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Other articles related with "TS251.1":

	7	ZHOU Xueyu, ZUO Huixin, LIU Yunge, GONG Benzhi, LIANG Rongrong, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, ZHU Lixian
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	1	YUAN Canqi, SHANG Huali, HUANG Shiqi, HU Qingqing, TIAN Wen, WU Xinyu, ZHANG Xinxin, ZHONG Xiaolin, ZHU Qiujin, ZHOU Ying
		Effect of Partial Substitution of NaCl with KCl on the Endogenous Protease and Quality of Sour Meat
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	10	NIU Liyuan, WU Xiaoqiao, HUO Zunyi, Lü Jing, XIANG Qisen, ZHANG Zhijian
		Inhibitory Effect of Oregano Essential Oil Fumigation on the Repair of Sublethal Escherichia coli O157:H7 and Its Impact on Thawed Pork Quality
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	18	HAO Danni, LIU Liping, TU Xiaohang, GUO Shiyu, YAN Junshu, WANG Daoying, XU Weimin, LI Pengpeng
		Effect of Bio-fermented Feed on Ferroptosis in Skeletal Muscle Cells and Meat Quality in Yellow-Feathered Broiler Chickens during Postmortem Aging
		Meat Research 2026 Vol.40 (1): 18-27 [Abstract] (374) [HTML 1 KB] [PDF 7472 KB] (99)

	89	LIU Huaiyu, ZHANG Longyi, WANG Aodong, ZHOU Lianggui, XIE Shuyao, ZU Junmei, LIN Yuzhu, ZHANG Yin
		Research Progress on the Impact of Meat-Based Diets on Gut Microbiota
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	19	FU Jiale, Lü Jiachen, DI Qiqi, BI Jingran, HOU Hongman, ZHANG Gongliang
		Effect of Different Cooking Methods on the Quality of Beef Ribeye Steaks
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	26	LI Lin, HU Ziyi, KUANG Liusha, ZHOU Lei, LOU Aihua, LIU Yan, QUAN Wei, SHEN Qingwu
		Microemulsions of Essential Oils from Common Edible and Medicinal Plants for the Preservation of Chilled Pork
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	44	WANG Yatong, HOU Jiaxin, ZHOU Xi, FENG Xianchao, ZHENG Jianmei
		Gellan Gum/Gelatin Composite Film Based on the Copigmentation Effect of Ferulic Acid on Anthocyanins for Freshness Monitoring of Chicken Meat
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	53	WAN Xiaohui, ZHANG Duoduo, GAO Bin, PENG Junxia, WANG Pei, LIU Yongfeng
		Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions
		Meat Research 2025 Vol.39 (12): 53-59 [Abstract] (490) [HTML 1 KB] [PDF 1901 KB] (91)

	60	ZHENG Zengtuo, KANG Letian, MENGHE Bilige, JI Rimutu
		Effect of Frozen Storage Time of Camel Meat on the Characteristics of Its Myofibrillar Protein and Heat-Induced Gel
		Meat Research 2025 Vol.39 (12): 60-68 [Abstract] (570) [HTML 1 KB] [PDF 4420 KB] (607)

	76	WANG Rui, WEI Yitong, WANG Rui
		Visual Analysis of Studies on Safety and Stability of Frozen Meat Products Using CiteSpace and Bibliometrics
		Meat Research 2025 Vol.39 (12): 76-83 [Abstract] (377) [HTML 1 KB] [PDF 5506 KB] (78)

	39	FENG Yujian, WANG Hongwei, MENG Lingxuan, LI Jiqiang, JIA Rongjie, HAO Jiangang, TONG Lin, ZHANG Yimin
		Changes in Beef Eating Quality and Shelf Life during Superchilled Storage
		Meat Research 2025 Vol.39 (11): 39-47 [Abstract] (483) [HTML 1 KB] [PDF 2244 KB] (434)

	57	JIN Shuangshuang, LI Jing, WANG Xiaoming, KONG Xiaohui, WANG Xiaozhi, CHEN Li, HAN Minyi
		Effect of Soluble Gas Stabilization Conjunction with Modified Atmosphere Packaging on the Quality of Chilled Chicken
		Meat Research 2025 Vol.39 (11): 57-63 [Abstract] (382) [HTML 1 KB] [PDF 2113 KB] (81)

	64	ZUO Xiaojia, CHEN Xinwen, Panaer·YIDULA, Ayipaxia·ABUDUREXITI
		Effect of Sheep Bone Collagen-Derived Antifreeze Peptides on Mutton Freshness during Superchilled Storage
		Meat Research 2025 Vol.39 (11): 64-71 [Abstract] (403) [HTML 1 KB] [PDF 2761 KB] (470)

	8	KONG Shiquan, LIU Sijia, SHI Zhenxiao, WANG Heda, ZHANG Zhisheng, QI Wenhui, RAO Weili, SHI Zidan, LI Jinhuo
		Effect of Heating Temperature and Storage Time on Thermal Shrinkage Characteristics of Thawed Lamb
		Meat Research 2025 Vol.39 (9): 8-14 [Abstract] (482) [HTML 1 KB] [PDF 4146 KB] (66)

	35	DONG Yingying, LIU Ying, LI Xiaodong, HE Ning, ZHU Yingchun
		Effect of Staphylococcus xylosus YCC3 on the Quality of Fermented Sausage
		Meat Research 2025 Vol.39 (9): 35-42 [Abstract] (513) [HTML 1 KB] [PDF 3197 KB] (181)

