Liang R - Search Results

1

Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef.

Li J, Zhao Y, Liang R, Mao Y, Zuo H, Hopkins DL, Yang X, Luo X, Zhu L, Zhang Y. Li J, et al. Among authors: liang r. Food Res Int. 2023 Dec;174(Pt 1):113512. doi: 10.1016/j.foodres.2023.113512. Epub 2023 Sep 26. Food Res Int. 2023. PMID: 37986506

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. 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: liang r. 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: liang r. 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. Among authors: liang r. 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: liang r. 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: liang r. 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. 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: liang r. 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. Among authors: liang r. Meat Sci. 2016 Aug;118:96-102. doi: 10.1016/j.meatsci.2016.03.028. Epub 2016 Apr 4. Meat Sci. 2016. PMID: 27064846

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