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Authors
Ding, Qian
Bai, Yueyu
Liu, Shijie
Meng, Dezhen
Zhao, Lijun
Lee, Jong-Hoon
Li, Miaoyun
Liang, Dong
Zhu, Yaodi
Ma, Yangyang
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Funding
Funding for this research was provided by:
Zhongyuan Sci-Tech Innovation Leading Talents Support Program (254000510015)
Major science and technology projects in Henan province (231100110400)
General Program of National Natural Science Foundation of China (32472417)
the Henan Provincial Natural Science Foundation Youth Student Project (252300423961)
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Article History
Received: 24 October 2025
Revised: 27 November 2025
Accepted: 2 December 2025
First Online: 2 January 2026
Declarations
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: The authors declare no competing interests.
: Fermented sour meat was prepared in the livestock laboratory of Henan Agriculture University (Zhengzhou, Henan) according to traditional methods and stored at −20 °C.
