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Other articles related with "TS251.1":

	46	HUANG Yanling, REN Haotian
		Effect of Type and Concentration of Soy Sauce on the Tenderization of Bovine Biceps Brachii Muscle
		Meat Research 2019 Vol.33 (2): 46-51 [Abstract] (241) [HTML 1 KB] [PDF 2879 KB] (223)

	52	HOU Chengli, LI Xin, WANG Zhenyu, HUANG Caiyan, ZHANG Qiang, LUO Zhang, ZHANG Dequan
		Amino Acid and Fatty Acid Composition and Nutritional Value Evaluation of Different Yak Meat Cuts
		Meat Research 2019 Vol.33 (2): 52-57 [Abstract] (722) [HTML 1 KB] [PDF 2087 KB] (733)

	14	HAO Wanming, ZHU Chaozhi, ZHAO Gaiming, LI Hang, WANG Ke, TIAN Wei, LI Miaoyun, LIU Yanxia
		Differences in Meat Quality among Different Parts of Crossbred Simmental Cattle
		Meat Research 2019 Vol.33 (1): 14-18 [Abstract] (289) [HTML 1 KB] [PDF 1957 KB] (484)

	19	ZHANG Jianmin, FENG Xianying, LI Hui, DU Fuxin
		Influence of Different Factors on Radio Frequency Thawing of Pork
		Meat Research 2019 Vol.33 (1): 19-24 [Abstract] (287) [HTML 1 KB] [PDF 5445 KB] (250)

	25	WU Chenyan, FAN Xiaopan, LI Xiuming, WANG Yang, MA Lizhen
		Effect of Different Starter Cultures and Processing Stages on Bacteriostatic Properties of Fermented Beef Flavoring
		Meat Research 2019 Vol.33 (1): 25-30 [Abstract] (252) [HTML 1 KB] [PDF 2191 KB] (283)

	50	MA Jianrong, PAN Teng, WANG Zhenyu, LIU Huan, ZHANG Dequan, DING Wu
		Analysis of Characteristic Volatile Flavor Substances of Traditional Charcoal Roasted Lamb Legs
		Meat Research 2019 Vol.33 (1): 50-54 [Abstract] (342) [HTML 1 KB] [PDF 1773 KB] (402)

	60	PAN Xiaoqian, ZHANG Shunliang, LI Su, ZHOU Huimin, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao
		Effect of Different Thawing Temperatures on the Flavor Quality of Frozen Beef as Analyzed by Purge/Trap-Thermal Desorption-Gas Chromatography-Mass Spectrometry
		Meat Research 2019 Vol.33 (1): 60-65 [Abstract] (245) [HTML 1 KB] [PDF 2173 KB] (244)

	14	CAO Yungang, LI Ying, LI Chunqiang, ZHAO Qianqian, ZHU Zhenbao, LI Baoling, QIN Xuecui
		Effect of Pomegranate Peel Extract on Lipid Oxidative Stability in Pork Patties during Cold Storage
		Meat Research 2018 Vol.32 (12): 14-18 [Abstract] (268) [HTML 1 KB] [PDF 1926 KB] (241)

	9	FU Li, YANG Zhaohua, GAO Xueqin, HAO Xiuzhen, MA Lushi
		Beef Quality Changes during Postmortem Aging
		Meat Research 2018 Vol.32 (11): 9-14 [Abstract] (255) [HTML 1 KB] [PDF 2592 KB] (363)

	22	AN Panyu, ZHAO Shan, ZHANG Miao, LI Xiexin, LI Wei, WANG Xin
		Optimization of Enzymatic Hydrolysis of Chicken Breast Proteins by Response Surface Methodology
		Meat Research 2018 Vol.32 (11): 22-29 [Abstract] (248) [HTML 1 KB] [PDF 4472 KB] (485)

	36	LI Peng, WANG Hongti, SUN Yufeng, HAN Rongwei, SUN Jingxin
		Effects of High-Voltage Electrostatic Field Combined with Different Packaging Methods on Chicken Quality Characteristics during Cold Storage
		Meat Research 2018 Vol.32 (11): 36-40 [Abstract] (240) [HTML 1 KB] [PDF 1896 KB] (254)

	53	HOU Ran, LU Shiling, WANG Qingling, JI Hua, LI Wenhui, DONG Juan
		Application of Proteomics in Meat Quality Research
		Meat Research 2018 Vol.32 (11): 53-57 [Abstract] (238) [HTML 1 KB] [PDF 1564 KB] (433)

	12	WU Lifen, ZHANG Liyan, WANG Yuan, HU Jiaying
		Effect of Heating Temperature and Moisture Content on Properties of Pork Meat and Myofibrillar Protein
		Meat Research 2018 Vol.32 (10): 12-18 [Abstract] (322) [HTML 1 KB] [PDF 3181 KB] (278)

	19	PAN Teng, MENG Tingting, MA Jianrong, WANG Zhenyu, ZHANG Dequan
		Optimization of Process Parameters for the Production of Roast Lamb Legs by Combined Superheated Steam and Infrared Light Wave
		Meat Research 2018 Vol.32 (10): 19-25 [Abstract] (241) [HTML 1 KB] [PDF 2468 KB] (376)

	61	ZHANG Zhichao1, DUAN Ziyuan1,*, ZHANG Xinhua2, MENG Jing2
		Recent Progress in Research on Mutton Quality and Flavor
		Meat Research 2018 Vol.32 (10): 61-65 [Abstract] (282) [HTML 1 KB] [PDF 1607 KB] (251)

