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Other articles related with "TS251":
92 HE Xiangli, LU Donglan
  Effect of Air-Thawing Temperature on Quality of Pork Tenderloin Meat
    Meat Research   2020 Vol.34 (2): 92-98 [Abstract] (176) [HTML 1 KB] [PDF 3447 KB] (290)
1 ZHANG Dequan, HUI Teng, WANG Zhenyu
  Current Situation and Future Trend of Meat Processing Technology in China
    Meat Research   2020 Vol.34 (1): 1-8 [Abstract] (282) [HTML 1 KB] [PDF 2718 KB] (616)
9 TIAN Xing, ZHAO Han, WANG Haodong, REN Rui, LI Zongjun
  Changes in Microbial Flora and Physicochemical Properties of Traditional Fermented Meat during Ripening
    Meat Research   2020 Vol.34 (1): 9-14 [Abstract] (242) [HTML 1 KB] [PDF 2422 KB] (275)
22 LI Xinrui, LIU Liyu, YANG Yang, HOU Pingping, ZHAO Yutong, ZHANG Tiehua, ZHAO Changhui
  Physicochemical, Microbial and Flavor Pro?les of Traditional Chinese Cured Meat
    Meat Research   2020 Vol.34 (1): 22-26 [Abstract] (198) [HTML 1 KB] [PDF 2505 KB] (567)
34 WEN Kaixin, XU Chenchen, ZHAGN Yang, FENG Yonghong, YE Zhibing, CUI Fanrong, WANG Xu, ZHU Tingxin, SUN Baozhong
  Effect of Postmortem Neck-Arm Restraint on Beef Quality
    Meat Research   2020 Vol.34 (1): 34-39 [Abstract] (168) [HTML 1 KB] [PDF 2701 KB] (212)
39 DU Pengfei, WANG Weiting, LI Mengmeng, WANG Wei, XIAO Xinxin, WANG Shoujing, LIU Yaobo, HU Peng, SUN Sujun, RU Yi, SUN Bei, LI Qing, LI Yongsheng
  Effect of Ultrasonic Thawing on Quality Characteristics of Frozen Mutton
    Meat Research   2020 Vol.34 (1): 39-44 [Abstract] (156) [HTML 1 KB] [PDF 2528 KB] (250)
45 LI Ying, LI Baoling, DONG Xinling, MA Wenhui, CAO Yungang
  Effect of Pomegranate Peel Extract on Quality and Storage Stability of Raw Pork Patties
    Meat Research   2020 Vol.34 (1): 45-50 [Abstract] (160) [HTML 1 KB] [PDF 2855 KB] (158)
59 LIU Jingjing, WANG Zhenhua, LI Suhong, ZHANG Jing, WU Meng, DU Shunfeng, ZHANG Yan, LI Chunsheng
  Preparation and Characterization of Monoclonal Antibody against Sheep Skeletal Muscle Troponin T
    Meat Research   2020 Vol.34 (1): 59-63 [Abstract] (123) [HTML 1 KB] [PDF 1934 KB] (112)
77 SHEN Xixi, ZHAN Junliang, TANG Xiaoyan
  Determination of 16 Polycyclic Aromatic Hydrocarbons in Roast Duck Skin by Gel Permeation Chromatography Clean-up Combined with Gas Chromatography-Mass Spectrometry
    Meat Research   2020 Vol.34 (1): 77-82 [Abstract] (138) [HTML 1 KB] [PDF 2464 KB] (138)
83 YIN Qingchun, DENG Hao, TAN Gaohao, XU Bin, ZHU Yanting, WANG Yunxuan, LIU Yangli
  Quantitative Determination of Metoclopramide in Meat by Ultra-High Performance Liquid Chromatography
    Meat Research   2020 Vol.34 (1): 83-87 [Abstract] (113) [HTML 1 KB] [PDF 2487 KB] (160)
88 JIANG Xuejuan, ZONG Xinxiang, LI Qiuning, XIONG Guoyuan, TAO Hongbin, MENG Congjun, XIONG Wei
  Effect of Continuous versus Stepwise Low-Temperature Storage on Quality of Crispy Sausage and Square Sausage
    Meat Research   2020 Vol.34 (1): 88-93 [Abstract] (175) [HTML 1 KB] [PDF 2691 KB] (140)
94 ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
  Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review
    Meat Research   2020 Vol.34 (1): 94-102 [Abstract] (125) [HTML 1 KB] [PDF 2314 KB] (449)
1 TIAN Xing, CHEN Min, ZHOU Mingxi, LI Zongjun
  Release Pattern of Salt from Traditional Dry-Cured Meat during Oral Processing
    Meat Research   2019 Vol.33 (12): 1-6 [Abstract] (214) [HTML 1 KB] [PDF 2635 KB] (388)
7 ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, WU Qianrong, PAN Xiaoqian, LI Su, ZHU Ning, LIU Bowen, GUO Ya, QIAO Xiaoling
  Effects of Different Heating Temperatures on Quality Attributes of Tan Sheep Meat
    Meat Research   2019 Vol.33 (12): 7-11 [Abstract] (156) [HTML 1 KB] [PDF 1907 KB] (343)
18 TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie
  Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
    Meat Research   2019 Vol.33 (12): 18-24 [Abstract] (173) [HTML 1 KB] [PDF 3776 KB] (254)
