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Other articles related with "TS251":
43 QIU Binghui, WANG Haifan, QIN Lerong, WANG Haibin, LIAO E, PENG Lijuan, CHEN Jiwang, ZOU Shengbi
  Safety and Quality Control of Crawfish during Processing and Distribution: A Review of Recent Studies
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51 SU Yaning, YANG Huijuan, CHEN Tao
  Progress in Fat Substitution and Modification in Low-Fat Gel-Type Meat Products
    Meat Research   2021 Vol.35 (9): 51-57 [Abstract] (157) [HTML 1 KB] [PDF 1496 KB] (869)
1 LIU Biqin, WANG Xinrui, ZHAO Wenhua, LI Huimin, LI Hong, ZHANG Junjun, SHI Qiao
  Physicochemical and Taste Properties of Nuodeng Dry-Cured Hams from Different Pig Breeds and of Different Ages
    Meat Research   2021 Vol.35 (8): 1-8 [Abstract] (151) [HTML 1 KB] [PDF 2393 KB] (453)
23 DAI Shuzhou, XIONG Kexin, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan
  Effects of Reduced-Salt Hotpot Seasoning on Eating Quality and Sodium and Potassium Contents of Beef
    Meat Research   2021 Vol.35 (8): 23-27 [Abstract] (145) [HTML 1 KB] [PDF 1977 KB] (305)
28 HUANG Jingjing, ZHOU Yingqin, ZHANG Fusheng, YANG Mingliu, XIE Ningning
  Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui, China by Gas Chromatography-Ion Mobility Spectrometry
    Meat Research   2021 Vol.35 (8): 28-36 [Abstract] (121) [HTML 1 KB] [PDF 3307 KB] (491)
37 SU Xin, CHE Tianyu, XIE Yuchun, ZHAO Cun, GUO Juntao, WANG Zhixin, BAO Yongquan, LI Jinquan, LIU Zhihong
  Fatty Acid Fingerprinting of Wuzhumuqin, Dorper and Suffolk Sheep
    Meat Research   2021 Vol.35 (8): 37-41 [Abstract] (117) [HTML 1 KB] [PDF 1775 KB] (132)
48 JIA Huijian, WANG Tiantian, ZHAO Yuan, SONG Shunjia, SHAO Xuechao, AI Jinxia, SUN Liyuan
  Development of DNA Detection Kit for Dog, Fox and Mink-Derived Components in Adulterated Meat Products
    Meat Research   2021 Vol.35 (8): 48-53 [Abstract] (121) [HTML 1 KB] [PDF 2613 KB] (289)
64 XIONG Zhemin, LI Rui, YANG Jiang, GENG Cuizhu, CUI Yingying, WANG Haibin, LIAO E, CHEN Jiwang
  Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham
    Meat Research   2021 Vol.35 (8): 64-70 [Abstract] (139) [HTML 1 KB] [PDF 1409 KB] (216)
11 CAO Yingying, GONG Li, FAN Wenguang
  Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage
    Meat Research   2021 Vol.35 (5): 11-16 [Abstract] (138) [HTML 1 KB] [PDF 2567 KB] (355)
17 YANG Guanhua, WANG Sai, GAO Na, REN Jingjing, XIONG Jiahao, MA Fei, CHEN Conggui
  Effect of Combined Injection and Coating of Sodium Salt on Taste of Reduced-Sodium Bacon
    Meat Research   2021 Vol.35 (5): 17-22 [Abstract] (127) [HTML 1 KB] [PDF 2045 KB] (209)
23 LI Wancheng, WANG Yujie, XU Susu, WANG Haibin, PENG Lijuan, LIAO E, ZOU Aijun, LUO Qiuying
  Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs
    Meat Research   2021 Vol.35 (5): 23-28 [Abstract] (145) [HTML 1 KB] [PDF 1777 KB] (249)
29 WANG Teng, SHI Yanan, LI Xiang, HUANG Aixiang
  Analysis of Flavor Characteristics of Dahe Black Pig Ham during Natural Fermentation by Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis
    Meat Research   2021 Vol.35 (5): 29-35 [Abstract] (145) [HTML 1 KB] [PDF 2486 KB] (324)
36 WU Jiao, PENG Rui, CHEN Zhen
  Dielectric Spectroscopic Analysis of Vacuum Packaged Chicken Breast Meat Stored at Different Temperatures
    Meat Research   2021 Vol.35 (5): 36-43 [Abstract] (148) [HTML 1 KB] [PDF 3535 KB] (81)
44 ZHANG Dequan, CHEN Li, HOU Chengli
  Review on Storage Temperature Terms for Fresh Meat
    Meat Research   2021 Vol.35 (5): 44-49 [Abstract] (151) [HTML 1 KB] [PDF 1707 KB] (315)
50 ZHANG Jingnan, LIU Haotian, CHEN Qian, KONG Baohua
  Inhibition of Microbial Biofilm Contamination by Ultrasonic Technology: Mechanism, Influential Factors and Application to Meat and Meat Products
    Meat Research   2021 Vol.35 (5): 50-59 [Abstract] (158) [HTML 1 KB] [PDF 1970 KB] (255)
