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Other articles related with "TS251.5":
1
GAO Hang, ZHANG Xin, XI Liqin, LI Jiapeng, CHEN Xi, XIONG Suyue, WANG Shouwei
Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa
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30
SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li
Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures
Meat Research 2025 Vol.39 (4): 30-39 [
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21
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40
HUI Xuekuan, CUI Shoufu, XING Yanxia, ZHU He
Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet
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73
YUAN Weihong, REN Xiaopu, QIAN Wenxi
A Review of the Factors Influencing the Quality of Red Deer Meat and the Current Status of Research on Its Processing
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22
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1975 KB] (
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29
XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na
Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages
Meat Research 2025 Vol.39 (3): 29-34 [
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23
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2311 KB] (
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42
REN Xiaopu, LI Mingyang, ZHANG Shiyu, XIE Bing, XU Qian
Geographical Origin Identification of Lamb Meat from Local Breeds in Southern Xinjiang Based on Characteristic Mineral Elements
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70
ZHAO Xudong, HOU Sihan, CHEN Huilan, WANG Xinqi, LIU Wei, XU Heng, WANG Xiaoyu, ZHANG Heng, PEI Longying
Analysis of Hotspots and Trends in Dry-Cured Ham Research Based on CiteSpace Knowledge Map
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1
CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao
Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community
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68
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108
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39
LIU Xiaochang, WANG Huan, LIU Yinchu, SUN Baozhong, ZHANG Songshan, XIE Peng, LEI Yuanhua, ZANG Mingwu
Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef
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49
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59
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76
YU Changjin, LIANG Menglin, LIANG Baodan, LIU Li, SHA Pengyu, NIE Xiaokai, WANG Hui, MA Hanjun
Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products
Meat Research 2025 Vol.39 (2): 76-84 [
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40
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2302 KB] (
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72
LI Wen, ZHOU Yu, DU Qingfei, FANG Hongmei, CHEN Conggui
Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products
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74
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2260 KB] (
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7
ZHOU Yu, ZHU Jie, CAI Wanlin, LI Zhaomin
Comparison and Analysis of Meat Quality from Different Breeds of Sheep in Tibetan
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50
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12
XU Wanjun, GOU Hao, ZHAN Shuai, ZHANG Yaqi, BAO Yulong
Effect of Protein Oxidation on Emulsifying Properties of Porcine Skin Gelatin
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94
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18
WU Chunxia, SHI Youquan, YANG Yan, WANG Qi, SHI Lifen, NIAN Xuruo, PENG Tingting, CHEN Tao
Effects of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Gengma Sour Meat
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83
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28
HUANG Kaizheng, LI Xiang, OUYANG Can, ZHU Zhenhua, TONG Guangsen, ZAN Bowen, XIAO Yalan, LI Yufeng
Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods
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64
WU Tongxuan, YANG Huixuan, HU Anqi, LIU Yunge, ZHANG Yimin
Mechanisms of Action and Application of Probiotics for the Prevention and Control of Listeria monocytogenes Biofilm Formation: An Update
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29
RAN Cenchen, CUI Haotian, LIU Yazhi, YANG Yi, MU Junchen, WANG Qingling
Inhibitory Effect of Three Plant Essential Oils against Dominant Spoilage Bacteria in Processed Beef Steak
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72
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271
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16
GAO Yu, XU Qiang, RAO Fei, AN Panyu, TANG Yingming, XIAO Lan
Influence of Industrial Production and Reheating Methods on the Quality of Sichuan-Style Marinated Pork Intestines
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58
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3120 KB] (
31
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63
SUN Ge, WU Tongxuan, MAO Yanwei, LI Junling, ZHU Lixian, TONG Lin, ZHANG Xinjun, CHENG Haijian, GU Yue, ZHANG Yimin
Advances in Understanding the Mechanism of Red Meat Spoilage Caused by Bacteria
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48
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72
YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu
Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products
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64
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251
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19
GOU Hao, ZHAN Shuai, XU Wanjun, ZHANG Yaqi, BAO Yulong
Effects of Salt Concentration on Gel Quality and Stress Relaxation of Pig Skin Gelatin
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46
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21
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51
SONG Shuwen, YANG Tianzhi, DONG Yayun, CHEN Wentao, ZOU Ping, ZHANG Long, ZHANG Yingyang
Changes in Physicochemical Properties and Volatile Flavor Components of Traditional Dry-Cured Pork during Processing
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31
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63
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76
LU Hui, YAN Qingguo, LI Ling, LIU Yunguo, KANG Dacheng
Advances in Techniques for the Objective Evaluation of the Eating Quality of Meat Products
Meat Research 2024 Vol.38 (6): 76-84 [
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38
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18
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61
WANG Dong, LUAN Yunxia, WANG Xinran, JIA Wenshen
Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy
Meat Research 2024 Vol.38 (5): 61-70 [
Abstract
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84
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1 KB] [
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1935 KB] (
13
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71
YAN Xiaoying, LIANG Rongrong, ZHANG Yimin, MAO Yanwei
Recent Advances in the Application of Chitosan in the Preservation of Meat and Meat Products
Meat Research 2024 Vol.38 (5): 71-76 [
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71
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2667 KB] (
10
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1
SHANG Guichuan, ZHANG Jiukai, LI Danlei, ZHOU Bingwu, HU Qian, HE Weizhong, LI Chunbao, CHEN Ying
Effect of Grape Seed Extract on Eating Quality of Repeatedly Frozen-Thawed Altay Sheep Meat
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39
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4424 KB] (
219
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43
DU Jin, WEI Jinmei, WANG Li, LIN Ying, KUANG Jinyan, WANG Yuanliang
Effect of Combined High-Voltage Electrostatic Field-Ozone Thawing on Quality Characteristics of Frozen Pork
Meat Research 2024 Vol.38 (4): 43-50 [
Abstract
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50
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1 KB] [
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5198 KB] (
99
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1
XIAO Yapei, WANG Zaitian, SUN Zhilan, LIU Fang, WANG Daoying
High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers
Meat Research 2024 Vol.38 (3): 1-9 [
Abstract
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90
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1 KB] [
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3741 KB] (
165
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18
XIE Yuxin, XU Qianda, CHEN Nan, MA Qiuyue, GAO Ying, ZENG Weicai
Effect of Water-Soluble Polysaccharides from Nicandra physalodes (Linn.) Gaertn. Seeds on Processing Quality of Beef Meatballs
Meat Research 2024 Vol.38 (3): 18-23 [
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71
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1 KB] [
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2719 KB] (
99
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30
DONG Yayun, ZHANG Yingyang, YANG Tianzhi, GAO Huiwen, YUAN Hefang
HS-SPME-GC × GC-TOFMS Analysis of Volatile Flavor Compounds in Traditional Dry-Cured Bacon during Processing
Meat Research 2024 Vol.38 (3): 30-38 [
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57
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3784 KB] (
42
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