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Other articles related with "TS251":
64
HU Qiang, WANG Yanyun, WANG Yan, ZENG Qinghua
Analysis of Volatile Flavor Substances of Leshan Sweet Skin Duck
Meat Research 2020 Vol.34 (7): 64-69 [
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109
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2599 KB] (
149
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78
ZHANG Hongli, WANG Lunxing, CHEN Deqin, MAO Jianlan, WU Yihua
Analysis of Volatile Flavor Substances in Qianbei Ma Goat Meat Cooked by Different Methods
Meat Research 2020 Vol.34 (7): 78-83 [
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129
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2241 KB] (
159
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91
HAN Yunfei, ZHANG Wenwen, ZHANG Yanni, GUO Yueying, SU Lin, DUAN Yan
Antioxidant Mechanism of Tannin and Its Application in Meat Products
Meat Research 2020 Vol.34 (7): 91-96 [
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145
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1936 KB] (
412
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1
WANG Lisha, WANG Hang, LI Xia, ZHANG Chunhui, LIANG Hong, LI Min
Comparison of Muscle Fiber Traits and Meat Quality of Different Porcine Skeletal Muscles
Meat Research 2020 Vol.34 (6): 1-7 [
Abstract
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194
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1 KB] [
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2625 KB] (
249
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8
ZHU Chaozhi, LI Shanshan, CUI Wenming, ZHAO Gaiming, LI Jiaqi, YIN Feng, JIAO Yangyang, TANG Yingda
Effect of Ionic Strength on the Emulsification Characteristics of Pork Collagen before and after Cooking
Meat Research 2020 Vol.34 (6): 8-13 [
Abstract
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122
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1 KB] [
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4649 KB] (
138
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14
CHEN Yuanyuan, MA Kaihua, LI Lu, GAO Xinyang, MA Lizhen
Effects of Exogenous Inhibitors on Physicochemical Properties and Safety of Air-Dried Sausage during Processing
Meat Research 2020 Vol.34 (6): 14-20 [
Abstract
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123
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1 KB] [
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2483 KB] (
176
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21
ZHANG Fengmei, Lü Nan, GERELTU, SHUANG Quan
Analysis and Evaluation of Nutritional Components of By-Products of Small-Tailed Han Sheep in Xilingol League, North China’s Inner Mongolia
Meat Research 2020 Vol.34 (6): 21-26 [
Abstract
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111
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1 KB] [
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2074 KB] (
280
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27
GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui
Effect of Different Meat Cuts on the Quality of Beef Jerky
Meat Research 2020 Vol.34 (6): 27-31 [
Abstract
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138
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1 KB] [
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1998 KB] (
190
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32
RUAN Zhentian, LI Yalei, LUO Ruiming, ZHANG Xingya
Correlation between Meat Color and Eating Quality of Qinchuan Cattle after Slaughter
Meat Research 2020 Vol.34 (6): 32-37 [
Abstract
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138
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1 KB] [
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3055 KB] (
482
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38
LIU Mengjing, GUO Jun, YAN Xinlei, SUN Haizhou
Fatty Acid Profiles of Meat from Pasturing and Barn-Fed Sheep in Inner Mongolia, China
Meat Research 2020 Vol.34 (6): 38-44 [
Abstract
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144
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1 KB] [
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3069 KB] (
292
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45
LI Yuzhu, WANG Yong, XIE Tingting, ZHENG Wei, LIU Xingyun, XU Baocai, CAI Kezhou
Effects of Ginger and Chili Pepper as well as Their Bioactive Components on the Formation of Heterocyclic Amines in Stewed Beef
Meat Research 2020 Vol.34 (6): 45-51 [
Abstract
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125
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1 KB] [
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3338 KB] (
167
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52
LUO Shuai, GUO Jun, Lü Jiao, DU Quan, SUN Haizhou
Measurement and Evaluation of Selenium in Beef and Sheep Meat in Inner Mongolia
Meat Research 2020 Vol.34 (6): 52-57 [
Abstract
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148
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1 KB] [
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2731 KB] (
235
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58
ZHANG Yarong, KANG Jiao, XUE Qiaoli, QIAN Kaili, NONG Xiulian, HU Yongjin
Effect of Deep-Frying Time on Physical and Chemical Properties of Yunnan Dry-Cured Beef
Meat Research 2020 Vol.34 (6): 58-63 [
Abstract
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123
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1 KB] [
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2049 KB] (
136
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64
LI Ruren, ZHONG Guixia, ZHAO Linyu, YANG Peng, LI Fengjiao, SONG Li, LIU Dengyong, RONG Liangyan
Evaluation of Eating Quality of Commercial Natural Fermented Spanish Sausages
Meat Research 2020 Vol.34 (6): 64-71 [
Abstract
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102
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1 KB] [
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3473 KB] (
101
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72
SU Wei, WANG Hanyu, MU Yingchun, MU Yu, JIANG Li, ZHENG Pu, ZHAO Chi
Effects of Different Cooking Methods on Physicochemical, Sensory and Flavor Quality of Dry Cured Ham
Meat Research 2020 Vol.34 (6): 72-79 [
Abstract
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132
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1 KB] [
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3079 KB] (
294
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85
