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Other articles related with "TS251":
51 ZHANG Feng, ZHANG Chen, LI Xiangjuan
  Fast Nondestructive Evaluation of Meat Freshness Based on Electrical Impedance Spectrum
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8 LI Shanshan, YANG Yuling, ZHOU Lei, WEI Sumeng
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13 JING Anqi, Lü Nan, SHUANG Quan, BORJIGIN Gerelt, XIA Yanan, ZHANG Fengmei
  Comparative Evaluation of Nutritional Value and Eating Quality of Sheep Liver Jerky and Raw Sheep Liver
    Meat Research   2019 Vol.33 (9): 13-18 [Abstract] (147) [HTML 1 KB] [PDF 2132 KB] (330)
19 LIANG Dingnian, XUE Qiaoli, HUANG Qichao, LI Yufang, HU Yongjin, LI Shijun
  Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation
    Meat Research   2019 Vol.33 (9): 19-24 [Abstract] (136) [HTML 1 KB] [PDF 2440 KB] (225)
25 PAN Xiaoqian, ZHANG Shunliang, LI Su, ZHAO Bing, ZHOU Huimin, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao
  Effect of Different Relative Humidities on Thawing Efficiency and Quality Characteristics of Frozen Beef
    Meat Research   2019 Vol.33 (9): 25-29 [Abstract] (143) [HTML 1 KB] [PDF 2135 KB] (265)
30 ZHU Ziyu, ZHANG Yifei, YU Longhao
  Effect of Fat Replacement by Platycodon grandiflorum Roots on Quality Characteristics of Emulsified Sausage
    Meat Research   2019 Vol.33 (9): 30-35 [Abstract] (127) [HTML 1 KB] [PDF 2269 KB] (191)
36 Mahebale·KUWANGNUXI, DENG Mengqi, CHEN Zhiqi, FENG Yu, Batuer·ABULIKEMU
  Effect of Water Bath Heating on the Formation of Rainbow Stains in Frozen Bovine Semitendinosus Muscle
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42 WU Chenyan, MA Lizhen, ZHOU Wei, XIONG Fengjiao, QIU Hongbo
  Effects of Fermentation Time and Starter Cultures on Flavor of Beef Flavorings
    Meat Research   2019 Vol.33 (9): 42-47 [Abstract] (145) [HTML 1 KB] [PDF 1701 KB] (266)
48 MO Zimei, NING Xin, CHEN Ningzhou, LIN Dan
  Determination of Diethylstilbestrol Residues in Chicken and Duck Meat Using QuEChERS Combined with Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry
    Meat Research   2019 Vol.33 (9): 48-52 [Abstract] (124) [HTML 1 KB] [PDF 1978 KB] (160)
53 XIAO Xiong, HOU Chengli, LI Xin, ZHENG Xiaochun, ZHANG Dequan, REN Chi, BAI Yuqiang, YAN Tongjing, LIU Dengyong
  Changes in Eating Quality of Lamb during Postmortem Storage
    Meat Research   2019 Vol.33 (9): 53-58 [Abstract] (175) [HTML 1 KB] [PDF 3064 KB] (246)
59 LI Dehong, ZHU Chuanhai, YUE Xiaoxia, WANG Xuan, Lü Yunxiong, LIU Junqi, ZHANG Gensheng
  Sauced Duck Esophagus: Changes in Physicochemical Indexes during Cold Storage in Modified Atmosphere Packaging and Isolation and Identification of Dominant Spoilage Bacteria
    Meat Research   2019 Vol.33 (9): 59-63 [Abstract] (134) [HTML 1 KB] [PDF 2433 KB] (251)
64 XI Liqin, YANG Junna, XU Suigen, HUANG Xin, WANG Shouwei
  Progress in the Development of Modified Atmosphere Packaging Technologies for Meat and Meat Products
    Meat Research   2019 Vol.33 (9): 64-68 [Abstract] (188) [HTML 1 KB] [PDF 1677 KB] (297)
1 LIU Zhihong, NAI Rile, XIE Yuchun, MI Lu, MA Lina, ZHAO Meng, SUN Ang, LI Jinquan, WANG Zhixin
  Proteomic Study of Differential Proteins in Different Muscles from White Feathered Broilers Based on Sequential Window Acquisition of All Theoretical Fragment-Ion Spectra
    Meat Research   2019 Vol.33 (8): 1-6 [Abstract] (166) [HTML 1 KB] [PDF 1992 KB] (143)
18 ZHANG Jing, ZHAO Yuanyuan, LIU Ru, XIONG Shanbai, RONG Jianhua
  Effects of Cooking Methods on the Quality of Broth Made from Spent Laying Hens
    Meat Research   2019 Vol.33 (8): 18-24 [Abstract] (143) [HTML 1 KB] [PDF 2610 KB] (219)
25 MENG Lin, LI Yanping, KANG Zhuangli, MA Hanjun
  Impact of Transglutaminase on Gel Properties of Duck Breast Meat Batter
