Longissimus Dorsi Muscle Transcriptomic Analysis of Simmental and Chinese Native Cattle Differing in Meat Quality by Xiangren Meng, Xiangren Meng, Ziwu Gao, Ziwu Gao, Yusheng Liang, Chenglong Zhang, Zhi Chen, Yongjiang Mao, Bizhi Huang, Kaixing Kui, Zhangping Yang

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Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats by Ziwu Gao, Yinna Zhou, Dequan Zhang, Ruiyun Wu, Jiale Ma, Jinhua He, Zhenyu 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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Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices by Xiangxiang Sun, Yumei Yu, Ahmed S.M. Saleh, Xinyu Yang, Jiale Ma, Ziwu Gao, Wenhao Li, Zhenyu Wang, Dequan 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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