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Meat Science
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February 26, 2025
Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs
Xiangyuan Li, Lin Zhang, Yimin Zhang, et al.
Frontiers in Microbiology
|
October 12, 2020
Complex Internal Microstructure of Feather Follicles on Chicken Skin Promotes the Bacterial Cross-Contamination of Carcasses During the Slaughtering Process
Xibin Zhang, Zixin Peng, Peng Li, et al.
Meat Science
|
November 12, 2023
Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data
Xueqing Jiang, Yimin Zhang, George-John E Nychas, et al.
Journal of Proteomics
|
September 11, 2025
Peroxiredoxin 6 (Prdx6) and oxidative stress in post-mortem beef tenderization: A proteomic perspective
Huixin Zuo, Linlin Huang, Mingming Huang, et al.
Meat Science
|
April 12, 2016
Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins
Yanwei Mao, David L Hopkins, Yimin Zhang, et al.
Meat Science
|
March 14, 2022
Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
Yan Zhao, Xiao Kong, Xiaoyin Yang, et al.
Meat Science
|
May 25, 2024
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
Jiqiang Li, Qiantong Wang, Rongrong Liang, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
Jiqiang Li, Yan Zhao, Rongrong Liang, et al.
Meat Science
|
November 6, 2022
Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions
Jun Yang, Yujiao Zhang, Hao Shi, et al.
Meat Science
|
March 10, 2024
Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination
Ge Sun, Jun Yang, Benjamin W B Holman, et al.
Page
of 8
Search research articles
Search
Showing results (61-70 of 79) with videos related to
Sort By:
Page
of 8
Meat Science
|
February 26, 2025
Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs
Xiangyuan Li, Lin Zhang, Yimin Zhang, et al.
Frontiers in Microbiology
|
October 12, 2020
Complex Internal Microstructure of Feather Follicles on Chicken Skin Promotes the Bacterial Cross-Contamination of Carcasses During the Slaughtering Process
Xibin Zhang, Zixin Peng, Peng Li, et al.
Meat Science
|
November 12, 2023
Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data
Xueqing Jiang, Yimin Zhang, George-John E Nychas, et al.
Journal of Proteomics
|
September 11, 2025
Peroxiredoxin 6 (Prdx6) and oxidative stress in post-mortem beef tenderization: A proteomic perspective
Huixin Zuo, Linlin Huang, Mingming Huang, et al.
Meat Science
|
April 12, 2016
Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins
Yanwei Mao, David L Hopkins, Yimin Zhang, et al.
Meat Science
|
March 14, 2022
Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
Yan Zhao, Xiao Kong, Xiaoyin Yang, et al.
Meat Science
|
May 25, 2024
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
Jiqiang Li, Qiantong Wang, Rongrong Liang, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
Jiqiang Li, Yan Zhao, Rongrong Liang, et al.
Meat Science
|
November 6, 2022
Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions
Jun Yang, Yujiao Zhang, Hao Shi, et al.
Meat Science
|
March 10, 2024
Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination
Ge Sun, Jun Yang, Benjamin W B Holman, et al.
Page
of 8