Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics by Qia Wang, Kai Dong, Yongyan Wu, Fengping An, Zhang Luo, Qun Huang, Shaofeng Wei

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Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry by Shengsheng Li, Shujie Liu

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Study on color browning of lactic acid injection to yak meat by Gaiming Zhao, Chaozhi Zhu, Ke Wang

Subjects: “…yak meat…”
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Using mineral elements to authenticate the geographical origin of yak meat by Lizhuang HAO, Xiang YANG, Yayu HUANG, Jean-François HOCQUETTE, Racheal H. BRYANT, Wang XUN, Jianzhang NIU, Lu SUN, Shatuo CHAI, Luming DING, Ruijun LONG, Shujie LIU

Subjects: “…yak meat…”
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Effect of Cooking Temperature on Protein Oxidation and in Vitro Digestive Properties of Yak Meat by ZHANG Yan, LI Shengsheng, ZHAO Lizhu, ZHANG Qianglong

Subjects: “…yak meat; cooking temperature; protein oxidation; digestibility…”
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Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat by Lizhu ZHAO, Zhannan WEI, Yan ZHANG, Shengsheng LI

Subjects: “…yak meat…”
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Effect of Arginine Combined with Chitosan on Quality of Postmortem Yak Meat during Maturing by Yiwen MEI, Jie LI, Rongsheng DU, Linlin WANG, Huiqin LU, Fei QIN, Pingwei LENG

Subjects: “…yak meat…”
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Genome-Wide Transcriptome Profiling Reveals the Mechanisms Underlying Hepatic Metabolism under Different Raising Systems in Yak by Mengfan Zhang, Xita Zha, Xiaoming Ma, Yongfu La, Xian Guo, Min Chu, Pengjia Bao, Ping Yan, Xiaoyun Wu, Chunnian Liang

Subjects: “…yak meat…”
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Effect of Malondialdehyde Oxidation on Physicochemical Properties and Color Stability of Yak Meat Sarcoplasmic Proteins by CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, ZHAO Jiaying, LI Qiaoyan

Subjects: “…malondialdehyde oxidation; sarcoplasmic protein; color stability; yak meat…”
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Comparison of tenderness and calpains activity of yak meat in different ages during postmortem aging by Pengcheng WEN, Qiaoneng YANG, Weibing ZHANG, Min YANG, Qi LIANG, Yaoyao JIAO, Yanli ZHU

Subjects: “…yak meat…”
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Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process by Kai Dong, Yufang Guan, Qia Wang, Yonghui Huang, Fengping An, Qibing Zeng, Zhang Luo, Qun Huang

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Suitability of Different Cuts of Yak Meat for Shabu-shabu Processing by Jiahui LIU, Peng XIE, Xiaochang LIU, Yan TANG, Xingang YANG, Yuanhua LEI, Songshan ZHANG, Shengsheng LI

Subjects: “…yak meat…”
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Analysis on the Difference of Mineral Element Content in Yak Meat by Xiaojun YANG, Tangwei ZHANG, Rendeji CI, Yifan ZHANG, Xuelian WU

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Effects of L-Lys on the Quality Characteristics and Oxidation Degree of Yak Meat under MDA Induced Oxidation by Huiqin LU, Yiwen MEI, Qilan XIE, Linlin WANG, Zijian CAI, Fei QIN, Pingwei LENG

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Effect of Banana Flower Extract on Protein Oxidation in Naturally Fermented Yak Meat Sausage by ZHAO Jiaying, TANG Shanhu, LI Sining, CHEN Lamei, LI Qiaoyan

Subjects: “…yak meat; banana flower extract; fermented sausage; protein oxidation…”
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Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights by Yuqi Wang, Yiwen Mei, Rongsheng Du, Shulin Zhang, Qiuyu Wang, Xiaofang Dao, Na Li, Lina Wang, Linlin Wang, Honghong He

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Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses by Hongqiang Li, Bin Xi, Shuqin Lin, Defu Tang, Yaqin Gao, Xiangmin Zhao, Jing Liang, Wanyun Yang, Jinlu Li

Subjects: “…yak meat…”
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Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak Meat by CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, LI Qiaoyan, ZHAO Jiaying

Subjects: “…malondialdehyde oxidation; myofibrillar protein; structural properties; functional properties; yak meat…”
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Analysis of Bacterial Diversity in Tibetan Plateau Dry Yak Meat Based on High-throughput Sequencing by Kaige YI, Hanbing WU, Shuaikang LI, Wei WANG, Fang GENG, Lin YANG, Fumin CHI, Xuedong GU

Subjects: “…dried yak meat…”
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Protective Effects of Four Natural Antioxidants on Hydroxyl-Radical-Induced Lipid and Protein Oxidation in Yak Meat by Sining Li, Shanhu Tang, Jinjin Li, Lamei Chen, Yuan Ma

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