	8	HOU Xiaowei, Soogii, BORJIGIN Gerelt, GAO Jinlong
		Effects of Feeding Mode and Slaughter Season on the Characteristics of Intramuscular Connective Tissue in Wuzhumuqin Sheep
		Meat Research 2018 Vol.32 (9): 8-12 [Abstract] (242) [HTML 1 KB] [PDF 1816 KB] (175)

	41	CAI Jiaoying, WANG Xiaoyu, YAO Lifeng, YOU Shuzhu, DING Qi, CHEN Haiguang, ZHU Chuwen
		Diversity of Microbial Flora of Chilled Pigeon Meat during Storage
		Meat Research 2018 Vol.32 (9): 41-46 [Abstract] (277) [HTML 1 KB] [PDF 2445 KB] (266)

	47	LI Ruren, YANG Peng, RONG Liangyan, JIA Na, HE Qing, SHAO Junhua, LIU Dengyong
		Recent Advances in Understanding the Effect of Chaotropic Ions on Emulsifying Properties of Myofibrillar Proteins
		Meat Research 2018 Vol.32 (9): 47-54 [Abstract] (265) [HTML 1 KB] [PDF 2420 KB] (1143)

	55	LIANG Tingyu, WU Jianping, LIU Ting, BAI Yan, ZHANG Rui
		Recent Progress in Classification and Transformation Mechanism of Muscle Fiber Types
		Meat Research 2018 Vol.32 (9): 55-61 [Abstract] (343) [HTML 1 KB] [PDF 1737 KB] (987)

	62	LI Jianjun, FANG Haiping, SONG Zhigang
		Analysis of the Meat Safety Management System in Brazil
		Meat Research 2018 Vol.32 (9): 62-66 [Abstract] (232) [HTML 1 KB] [PDF 1525 KB] (224)

	7	ZHANG Jing, JIA Caihua, ZHAO Siming, NIU Meng, ZHANG Binjia, RONG Jianhua, XIONG Shanbai, WENG Wenfeng, FANG Zhen
		Effect of Cooking Method on Nutritional and Flavor Characteristics in Chicken Soup
		Meat Research 2018 Vol.32 (8): 7-13 [Abstract] (347) [HTML 1 KB] [PDF 2534 KB] (499)

	28	XUE Shan
		Intramuscular Fatty Acid Composition in Hyla Rabbit: Changes with Age, Gender and Muscle Type
		Meat Research 2018 Vol.32 (8): 28-33 [Abstract] (247) [HTML 1 KB] [PDF 2636 KB] (221)

	51	YAO Yao, BI Xiaotong, XIONG Fengjiao, LIANG Zhouqun, LIANG Liya, YAN Shijie
		Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken
		Meat Research 2018 Vol.32 (8): 51-56 [Abstract] (301) [HTML 1 KB] [PDF 2415 KB] (306)

	1	WANG Yuan, ZHANG Liyan, QI Hongchao
		Effect of Sodium Chloride and Temperature on Pork Protein Properties during Dehydration
		Meat Research 2018 Vol.32 (7): 1-6 [Abstract] (235) [HTML 1 KB] [PDF 2175 KB] (252)

	1	ZHANG Jie, ZOU Chaowen, WANG Xuerong, ZOU Jie, HE Hang
		Physicochemical Properties of Stewed Goose Meat with Different Slaughter Ages
		Meat Research 2018 Vol.32 (6): 1-5 [Abstract] (261) [HTML 1 KB] [PDF 1536 KB] (572)

	12	WANG Debao, WANG Xiaodong, GUO Tianlong, LIANG Junfang, NA Qin, WANG Limei
		Effects of Different Mixed Feeds on Slaughtering Performance, Eating Quality and Nutrients of Dumont Sheep
		Meat Research 2018 Vol.32 (6): 12-17 [Abstract] (307) [HTML 1 KB] [PDF 1539 KB] (279)

	18	LU Xiao, WANG Jia, ZHANG Yimin, MAO Yanwei, LUO Xin, ZHU Lixian
		Investigation of Consumer Attitudes towards Restructured Beef Steak
		Meat Research 2018 Vol.32 (6): 18-21 [Abstract] (235) [HTML 1 KB] [PDF 1351 KB] (240)

	55	YANG Li, FU Yinghua, ZHANG Zhaoxiao, FENG Xinhuan, YANG Jie
		Current Status of Nutritional Value, Meat Quality and Processing of Camel Meat
		Meat Research 2018 Vol.32 (6): 55-60 [Abstract] (380) [HTML 1 KB] [PDF 1841 KB] (1018)

	1	DONG Wei, BAI Dengrong, DOU Chuanlin, SHANG Yongbiao
		Effects of γ-Polyglutamic Acid Combined with Transglutaminase Treatment on the Functional Properties of Myofibrillar Protein under Different Conditions
		Meat Research 2018 Vol.32 (5): 1-8 [Abstract] (262) [HTML 61 KB] [PDF 2799 KB] (203)

	9	CHENG Jiajia, HU Shengjie, MA Hanjun, YU Xiaoling, ZHAO Gaiming, ZHANG Chunyue, CHANG Guanhong
		Effect of Postmortem Aging Time and Chopping time on the Quality of Low-Salt Beef Meatballs
		Meat Research 2018 Vol.32 (5): 9-14 [Abstract] (278) [HTML 44 KB] [PDF 2693 KB] (349)

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