1Characterization of dry aged lamb eating quality at different aging conditions and cooking methods

作者： Wang, Xu; Chen, Li; Ren, Chi; Bai, Yuqiang; Zhang, Yejun; Zhang, Dequan; Li, Xin; 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;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2022

2Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

作者： Zhang, Yejun; Li, Xin; Zhang, Dequan; Ren, Chi; Bai, Yuqiang; Ijaz, Muawuz; Wang, Xu; Zhao, Yingxin; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tr, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;

来源：FOOD SCIENCE OF ANIMAL RESOURCES

关键词： ovine meat; protein acetylation; color; tenderness; water-holding capacity

年份：2021

3Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 degrees C in vitro

作者： Zhang, Yejun; Li, Xin; Zhang, Dequan; Bai, Yuqiang; Wang, Xu; 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 CHEMISTRY

关键词： Lamb; Actomyosin dissociation; Acetylation; Phosphorylation

年份：2021