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Other articles related with "TS251.5":
20 ZHANG Lizhitong, ZHANG Jiamin, WANG Wei, LIU Dayu, TANG Yang, WANG Ke
  Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology
    Meat Research   2022 Vol.36 (3): 20-25 [Abstract] (164) [HTML 1 KB] [PDF 3244 KB] (374)
26 LI Qi, LI Xiaomin, JIANG Deming, TAN Xinyue, WANG Qing, ZHANG Xiaolin
  Determination of Flavor-Active Nucleotides in Cooked Pork by High Performance Liquid Chromatography
    Meat Research   2022 Vol.36 (3): 26-31 [Abstract] (167) [HTML 1 KB] [PDF 2727 KB] (180)
1 CHEN Yuanyuan, LIU Wenxiu, MA Kaihua, YANG Hua, MA Lizhen
  Effects of Inoculating Lactic Acid Bacterial Starter Cultures on the Microbial Flora Dynamic Change and Sensory Quality of Air-Dried Sausage during the Ripening Process
    Meat Research   2022 Vol.36 (2): 1-8 [Abstract] (180) [HTML 1 KB] [PDF 2341 KB] (352)
15 LI Su, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, WANG Shouwei, ZHU Ning, PAN Xiaoqian, LIU Meng, WU Qianrong, LIU Bowen
  Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin
    Meat Research   2022 Vol.36 (2): 15-20 [Abstract] (159) [HTML 1 KB] [PDF 2159 KB] (249)
53 Lü Jingxiu, ZHANG Xinxiao, LI Jiaolong, SUN Chong, ZHANG Muhan, LI Pengpeng, WANG Daoying, XU Weimin
  Recent Progress in Research on the Effect of Heat Treatment in Lipid Oxidation in Meat and Meat Products
    Meat Research   2022 Vol.36 (2): 53-58 [Abstract] (190) [HTML 1 KB] [PDF 1444 KB] (1137)
59 ZHANG Yali, NIU Lisha, HUANG Yunxia, MENG Zhijuan, ZHANG Yan, FAN Sufang, LI Qiang
  Progress in Analytical Techniques for Species Identification of Meat and Meat Products
    Meat Research   2022 Vol.36 (2): 59-64 [Abstract] (136) [HTML 1 KB] [PDF 1534 KB] (314)
7 WANG Xiuli, LU Chenhong, HUO Junhui, FAN Baoying, SUN Jian
  Effects of Inoculated Fermentation on Quality of Fermented Beef Sausage and Antioxidant Activity of Peptides from It
    Meat Research   2022 Vol.36 (1): 7-13 [Abstract] (173) [HTML 1 KB] [PDF 2172 KB] (210)
27 TIAN Yaqin, SUN Ding, YANG Juanchun, YANG Peng, LIU Dengyong, RONG Liangyan, LI Ruren
  Effect of Pork from Different Pig Breeds on Eating Quality of Fermented Sausages
    Meat Research   2022 Vol.36 (1): 27-33 [Abstract] (202) [HTML 1 KB] [PDF 2449 KB] (477)
49 DUAN Yufan, ZHONG Yuanyuan, ZHU Xiao, CHEN Wei, LIU Dongming, WANG Yuanliang
  Progress in Understanding the Degradation Mechanism of Biogenic Amines in Fermented Meat Products by Staphylococcus
    Meat Research   2022 Vol.36 (1): 49-55 [Abstract] (181) [HTML 1 KB] [PDF 1709 KB] (377)
63 HUANG Zeying, LU Man
  Progress in Front of Package Labeling of Fresh Pork in China
    Meat Research   2022 Vol.36 (1): 63-68 [Abstract] (162) [HTML 1 KB] [PDF 2714 KB] (266)
13 FU Li, ZHUANG Junhui, GAO Xueqin, HAO Xiuzhen
  Effects of κ-Carrageenan and Its Combination with Flaxseed Gum on the Quality of Molded Ham
    Meat Research   2021 Vol.35 (12): 13-19 [Abstract] (124) [HTML 1 KB] [PDF 2722 KB] (181)
20 DENG Mengqi, WANG Yuhe, YU Pengxin, SUBINUER·Tuniyazi, BATUER·Abulikemu
  Effects of Sodium Chloride Concentrations on the Quality Characteristics of Cured Pigeon Meat
    Meat Research   2021 Vol.35 (12): 20-24 [Abstract] (128) [HTML 1 KB] [PDF 2097 KB] (250)
64 CHEN Lele, CHEN Jiashu, HUANG Guiying, FENG Weihua, SHEN Changhua, CHEN Junwen, ZENG Xiaofang, CHEN Haiguang, SHI Jinming, CHEN Weibo
  Application of Sensory Analysis in Development and Quality Control of Cantonese-Style Traditional Meat Products
    Meat Research   2021 Vol.35 (12): 64-69 [Abstract] (104) [HTML 1 KB] [PDF 1492 KB] (274)
1 TAI Shengmei, YAO Min, XU Aqi, LI Zhongbai, GONG Xiaohui, LIANG Meilian, CHANG Rui, ZHU Qiujin
  Dynamic Change of N-Glycolylneuraminic Acid in Chinese Dry-Cured Ham during Processing
    Meat Research   2021 Vol.35 (11): 1-8 [Abstract] (107) [HTML 1 KB] [PDF 3196 KB] (171)
9 ZAN Bowen, ZHOU Xingchen, WANG Zhengxi, WENG Dehui, BAI Ting, ZHANG Jiamin, WANG Wei
  Effect of Microwave Reheating on Quality of Precooked Sautéed Shredded Pork with Sweet Bean Sauce
