Yanwei Mao
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Explore the profile of Yanwei Mao including associated specialties, affiliations and a list of published articles.
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Articles
63
Citations
281
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Recent Articles
1.
Feng C, Sun K, Zhang Y, Liang R, Mao Y, Hopkins D, et al.
Meat Sci
. 2025 Mar;
225:109803.
PMID: 40056765
This study investigated the influence of various oxygen (O) levels on the storage quality of chilled beef steaks with different initial microbial loads (low initial microbial loads, LIML; high initial...
2.
Li X, Zhang L, Zhang Y, Luo X, Yu J, Ren S, et al.
Meat Sci
. 2025 Feb;
224:109789.
PMID: 40010129
This study aimed to investigate the supplementation of finishing pigs with Inonotus obliquus fermentation products (IOFP) on the meat quality, amino acid and fatty acid composition, muscle fiber characteristics, and...
3.
Yang H, Dong P, Huo S, Nychas G, Luo X, Zhu L, et al.
Food Res Int
. 2025 Feb;
204:115946.
PMID: 39986790
Natural essential oils have received widespread attention as promising microbial inhibitors, whereas a comprehensive understanding of their mechanisms underlying biofilm control and impact on biofilm cross-contamination on meat remains poorly...
4.
Wang X, Liu J, Holman B, Zuo H, Hao J, Zhang Y, et al.
Food Chem
. 2025 Jan;
473:143083.
PMID: 39879755
This study investigated the effect of the inhibition of the activity of Ca-independent Phospholipase A (iPLA) of Peroxiredoxin 6 (Prdx6) on beef tenderization in the early post-mortem period. Longissimus lumborum...
5.
Liu J, Gu Q, Huang M, Guo Z, Zuo H, Mao Y, et al.
Food Sci Technol Int
. 2025 Jan;
10820132251315217.
PMID: 39871690
The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and...
6.
Zhang Y, Liu F, Yu J, Zhang Y, Wang W, Wu H, et al.
Meat Sci
. 2025 Jan;
222:109757.
PMID: 39827492
This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The...
7.
Zhou Y, Zuo H, Dai Z, Guo Z, Holman B, Ding Y, et al.
Foods
. 2025 Jan;
13(24.
PMID: 39767103
The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma...
8.
Zhang H, Zhou G, Yang C, Nychas G, Zhang Y, Mao Y
Meat Sci
. 2024 Dec;
221():109734.
PMID: 39731976
Salmonella is a foodborne pathogen of global significance and is highly prevalent in pork. This study investigated the prevalence, contamination distribution, virulence genes and antibiotic resistance of Salmonella in 3...
9.
Zuo H, Sun Y, Huang M, Marie Fowler S, Liu J, Zhang Y, et al.
Foods
. 2024 Nov;
13(22).
PMID: 39594103
The detection and classification of foodborne pathogenic bacteria is crucial for food safety monitoring, consequently requiring rapid, accurate and sensitive methods. In this study, the surface-enhanced Raman spectroscopy (SERS) technique...
10.
Li J, Wang Q, Liang R, Mao Y, Hopkins D, Li K, et al.
Meat Sci
. 2024 May;
215:109540.
PMID: 38795696
In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 ...