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Other articles related with "TS2":

	1	GAO Hang, ZHANG Xin, XI Liqin, LI Jiapeng, CHEN Xi, XIONG Suyue, WANG Shouwei
		Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa
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	17	ZHANG Lihua, WANG Ziyang, WANG Wenbo, FAN Wen, BAI Yang, ZONG Wei
		Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Odor Activity Value to Analyze the Effect of Different Deodorization Methods on Volatile Flavor Substances in Chicken Feet
		Meat Research 2025 Vol.39 (4): 17-23 [Abstract] (21) [HTML 1 KB] [PDF 2836 KB] (14)

	24	LIU Mingming, YAN Haiyan, ZHOU Zhaoxu , YE Yuhua, LI Zhigang, XIAO Zhaojing
		Rapid Detection of Dog-Derived Ingredients by Real-Time Recombinase-Aided Amplification
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	30	SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li
		Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures
		Meat Research 2025 Vol.39 (4): 30-39 [Abstract] (23) [HTML 1 KB] [PDF 6294 KB] (10)

	40	HUI Xuekuan, CUI Shoufu, XING Yanxia, ZHU He
		Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet
		Meat Research 2025 Vol.39 (4): 40-47 [Abstract] (22) [HTML 1 KB] [PDF 3152 KB] (9)

	48	WANG Xiaojing, WANG Jinsong, XU Feiran, ZHAO Zidan, FU Qihua
		Quality Changes of Ningxia Beef Cattle By-products during Frozen Storage
		Meat Research 2025 Vol.39 (4): 48-55 [Abstract] (25) [HTML 1 KB] [PDF 4596 KB] (10)

	56	LAN Bifeng, SHEN Yongshan, WU Junshi, LI Xiangluan, MIAO Chengdu, ZHAO Wenhong
		Effect of Irradiation on the Storage Quality of Lemon-Flavored Boneless Chicken Feet
		Meat Research 2025 Vol.39 (4): 56-64 [Abstract] (24) [HTML 1 KB] [PDF 3607 KB] (12)

	65	TANG Yan, XIE Peng, LIU Xiaochang, ZANG Mingwu, ZHANG Songshan, ZHOU Yuqing, LIU Lei, GU Xuedong
		Research Progress on the Application of Sensory Analysis to Grilled Meat
		Meat Research 2025 Vol.39 (4): 65-72 [Abstract] (22) [HTML 1 KB] [PDF 2234 KB] (20)

	73	YUAN Weihong, REN Xiaopu, QIAN Wenxi
		A Review of the Factors Influencing the Quality of Red Deer Meat and the Current Status of Research on Its Processing
		Meat Research 2025 Vol.39 (4): 73-80 [Abstract] (24) [HTML 1 KB] [PDF 1975 KB] (11)

	1	WANG Yu, LIU Ningning, WANG Jiale, MENG Shaohua, CHEN Bo, LI Ke, LI Junguang, LI Shengjie, BAI Yanhong
		Effects of L-Arginine on Emulsifying Properties of Pork Sarcoplasmic Protein
		Meat Research 2025 Vol.39 (3): 1-7 [Abstract] (17) [HTML 1 KB] [PDF 3599 KB] (49)

	8	CHEN Lulu, LEI Yang, HAO Yangxue, Lü Yangyong, WEI Shan, ZHAO Fengguang, HU Yuansen
		Isolation, Purification, Structural Identification and Action Mechanism of Antioxidant Peptides Derived from Porcine Bones
		Meat Research 2025 Vol.39 (3): 8-17 [Abstract] (24) [HTML 1 KB] [PDF 5249 KB] (36)

	18	QUAN Run, WU Xiaolong, CHONG Zhengchen, LIU Rongxu, ZHANG Junjie, WANG Yucong, XIE Zhixin, HAN Jianchun, LIU Danyi
		Effect of Different Sterilization Treatments on Heparin Titer, Protein Content in Wastewater and Microflora in Porcine Small Intestine
		Meat Research 2025 Vol.39 (3): 18-28 [Abstract] (16) [HTML 1 KB] [PDF 4170 KB] (20)

	29	XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na
		Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages
		Meat Research 2025 Vol.39 (3): 29-34 [Abstract] (23) [HTML 1 KB] [PDF 2311 KB] (33)

	35	ZHAO Liang, CHEN Tong, LIU Xueming, TANG Daobang, YANG Huaigu, WANG Xuping, LIN Yaosheng, CHENG Jingrong, ZHU Mingjun, RUAN Dong
		Effect of Dietary Taurine Intervention on the Flavor Quality of Salt-Roasted Chicken Produced by Different Processing Methods
		Meat Research 2025 Vol.39 (3): 35-41 [Abstract] (15) [HTML 1 KB] [PDF 3520 KB] (24)

	42	REN Xiaopu, LI Mingyang, ZHANG Shiyu, XIE Bing, XU Qian
		Geographical Origin Identification of Lamb Meat from Local Breeds in Southern Xinjiang Based on Characteristic Mineral Elements
		Meat Research 2025 Vol.39 (3): 42-47 [Abstract] (17) [HTML 1 KB] [PDF 2382 KB] (27)