    Meat Research   2021 Vol.35 (11): 9-15 [Abstract] (122) [HTML 1 KB] [PDF 2361 KB] (260)
16 ZHAO Linyu, YANG Juanchun, ZHONG Guixia, YANG Peng, LIU Dengyong, LI Ruren, RONG Liangyan
  Construction and Evaluation of Synthetic Microbiota as a Starter Culture for Flavor Improvement in Fermented Sausage
    Meat Research   2021 Vol.35 (11): 16-23 [Abstract] (146) [HTML 1 KB] [PDF 2616 KB] (154)
31 LI Rui, WANG Haiyan, LI Xing, ZHANG Xiaochun, OU Xiuqiong, ZHONG Zhengze
  Evaluation of Flavor Differences among Pork from Rongchang Pigs Processed by Different Cooking Methods
    Meat Research   2021 Vol.35 (11): 31-37 [Abstract] (139) [HTML 1 KB] [PDF 3150 KB] (472)
57 YAN Tingxuan, YU Xia, ZOU Lifang, CHEN Conggui
  Progress in Research on the Effect of Extracts from Edible and Medicinal Plants on the Quality of Meat Products
    Meat Research   2021 Vol.35 (11): 57-63 [Abstract] (150) [HTML 1 KB] [PDF 1600 KB] (383)
25 QIN Chenqiang, YANG Weifang, Lü Xueze, XIA Qiuxia, WANG Liang, ZHAO Linggai, LIU Yi, LI Xingmin
  Change in the Flavor of Beijing-You Chicken Broth during Cooking
    Meat Research   2021 Vol.35 (10): 25-32 [Abstract] (124) [HTML 1 KB] [PDF 2121 KB] (467)
33 ZHOU Weiyi, LU Xinyi, DAI Jianing, ZHOU Ziyang, WU Mangang, YU Hai, GE Qingfeng, LIU Rui
  Effects of Ultrasonic-Assisted Stewing on the Quality and Flavor of Marinated Xueshan Chicken
    Meat Research   2021 Vol.35 (10): 33-40 [Abstract] (153) [HTML 1 KB] [PDF 3740 KB] (131)
27 HE Liangna, MA Junmei, FAN Lixin, LI Qiang
  Determination of Epinephrine and Dopamine Residues in Meat and Meat Products by Solid Phase Extraction Combined with Ultra-High Performance Liquid Chromatography-Mass Spectrometry
    Meat Research   2021 Vol.35 (9): 27-32 [Abstract] (110) [HTML 1 KB] [PDF 2151 KB] (243)
51 SU Yaning, YANG Huijuan, CHEN Tao
  Progress in Fat Substitution and Modification in Low-Fat Gel-Type Meat Products
    Meat Research   2021 Vol.35 (9): 51-57 [Abstract] (154) [HTML 1 KB] [PDF 1496 KB] (805)
1 LIU Biqin, WANG Xinrui, ZHAO Wenhua, LI Huimin, LI Hong, ZHANG Junjun, SHI Qiao
  Physicochemical and Taste Properties of Nuodeng Dry-Cured Hams from Different Pig Breeds and of Different Ages
    Meat Research   2021 Vol.35 (8): 1-8 [Abstract] (148) [HTML 1 KB] [PDF 2393 KB] (448)
28 HUANG Jingjing, ZHOU Yingqin, ZHANG Fusheng, YANG Mingliu, XIE Ningning
  Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui, China by Gas Chromatography-Ion Mobility Spectrometry
    Meat Research   2021 Vol.35 (8): 28-36 [Abstract] (117) [HTML 1 KB] [PDF 3307 KB] (482)
64 XIONG Zhemin, LI Rui, YANG Jiang, GENG Cuizhu, CUI Yingying, WANG Haibin, LIAO E, CHEN Jiwang
  Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham
    Meat Research   2021 Vol.35 (8): 64-70 [Abstract] (136) [HTML 1 KB] [PDF 1409 KB] (215)
11 CAO Yingying, GONG Li, FAN Wenguang
  Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage
    Meat Research   2021 Vol.35 (5): 11-16 [Abstract] (134) [HTML 1 KB] [PDF 2567 KB] (347)
17 YANG Guanhua, WANG Sai, GAO Na, REN Jingjing, XIONG Jiahao, MA Fei, CHEN Conggui
  Effect of Combined Injection and Coating of Sodium Salt on Taste of Reduced-Sodium Bacon
    Meat Research   2021 Vol.35 (5): 17-22 [Abstract] (124) [HTML 1 KB] [PDF 2045 KB] (209)
29 WANG Teng, SHI Yanan, LI Xiang, HUANG Aixiang
  Analysis of Flavor Characteristics of Dahe Black Pig Ham during Natural Fermentation by Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis
    Meat Research   2021 Vol.35 (5): 29-35 [Abstract] (141) [HTML 1 KB] [PDF 2486 KB] (323)
60 WU Ming, HUANG Xiaohong, YANG Yong, GAO Mengxiang
  A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions
    Meat Research   2021 Vol.35 (5): 60-69 [Abstract] (237) [HTML 1 KB] [PDF 2126 KB] (353)
24 BAI Jian
  Meatballs Incorporated with Maca: Optimization of Formulation and Cooking Conditions and Quality Characterization
    Meat Research   2021 Vol.35 (4): 24-29 [Abstract] (119) [HTML 1 KB] [PDF 2974 KB] (152)
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