Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Yanwei Mao

Showing results (31-40 of 79) with videos related to

Pageof 8
Sort By:
Meat Science|September 24, 2022
Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattleJiqiang Li, Rongrong Liang, Yanwei Mao, et al.
Meat Science|January 31, 2016
Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chillingYuqing Liu, Yanwei Mao, Rongrong Liang, et al.
Meat Science|June 14, 2025
Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborumJiqiang Li, Huizhen Wang, Rongrong Liang, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred BullsYanwei Mao, Yimin Zhang, Rongrong Liang, et al.
Thescientificworldjournal|September 9, 2014
Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattlePeng Li, Tiantian Wang, Yanwei Mao, et al.
Food Chemistry|January 29, 2025
The regulatory mechanisms for beef tenderization by the calcium-independent phospholipase A<sub>2</sub> activity of Peroxiredoxin 6Xinyi Wang, Jitong Liu, Benjamin W B Holman, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 28, 2025
The impact of different cooking temperatures on the quality and moisture distribution of beefJing Liu, Qichen Gu, Mingming Huang, et al.
Food Microbiology|January 5, 2021
Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q systemChenxiao Lang, Yimin Zhang, Yanwei Mao, et al.
Foodborne Pathogens and Disease|September 11, 2018
The Characterization of Biofilm Formation and Detection of Biofilm-Related Genes in Salmonella Isolated from Beef Processing PlantsBinru Yin, Lixian Zhu, Yimin Zhang, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packagingXue Chen, Wenwen Chen, Xiao Lu, et al.
Pageof 8

Showing results (31-40 of 79) with videos related to

Sort By:
Pageof 8
Meat Science|September 24, 2022
Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattleJiqiang Li, Rongrong Liang, Yanwei Mao, et al.
Meat Science|January 31, 2016
Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chillingYuqing Liu, Yanwei Mao, Rongrong Liang, et al.
Meat Science|June 14, 2025
Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborumJiqiang Li, Huizhen Wang, Rongrong Liang, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred BullsYanwei Mao, Yimin Zhang, Rongrong Liang, et al.
Thescientificworldjournal|September 9, 2014
Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattlePeng Li, Tiantian Wang, Yanwei Mao, et al.
Food Chemistry|January 29, 2025
The regulatory mechanisms for beef tenderization by the calcium-independent phospholipase A<sub>2</sub> activity of Peroxiredoxin 6Xinyi Wang, Jitong Liu, Benjamin W B Holman, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 28, 2025
The impact of different cooking temperatures on the quality and moisture distribution of beefJing Liu, Qichen Gu, Mingming Huang, et al.
Food Microbiology|January 5, 2021
Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q systemChenxiao Lang, Yimin Zhang, Yanwei Mao, et al.
Foodborne Pathogens and Disease|September 11, 2018
The Characterization of Biofilm Formation and Detection of Biofilm-Related Genes in Salmonella Isolated from Beef Processing PlantsBinru Yin, Lixian Zhu, Yimin Zhang, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packagingXue Chen, Wenwen Chen, Xiao Lu, et al.
Pageof 8