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Other articles related with "TS251.1":

	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] (210) [HTML 1 KB] [PDF 2635 KB] (382)

	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] (153) [HTML 1 KB] [PDF 1907 KB] (338)

	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] (140) [HTML 1 KB] [PDF 2135 KB] (229)

	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] (121) [HTML 1 KB] [PDF 3124 KB] (350)

	8	LI Shanshan, YANG Yuling, ZHOU Lei, WEI Sumeng
		Gel Properties of Myosin and Agar Blends
		Meat Research 2019 Vol.33 (9): 8-12 [Abstract] (185) [HTML 1 KB] [PDF 2304 KB] (142)

	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] (144) [HTML 1 KB] [PDF 2132 KB] (325)

	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] (133) [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] (141) [HTML 1 KB] [PDF 2135 KB] (265)

	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] (172) [HTML 1 KB] [PDF 3064 KB] (241)

	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] (130) [HTML 1 KB] [PDF 2433 KB] (242)

	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] (186) [HTML 1 KB] [PDF 1677 KB] (295)

	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] (164) [HTML 1 KB] [PDF 1992 KB] (142)

	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] (140) [HTML 1 KB] [PDF 2610 KB] (219)

	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] (113) [HTML 1 KB] [PDF 2670 KB] (170)

	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] (154) [HTML 1 KB] [PDF 1637 KB] (159)

	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] (113) [HTML 1 KB] [PDF 2890 KB] (200)

	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] (137) [HTML 1 KB] [PDF 2604 KB] (176)

	7	LI Jucai, SHI An, ZHANG Junli, DING Wei, MA Xiaoming, WU Ming
		Effects of Different Levels of Dietary Selenium on Selenium Enrichment in Skeletal Mutton and Visceral Tissues of Lambs
		Meat Research 2019 Vol.33 (6): 7-12 [Abstract] (107) [HTML 1 KB] [PDF 1853 KB] (107)

	25	HUI Teng, LIANG Zhihong, DAI Ruitong
		Volatile Compounds of Re-Heated Frozen Prepared Chicken Soup Evaluated by Pareto Chart Combined with Principal Component Biplots
		Meat Research 2019 Vol.33 (6): 25-32 [Abstract] (119) [HTML 1 KB] [PDF 2657 KB] (222)

	49	ZHOU Yajun, ZHANG Yu, LI Shengrao, CHEN Yan
		Progress in the Development of Processing and Preservation Technologies for Fermented Beef Products
		Meat Research 2019 Vol.33 (6): 49-54 [Abstract] (141) [HTML 1 KB] [PDF 1605 KB] (329)

	55	ZHU Hongxing, SUN Chong, WANG Daoying, XU Weimin, GE Qingfeng
		Progress in the Physicochemical Properties of Myoglobin and Factors influencing Meat Color Stability
		Meat Research 2019 Vol.33 (6): 55-63 [Abstract] (187) [HTML 1 KB] [PDF 2211 KB] (672)

	7	LI Zixin, YOU Liqin, LUO Ruiming, YUAN Yudong, ZHAO Xiaoce, JI Chen
		Analysis of Important Proteins for Flavor Formation of Tan Sheep Meat
		Meat Research 2019 Vol.33 (5): 7-12 [Abstract] (130) [HTML 1 KB] [PDF 2382 KB] (506)

	24	XUE Baoling, LI Liping, YANG Jing, GERILRTU
		Correlation between Myosin Heavy Chain (MyHC) Gene Expression and Lipid and Conjugated Linoleic Acid Contents in Skeletal Muscle during the Growth of Ujumqin Sheep
		Meat Research 2019 Vol.33 (5): 24-28 [Abstract] (104) [HTML 1 KB] [PDF 2313 KB] (131)

	7	ZHANG Tonggang
		Effect of Secondary Sterilization on Volatile Flavor Compounds in Ningxia Hand-Grabbed Lamb
		Meat Research 2019 Vol.33 (4): 7-12 [Abstract] (113) [HTML 1 KB] [PDF 2444 KB] (175)

	13	WANG Ke, ZHU Chaozhi, ZHAO Gaiming, TIAN Wei, HAO Wanming, ZHANG Wenhua
		Process Optimization for Yak Meat Tenderization by Lactic Acid
		Meat Research 2019 Vol.33 (4): 13-18 [Abstract] (141) [HTML 1 KB] [PDF 2602 KB] (392)

	24	MENG Shuyu, LI Miaoyun, ZHAO Gaiming, HAO Yunpeng, LIU Yanxia, ZHU Yaodi, SUN Lingxia
		Correlation between Electronic Nose Analysis of and Sensory Evaluation of Flavor in Lion’s Head Meatballs Based on Grey Correlation Analysis
		Meat Research 2019 Vol.33 (4): 24-28 [Abstract] (131) [HTML 1 KB] [PDF 2418 KB] (205)

	36	GAO Xiaoyue, FAN Wei, CHEN Shumin, LI Yingying, WANG Shouwei, GUO Wenping
		Residue Analysis of Antibiotics in Livestock and Poultry Meat by Microbial Chromogenic Assay
		Meat Research 2019 Vol.33 (4): 36-41 [Abstract] (103) [HTML 1 KB] [PDF 2098 KB] (261)

	55	LIANG Dingnian, XUE Qiaoli, HU Yongjin, ZHANG Jierui, LI Jianchun, LI Shijun
		A Review of Processing Procedures for Yunnan Dry-Cured Hams and Factors Influencing Ham Quality
		Meat Research 2019 Vol.33 (4): 55-59 [Abstract] (158) [HTML 1 KB] [PDF 1533 KB] (296)

	66	ZHANG Yuhua, MENG Yi
		Advances in Quorum Sensing of Specific Spoilage Organisms in Chilled Meat
		Meat Research 2019 Vol.33 (4): 66-70 [Abstract] (121) [HTML 1 KB] [PDF 1647 KB] (375)

	1	JIA Na, SUN Jia, WANG Letian, ZHANG Fengxue, LIU Dengyong
		Effect of Gallic Acid on Inhibition of Lipid and Protein Oxidation and Quality of Pork Patties during Chilled Storage
		Meat Research 2019 Vol.33 (3): 1-6 [Abstract] (141) [HTML 51 KB] [PDF 2156 KB] (187)

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