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Author: Dequan Zhang
7 Articles are founded.
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34
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https://doi.org/10.5851/kosfa.2022.e34
Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System
Food Sci Anim Resour 2022;42(4):655-671.
https://doi.org/10.5851/kosfa.2022.e28
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https://doi.org/10.5851/kosfa.2022.e28
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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https://doi.org/10.5851/kosfa.2021.e37
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22
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https://doi.org/10.5851/kosfa.2021.e22
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15
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https://doi.org/10.5851/kosfa.2021.e15
The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
Food Sci Anim Resour 2020;40(4):588-600.
https://doi.org/10.5851/kosfa.2020.e36
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https://doi.org/10.5851/kosfa.2020.e36
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79
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https://doi.org/10.5851/kosfa.2019.e79