	78	WU Jie, LI Xinxin, JI Yebiao, LI Hao, YAO Zekai, WANG Ying, XIN Haiyun, LI Baohong, CHENG Leiyan, MENG Fanming
		Meat Flavor Enhancement: A Comprehensive Review of Formation Mechanism, Key Influencing Factors, and Regulatory Strategies
		Meat Research 2025 Vol.39 (9): 78-84 [Abstract] (591) [HTML 1 KB] [PDF 1851 KB] (271)

	1	LIU Ruixi, XIONG Suyue, QI Biao, LI Jiapeng, WEI Yixuan, ZHAO Jiansheng, CHEN Xi, WANG Shouwei
		Effect of Lactiplantibacillus plantarum and Fermentation Temperature on the Flavor Formation of Semi-fermented Lamb Jerky
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	13	XIAO Dongyue, ZHANG Yuqiang, DONG Hao, ZENG Xiaofang, BAI Weidong, YANG Juan
		γ-Glutamylation Enhances the Taste and Anti-Inflammatory Effects in Caco-2 Cells of Chicken Protein Hydrolysates
		Meat Research 2025 Vol.39 (7): 13-19 [Abstract] (460) [HTML 1 KB] [PDF 2697 KB] (1587)

	26	WEI Haiwang, ZHANG Yingyang, LU Xin, GAN Yusha, CHEN Ting, GAO Huiwen
		Effects of Postbiotics Derived from Lactobacillus fermentum on the Structure and Stability of Myofibrillar Protein
		Meat Research 2025 Vol.39 (7): 26-34 [Abstract] (535) [HTML 1 KB] [PDF 3360 KB] (107)

	57	ZHOU Bingwu, HU Qian, LI Guoping, XING Ranran, ZHANG Jiukai, DU Xinjun, CHEN Ying
		Development of an Evaluation Model for Freshness Grades of Refrigerated Salmon Based on Multivariate Statistical Analysis
		Meat Research 2025 Vol.39 (7): 57-64 [Abstract] (525) [HTML 1 KB] [PDF 2437 KB] (112)

	65	MA Guolin, ZHANG Xueying, LI Yuhui, YUE Xiangpeng
		Advances in Cholesterol Synthesis and Regulatory Mechanisms in Mutton
		Meat Research 2025 Vol.39 (7): 65-72 [Abstract] (566) [HTML 1 KB] [PDF 1804 KB] (788)

	73	CHEN Fangtian, GU Caixia, ZHOU Qingxin, ZHANG Yong, GAO Hui
		A Review of Factors Influencing Astaxanthin Bioavailability and Methods for Its Improvement
		Meat Research 2025 Vol.39 (7): 73-80 [Abstract] (679) [HTML 1 KB] [PDF 2473 KB] (2934)

	1	SUN Dong, HU Ting, FENG Yaowen, WANG Gang, YU Longju, LI Xuan, HAO Gang
		Effects of Protein Oxidation and NaCl Concentration on the Structure of Yak Myofibrillar Protein under Different pH Values
		Meat Research 2025 Vol.39 (6): 1-8 [Abstract] (445) [HTML 1 KB] [PDF 4198 KB] (127)

	9	LI Bo, GAO Xin
		Metabolomics Analysis of Quality Deterioration Mechanism in Refrigerated Large Yellow Croaker (Larimichthys crocea)
		Meat Research 2025 Vol.39 (6): 9-14 [Abstract] (450) [HTML 1 KB] [PDF 2993 KB] (63)

	15	YANG Yanping, CHEN Jiangping, HU Zhiqiang, YANG Xiandong, BU Hangyu, ZHOU Wenguo
		Physicochemical Properties of Highly Gelling Curdlan and Its Effects on Pork Sausage Quality
		Meat Research 2025 Vol.39 (6): 15-21 [Abstract] (499) [HTML 1 KB] [PDF 4254 KB] (166)

	54	LI Lihong, ZHANG Yuting, YANG Xuhui, ZHAO Bin, HAO Weilin, WANG Yifan, YANG Jiale, SUN Huijie, WANG Xiangrong, BAI Jian
		Effect of Shiitake Polysaccharides on Physicochemical Properties and Antioxidant Capacity of Pork Meatballs during Refrigeration
		Meat Research 2025 Vol.39 (6): 54-60 [Abstract] (517) [HTML 1 KB] [PDF 4151 KB] (81)

	28	HAO Rui, LI Haihua, ZHANG Kaihua, QIAO Jiayun, WANG Shouwei, ZHANG Zheqi, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang
		Effect of Wet Aging Time on Aroma and Taste of Cooked Pork
		Meat Research 2025 Vol.39 (5): 28-35 [Abstract] (637) [HTML 1 KB] [PDF 2780 KB] (903)

	36	ZHANG Xinbin, ZHANG Qian, LI Junran, DU Wenjing, HU Weidong
		Effect of Combined Ultrasonic and Enzymatic Treatment on Physicochemical Properties of Myofibrillar Protein and Flavor of Beef Jerky
		Meat Research 2025 Vol.39 (5): 36-43 [Abstract] (494) [HTML 1 KB] [PDF 4375 KB] (830)

	44	TU Jianqiu, ZHOU Zhou, CAO Meng, ZHANG Huanbo, ZHOU Feng, FENG Shuang, LI Jianfang
		Influence of Different Packing Methods on Quality of Gushi Duck Pieces during Storage and Kinetic Modeling of Changes in Quality Attributes
		Meat Research 2025 Vol.39 (5): 44-50 [Abstract] (474) [HTML 1 KB] [PDF 3207 KB] (110)

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