Effect of Dietary Selenium Addition on Antioxidant Capacity and Quality of Mutton by LI Tianle, WANG Chenlei, MAN Duhu, ZHAO Congying, JIN Liang, SU Lin, WU Haifeng, JIN Ye

Subjects: “…selenium-rich yeast; postmortem aging; meat quality; volatile flavor substances…”
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Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat by HAO Danni, TU Xiaohang, GUO Shiyu, ZHU Yongzhi, WANG Daoying, XU Weimin, LI Pengpeng

Subjects: “…ferroptosis; postmortem aging; quality; iron homeostasis imbalance; redox imbalance; lipoperoxidation…”
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The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat by Jingyu Wang, Ruina Zhao, Yang Liu, Tieying Hu, Xiaolong Li, Long He, Zhaobin Guo, Cheng Chen, Xixiong Shi

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Mechanism of the Effect of Protein DJ-1 on Changes in the Meat Quality of Qinchuan Cattle during Postmortem Aging by ZHANG Jing, ZHAO Wenxiu, SI Jianfang, CAO Songmin, LI Yalei, LUO Ruiming

Subjects: “…qinchuan cattle; protein dj-1; postmortem aging; 4d-label free quantitative proteomics; meat quality…”
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Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

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