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Other articles related with "251.1":
18 LU Xiao, WANG Jia, ZHANG Yimin, MAO Yanwei, LUO Xin, ZHU Lixian
  Investigation of Consumer Attitudes towards Restructured Beef Steak
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55 YANG Li, FU Yinghua, ZHANG Zhaoxiao, FENG Xinhuan, YANG Jie
  Current Status of Nutritional Value, Meat Quality and Processing of Camel Meat
    Meat Research   2018 Vol.32 (6): 55-60 [Abstract] (164) [HTML 1 KB] [PDF 1841 KB] (501)
1 DONG Wei, BAI Dengrong, DOU Chuanlin, SHANG Yongbiao
  Effects of γ-Polyglutamic Acid Combined with Transglutaminase Treatment on the Functional Properties of Myofibrillar Protein under Different Conditions
    Meat Research   2018 Vol.32 (5): 1-8 [Abstract] (153) [HTML 61 KB] [PDF 2799 KB] (203)
9 CHENG Jiajia, HU Shengjie, MA Hanjun, YU Xiaoling, ZHAO Gaiming, ZHANG Chunyue, CHANG Guanhong
  Effect of Postmortem Aging Time and Chopping time on the Quality of Low-Salt Beef Meatballs
    Meat Research   2018 Vol.32 (5): 9-14 [Abstract] (126) [HTML 44 KB] [PDF 2693 KB] (226)
15 XU Kun, SHI Cuiping, WANG Baowei, LI Peng, SUN Jingxin, HUANG Ming, WANG Shubai, ZUO Changxi, JIN Jun, QIN Yanlan, CAI Tingya, LIU Junwen
  Effect of High-Voltage Electrostatic Field Treatment on Physicochemical Properties of Chicken Fat
    Meat Research   2018 Vol.32 (5): 15-18 [Abstract] (149) [HTML 42 KB] [PDF 1771 KB] (245)
26 ZHOU Yaling
  Rapid Discrimination of Minced Beef Adulterated with Chicken Using Raman Spectroscopy
    Meat Research   2018 Vol.32 (5): 26-29 [Abstract] (139) [HTML 37 KB] [PDF 2008 KB] (190)
12 ZHENG Xu, ZENG Lu, BAI Xianze, WANG Chuanhua, HOU Aixiang
  Effects of Different Thawing Methods on Pork Physicochemical Properties and Microbial Counts
    Meat Research   2018 Vol.32 (4): 12-19 [Abstract] (191) [HTML 1 KB] [PDF 2061 KB] (313)
39 YANG Kai, LI Yingnan, LI Xiang, JIA Xiaoyun, FU Haohua, SUN Qi, CHENG Xiaoyu
  Analysis of Fat Proportion in Raw by Computer Vision Technology and Its Effect on Volatile Flavor Components of Pickled Sauced Meat
    Meat Research   2018 Vol.32 (4): 39-43 [Abstract] (128) [HTML 1 KB] [PDF 1923 KB] (312)
48 MI Ruifang, CHEN Xi, QI Biao, XIONG Suyue, XU Dian, CHEN Wenhua, LI Jiapeng, QIAO Xiaoling, WANG Shouwei
  Effect of Lactobacillus Starter Cultures on the Volatile Flavor Components of Sour Meat
    Meat Research   2018 Vol.32 (4): 48-55 [Abstract] (142) [HTML 1 KB] [PDF 3153 KB] (351)
24 LI Ruren, LIN Shiwen, RONG Liangyan, SHEN Rui, ZHANG Peng, YE Shengde, LI Jianrong
  Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives
    Meat Research   2018 Vol.32 (3): 24-28 [Abstract] (176) [HTML 50 KB] [PDF 2050 KB] (381)
29 HU Shengjie, ZHU Dongyang, WANG Rui, KANG Zhuangli, LU Xuejun, MA Hanjun, SONG Zhaojun
  Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi
    Meat Research   2018 Vol.32 (3): 29-33 [Abstract] (153) [HTML 50 KB] [PDF 2155 KB] (247)
40 ZHAO Juanhong, LUO Zhang, MA Meihu, GU Xuedong, ZHANG Suhong, YANG Lin, SUN Shuguo
  Gas Chromatography-Mass Spectrometry Analysis of Flavor Compounds of Freeze-Dried and Thermostatically Died Yak Meat
    Meat Research   2018 Vol.32 (3): 40-45 [Abstract] (130) [HTML 49 KB] [PDF 1788 KB] (298)
20 XIE Yaoyao, YANG Ping, WU Zhanwang, WANG Xiaoyu, HU Ping
  Optimization of Rapid Fermentation of Low-Salt Sour Meat by a Combination of Two Lactic Acid Bacteria
    Meat Research   2018 Vol.32 (2): 20-27 [Abstract] (215) [HTML 1 KB] [PDF 2849 KB] (274)
33 HU Qianqian, YANG Bo, LUO Ruiming, YOU Liqin, LI Zixin
  Surface Enhanced Laser Desorption Ionization Time-of-Flight Mass Spectrometry Analysis of Surface Microbial Differential Proteins in Chilled Tan Sheep Meat
    Meat Research   2018 Vol.32 (2): 33-39 [Abstract] (187) [HTML 1 KB] [PDF 3489 KB] (290)
1 PAN Xiaoqian, ZHANG Shunliang, LI Su, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, ZHAO Yan
  Effect of Sterilization Temperature on Spoilage Bacteria in Emulsified Sausages and Targeted Inhibition
    Meat Research   2018 Vol.32 (1): 1-8 [Abstract] (139) [HTML 1 KB] [PDF 2742 KB] (379)
