Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef by Hengpeng Wang, Jipan Wang, Yinlan Wang, Sumin Gao, Shuangyi Xu, Xiaobo Zou, Xiangren Meng

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Effects of Different Thermal Treatments on Tenderness and Volatile Flavor Compounds of Beef by Ruoyuan XU, Jiyuan XUE, Min WANG, Xucui ZHAO, Hui SHEN, Sumin GAO, Xiangren MENG, Hengpeng WANG

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Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products by Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG

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Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms by Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng

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