XIA Wenyun, GAI Shengmei, LIU Dengyong
Effect of Postmortem Aging Time on Quality Characteristics of Dried Meat Floss
Meat Research 2020 Vol.34 (6): 85-90 [
Abstract
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176
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1 KB] [
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2580 KB] (
145
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91
LI Wencai, TIAN Hanyou, ZOU Hao, BAI Jing, WANG Hui, ZHAO Junyi, LUO Ruiming, JU Ning, QI Biao, QIAO Xiaoling
Effects of Pre-Chilling Conditions and Time on Quality of Tan Sheep Carcasses
Meat Research 2020 Vol.34 (6): 91-95 [
Abstract
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112
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1 KB] [
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2490 KB] (
133
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96
ZHANG Daojing, ZHOU Cunliu
A Review of the Effects of L-Arginine and L-Lysine on the Physicochemical Properties of Meat and Meat Products
Meat Research 2020 Vol.34 (6): 96-102 [
Abstract
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178
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1 KB] [
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1614 KB] (
545
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6
LI Tao, YUAN Xianling, YU Yue, YUAN Yumei
Comparative Study of Nutritional Composition and Texture of Meat from Different Rabbit Breeds
Meat Research 2020 Vol.34 (5): 6-10 [
Abstract
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109
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1 KB] [
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1778 KB] (
93
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11
TAO Shuo, GUO Xiuxia, XIN Qiuyan, QI Libo, LI Shengjie
Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham
Meat Research 2020 Vol.34 (5): 11-17 [
Abstract
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126
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1 KB] [
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3080 KB] (
292
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18
ZHANG Yi, LEI Feifei, OUYANG Heyi, WANG Hongxun, AI Youwei, HOU Wenfu
Influence of Pre-Treatment Methods on the Quality of Refrigerated Duck Meat
Meat Research 2020 Vol.34 (5): 18-25 [
Abstract
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111
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1 KB] [
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4303 KB] (
314
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26
LI Pengfei, ZHANG Ying, HUANG Yuxia, WU Ruiyun, WANG Shibo, LI Pinglan
Effect of Mixed Sodium Salt Substitute on the Quality of Salami
Meat Research 2020 Vol.34 (5): 26-32 [
Abstract
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129
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1 KB] [
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3108 KB] (
112
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33
TIAN Xing, ZHANG Yue, TANG Xingyu, LI Zongjun
Effect of Fat Content on the Flavor of Chinese Sausage Analyzed Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry
Meat Research 2020 Vol.34 (5): 33-40 [
Abstract
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131
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1 KB] [
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4034 KB] (
116
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48
DAI Xiaofang, CHEN Qiong, DONG Huaxia, XIANG Chunyan, YU Weiming, LI Juan
Detection of Listeria monocytogenes in Poultry and Livestock Meat by Propidium Monoazide-Hydroxynaphthol Blue-Loop-Mediated Isothermal Amplification Method
Meat Research 2020 Vol.34 (5): 48-52 [
Abstract
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134
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1 KB] [
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2758 KB] (
262
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53
WEI Quanzeng, YANG Zixiang, XIAO Fugang
Combined Application of Gas Chromatography-Mass Spectrometry and Partial Least Squares in Quantitative Analysis Duck Meat in Adulterated Beef
Meat Research 2020 Vol.34 (5): 53-58 [
Abstract
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100
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1 KB] [
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2646 KB] (
190
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64
WANG Kechen, HUANG Wenying, ZHOU Jiping, WANG Lei, LUO Zenghai, WU Guofang, LIU Haizhen
Analysis of Volatile Flavor Components in Pure and Hybrid Qinghai Bamei Pigs
Meat Research 2020 Vol.34 (5): 64-69 [
Abstract
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129
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1 KB] [
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1788 KB] (
497
)
70
XU Jige, HAN Ying, XIN Xin, SHI Xiju
Rapid Identification of Pure and Adulterated Meat by Wide Area Illumination Raman Scheme Coupled with Soft Independent Modeling of Class Analogy
Meat Research 2020 Vol.34 (5): 70-75 [
Abstract
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126
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1 KB] [
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3060 KB] (
101
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76
CHEN Wenjing, CHEN Yuanyuan, YANG Hua, MA Lizhen, REN Xiaoqing
Effects of Nitrite Addition on the Safety and Quality of Bacon during Storage
Meat Research 2020 Vol.34 (5): 76-82 [
Abstract
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104
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1 KB] [
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2528 KB] (
112
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83
ZHANG Dequan, HOU Chengli
Humble Opinion on the Quality Difference between Hot Meat and Chilled Meat
Meat Research 2020 Vol.34 (5): 83-90 [
Abstract
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200
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1 KB] [
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2407 KB] (
254
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91
HUANG Yajun, ZHOU Cunliu
Recent Progress in Application of Ultrasound in Processing of Meat and Meat Products
Meat Research 2020 Vol.34 (5): 91-97 [
Abstract
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239
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1 KB] [
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2014 KB] (
215
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