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Effects of protein posttranslational modifications on meat quality: A review
Comprehensive reviews in food science and food safety, 2021-01, Vol.20 (1), p.289-331
2021
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Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pHu at different days postmortem
Journal of the science of food and agriculture, 2022-04, Vol.102 (6), p.2464-2471
2022
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Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase‐3 activity in postmortem muscles
International journal of food science & technology, 2022-10, Vol.57 (10), p.6492-6502
2022
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Meat Production and Supply Chain Under COVID-19 Scenario: Current Trends and Future Prospects
Frontiers in veterinary science, 2021-05, Vol.8, p.660736-660736
2021
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Physicochemical, shear force and sensory characteristics of PUFA‐tenderising solution injected restructured blade and brisket beef steaks during ageing
International journal of food science & technology, 2023-06, Vol.58 (6), p.3273-3284
2023
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Role of Heat-Shock Proteins in the Determination of Postmortem Metabolism and Meat Quality Development of DFD Meat
Foods, 2024-09, Vol.13 (18), p.2965
2024
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Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C
Foods, 2023-07, Vol.12 (15), p.2916
2023
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Age, sex, and chilling effects on goat meat
Italian journal of food science, 2023-10, Vol.35 (4), p.12-20
2023
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Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls
Animal science journal, 2020-01, Vol.91 (1), p.e13354-n/a
2020
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Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS
Separations, 2023-05, Vol.10 (6), p.323
2023
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Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls
Animals (Basel), 2021-07, Vol.11 (8), p.2248
2021
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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
한국축산식품학회지, 2021, 41(4), , pp.650-663
2021
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Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls
Animals (Basel), 2022-01, Vol.12 (2), p.130
2022
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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
한국축산식품학회지, 2020, 40(3), , pp.311-322
2020
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Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo ( Bubalus bubalis ) Bulls
한국축산식품학회지, 2021, 41(1), , pp.34-44
2021
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Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls
Foods, 2022-10, Vol.11 (20), p.3193
2022
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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
Food science of animal resources, 2021-07, Vol.41 (4), p.650-663
2021
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Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls
Food science of animal resources, 2021-01, Vol.41 (1), p.34-44
2021
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Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review
Trends in food science & technology, 2020-11, Vol.105, p.416-432
2020
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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Food science of animal resources, 2020-04, Vol.40 (3), p.311-322
2020
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Association between meat color of DFD beef and other quality attributes
Meat science, 2020-03, Vol.161, p.107954-107954, Article 107954
2020
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Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
Meat science, 2020-11, Vol.169, p.108220-108220, Article 108220
2020
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Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C
Meat science, 2021-01, Vol.171, p.108269-108269, Article 108269
2021
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Colour characteristics of beef longissimus thoracis during early 72 h postmortem
Meat science, 2020-12, Vol.170, p.108245-108245, Article 108245
2020
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Changes in postmortem metabolites profile of atypical and typical DFD beef
Meat science, 2022-11, Vol.193, p.108922-108922, Article 108922
2022
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