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Other articles related with "TS251.5":
1 WANG Yuntao, LI Rui, ZHAO Jiansheng, DONG Mingjie, CHEN Bo, WANG Yu, BAI Yanhong
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36 CHANG Xinyue, FU Baoshang, LI Wenjing, GONG Junjie, ZHAO Yuwei, QI Libo
  Effects of Different Cooking Methods on the Quality Characteristics of Chicken Meat
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70 FENG Yujian, WANG Hongwei, XU Na, PANG Jianlong, GUO Zhifeng, ZHANG Qingyong, YAN Ruiping, ZHENG Zhaoqin, LI Feifeng, ZHANG Li, Lü Qingqin, WANG Peng
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80 PAN Rui, LIU Yongfeng, HAN Chunyuan, SHU Qin
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87 BAI Yuqiang, LI Jiaping, YANG Leilei, Maerhaba·PAERHATI, AN Jing, ZHU Jingrong
  Research Progress on the Quality Characteristics and Formation Mechanism of Xinjiang Lamb Meat
    Meat Research   2026 Vol.40 (9): 87-95 [Abstract] (107) [HTML 1 KB] [PDF 1487 KB] (21)
10 WEI Suhuan, ZHANG Muhan, XU Weimin, WANG Daoying, YAN Zheng, BIAN Huan
  Effects of Different Post-slaughter Pre-treatments on the Texture and Flavor of White Cut Chicken
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38 ZHENG Miaohua, LI Zhi, LI Jiayi, LI Weiwei, HUANG Xinyi, LU Hongzhao, ZHANG Tao
  Non-targeted Metabolomics Analysis of Quality Changes in Chicken Meat at Different Storage Temperatures
    Meat Research   2026 Vol.40 (8): 38-48 [Abstract] (181) [HTML 1 KB] [PDF 4632 KB] (77)
49 ZHANG Xue, ZHENG Yuxi, WANG Yunyang
  Effect of Tenderizer Mixtures on the Tenderness and Water-Holding Capacity of Rabbit Meat
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59 ZHU Xiujie, LI Lin, ZHANG Xiaoxiao, YAN Feiyu, WANG Wenqian, LIU Changjin
  Isolation, Identification and Growth Characteristics of a Thermophilic Strain of Bacillus haynesii from Spoiled Chinese Roast Chicken
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93 LU Xiaoyu, WANG Lianhui, SHANG Yanwei, LI Heng, QIAN Cong, ZHANG Shouyong
  Progress on Regulatory Network and Biomarker Discovery of Beef Quality Formation from a Proteomics Perspective
    Meat Research   2026 Vol.40 (8): 93-100 [Abstract] (134) [HTML 1 KB] [PDF 1845 KB] (26)
65 LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao
  Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat
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81 CHEN Meihua, ZHANG Yuhong, ZHONG Zhengchang, HU Yun, CIREN Wangmu, CAO Hanwen, LI Zhaomin, WANG Shanshan
  Research Progress on Volatile Flavor Compounds in Meat Products
    Meat Research   2026 Vol.40 (7): 81-93 [Abstract] (278) [HTML 1 KB] [PDF 1592 KB] (208)
19 CHANG Guangqiang, ZHANG Mingcheng, LI Yang, SHAO Caimei, FENG Miao, LIU Hui, ZHENG Duoduo, LIU Dengyong
  Effects of Dietary Metabolizable Energy Level on Growth Performance, Slaughter Performance and Meat Quality of White-Feathered Broilers
    Meat Research   2026 Vol.40 (6): 19-24 [Abstract] (228) [HTML 1 KB] [PDF 2532 KB] (46)
42 DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong
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90 GE Qianhui, ZHANG Zhiyu, DENG Qingling, YAN Junhao, WANG Haibin, LI Wuyue, PENG Lijuan
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    Meat Research   2026 Vol.40 (6): 90-97 [Abstract] (201) [HTML 1 KB] [PDF 2025 KB] (64)
10 SUN Dandan, JIANG Yiqi, LUO Xin, WANG Xiujiang, MAO Yanwei, YANG Xiaoyin, ZHANG Yimin, LIANG Rongrong
  Influence of Amount and Hydration Ratio of Added Quinoa Flour on the Gel Properties of Pork Myofibrillar Protein and the Quality of Emulsified Sausage
