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6
GUO Juntao, XIE Yuchun, SU Xin, ZHAO Cun, WANG Zhixin, YANG You, BAI Xue, LI Jinquan, LIU Zhihong
Comparative Study on Muscle Fatty Acids in Different Carcass Parts of Dazu Black Goats
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18
LIU Lulu, YAN Lijuan, LI Baihe, WANG Yang, MA Lizhen, YANG Hua
Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing
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31
HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei
Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology
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59
ZHENG Pu, SU Wei, MU Yu, MU Yingchun
Physicochemical and Flavor Characteristics of Panxian Ham during Natural Fermentation
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68
HAN Bing, ZHENG Ye, ZHANG Tianqi, ZHANG Gensheng
Recent Progress in the Development of Low-Fat and Low-Salt Salami
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74
REN Jingjing, WANG Xixi, PAN Qiong, YU Xia, CHEN Conggui
Application of Plant Polysaccharides in Low-Salt and Low-Fat Meat Products
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105
GAO Ziwu, WANG Hengpeng, WU Peng, TU Mingliang, WU Danxuan, MENG Xiangren
Recent Progress in Research on the Adsorption of Myofibrillar Proteins for Volatile Flavor Compounds
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1
ZHAO Yanan, ZHANG Muhan, WANG Daoying, BIAN Huan, XU Weimin
Effects of Sodium Chloride on Myofibrillar Protein Oxidation during Cold Storage of Chicken Meat
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8
XIE Yuchun, NAI Rile, YANG Feng, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LIU Zhihong, LI Jinquan
Fatty Acid Composition of Meat from Australian Merino Sheep
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13
CHEN Wenjing, ZHANG Yongmin, JIANG Hao, YANG Hua, REN Xiaoqing, MA Lizhen
Effects of Two Composite Spice Essential Oils on Safety and Quality of Bacon
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21
REN Shaodong, WANG Qunxia, REN Xiaopu
Effects of Different Antioxidants on the Quality of Roast Meat Products
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35
CHEN Jingxin
Effects of Flaxseed Powder and Tomato Powder on Quality Characteristics of Chicken Sausage
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41
BAI He, LUO Ruiming, WANG Yongrui, DING Dan, SHEN Fei, BAI Shuang
Analysis of Characteristic Volatile Flavor Components in Aseptic Vacuum Packaged Spiced Mutton
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46
SHEN Fei, LUO Ruiming, DING Dan, BAI He, BAI Shuang, WANG Yongrui
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57
ZHANG Zhengying, CUI Naiyuan, GAO Haiyan, LIU Haizhen, HUANG Wenying, HAO Yunqing, MA Licai
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63
HAO Yanjie, ZHANG Yanzhen, ZHU Jiawen, WANG Wenhang
Effect of Spraying with Hot Water and Lactic Acid and Packaging Materials on the Quality of Chilled Yak Meat
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70
LIU Huilun, TANG Shanhu, LI Sining, MA Guoli, REN Ran
Influence of Tea Content and Packaging Methods on Physicochemical Properties and Microbial Load of Water-Boiled Yak Meat during Storage
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84
SUN Jinyue, SUN Zhilan, WU Haihong, LIU Fang, XIONG Qiang, XU Weimin
Advances in Application of Non-thermal Sterilization Technologies to Control Pathogens in Low Temperature Chicken Products
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91
MENG Yuan, MENG Xing, XIA Xiufang
Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies
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102
WANG Haoming, ZHENG Haibo, LI Jingjun, LI Xianbao, HE Yujing, ZHU Yingze
Recent Progress in Key Processing Technologies for Soy Sauce and Pot-Roast Meat Products
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1
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, LI Shanshan, LI Jiaqi, JIAO Yangyang, LI Hang, ZHANG Wenhua
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7
ZHU Hongxing, WANG Daoying, XU Weimin, SUN Chong, GE Qingfeng, ZHOU Baojing, LIU Xiao
Mechanism of Interaction between Heme Prosthetic Group of Myoglobin and Globin
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WANG Bo, YANG Hongyao, LU Fenggui, CHEN Zidong, CAO Zhenxia, LIU Dengyong
Comparative Study on Image Recognition Models for Restructured Beef
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18
ZHAO Jiayi, MA Mengbin, LI Yalei, BAI Shuang
Effect of Reheating Temperature on Texture Properties and Moisture Distribution of Sauced Beef
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22
MA Xiaoming, WU Jianping, SHI An, LANG Xia, DING Wei, SHI Xiaolei, ZHANG Junli, WANG Xiaowei
Comparative on Slaughter Performance and Meat Quality Characteristics of Tan Sheep at Different Growth Stages
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2251 KB] (
148
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28
YANG Hui, CHEN Dejing, CHEN Haitao, DONG Mengyao
Characteristics of Proteins Isolated from Giant Salamander Muscle
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139
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2476 KB] (
135
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33
JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen
Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon
Meat Research 2020 Vol.34 (7): 33-39 [
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2619 KB] (
129
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40
CHEN Chunmei, LU Chenyan, SHEN Yinhan, LIU Yue, LIU Rui, YU Hai, XI Jun, LIN Guangtao
Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins
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135
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334
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46
SONG Zhongxiang, FAN Shaofei, FU Haohua, SUN Qi, XIA Qiyu, NING Peng
Processing Optimization and Quality Analysis of Low Salt Liquid Smoked Chinese Bacon
Meat Research 2020 Vol.34 (7): 46-52 [
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163
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233
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53
WANG Qiang, ZOU Jin, WANG Yurong, ZHAO Huijun, GUO Zhuang
Effect of Egg White Powder Addition on the Quality of Pork Meatballs with Zhaguangjiao, a Chinese Fermented Food Made with Corn Flour and Chili
Meat Research 2020 Vol.34 (7): 53-57 [
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149
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