Mao Y - Search Results

1

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.

Li K, Zhang Y, Mao Y, Cornforth D, Dong P, Wang R, Zhu H, Luo X. Li K, et al. Among authors: mao y. Meat Sci. 2012 Dec;92(4):795-804. doi: 10.1016/j.meatsci.2012.07.003. Epub 2012 Jul 14. Meat Sci. 2012. PMID: 22857853

2

Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C.

Liang R, Yu X, Wang R, Luo X, Mao Y, Zhu L, Zhang Y. Liang R, et al. Among authors: mao y. J Food Prot. 2012 Jun;75(6):1057-62. doi: 10.4315/0362-028X.JFP-11-439. J Food Prot. 2012. PMID: 22691472 Free article.

3

Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi.

Hou X, Liang R, Mao Y, Zhang Y, Niu L, Wang R, Liu C, Liu Y, Luo X. Hou X, et al. Among authors: mao y. Meat Sci. 2014 Jan;96(1):640-5. doi: 10.1016/j.meatsci.2013.08.026. Epub 2013 Aug 27. Meat Sci. 2014. PMID: 24056407

4

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.

Liu C, Zhang Y, Yang X, Liang R, Mao Y, Hou X, Lu X, Luo X. Liu C, et al. Among authors: mao y. Meat Sci. 2014 Jun;97(2):189-96. doi: 10.1016/j.meatsci.2014.01.027. Epub 2014 Feb 9. Meat Sci. 2014. PMID: 24583327

5

Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls.

Mao Y, Zhang Y, Liang R, Ren L, Zhu H, Li K, Zhu L, Luo X. Mao Y, et al. Asian-Australas J Anim Sci. 2012 Aug;25(8):1197-204. doi: 10.5713/ajas.2012.12055. Asian-Australas J Anim Sci. 2012. PMID: 25049681 Free PMC article.

6

Effect of ultimate pH on postmortem myofibrillar protein degradation and meat quality characteristics of Chinese Yellow crossbreed cattle.

Li P, Wang T, Mao Y, Zhang Y, Niu L, Liang R, Zhu L, Luo X. Li P, et al. Among authors: mao y. ScientificWorldJournal. 2014;2014:174253. doi: 10.1155/2014/174253. Epub 2014 Aug 13. ScientificWorldJournal. 2014. PMID: 25197695 Free PMC article.

7

Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tenderness.

Liu Y, Mao Y, Zhang Y, Liang R, Wang R, Zhu L, Meng X, Luo X. Liu Y, et al. Among authors: mao y. Meat Sci. 2015 Feb;100:139-44. doi: 10.1016/j.meatsci.2014.09.006. Meat Sci. 2015. PMID: 25460117

8

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers.

Liang RR, Zhu H, Mao YW, Zhang YM, Zhu LX, Cornforth D, Wang RH, Meng XY, Luo X. Liang RR, et al. Among authors: mao yw. Meat Sci. 2016 Feb;112:52-7. doi: 10.1016/j.meatsci.2015.10.004. Epub 2015 Oct 13. Meat Sci. 2016. PMID: 26519609

9

Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18°C pre-rigor temperature controlled chilling.

Liu Y, Mao Y, Liang R, Zhang Y, Wang R, Zhu L, Han G, Luo X. Liu Y, et al. Among authors: mao y. Meat Sci. 2016 May;115:45-9. doi: 10.1016/j.meatsci.2016.01.007. Epub 2016 Jan 20. Meat Sci. 2016. PMID: 26826666

10

Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins.

Mao Y, Hopkins DL, Zhang Y, Li P, Zhu L, Dong P, Liang R, Dai J, Wang X, Luo X. Mao Y, et al. Meat Sci. 2016 Aug;118:96-102. doi: 10.1016/j.meatsci.2016.03.028. Epub 2016 Apr 4. Meat Sci. 2016. PMID: 27064846

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

10,568 results

Search Page

Filters