    Meat Research   2026 Vol.40 (5): 10-18 [Abstract] (298) [HTML 1 KB] [PDF 3448 KB] (196)
45 XI Linjie, YANG Dejing, WANG Zhaoyang, SU Wen, JIN Wengang
  Effects of Ultrasonic-Assisted Curing on the Quality of Low-Salt Chinese Cured Pork Belly
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65 WANG Yawen, JIA Xiaolei, HE Jiaxin, LIU Yuling, PAN Jinfeng, DONG Xiuping, HAN Ge, WANG Huihui, WANG Mingwei, LI Shengjie
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    Meat Research   2026 Vol.40 (5): 65-72 [Abstract] (258) [HTML 1 KB] [PDF 2494 KB] (47)
54 SONG Ge, WANG Xiaoming, WANG Jiaxin, LI Dongling, WANG Xiaozhi, ZHOU Guanghong, WANG Chong
  Effect of Transportation under Different Temperature Conditions on the Sales Quality of Hot-Boned Pork in Summer
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69 ZHANG Yali, CHEN Xiuhong, LIU Jia, LI Yi, XIE Yunfeng, WANG Fengxiang, YANG Dan, CHANG Dong
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9 SONG Futong, LI Ruren, TIAN Yaqin, ZHANG Di, YAO Yafang, ZHANG Nan, LI Wenqian, RONG Liangyan
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26 YAO Yafang, LI Ruren, ZHANG Jingwei, ZHANG Di, SONG Futong, ZHANG Nan, LI Wenqian, RONG Liangyan
  Effects of Yeast Strains and Their Inoculation Methods on the Eating Quality of Ready-to-Eat Fermented Sausages
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45 YAN Minyi, GUO Shanguang, XIAO Nan, AI Minmin
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    Meat Research   2026 Vol.40 (3): 45-54 [Abstract] (383) [HTML 1 KB] [PDF 7374 KB] (54)
76 LEI Chaojie, WANG Jing, YI Changsong, CHENG Tiantian, CHEN Yuanmeng, YANG Zhi, YANG Huijuan
  Research Progress on Quality Improvement of Minced Meat Products Based on Protein-Water Interactions
    Meat Research   2026 Vol.40 (3): 76-81 [Abstract] (198) [HTML 1 KB] [PDF 1671 KB] (42)
1 CHEN Qian, DOU Qingzhe, LI Jiatong, LU Jiasheng, LI Xiang’ao, GAO Yuan, LI Huiyao, WANG Huiping
  Effect of Lactic Acid Bacterial Fermentation on Flavor Formation in Model Air-Dried Sausage System
    Meat Research   2026 Vol.40 (2): 1-6 [Abstract] (289) [HTML 1 KB] [PDF 2303 KB] (129)
33 LU Changqi, GAO Ying, WEI Zhaojun, YOU Liqin
  Analysis of Volatile Flavor Compounds and Quality Characteristics of Chicken Fillet Fried in Different Types of Vegetable Oils
    Meat Research   2026 Vol.40 (2): 33-40 [Abstract] (273) [HTML 1 KB] [PDF 3487 KB] (111)
41 XU Wenxing, GAO Yuxin, ZHENG Haibo, WANG Ningqing, XU Xuan
  Effect of Different Tenderization Treatments on the Quality of Beef Jerky
    Meat Research   2026 Vol.40 (2): 41-47 [Abstract] (294) [HTML 1 KB] [PDF 3051 KB] (83)
48 GUAN Haining, HE Wanmei, YANG Chang, HUA Weiming, WEI Cong, CHEN Miaoqing, LIU Dengyong, DIAO Xiaoqin
  Effect of Stewing Time on Changes in Characteristics and Flavor of Old Hen Soup
    Meat Research   2026 Vol.40 (2): 48-55 [Abstract] (370) [HTML 1 KB] [PDF 3603 KB] (80)
56 LI Xiangxiang, DU Jin, ZHOU Yangkaiming, ZHANG Tianyi, PENG Qiangjian, LI Zongjun
  Effect of Reheating on the Quality of Pre-prepared Braised Pork
    Meat Research   2026 Vol.40 (2): 56-63 [Abstract] (412) [HTML 1 KB] [PDF 3322 KB] (99)
73 DING Shuxian, ZHANG Xinyu, CAI Mengran, ZHOU Hui, XU Baocai, WANG Zhaoming
  Predicting Nutritional Components of Chicken Sausage Using Principal Component Analysis and Partial Least Squares Regression
    Meat Research   2026 Vol.40 (2): 73-78 [Abstract] (300) [HTML 1 KB] [PDF 2541 KB] (40)
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