Jingjing Liu

Liu J., Birse N, Álvarez C, Liu J, Legrand I, Ellies-Oury MP, Gruffat D, Prache S, Pethick D, Scollan N, Hocquette JF. Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS). Food Chemistry. 2024 May 16:139645.

Liu, J., Chriki, S., Kombolo, M., Santinello, M., Pflanzer, S. B., Hocquette, É., & Hocquette, J. F. (2023). Consumer perception of the challenges facing livestock production and meat consumption. Meat Science, 200, 109144.

Liu, J., Pannier, L., Ellies-Oury, M.P., Noel, F., Prache, S., Legrand, I., Pethick, D., & Hocquette, J.F. (2022). French consumer evaluation of eating quality of Angus x Salers beef: effects of muscle cut, muscle slicing and ageing. Meat Science, 109079.

Liu, J., Ellies-Oury, M. P., Pannier, L., Gruffat, D., Durand, D., Noel, F., Sepchat, B., Legrand, I., Pannier, L., Prache, S. & Hocquette, J. F. (2022). Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines. Foods, 11(16), 2493.

Liu, J., Ellies-Oury, M.P., Stoyanchev, T., & Hocquette, J.F. (2022). Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods, 11, 1732.

Liu, J., Hocquette, É., Ellies-Oury, M.P., Chriki, S., & Hocquette, J.F. (2021). Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat. Foods, 10(2), 353.

Liu, J., Pogorzelski, G., Neveu, A., Legrand, I., Pethick, D., Ellies-Oury, M.P., & Hocquette, J.F. (2021). Are marbling and the prediction of beef eating quality affected by different grading sites?. Frontiers in Veterinary Science, 8, 171.

Liu, J., Ellies-Oury, M.P., Chriki, S., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R. & Hocquette, J.F. (2020). Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. Meat Science, 168, 108190

Liu, J., Chriki, S., Ellies-Oury, M.P., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R. & Hocquette, J.F. (2020). European conformation and fat scores of bovine carcasses are not good indicators of marbling. Meat Science, 170, 108233.

Liu, J., Lei, Y., Li, H., Xie, P., Wan, H., Huang, C., Sun, B. & Zhang, S. Effects of heating temperature and time on collagen properties and tenderness in beef. Scientia Agricultura Sinica (2018), 51(5), 977-990. Hocquette, É., Liu, J., Ellies-Oury, M.P., Chriki, S., Ellies-Oury, M. P. & Hocquette, J.F. (2022). Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments. Meat Science, 188, 108776.

Liu, J., Zhang, S., Xie, P., Li, H., Wan, H., Feng, Y. & Sun, B. (2018). Effects of Different Center Temperature on the Collagen Properties and Tenderness in Beef. MODERN FOOD SCIENCE & TECHNOLOGY, 34(3), pp.68-76.

Liu, J., Wan, H., Feng, Y., Zhang, S., Lei, Y., Xie, P., Li, H. & Sun, B. (2018). The Difference of Beef Shear Force between Different Muscle Fiber Directions[J]. Science and Technology of Food Industry, 39(16): 65-71. doi: 10.13386/j.issn1002-0306.2018.16.012

Asioli, D., Fuentes-Pila, J., Alarcón, S., Han, J., Liu, J., Hocquette, J. F., & Nayga, R. M. (2022). Consumers’ valuation of cultured beef Burger: A Multi-Country investigation using choice experiments. Food Policy, 112, 102376.

Kombolo-Ngah, M., Goi, A., Santinello, M., Rampado, N., Atanassova, S., Liu, J., Faure, P., Thoumy, L., Neveu, A., Andueza, D. and De Marchi, M., 2023. Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse. Meat Science, 200, p.109169.

Kombolo-Ngah, M., Chriki, S., Ellies-Oury, M.P., Liu, J. and Hocquette, J.F., 2023. Consumer perception of “artificial meat” in the educated young and urban population of Africa. Frontiers in Nutrition, 10.

Chriki, S., Payet, V., Pflanzer, S. B., Ellies-Oury, M.P., Liu, J., Hocquette, É., & Hocquette, J.F. (2021). Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”. Foods, 10(11), 2588.

Researchgate: https://www.researchgate.net/profile/Jingjing-Liu-31

Liu, J., Almeida, J.M., Rampado, N., B. Panea, Hocquette, É., Ellies-Oury, MP., Chriki, S., Hocquette, JF. Perception of cultured meat of Italian, Portuguese and Spanish speaking consumers (Invited speaker). 73rd Annual Meeting of the European Federation for Animal Production (EAAP), Porto, Portugal, 5th - 9th September, 2022.

Liu, J., Normand, J., Pogorzelski, G., Neveu, A., Legrand, I., Denoyelle, C., Pethick, D., Ellies-Oury, M.P., Hocquette, J. F. Importance of marbling for the prediction of beef eating quality in France and Europe. International congress of Meat Science, Kraków,

Poland, 23 - 27 August, 2021.

Liu, J., Hocquette, É., Ellies-Oury, M.P., Chriki, S., Hocquette, J.F. Chinese consumers’ perspective and potential acceptance toward artificial meat (Invited speaker). 72nd Annual Meeting of the European Federation for Animal Production (EAAP), Davos, Switzerland, 30th August – 3rd September 2021.

Liu, J., Ellies-Oury, M.P., Hocquette, J.F. The future of the meat industry and of meat substitutes in China. 72nd Annual Meeting of the European Federation for Animal Production (EAAP), Davos, Switzerland. 30th August – 3rd September 2021.

Liu, J., Ellies-Oury, M.P., Chriki, S., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R., Hocquette. J.F. 2020. Contributions of tenderness, juiciness and flavor liking to overall liking of beef. 71st Annual Meeting of the European Federation for Animal Production (EAAP), Virtual Meeting 1st – 4th December, 2020.

Liu, J., Chriki, S., Ellies-Oury, M.P., Legrand, I., Pogorzelski, G., Wierzbicki, J., Farmer, L., Troy, D., Polkinghorne, R., Hocquette. J.F. 2020. European conformation and fat scores of bovine carcasses are not good indicators of marbling. 71st Annual Meeting of the European Federation for Animal Production (EAAP), Virtual Meeting 1st – 4th December, 2020