9 REN Shuang, YE Lang, QIAO Xiaoling, ZHAO Yan, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, LI Su, CHEN Wenhua, QU Chao, ZHANG Shunliang
  Effect of Partial Substitution of Natural Antioxidants for Sodium Nitrite on Color and Oxidative Stability of Emulsion-Type Sausage
    Meat Research   2018 Vol.32 (1): 9-15 [Abstract] (143) [HTML 1 KB] [PDF 2213 KB] (303)
30 LI Ruren, SHEN Rui, RONG Liangyan, LIN Shiwen, ZHANG Peng, YE Shengde, LI Jianrong
  Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef
    Meat Research   2018 Vol.32 (1): 30-35 [Abstract] (160) [HTML 1 KB] [PDF 2247 KB] (176)
36 ZHAO Bing, ZHANG Shunliang, JIA Xiaoyun, LI Su, ZHOU Huimin, REN Shuang, LI Jiapeng, CHEN Wenhua, WANG Shouwei
  Adsorption of Benzo(α)pyrene in Meat Simulants by Different Packaging Materials
    Meat Research   2018 Vol.32 (1): 36-40 [Abstract] (119) [HTML 1 KB] [PDF 1744 KB] (175)
52 LIU Shiyao, XU Hong, DENG Jie, WANG Guoze, GONG Jianjun, LI Xiang
  Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
    Meat Research   2018 Vol.32 (1): 52-57 [Abstract] (132) [HTML 1 KB] [PDF 2685 KB] (180)
58 LIU Shuping
  Electronic Nose and Electronic Tongue for Flavor Evaluation of Pork Chop Soup
    Meat Research   2018 Vol.32 (1): 58-63 [Abstract] (164) [HTML 1 KB] [PDF 2334 KB] (290)
1 FEI Yingmin, ZHANG Gensheng, ZHANG Honglei, YU Min
  Effects of Spice on Microflora and Physicochemical Properties of Harbin Air-Dried Sausage
    Meat Research   2017 Vol.31 (12): 1-5 [Abstract] (155) [HTML 1 KB] [PDF 1662 KB] (210)
6 LI Su, ZHANG Shunliang, REN Shuang, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, ZHAO Yan, CHEN Wenhua, QU Chao
  Application of Spore Induction Technology in the Processing of Medium-Temperature Sausage
    Meat Research   2017 Vol.31 (12): 6-10 [Abstract] (131) [HTML 1 KB] [PDF 1568 KB] (204)
23 FU Li, ZHENG Baoliang, GAO Xueqin, YANG Baojin, HUANGPU Youyu
  Optimization of Rapid Ultrasonic-Assisted Curing and Tenderization of Beef
    Meat Research   2017 Vol.31 (12): 23-29 [Abstract] (251) [HTML 1 KB] [PDF 2095 KB] (253)
30 XING Suxia, WANG Rui, GUO Peiyuan, LIU Yanfang, WANG Jiuqing, XU Pan
  Comparative Application of Hyperspectral Imaging and Near Infrared Spectroscopy in Nondestructive Detection of Chicken Quality
    Meat Research   2017 Vol.31 (12): 30-35 [Abstract] (152) [HTML 1 KB] [PDF 2043 KB] (247)
50 PAN Xiaoqian, CHENG Xiaoyu, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, WANG Shouwei
  Effects of Lactic Acid Bacteria Starter Culture on the Flavor Quality of Air-Dried Sausage
    Meat Research   2017 Vol.31 (12): 50-55 [Abstract] (153) [HTML 1 KB] [PDF 1554 KB] (207)
1 LI Zezhong, CHEN Hong, LI Shijun, FU Xiaoping, XUE Qiaoli, HUANG Qichao, HU Yongjin
  Changes in Physical and Chemical Properties during Processing of Yunnan Sanchuan Ham
    Meat Research   2017 Vol.31 (11): 1-6 [Abstract] (171) [HTML 72 KB] [PDF 2121 KB] (226)
7 WANG Li, WANG Yutao, GUO Lijun, ZHANG Xiuying, ZHANG Li, WEI Jian, SUN Baozhong, YU Qunli
  Effect of Electrical Stimulation on Microstructure and Tenderness of Different Yak Muscles during Postmortem Aging
    Meat Research   2017 Vol.31 (11): 7-13 [Abstract] (187) [HTML 60 KB] [PDF 7205 KB] (232)
26 ZHOU Ruizheng, ZHOU Huijian, GE Qingfeng, WU Mangang, ZHOU Xiaoyan, YU Hai
  Effect of White Sesame Powder Addition on the Quality of Chinese Sausage
    Meat Research   2017 Vol.31 (11): 26-31 [Abstract] (148) [HTML 60 KB] [PDF 2260 KB] (263)
53 LI Xiang, LI Yingnan, JIA Xiaoyun, YANG Kai, WANG Le, CHENG Xiaoyu, LIU Wenying
  Analysis of Color and Flavor Quality of Cantonese Sausage Made of Pork from Different Breeds
    Meat Research   2017 Vol.31 (11): 53-59 [Abstract] (164) [HTML 55 KB] [PDF 2236 KB] (300)
1 XU Chenchen, XU Shaoting, LIU Ce, QU Yanghua, LUO Hailing
  Kinetic Analysis of Effects of Different Dietary Antioxidants on Tenderness of Lamb Meat during Aging
    Meat Research   2017 Vol.31 (10): 1-5 [Abstract] (183) [HTML 1 KB] [PDF 1761 KB] (352)
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