1Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH(u) at different days postmortem

作者： Ijaz, Muawuz; Li, Xin; Zhang, Dequan; Bai, Yuqiang; Hou, Chengli; Hussain, Zubair; Zheng, Xiaochun; Huang, Caiyan; Ijaz, Muawuz; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tr, Minist Agr & Rural Affairs, Beijing, Peoples R China; Univ Vet & Anim Sci, Dept Anim Sci, CVAS, Lahore 35200, Pakistan;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： beef; dark cutting meat; DFD meat; protein phosphorylation; sarcoplasmic proteins; myofibrillar proteins

2Changes in postmortem metabolites profile of atypical and typical DFD beef

作者： Ijaz, Muawuz; Zhang, Dequan; Hou, Chengli; Hussain, Zubair; Zheng, Xiaochun; Li, Xin; Ijaz, Muawuz; Mahmood, Mubarik; Li, Xin; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tra, Beijing 100193, Peoples R China; Univ Vet & Anim Sci, Dept Anim Sci, CVAS Jhang 35200, 35200, Lahore 54000, Pakistan; Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd,, Beijing 100193, Peoples R China;

来源：MEAT SCIENCE

关键词： Beef; DFD; Biochemical basis; UHPLC Q-TOF/MS; Non-targeted metabolomics

年份：2022

3Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 & DEG;C

作者： Hussain, Zubair; Ijaz, Muawuz; Zhang, Yejun; Bai, Yuqiang; Hou, Chengli; Li, Xin; Zhang, Dequan; Hussain, Zubair; Ijaz, Muawuz; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tra, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Karakorum Int Univ, Dept Agr & Food Technol, Main Campus Univ Rd, Gilgit 15100, Pakistan; Univ Vet & Anim Sci, Dept Anim Sci, CVAS Jhang 35200, Lahore 54000, Pakistan;

来源：FOODS

关键词： lamb; meat quality; cinnamon bark oil; MAP

年份：2023

4Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

作者： Xiao, Xiong; Hou, Chengli; Zhang, Dequan; Li, Xin; Ren, Chi; Ijaz, Muawuz; Hussain, Zubair; Xiao, Xiong; Liu, Dengyong; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Bohai Univ, Coll Food Sci & Technol, Food Safety Key Lab Liaoning Prov, Jinzhou 121013, Peoples R China;

来源：MEAT SCIENCE

关键词： Rigor mortis; Roasted lamb; Eating quality; Flavor compounds; Heterocyclic aromatic amines

年份：2020

5Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 degrees C

作者： Hussain, Zubair; Li, Xin; Zhang, Dequan; Hou, Chengli; Ijaz, Muawuz; Bai, Yuqiang; Xiao, Xiong; Zheng, Xiaochun; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：MEAT SCIENCE

关键词： Lamb; Cinnamon bark oil; Meat quality; Antimicrobial activity; Storage

年份：2021

6Role of Heat-Shock Proteins in the Determination of Postmortem Metabolism and Meat Quality Development of DFD Meat

作者： Ijaz, Muawuz; Li, Xin; Hou, Chengli; Hussain, Zubair; Zhang, Dequan; Ijaz, Muawuz; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tra, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Univ Vet & Anim Sci, Dept Anim Sci, Jhang Campus, Jhang 35200, Pakistan;

来源：FOODS

关键词： beef; HSP; DFD; dark cutting; meat quality

年份：2024

7Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

作者： Hussain, Zubair; Li, Xin; Ijaz, Muawuz; Xiao, Xiong; Hou, Chengli; Zheng, Xiaochun; Ren, Chi; Zhang, Dequan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD SCIENCE OF ANIMAL RESOURCES

关键词： lamb; Chinese cinnamon; meat quality; storage

年份：2020