Effects of freezing period and meat juice model type on the survival, hydrophobicity, and acid resistance of Listeria monocytogenes and Salmonella Typhimurium by Ata Kaboudari, Javad Aliakbarlu

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TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality by Xing Lei, Wei Su, Rongmei Zhou, Yingchun Mu

Subjects: “…Mutton…”
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The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage by Jian-zeng XIN, Zheng LI, Xin LI, Meng LI, Ying WANG, Fu-min YANG, De-quan ZHANG

Subjects: “…mutton…”
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Machine learning model interpretability using SHAP values: Applied to the task of classifying and predicting the nutritional content of different cuts of mutton by Li Wang, Xuchun Sun, Jing Liang, Zhiyuan Ma, Fei Li, Shengyan Hao, Baocang Liu, Long Guo, Xiuxiu Weng

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A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage by Aygul Alim, Wen Zhong Hu

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DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES by Lyakh V.A., Fedyanina L.N., Smertina E.S.

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Effect of Gamma Irradiation on the Shelf Life and Quality of Mutton by Md Abul Hashem, Md Anwar Hossain, Md Sadakuzzaman, Muckta khan, Md Mukhlesur Rahman, Md Azharul Islam

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Active food packaging strategies: Promoting mutton quality using Lepidium sativum coatings and nanoemulsions of Dracocephalum moldavica essential oil by Mitra Ghodsi Sheykhjan, Ali Fazlara, Mohammad Hojjati, Behrooz Alizadeh Behbahani

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Antimicrobial effect of curcumin, alone or in combination with black pepper, against foodborne pathogens in vacuum-packed ground mutton by Mohamed Anwar Elghareeb, Hend Ali Elshebrawy, Hanan Ahmed Zaher, Khalid Ibrahim Sallam

Subjects: “…Mutton…”
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The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics by T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina

Subjects: “…mutton…”
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Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses by Kaiyan You, Qianyu Li, Ya Wang, Xuehui Cao

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Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton by Bingbing ZHANG, Guishan LIU, Delang XIE, Haiyang MA, Yang LI, Fang MA, Xiaojun LI, Qingqing CAO, Xiaoxue LI, Qian ZHANG

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Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling by Shasha Qi, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, Kaixuan Li

Subjects: “…Mutton broth…”
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Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation by Han Wang, Peng Han, Yanghong Zhao, Lijuan Lu, Wenhui Qi, Kaixuan Zhao, Ying Shu, Zhisheng Zhang, Zhisheng Zhang

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Detection of structural variants linked to mutton flavor and odor in two closely related black goat breeds by Lingle Chang, Xi Niu, Shihui Huang, Derong Song, Xueqin Ran, Jiafu Wang

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Physicochemical, Nutritional, and Structural Characterization of a Novel Meat-Based Hummus by Meena Goswami, Rishav Kumar, Xin M. Teng, Ravi Jadeja, Darren Scott, Morgan Pfeiffer, Gretchen G. Mafi, Vikas Pathak, Ranjith Ramanathan

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Multi-omics insights into Chinese herbal medicine additives for mutton flavor enhancement: epigenetic and microbial mechanisms by Kai Quan, Huibin Shi, Haoyuan Han, Kun Liu, Qiufang Cui, Huihua Wang, Meilin Jin, Wei Sun, Caihong Wei, Yibao Jiang, Jun Li

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Mulberry leaves supplementation modulates ruminal and fecal bacterial community and metabolites in growing mutton sheep by Xiaopeng Cui, Yuxin Yang, Minjuan Zhang, Lijun Bao, Feng Jiao, Xinlan Wei, Wei Qian, Xiang Shi, Chao Su, Yonghua Qian

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Navajo-Churro Wool Fiber Survey with References to California Mutton Breeds by Andrea Maura Harris, You-Lo Hsieh

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Impact of olive oil and different animal fats on tissue lipid profiles of C57PL/6N mice fed non-atherogenic diet by Mohsen A. Zommara, Mohamad B. Atta, Mei-Chu Hung, Katsumi Imaizumi, Mohamed Ghanimah

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