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Other articles related with "TS251.1":

	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
		Meat Research 2020 Vol.34 (8): 1-7 [Abstract] (239) [HTML 1 KB] [PDF 2741 KB] (265)

	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
		Meat Research 2020 Vol.34 (8): 8-12 [Abstract] (128) [HTML 1 KB] [PDF 1841 KB] (352)

	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
		Meat Research 2020 Vol.34 (7): 7-12 [Abstract] (191) [HTML 1 KB] [PDF 3448 KB] (421)

	28	YANG Hui, CHEN Dejing, CHEN Haitao, DONG Mengyao
		Characteristics of Proteins Isolated from Giant Salamander Muscle
		Meat Research 2020 Vol.34 (7): 28-32 [Abstract] (135) [HTML 1 KB] [PDF 2476 KB] (134)

	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 [Abstract] (140) [HTML 1 KB] [PDF 1936 KB] (412)

	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] (120) [HTML 1 KB] [PDF 4649 KB] (138)

	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] (107) [HTML 1 KB] [PDF 2074 KB] (279)

	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] (136) [HTML 1 KB] [PDF 3055 KB] (482)

	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] (142) [HTML 1 KB] [PDF 3069 KB] (258)

	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] (110) [HTML 1 KB] [PDF 2490 KB] (132)

	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] (107) [HTML 1 KB] [PDF 1778 KB] (93)

	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] (129) [HTML 1 KB] [PDF 4034 KB] (116)

	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] (126) [HTML 1 KB] [PDF 1788 KB] (480)

	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] (237) [HTML 1 KB] [PDF 2014 KB] (215)

	46	YANG Yuanli, SHA Kun, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, ZHANG Jiang, XIE Peng
		Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi
		Meat Research 2020 Vol.34 (4): 46-52 [Abstract] (175) [HTML 1 KB] [PDF 3092 KB] (212)

	88	ZHANG Huan, WANG Wenhang
		Application of Cellulose and Its Derivatives in Meat Products: A Review
		Meat Research 2020 Vol.34 (4): 88-93 [Abstract] (197) [HTML 1 KB] [PDF 1897 KB] (595)

	94	ZHANG Tianchan, WANG Luyao
		A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It
		Meat Research 2020 Vol.34 (4): 94-99 [Abstract] (211) [HTML 1 KB] [PDF 2923 KB] (487)

	1	LIU Tiantian, YAO Yao, WANG Wei, PENG Zengqi
		Formation and Inhibition of Three Heterocyclic Amines, PhIP, Norharman and Harman in a Model System
		Meat Research 2020 Vol.34 (3): 1-7 [Abstract] (330) [HTML 1 KB] [PDF 2778 KB] (244)

	8	LI Limin, YANG Yusong, CHENG Lixin, JIANG Xinyu, GAO Aiwu
		Effect of Tea Polyphenols on Gelation Properties of Mutton Myofibrillar Protein
		Meat Research 2020 Vol.34 (3): 8-13 [Abstract] (216) [HTML 1 KB] [PDF 2718 KB] (274)

	14	HU Gaofeng, WANG Yong, SUN Suyue, XING Wei, CHEN Conggui, CAI Kezhou
		Effects of Cooking Methods on the Quality and Polycyclic Aromatic Hydrocarbon Content of Sauce-Marinated Beef
		Meat Research 2020 Vol.34 (3): 14-19 [Abstract] (174) [HTML 1 KB] [PDF 2057 KB] (316)

	94	YU Qing, QIN Lerong, LI Rui, WANG Haibin, HU Yili, LIAO E, CHEN Jiwang, CHENG Shuiyuan
		Recent Advances in Understanding the Physiological Functions of Selenium and Its Effects on Animal Performance and Meat Quality
		Meat Research 2020 Vol.34 (3): 94-99 [Abstract] (168) [HTML 1 KB] [PDF 1760 KB] (296)

	20	WANG Lin, LI Yuxuan, FAN Wei, LI Henan, GAO Xiaoyue, CHEN Shumin
		Effect of Flos Lonicerae Japonicae Extract on the Adhesion Ability of Pseudomonas Strains from Chilled Pork
		Meat Research 2020 Vol.34 (2): 20-26 [Abstract] (109) [HTML 1 KB] [PDF 3983 KB] (167)

	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] (173) [HTML 1 KB] [PDF 3447 KB] (288)

	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] (280) [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] (240) [HTML 1 KB] [PDF 2422 KB] (273)

	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] (163) [HTML 1 KB] [PDF 2701 KB] (210)

	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] (151) [HTML 1 KB] [PDF 2528 KB] (249)

	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] (157) [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] (121) [HTML 1 KB] [PDF 1934 KB] (112)

	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] (106) [HTML 1 KB] [PDF 2487 KB] (159)

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