	48	ZHAO Yu, WU Zihao, HE Fengxie, XIANG Qisen, Lü Jing, NIU Liyuan
		Effect of Carvacrol Nanoemulsion Combined with ε-Polylysine Hydrochloride on the Preservation of Chilled Pork
		Meat Research 2025 Vol.39 (3): 48-55 [Abstract] (12) [HTML 1 KB] [PDF 3384 KB] (25)

	56	HUANG Qi, WANG Shizhe, CHEN Gehui, QIAO Yu, WANG Chao, LI Miyou
		Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater
		Meat Research 2025 Vol.39 (3): 56-61 [Abstract] (16) [HTML 1 KB] [PDF 2443 KB] (21)

	62	XUE Yike, ZHANG Dongmei, DONG Huilong, YIN Tao, LIU Ru, YOU Juan
		Quality and Storage Stability of Precooked Pork Head Bone Broth
		Meat Research 2025 Vol.39 (3): 62-69 [Abstract] (16) [HTML 1 KB] [PDF 4426 KB] (35)

	70	ZHAO Xudong, HOU Sihan, CHEN Huilan, WANG Xinqi, LIU Wei, XU Heng, WANG Xiaoyu, ZHANG Heng, PEI Longying
		Analysis of Hotspots and Trends in Dry-Cured Ham Research Based on CiteSpace Knowledge Map
		Meat Research 2025 Vol.39 (3): 70-78 [Abstract] (19) [HTML 1 KB] [PDF 5446 KB] (37)

	1	CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao
		Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community
		Meat Research 2025 Vol.39 (2): 1-10 [Abstract] (68) [HTML 1 KB] [PDF 3606 KB] (109)

	11	CHEN Hong, JIAO Yifan, LIU Mengyao, ZHANG Yiping, ZHAO Lili, JIANG Xiaobing
		Changes in Microbial Community Structure during the Production and Storage of Commercial Vacuum-Packed Corn-Added Hot Dog Sausage
		Meat Research 2025 Vol.39 (2): 11-17 [Abstract] (52) [HTML 1 KB] [PDF 2987 KB] (67)

	18	CHEN Gehui, HUANG Qi, HU Chuanfeng, SHEN Lingwei, WU Wenjin, XIONG Guangquan, YU Wei, QIAO Yu, TU Ziyi, WANG Chao
		Effect of Addition of Different Amounts of Crayfish Shell Powder on the Flavor of Fermented Crayfish Paste
		Meat Research 2025 Vol.39 (2): 18-24 [Abstract] (45) [HTML 1 KB] [PDF 2672 KB] (62)

	25	DU Long, YANG Yuheng, TANG Wenxiang, XIAO Yapei, SUN Zhilan, LIU Fang, WANG Daoying
		Isolation, Identification, Virulence Genes and Drug Susceptibility of Bacillus cereus from Low-Temperature Chicken Sausage
		Meat Research 2025 Vol.39 (2): 25-32 [Abstract] (44) [HTML 1 KB] [PDF 3313 KB] (77)

	33	HE Ying, FENG Yu, XING Jiayao, WANG Shuyi, ZHANG Min
		Effect of Cinnamon Essential Oil-Auricularia auricular Polysaccharide Composite Coating on Preservation of Refrigerated Fresh-Cut Perch Fillet
		Meat Research 2025 Vol.39 (2): 33-38 [Abstract] (40) [HTML 1 KB] [PDF 2579 KB] (29)

	39	LIU Xiaochang, WANG Huan, LIU Yinchu, SUN Baozhong, ZHANG Songshan, XIE Peng, LEI Yuanhua, ZANG Mingwu
		Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef
		Meat Research 2025 Vol.39 (2): 39-45 [Abstract] (49) [HTML 1 KB] [PDF 2165 KB] (60)

	46	XIONG Yinghan, LI Chongyan, LI Ruolin, WU Rao, ZHOU Zhiwei, SUN Honghu, SUN Qun
		Application of New Microbial Detection Techniques in Meats: An Update
		Meat Research 2025 Vol.39 (2): 46-54 [Abstract] (36) [HTML 1 KB] [PDF 2753 KB] (77)

	55	LUO Li, XU Su, FU Sheng, TAO Guangcan
		A Review of Factors Influencing the Freshness of Meat and Meat Products and Methods for Its Control
		Meat Research 2025 Vol.39 (2): 55-66 [Abstract] (39) [HTML 1 KB] [PDF 5763 KB] (75)

	67	SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong
		Research Progress on Nutritional Value, Functional Properties and Application of Edible Mushrooms in Meat Processing
		Meat Research 2025 Vol.39 (2): 67-75 [Abstract] (37) [HTML 1 KB] [PDF 2230 KB] (35)

	76	YU Changjin, LIANG Menglin, LIANG Baodan, LIU Li, SHA Pengyu, NIE Xiaokai, WANG Hui, MA Hanjun
		Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products
		Meat Research 2025 Vol.39 (2): 76-84 [Abstract] (40) [HTML 1 KB] [PDF 2302 KB] (33)

	1	CAO Shuning, YIN Tao, LIU Ru, HUANG Qilin, MA Huawei, HU Yang, LIU Youming, YOU Juan
		Effect of Different Additives on the Quality and Uric Acid-Lowering Potential of Surimi Gels
		Meat Research 2025 Vol.39 (1): 1-8 [Abstract] (99) [HTML 1 KB] [PDF 3147 KB] (151)

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