60 WU Ming, HUANG Xiaohong, YANG Yong, GAO Mengxiang
  A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions
    Meat Research   2021 Vol.35 (5): 60-69 [Abstract] (243) [HTML 1 KB] [PDF 2126 KB] (353)
70 A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian
  Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review
    Meat Research   2021 Vol.35 (5): 70-77 [Abstract] (173) [HTML 1 KB] [PDF 1784 KB] (288)
1 LI Qingqing, YANG Li, FU Yinghua, DONG Jing, JI Dongyang, LIU Yingjie, CHEN Gangliang, YANG Jie
  Processing Suitability of Different Meat Cuts from Bactrian Camels Reared in Xinjiang
    Meat Research   2021 Vol.35 (4): 1-6 [Abstract] (154) [HTML 1 KB] [PDF 4761 KB] (92)
7 ZHOU Ting, WU Yujie, LU Fangyun, HUANG Jin, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying
  Optimization of Ultrasound-Assisted Enzymatic Extraction of Collagen Peptide from Chicken Knee Cartilage and Its Antioxidant Activity
    Meat Research   2021 Vol.35 (4): 7-15 [Abstract] (124) [HTML 1 KB] [PDF 5637 KB] (448)
16 Ayiguli·WUBULI, Munawaer·ZHUMAI, Batuer·ABULIKEMU
  Liquid Smoke from Red Willow Twigs: Optimization of Preparation Process by Response Surface Methodology and Physicochemical Analysis
    Meat Research   2021 Vol.35 (4): 16-23 [Abstract] (116) [HTML 1 KB] [PDF 4083 KB] (165)
24 BAI Jian
  Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization
    Meat Research   2021 Vol.35 (4): 24-29 [Abstract] (122) [HTML 1 KB] [PDF 2974 KB] (152)
30 ZHU Dongxi, DENG Jieying, WANG Zhiqi, WANG Yang, LI Peijun, XU Baocai
  High-Throughput Sequencing Analysis of Bacterial Diversity in Wushan Marinated Goose Stored at Room Temperature
    Meat Research   2021 Vol.35 (4): 30-36 [Abstract] (111) [HTML 1 KB] [PDF 3423 KB] (222)
37 TIAN Xing, LIU Lang, DING Yunlong, XIAO Zuowei, LI Jie, LI Zongjun
  Effects of Three Different Plant Proteins on Flavor Components of Plant-Based Mince Analyzed by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
    Meat Research   2021 Vol.35 (4): 37-43 [Abstract] (138) [HTML 1 KB] [PDF 3174 KB] (170)
44 GUO Danjun, HE Wenjie, XU Wei, WANG Hongxun, WU Binbin, YI Yang, HOU Wenfu
  Effect of Shikimic Acid from Star Anise on the Flavor Quality of Braised Duck Legs
    Meat Research   2021 Vol.35 (4): 44-50 [Abstract] (130) [HTML 1 KB] [PDF 3557 KB] (313)
51 YANG Chao, YU Tao, JIANG Xiaobing
  Inhibition of Weissella viridescens Fermentation Broth on Listeria monocytogenes and Its Application in Chilled Pork Preservation
    Meat Research   2021 Vol.35 (4): 51-56 [Abstract] (120) [HTML 1 KB] [PDF 3836 KB] (464)
57 ZHAO Linggai, Lü Xueze, LIU Yi, WANG Liang, YANG Weifang, QIN Chenqiang, LI Xingmin
  Recent Progress in Genetic Breeding and Quality Evaluation of Beijing You Chicken
    Meat Research   2021 Vol.35 (4): 57-63 [Abstract] (187) [HTML 1 KB] [PDF 1695 KB] (181)
64 LI Xiaomin, LI Qi, SUN Yuli, TAN Xinyue, WANG Qing, ZHANG Zhongxin, ZHANG Xiaolin
  A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling, Slaughter and Processing on Water-Holding Capacity of Chilled Pork
    Meat Research   2021 Vol.35 (4): 64-70 [Abstract] (137) [HTML 1 KB] [PDF 1394 KB] (219)
1 ZHOU Ying, WANG Zhaoming, TU Jian, CHEN Xingyong, XU Baocai
  Analysis of Microbial Community Structure during the Processing of Hui-Style Bacon by 16S rRNA Sequencing
    Meat Research   2021 Vol.35 (3): 1-7 [Abstract] (131) [HTML 1 KB] [PDF 2716 KB] (200)
8 SHUAI Yutong, HUANG Yechuan, HE Yuanqi, ZHAN Yawen, SUN Meng
  Effect of Heating on Structure and Phenolics Binding Capacity of Actin Studied Using Molecular Dynamics Simulation
    Meat Research   2021 Vol.35 (3): 8-13 [Abstract] (163) [HTML 1 KB] [PDF 4461 KB] (177)
14 JIAO Dan, ZHANG Dequan, LIU Huan, WANG Zhenyu, HUI Teng
  Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck
    Meat Research   2021 Vol.35 (3): 14-22 [Abstract] (131) [HTML 1 KB] [PDF 4212 KB] (231)
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