25 LIU Chunli, ZHU Qiujin, PAN Mingqiong, HU Ke, TANG Pengyu
  Effect of a Mixed Starter Culture on the Quality Characteristics of Raw Consumed Loin Ham
    Meat Research   2019 Vol.33 (12): 25-31 [Abstract] (145) [HTML 1 KB] [PDF 2331 KB] (180)
32 ZHANG Baigang, SHAO Lin, YANG Gaoji, LU Qikun, SU Fengxian
  Formulation Optimization of Composite Preservative for Soy Sauce-Marinated Meat by Response Surface Methodology
    Meat Research   2019 Vol.33 (12): 32-38 [Abstract] (191) [HTML 1 KB] [PDF 5908 KB] (248)
39 WU Huilin, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, HAO Yunpeng, XIAO Kang, REN Hongrong, SUN Lingxia
  Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat
    Meat Research   2019 Vol.33 (12): 39-44 [Abstract] (143) [HTML 1 KB] [PDF 2491 KB] (135)
50 DAI Jinyue, ZENG Xianwen, FANG Limin, YAO Mingyin, LIU Muhua, HUANG Lin
  Mechanism by Which Inoculation with Specific Spoilage Organisms Caused Spoilage in Chilled Pork
    Meat Research   2019 Vol.33 (12): 50-55 [Abstract] (131) [HTML 1 KB] [PDF 2287 KB] (173)
56 LI Siyuan, SHA Kun, SUN Baozhong, XIE Peng, LEI Yuanhua, ZHANG Songshan, WEN Kaixin, LI Tianchan
  A Review of Application of Functional Microorganisms in Fermented Meat Products
    Meat Research   2019 Vol.33 (12): 56-60 [Abstract] (179) [HTML 1 KB] [PDF 1534 KB] (603)
69 ZHANG Zhigang, SU Yongyu, LIN Xiangmu, HU Tao, ZOU Zhongai
  Advances in Variable Retort Temperature Sterilization Technique in Animal-Derived Food
    Meat Research   2019 Vol.33 (12): 69-74 [Abstract] (151) [HTML 1 KB] [PDF 2228 KB] (178)
1 XIE Yuchun, NAI Rile, YANG Feng, MA Lina, MI Lu, CHE Tianyu, GUO Juntao, SU Xin, ZHAO Cun, WANG Zhixin, LI Jinquan, LIU Zhihong
  Screening for Important Molecular Markers Affecting Meat Quality of Chahar Sheep Based on Label-Free Proteomics
    Meat Research   2019 Vol.33 (11): 1-6 [Abstract] (142) [HTML 1 KB] [PDF 2135 KB] (229)
18 HE Dan, WANG Wei, JI Lili, ZHANG Jiamin, GUO Qiang
  Effect of Natural Plant Extracts on Quality Characteristics of Traditional Cured or Sauced Meat Products
    Meat Research   2019 Vol.33 (11): 18-23 [Abstract] (150) [HTML 1 KB] [PDF 1891 KB] (237)
24 CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi
  Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness
    Meat Research   2019 Vol.33 (11): 24-29 [Abstract] (147) [HTML 1 KB] [PDF 2345 KB] (162)
30 CHEN Zhiqi, FENG Yu, DENG Mengqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU
  Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip (Brassica rapa) Roots
    Meat Research   2019 Vol.33 (11): 30-35 [Abstract] (126) [HTML 1 KB] [PDF 2540 KB] (201)
36 TANG Pengyu, HU Ke, LIU Chunli, SONG Li, ZHU Qiujin
  Effect of Partial Sodium Chloride Replacement by Other Salts on the Quality of Western-Style Ham
    Meat Research   2019 Vol.33 (11): 36-42 [Abstract] (175) [HTML 1 KB] [PDF 2786 KB] (373)
50 CUI Xiaoying, ZHANG Qingyong, LIU Dengyong, GU Mingyue, WANG Huan, MA Yong, BO Cunmei
  Analysis of Key Flavor Substances in Dezhou Braised Chicken
    Meat Research   2019 Vol.33 (11): 50-54 [Abstract] (133) [HTML 1 KB] [PDF 1879 KB] (325)
55 JIN Xin, ZHU Zhiying
  Determination of Ivermectin Residues in Livestock Meat by QuEChERS Extraction Combined with Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
    Meat Research   2019 Vol.33 (11): 55-60 [Abstract] (116) [HTML 1 KB] [PDF 2378 KB] (220)
61 ZHANG Yuhua, MENG Yi, GUO Fengjun, CHEN Dongjie
  Predictive Modelling for Shelf-Life Determination of Chilled Beef Based on Predictive Microbiology
    Meat Research   2019 Vol.33 (11): 61-66 [Abstract] (123) [HTML 1 KB] [PDF 3124 KB] (355)
29 RAN Chunxia, CHEN Guangjing, DENG Huiling
  Optimization of Pure Culture Pre-Fermentation Conditions for Suanzharou, a Traditional Tujia Ethnic Fermented Meat Product in Southeastern Chongqing
    Meat Research   2019 Vol.33 (10): 29-35 [Abstract] (133) [HTML 1 KB] [PDF 2521 KB] (313)
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