather L Bruce, et al.
Journal of Animal Science|April 22, 2023
Preferential deposition of dairy derived fatty acids in muscle tissue is partially due to the upregulation of CD36 in a low-birth-weight swine modelKun Wang, Yongbo She, Rabban Mangat, et al.
Meat Science|September 12, 2024
Apoptosis and its role in postmortem meat tenderness: A comprehensive reviewYingxin Zhao, Can Xiang, Bimol C Roy, et al.
Journal of Agricultural and Food Chemistry|January 11, 2024
To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?Guangyu Wu, Chuan Yang, Hengxun Lin, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Proteomic analysis of duck meat: Effect of air-drying time on key aroma formationHuan Liu, Qianqian Li, Wenjing Li, et al.
Meat Science|January 11, 2025
Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaksKaitlyn R Loomas, Dale R Woerner, Ben M Bohrer, et al.
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