    Meat Research   2019 Vol.33 (8): 25-28 [Abstract] (134) [HTML 1 KB] [PDF 1957 KB] (139)
29 LI Ruixia, DAN Jie, Lü Jinxiao, ZHANG Ruiyuan, LI Zhicheng
  Preparation of Lipase Inhibitory Peptides from Chicken Myofibrillar Protein and Factors Influencing Anti-Lipase Activity
    Meat Research   2019 Vol.33 (8): 29-34 [Abstract] (116) [HTML 1 KB] [PDF 2670 KB] (170)
35 LIU Shuping, FANG Weijia, FENG Shuang
  Optimization by Response Surface Methodology of Ultrasonic-Assisted Ginger Juice Tenderization for Deep-Fried Pork Steaks
    Meat Research   2019 Vol.33 (8): 35-41 [Abstract] (101) [HTML 1 KB] [PDF 2945 KB] (240)
42 LI Yu’e, LI Xiaohong, ZHU Yingchun, YAN Yuwen
  Effects of Commercial Starter Cultures on Physicochemical Properties of Fermented Sausage during Ripening
    Meat Research   2019 Vol.33 (8): 42-47 [Abstract] (157) [HTML 1 KB] [PDF 2197 KB] (167)
48 CHEN Jingxin
  Effect of Pre-Emulsified Chicken Skin on the Quality of Chicken Sausage
    Meat Research   2019 Vol.33 (8): 48-52 [Abstract] (161) [HTML 1 KB] [PDF 1889 KB] (266)
53 TIAN Jinmei, ZHU Yingchun, MA Ling, LI Yuxin, CAO Zhixiang
  Optimization of Combined Addition of Food Additives for Improved Emulsifying Properties of Pork Patties
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58 ZOU Bo, LI Chunbao
  Association of Meat Quality with Acetylation and Energy Metabolism
    Meat Research   2019 Vol.33 (8): 58-64 [Abstract] (132) [HTML 1 KB] [PDF 2175 KB] (219)
65 ZHANG Yuxia, ZHOU Yajun, LI Shengrao
  Recent Progress in the Formation and Inhibition of Heterocyclic Aromatic Amines in Cooked Meat Products
    Meat Research   2019 Vol.33 (8): 65-73 [Abstract] (118) [HTML 1 KB] [PDF 3313 KB] (511)
14 WANG Wei, ZHANG Jiamin, ZHAO Zhiping, BAI Ting, JI Lili, CHEN Lin
  Effect of Starter Cultures on Processing and Quality Characteristics of Sichuan Goat Ham
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25 WANG Debao, WANG Xiaodong, GUO Tianlong, WANG Limei, NA Qin, ZHANG Yuanyuan, LI Hui, LIANG Junfang, ZHAI Xiu
  Effects of Different Slaughter Methods on Stress Reactions and Eating Quality in Mongolian Sheep
    Meat Research   2019 Vol.33 (7): 25-29 [Abstract] (158) [HTML 1 KB] [PDF 1637 KB] (160)
30 RONG Liangyan, LIN Yanting, HE Qing, ZHANG Mingcheng, LIU Dengyong, LI Ruren
  Effect of Dietary Fiber Mixture on Eating Quality of Low-Salt Sausage
    Meat Research   2019 Vol.33 (7): 30-35 [Abstract] (116) [HTML 1 KB] [PDF 2890 KB] (201)
36 CHEN Rixin, WANG Yu, WANG Wei, WANG Sai, LI Peijun, CHEN Conggui
  Effect of Resistant Starch Added to Batter on Quality Characteristics of Fried Prepared Chicken Chops
    Meat Research   2019 Vol.33 (7): 36-41 [Abstract] (132) [HTML 1 KB] [PDF 2552 KB] (454)
49 LI Ruren, CHEN Yu, ZHANG Qingyong, GU Mingyue, CUI Xiaoying, YANG Wensheng, ZHAO Zhinan, RONG Liangyan, LIU Dengyong
  Changes in Volatile Flavor Compounds of Dezhou Braised Chicken during Processing
    Meat Research   2019 Vol.33 (7): 49-55 [Abstract] (142) [HTML 1 KB] [PDF 2604 KB] (177)
56 XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng
  Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan
    Meat Research   2019 Vol.33 (7): 56-60 [Abstract] (147) [HTML 1 KB] [PDF 2207 KB] (147)
61 LI Shanshan, ZHU Chaozhi, CUI Wenming, ZHAO Gaiming, JIAO Yangyang, YIN Feng, LI Jiaqi, HAN Mingshan, ZHANG Wenhua
  Recent Progress in Separation, Screening and Application of Starter Cultures for Fermented Meat Products
    Meat Research   2019 Vol.33 (7): 61-66 [Abstract] (140) [HTML 1 KB] [PDF 1339 KB] (318)
67 ZHANG Gensheng, WANG Tiejun, XIE Chunli, NI Xue, DING Yidan
  Recent Progress in Development of Control Technologies for Heterocyclic Amines during Cooking of Meat Products
    Meat Research   2019 Vol.33 (7): 67-73 [Abstract] (132) [HTML 1 KB] [PDF 1507 KB] (187)
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