Y. Mao

发表

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Comprehensive reviews in food science and food safety.

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

D. Cornforth, Y. Mao, R. Liang, 2016, Meat science.

Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Journal of Integrative Agriculture.

Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging

Yimin Zhang, Xin Luo, Y. Mao, 2022, Metabolites.

The relationship between myofiber characteristics and meat quality of Chinese Qinchuan and Luxi cattle

Xiao Lu, Yimin Zhang, Xin Luo, 2020, Asian-Australasian journal of animal sciences.

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Prevalence and characterization of Escherichia coli O157:H7 from samples along the production line in Chinese beef-processing plants

Yimin Zhang, Xin Luo, Lixian Zhu, 2015 .

Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions.

Yu-Jun Zhang, J. Yang, Haofan Shi, 2022, Meat science.

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

B. Holman, Yimin Zhang, Xin Luo, 2022, Critical reviews in food science and nutrition.

Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system.

Chen Lang, Yimin Zhang, Xin Luo, 2021, Food microbiology.

Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging.

Yimin Zhang, Xin Luo, Xue Chen, 2021, Food research international.

Mechanisms and applications of probiotics in prevention and treatment of swine diseases

Yuyu Zhang, Lihui Guo, Jiaqiang Wu, 2023, Porcine Health Management.

Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot.

D. Hopkins, B. Holman, Yimin Zhang, 2019, Meat science.

Prevalence and profile of Salmonella from samples along the production line in Chinese beef processing plants

Yimin Zhang, Xin Luo, Lixian Zhu, 2014 .

The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef.

A. Bekhit, D. Hopkins, B. Holman, 2022, Meat science.

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

D. Hopkins, B. Holman, C. Coombs, 2017, Meat science.

Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Food research international.

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

Yimin Zhang, Xin Luo, Lixian Zhu, 2012, Asian-Australasian journal of animal sciences.

The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat.

Jiayue Zhao, D. Hopkins, Yimin Zhang, 2020, Food research international.

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

Peng Li, Yimin Zhang, Xin Luo, 2014, TheScientificWorldJournal.

Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef.

D. Hopkins, Yan Zhao, Yimin Zhang, 2022, Meat science.

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

D. Cornforth, Yimin Zhang, Xin Luo, 2012, Meat science.

Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Meat science.

Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

D. Hopkins, R. V. D. Ven, Yimin Zhang, 2018, Journal of Integrative Agriculture.

Effect of dietary resveratrol supplementation on muscle fiber types and meat quality in beef cattle.

Yimin Zhang, Xin Luo, Lixian Zhu, 2022, Meat science.

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

Yimin Zhang, Xin Luo, Lixian Zhu, 2016, Meat science.

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

Yimin Zhang, Xin Luo, L. Niu, 2014, Meat science.

Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Meat science.

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

Yimin Zhang, Xin Luo, Y. Mao, 2014, Meat science.

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

Yimin Zhang, Xin Luo, Lixian Zhu, 2012, Journal of food protection.

Bacterial Diversity and Spoilage-Related Microbiota Associated with Freshly Prepared Chicken Products under Aerobic Conditions at 4Â°C

Yimin Zhang, Xin Luo, Lixian Zhu, 2012 .

Complex Internal Microstructure of Feather Follicles on Chicken Skin Promotes the Bacterial Cross-Contamination of Carcasses During the Slaughtering Process

Zixin Peng, Xin Luo, Xibin Zhang, 2020, Frontiers in Microbiology.

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Yimin Zhang, Xin Luo, Lixian Zhu, 2022, Food science & nutrition.

Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging.

Lixian Zhu, D. Hopkins, S. Fowler, 2020, Meat science.

Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure

Yimin Zhang, Xin Luo, Lixian Zhu, 2018, Asian-Australasian journal of animal sciences.

Models of Pseudomonas Growth Kinetics and Shelf Life in Chilled Longissimus dorsi Muscles of Beef

Yimin Zhang, Xin Luo, P. Dong, 2011 .

Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage.

J. Yang, Yimin Zhang, Xin Luo, 2023, Food microbiology.

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

Xianyong Meng, Yimin Zhang, Xin Luo, 2015, Meat science.

Beef-based medium influences biofilm formation of Escherichia coli O157:H7 isolated from beef processing plants.

Lina Wu, Yimin Zhang, Xin Luo, 2021, Journal of food protection.

The Characterization of Biofilm Formation and Detection of Biofilm-Related Genes in Salmonella Isolated from Beef Processing Plants.

Yimin Zhang, Xin Luo, Lixian Zhu, 2018, Foodborne pathogens and disease.

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy.

G. Nychas, Lemonia-Christina Fengou, S. Fowler, 2023, Meat science.

Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef

Yimin Zhang, Xin Luo, Lixian Zhu, 2017, Asian-Australasian journal of animal sciences.

EFFECT OF LACTOBACILLUS SAKEI AND LACTOBACILLUS CURVATUS ON CHANGES OF THE MICROBIAL COMMUNITY IN VACUUM- PACKAGED RAW BEEF DURING STORAGE

Yimin Zhang, Xin Luo, Lixian Zhu, 2015 .

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.

D. Hopkins, B. Holman, C. Coombs, 2016, Meat science.

Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubes.

Yimin Zhang, Yunge Liu, Lixian Zhu, 2023, Meat science.

The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2021, Food research international.

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers.

D. Hopkins, B. Holman, Yimin Zhang, 2020, Meat science.

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

Yimin Zhang, Xin Luo, Lixian Zhu, 2022, Journal of Integrative Agriculture.

Shelf-life extension of chilled and superchilled dark-cutting beef held under combined anoxic master packaging and high-oxygen packaging both enriched with carbon dioxide

Yimin Zhang, Xin Luo, Xiran Zhang, 2022, Food Packaging and Shelf Life.

Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism

H. Lin, Y. Mao, Yankun Zhang, 2016, Poultry science.

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

D. Hopkins, Yimin Zhang, Xin Luo, 2016, Meat science.

The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Salmonella Typhimurium

Yimin Zhang, Yunge Liu, Lixian Zhu, 2024, Foods.

Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data.

Yimin Zhang, Xin Luo, Lixian Zhu, 2023, Meat science.

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

Yimin Zhang, Xin Luo, Lixian Zhu, 2023, Food research international.