Food Science of Animal Resources

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2022 Impact Factor: 3.0

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Author: Xin Li

4 Articles are founded.

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou

Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34

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Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang

Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37

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Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao

Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22

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Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Zubair Hussain, Xin Li, Muawuz Ijaz, Xiong Xiao, Chengli Hou, Xiaochun Zheng, Chi Ren, Dequan Zhang

Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79

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